These simple Sauteed Mushrooms with Garlic Butter are a delicious side to serve alongside steak, chicken and pork.
Easy Sauteed Mushrooms with Garlic Butter Recipe
Sauteed 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. How to make Sauteed Mushrooms with Garlic Butter: (Scroll down for full printable recipe.)
- Clean Mushrooms – Clean mushrooms using a mushroom brush or damp paper towel.
- Prepare Skillet – In a large heavy bottomed skillet (12 inch) melt butter and oil over medium-high heat.
- Cook – 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.
- Cook Shallots – To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine, teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
- Combine – Add mushrooms back to skillet, toss with sauce.
- Garnish with fresh thyme and serve immediately.
Quick and Easy Sauteed Mushrooms with Garlic Butter
What’s the Best Mushroom Variety to Use for Cooking? 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.
How to Make the BEST Sauteed Mushrooms Recipe
- Ingredients you’ll need to make homemade Sauteed Mushrooms with Garlic Butter: Baby portabella and cremini mushrooms, butter, olive oil, minced garlic, shallot or red onion, beef stock or red wine, teriyaki sauce or soy sauce, salt, fresh thyme and black pepper or crushed red pepper flakes.
- Kitchen tools you’ll need: A sharp knife and chopping board, large skillet, measuring cups and spoons, large slotted spoon and plate or platter.
- You should never submerge mushrooms in water. They’re like sponges and will absorb too much liquid which in essence, will ruin them. To clean them, brush them with a vegetable brush or using a clean lint free kitchen towel.
- It’s best to sauté mushrooms in a single layer in a hot skillet 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 beef stock, red wine or white wine if that’s your preference.
- If you’d like, you could replace the thyme another fresh herb such as rosemary or tarragon. Adjust the amount called for specific to the flavor or the alternate herb chosen.
- In the next section, I’ll show you some entrees from the recipe index to serve with these garlic butter mushrooms. They can also be served as a topping over polenta, added to eggs or omelets, pizza, grits or creamy risotto.
- Store cooked Sauteed Mushrooms chilled in the refrigerator for up to 2 days. Reheat in a non stick skillet over medium heat.
Dishes to Serve with Sauteed Mushrooms
- Enjoy these mushrooms with Garlic Butter Steak Bites.
- Juicy Baked Chicken Breasts served on a toasted hoagie roll with these mushrooms and melted cheese would be a delicious meal option.
- Thinly sliced Chili Rubbed Skirt Steak.
- Chili Rubbed Pork Loin Roast is tender and juicy.
- Add them to these open faced Hot Roast Beef Sandwiches.
- Garlic Brown Sugar Chicken and rice.
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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 1/4 cup red onion finely chopped
- 3 large cloves garlic minced
- 1/4 cup red wine or beef stock
- 2 Tbsp teriyaki or soy sauce
- 1 tsp salt adjust to taste
- 1/2 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 oil 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 red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
- Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.
- Garnish with fresh thyme and serve immediately.