Sautéed white button mushrooms are one of the simplest side dishes you can make. Cooked in butter, they turn golden and full of flavor. A splash of soy sauce at the end deepens the taste. As they cook, the mushrooms shrink and their flavor becomes more concentrated. They pair well with steak, chicken, pasta, or eggs.
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Simple Sautéed Mushrooms
Sautéed mushrooms taste great on just about everything. Use as a topper for steak, burgers, sandwiches, omelettes, and qesadillas.
Mushrooms have and earthy taste and their flavor deepens as they cook. That's why they pair so well with meats, pasta, and vegetables. They add richness without needing heavy cream or lots of seasoning.
Mushrooms are made up of about 90% water. When they hit the pan, that water begins to release. At first, they'll look soft and wet.
As the liquid cooks off, the mushrooms start to brown and caramelize, giving them a richer taste.
This is what causes mushrooms to shrink as they cook, turning into tender pieces with a rich, concentrated flavor.
Types of Mushrooms
White button mushrooms are the most common and have a mild flavor that deepens as they cook, making them a match for many dishes.
- Cremini, also called baby bellas, are darker with a richer taste.
- Portobellos are large and meaty, almost like steak. S
- Shiitake mushrooms have an earthy flavor, and oyster mushrooms are soft and delicate.
If you're cooking more than one variety, start with the firmer mushrooms first and add the smaller or more delicate ones later so they don't overcook.
How To Clean Mushrooms
- Cut off the woody end of each stem with a small knife.
- Gently wipe each mushroom with a damp paper towel to remove dirt.
- If they need a quick rinse, place them in a colander and rinse under cold water and dry them right away with a clean towel. It's best not to immerse them in water, but if you do, they'll be ok.
What You Need
Cooking the mushrooms low and slow in butter gives the mushrooms a golden, caramelized finish. The key is low heat. As the mushrooms cook, they release their juices, which are cooked off and you'll see the mushrooms start to caramelize.
Figure one-quarter pound per person.
Ingredients
- White button mushrooms, trimmed and sliced in half lengthwise.
- Unsalted butter
- Fresh thyme (you can substitute rosemary, parsley, or leave it out)
- Soy sauce, gluten free tamari, or Worcestershire
- Kosher or sea salt and freshly ground black pepper
Prepping Mushrooms
Mushrooms are easy to get ready for cooking, but a few simple steps make a big difference.
Start by wiping off the soil with a paper towel. Don't soak them, or they'll fill up with water and won't brown well.
Trim off the very tip of each stem with a paring knife.
Finally, thinly slice the mushrooms, about one-quarter-inch thick.
Step-By-Step Instructions
- In a large skillet, heat 3 tablespoons of butter over medium-high heat.
- Add sliced mushrooms and stir to coat. Spread them out in an even layer.
- Lower the heat to medium and cook the mushrooms undisturbed for several minutes so they release their juices, stirring occasionally.
- Remove the thyme leaves from their stems and stir them in. Add the soy sauce, toss and cook for 1 more minute or until mushrooms are golden.
- Season with salt and pepper, and garnish with a few thyme leaves.
What Goes with Sautéed Mushrooms?
Cooked mushrooms lend themselves to almost any dish. They're earthy, rich, and full of flavor. Here are some easy ideas for serving:
- Steak - Spoon mushrooms over strip steak, prime rib, or chateaubriand.
- Burgers
- Mashed Potatoes: Buttery mashed potatoes soak up the mushroom juices perfectly.
- Roasted Chicken: Serve mushrooms on the side or pile them on top of a juicy roasted chicken breast.
- Pasta or Egg Noodles: Toss mushrooms with buttered noodles and fresh herbs for a simple side or light main.
- Veggies: Pair mushrooms with parmesan green beans, roasted broccoli, cauliflower rice, or roasted asparagus.
- Eggs: Sautéed mushrooms are great with scrambled eggs, frittatas, or a simple fried egg.
Leftovers and Storage
Let the mushrooms cool to room temperature, then place them in an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, warm them gently in a skillet over medium heat until heated through.
For longer storage, you can freeze them. Spread cooled mushrooms on a sheet pan to freeze individually, then transfer to a freezer bag. They'll keep for up to 2 months.
Keep in mind they'll be softer after freezing, but still good for soups, stews, and sauces.
Leftovers: If you've got leftovers, tuck them into a sandwich or add them to a quesadilla. They go with just about everything.
Top Tips
- Don't crowd the pan. Work in batches if needed so mushrooms sear instead of steaming. Keep in mind they'll shrink by about 30-50% as they cook.
- Wait to salt. Add salt at the end so the mushrooms brown properly and don't release too much liquid early.
- Let them sit. Resist stirring too often-leaving mushrooms in contact with the pan gives them that deep, golden-brown crust and rich flavor.
FAQ
You probably crowded the pan. Mushrooms need space to sear; otherwise, they steam in their own juices. Cook in batches for the best results.
Cook them in a single layer so they brown instead of steam. Let them sit undisturbed for a few minutes, then stir. Finishing with herbs or soy sauce adds even more flavor.
I use grass-fed butter for rich flavor. While oil handles higher heat, I cook mushrooms over medium so the butter doesn't burn.
No. Leave them uncovered so the moisture can evaporate. This helps the mushrooms brown and develop more flavor instead of steaming.
Sautéed White Button Mushrooms
Ingredients
- 8 ounces white button mushrooms trimmed and thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 2 teaspoons soy sauce, gluten free tamari, or Worcestershire
- Kosher or sea salt and freshly ground black pepper too taste
Instructions
- In a large skillet, heat 3 tablespoons of butter over medium-high heat.
- Add sliced mushrooms and stir to coat. Spread them out in an even layer.
- Lower the heat to medium and cook the mushrooms undisturbed for several minutes so they release their juices, stirring occasionally.
- Remove the thyme leaves from their stems and stir them in. Add the soy sauce, toss and cook for 1 more minute or until mushrooms are golden.
- Season with salt and pepper, and garnish with a few thyme leaves.
Notes
- Cool mushrooms to room temperature and store in an airtight container in the fridge for 3-4 days.
- Reheat gently in a skillet over medium heat until warmed through.
- For longer storage, freeze in zip-top bags. Use within 2 months.
- Note: Mushrooms soften after freezing but are great in soups, stews, and sauces.
- Leftovers are great for sandwiches, quesadillas, pasta, or eggs.
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