These simple Sauteed Mushrooms with Garlic Butter are a delicious embellishment for steak, chicken and pork. Mushrooms are also spectacular served as a topping over polenta, pizza, grits or creamy risotto.
Simple Sautéed Mushrooms with Garlic Butter
Sautéed mushrooms are a constant on the menus at steakhouse restaurants nationwide. I might add, they're frequently on our menu too. Whether I'm using them alongside our warm weather grilling favorites or adding them to my skillet fried chicken with bacon, onion and mushroom gravy.
What's the Best Mushroom Variety to Use?
The short answer is, you should use your favorite variety or a combination of your favorites. For this recipe I used baby portabella and shiitake mushrooms, which are always readily available at our grocery store. Porcini mushrooms are another favorite and when I can get my hands on chanterelle or mushrooms or morels, they're fabulous, too. You can read about the 12 most common mushrooms varieties here on Country Living.
Mushroom Making Tips
- You should never submerge mushrooms in water. They're like sponges and will absorb too much liquid which in essence, will ruin them.
- It's best to sauté mushrooms in a single layer to allow them time to brown on one side before turning. If you fill the skillet, they tend to steam when liquid is released.
- Depending on your personal preference, you can deglaze the pan with either white wine, red wine or broth.
- Enjoy these mushrooms with garlic butter steak bites, juicy baked chicken breasts, chili rubbed skirt steak or chili rubbed pork loin roast to name just a few options.
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Helpful Kitchen Items:
Sauteed Mushrooms with Garlic Butter
- 2 lbs baby bella and cremini mushrooms (2 lbs total) Or a mixed variety of your favorite mushrooms i.e. portabella, shiitake, button, porcini
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 medium shallot or ¼ cup red onion finely chopped
- 3 large cloves garlic minced
- ¼ cup red wine or beef broth
- 2 Tbsp teriyaki or soy sauce
- 1 tsp salt adjust to taste
- ½ tsp black pepper or red pepper flakes
- 1 sprig fresh thyme, leaves only
- Clean mushrooms using a mushroom brush or damp paper towel.
- In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oi over medium-high heat.
- Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.
- To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add wine, teriyaki sauce, salt and pepper, scraping any brown bits from bottom of pan.
- Add mushrooms back to skillet, toss with sauce.
- Garnish with fresh thyme and serve immediately.