Sauteed Mushrooms with Garlic Butter

These easy sautéed mushrooms are cooked in rich garlic butter until golden, tender, and full of savory flavor. They’re the perfect Southern-style side dish for steak, chicken, pork, or just about any meal that could use a little something extra.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword sauteed-mushrooms-recipe, simple-sauteed-mushrooms

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 153kcal

Ingredients

2 lbs baby portabella 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

Instructions

Clean mushrooms using a mushroom brush or damp paper towel. Slice 1/4-1/3-inch thick.
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.

Notes

Mushrooms - You can make this recipe using your favorite variety of mushrooms. Simple white button mushrooms, shiitake mushrooms, portabella mushrooms, porcini mushrooms or any fresh mushroom combination that you enjoy. You can also use dried shiitakes, just soak them in boiling water to plump prior to sauteeing.
Cleaning Mushrooms - 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 that's damp to remove dirt.
Use a Large Skillet - It's best to sauté mushrooms in a single layer in a hot skillet to allow them time to brown on each side before turning. If you fill the skillet, they tend to steam when liquid is released and won't get that crust that makes them so tasty.
Beef Stock - Depending on your personal preference, you can deglaze the pan with either beef stock, beef broth, red wine or white wine according to your preference.
Fresh Herbs - If you'd like, you could replace the thyme another fresh herb such as rosemary, chives, parsley, basil or tarragon. Adjust the amount called for specific to the flavor or the alternate herb chosen.
Serving Options - These mushrooms are delicious with your grilling favorites, like steak, burgers, chicken or pork chops. They can also be served in stir frys, as a topping over cheesy grits or polenta, added to eggs, omelets, as a topping for pizza or pasta or added to creamy risotto. Add a salad and it's a meal!

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