Sautéed Mushrooms
These sautéed mushrooms are seared until golden brown and then seasoned with garlic, shallots and balsamic vinegar for the best savory, robust flavor. This mushroom recipe is so versatile – serve it with steak, eggs and more!
If you love mushroom recipes, then these easy sautéed mushrooms are a must-make! Packed with umami flavor, plus plenty of garlic and a dash of sweet-tart balsamic vinegar, these sautéed mushrooms are sure to become one of your go-to side dishes. They’re quick to make, but sure to disappear even faster!
These garlicky mushrooms are delicious served alongside eggs for breakfast, spooned on top of a steak, or served with chicken and mashed potatoes for dinner.
Sautéed Mushrooms Recipe Ingredients
You’ll need only a handful of ingredients to make this savory sautéed mushrooms recipe.
- Cremini Mushrooms: I prefer using cremini mushrooms, also called baby bella mushrooms, in this recipe because they have more depth of flavor than white button mushrooms.
- Olive Oil: For a richer dish, you can sauté the mushrooms in butter instead of olive oil.
- Shallots: Chopped shallot brings mild onion flavor, but with more sweetness than a regular onion.
- Garlic: Garlic and mushrooms are an incredible pair.
- Balsamic Vinegar: Sweet and tangy balsamic vinegar adds flavor complexity to this easy side dish. You can omit the balsamic if you don’t have any on hand.
- Salt and Pepper: Season the mushrooms to your tastes with salt and pepper.
- Fresh Thyme or Parsley: Garnishing the sautéed mushrooms with fresh herbs adds a pop of fresh flavor.
How to Sauté Mushrooms
These sautéed mushrooms come together quickly and easily!
First, rinse the mushrooms under cold water to remove any dirt. Then immediately pat them dry with a paper towel. Slice off the stems or remove them with your fingers; then slice the mushrooms.
Next, brown the mushrooms. Heat the olive oil (or butter) in a large skillet, such as a cast iron skillet. Once the pan is hot, add the mushrooms and cook them for 3-5 minutes, stirring occasionally. Don’t stir them too often – you want the mushrooms to get a nice golden brown sear for maximum flavor.
Then, add more flavor! Add the chopped shallot to the pan and cook for 1 minute, stirring often.
Add the minced garlic and balsamic vinegar and cook, stirring often, for 1 minute, until the garlic is fragrant. Then remove the pan from the heat and season the mushrooms to taste with salt and pepper. Sprinkle on some fresh thyme or parsley, if desired, and enjoy!
Storing and Reheating Leftovers
Leftover sautéed mushrooms can be stored in an airtight container in the refrigerator for up to 2-3 days. The best way to reheat them is in a pan on the stove over medium heat (add a little olive oil or butter to the pan). You can also reheat cooked mushrooms in the microwave.
Sautéed Mushrooms Serving Suggestions
This mushroom recipe is so versatile! Here are some serving ideas:
- With Steak: Sautéed mushrooms are perfect with grilled steak or air fryer steak.
- Burger Topping: Add them to your air fryer hamburger or turkey burger.
- For Breakfast: Enjoy the mushrooms with scrambled eggs, or serve them with a poached egg on top.
- With Chicken or Pork: Try them with grilled chicken, air fryer chicken breast or pan fried pork chops.
- In a Grain Bowl: These mushrooms are delicious in a grain bowl, made with quinoa or brown rice, roasted vegetables, avocado, chickpeas and a drizzle of balsamic vinaigrette.
I’d love to hear how you serve your sautéed mushrooms. Leave a comment below to let me know!
More Easy Side Dishes
Try one of these easy side dishes next:
Sautéed Mushrooms
Ingredients
- 16 ounces cremini mushrooms
- 2 tablespoons olive oil, or butter
- ¼ cup chopped shallot
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- chopped fresh parsley or fresh thyme leaves, optional
Instructions
- Rinse the mushrooms under cold water and immediately pat them dry with a paper towel. Pull out the stems and then slice the mushrooms.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the mushrooms and cook for 3-5 minutes, stirring often, until they start to soften and brown. Don't stir them too often, as you want them to get a nice golden sear on the sides for maximum flavor.
- Add the chopped shallot and cook, stirring often, for 1 minute.
- Add the garlic and balsamic vinegar and cook, stirring often, for 1 minute. Season with salt and pepper, to taste. Serve, garnished with chopped fresh parsley or thyme, if desired.
