Delicious Sautéed Mushrooms Recipe

Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment. These are also great to serve as a tasty side dish to any meal.

Definitely try serving these perfectly browned sauteed mushrooms over top of my steak or chicken recipe, and try serving them alongside a simple baked potato.

Sauteed mushrooms are such a wonderful addition to the dinner table. Whether they are smothered over a steak sandwich or served in gravy, they are always a welcome addition. The reason sauteed mushrooms are so good is that the caramelization takes place during the cooking process.

Mushrooms are innately umami and give off a delicious flavor, however, when they are well browned or caramelized in a hot pan with oil, they take on a completely different flavor and become even more delicious. I can’t stress this enough, that when making these sauteed mushrooms, take the time to brown them up well even if it goes past my recommended cooking time.

What Types of Mushrooms Can I Use?

All mushrooms are good to use when sautéing, so please do not be limited by this list. You can also use any of these in combination or by themselves:  

• Button
• Cremini
• Baby Bella
• Portabella
• Oyster
• Shiitake
• Maitake
• Trumpet
• Hedgehog
• Morel
• Chanterelle
• Porcini

How to Make Sautéed Mushrooms

Use these step-by-step instructions for making delicious sauteed mushrooms:

1. Prepare your mushrooms by washing them and slicing them and set them aside.
2. Add some oil to a very large frying pan or pot over high heat until it begins to lightly smoke.
3. Pour in the mushrooms and spread them out across the pan.
4. Stir the mushrooms every 2 minutes for a total of ten minutes or until they are golden brown on all sides.
5. Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
6. Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
7. Next, stir together everything until combined.
8. Deglaze with red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec.
9. Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
10. Finish with thyme, salt, and pepper, and serve.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.

How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.

How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.

chef notes + tips

• Any oil is good to use in this recipe, but I prefer to use olive oil.
• You do not need to deglaze with wine, simply skip that part and use all beef stock.
• I usually use a cabernet sauvignon, shiraz, or merlot for red wine.
• Other herbs you can add in are parsley, rosemary, and chives
• Au sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.

More Side Dish Recipes

• Corn Pudding
• Green Bean Casserole
• Lyonnaise Potatoes
• Hush Puppies
• Vinegar Coleslaw

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Delicious Sautéed Mushrooms Recipe

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5 from 21 votes

Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment.

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Ingredients 

US CustomaryMetric

• 3 tablespoons oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced shiitake mushrooms; stem removed
• 8 ounces oyster mushrooms, sliced or torn and cluster stem removed
• 2 tablespoons unsalted butter
• ½ peeled small diced shallot
• 2 finely minced garlic cloves
• ½ cup red wine
• ½ cup beef stock
• 2 teaspoons of fresh thyme leaves
• salt and pepper to taste

Instructions

• Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
• Once smoking, add in the mushrooms and spread them out across the pan.
• Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
• Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
• Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
• Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
• Deglaze with the red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec. See note on au sec.
• Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
• Finish by stirring in with thyme, salt, and pepper, and serve.

Notes

Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.

How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.

How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.

Any oil is good to use in this recipe, but I prefer to use olive oil.

You do not need to deglaze with wine, simply skip that part and use all beef stock.

I usually use a cabernet sauvignon, shiraz, or merlot for red wine.

Other herbs you can add are parsley, rosemary, and chives

Au sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.

Nutrition

Calories: 152kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 53mgPotassium: 472mgFiber: 2gSugar: 2gVitamin A: 167IUVitamin C: 2mgCalcium: 13mgIron: 1mg

Course: Side Dish

Cuisine: American, French

Author: Chef Billy Parisi