Elevate your dinner by serving The Best Sautéed Mushroom Recipe with a beef roast, steak, chicken breasts, or pork!

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Sauteed Mushrooms

My kids have determined that a steak isn’t a steak without a heaping portion of sauteed mushrooms over the top.

It’s become somewhat of a family joke.

Anytime I make a steak recipe without mushrooms, no matter how good the steak is, inevitably someone will call out, “So… where are the mushrooms?”

Because of this, I’ve resigned myself to always, always making mushrooms with steak.

In fact, after making countless pounds of mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sauteed mushrooms recipe around.

If you asked my kids they would tell you mommy’s mushrooms are better than daddy’s, and even better than restaurant mushrooms.

Lots of bragging going on here today, my apologies.

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Sauteed Mushrooms Recipe

Want to know my secret?

It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.

And that is time, not thyme. Although thyme is involved as well! To make these Sauteed Mushrooms you’ll need:

  • Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious.
  • Butter – For rich luxurious flavor.
  • Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
  • Thyme – For a fresh pop of herby essence.
  • Dry Sherry – You can use “cooking sherry” or a specific brand you love!
  • Garlic – To add some delicious garlicky flavor.
  • Salt and Pepper – To taste.

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How To Saute Mushrooms

The Best Sauteed Mushrooms Recipe starts out just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.

  1. Place a large saute pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
  2. Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.

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  1. Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
  2. Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

Get the Full (Printable) Sauteed Mushrooms Recipe Below!

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Magic Mushroom Method

The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze.

They aren’t wet or soupy.

They aren’t partially cooked and raw tasting.

They aren’t bitter from burnt garlic.

Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal.

If you don’t believe me, give this method a try and let your family decide.

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Side Dish

These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!

What Goes Well With Sauteed Mushrooms?

  • Crockpot Pork Loin with Vegetables
  • 2-Ingredient Grilled Pork Tenderloin
  • Porterhouse Steaks with Compound Butter
  • Standing Rib Roast
  • Slow Cooker Garlic Beef Tenderloin

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For More Mushroom Recipes Check Out:

  • Asian Stir Fried Mushrooms
  • 5-Ingredient Low Carb Stuffed Mushrooms
  • Best Cheese Stuffed Mushrooms
  • Mushroom Rice Pilaf
BEST Sautéed Mushroom Recipe for topping steaks or risotto on ASpicyPerspective.com
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The Best Sauteed Mushrooms Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.
Servings: 6

Ingredients

  • 2 pounds button mushrooms halved
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2  tablespoons fresh thyme leaves
  • 3/4 cup dry sherry
  • salt and pepper

Instructions

  • Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
  • Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
  • Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
  • Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

Nutrition

Calories: 137kcal, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 519mg, Fiber: 2g, Sugar: 3g, Vitamin A: 200IU, Vitamin C: 6.4mg, Calcium: 17mg, Iron: 1.1mg
Course: Side Dish
Cuisine: American
Author: Sommer Collier

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