Sautéed White Button Mushrooms
Sautéed white button mushrooms are easy to make and packed with flavor. Sizzled in butter with thyme, they become golden and tender, then finished with soy sauce for a rich, savory glaze. Pair with fish, steak, chicken, pasta, or eggs as a fast side.
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
Leftovers and Storage
- 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.
Nutrition
Calories: 182.7kcalCarbohydrates: 4.9gProtein: 4.5gTotal Fat: 17.5gSaturated Fat: 10.9gCholesterol: 45.1mgSodium: 343.5mgPotassium: 399.7mgFiber: 1.7gSugar: 2.4gNet Carbohydrates: 3.2g
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