I often keep a pan ready to make the Best Sauteed Mushrooms in about 10 minutes, and I’m about to reveal the small trick that turns them into the perfect topper for steaks, burgers and a brilliant addition to rice or soups.

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I make Sauteed Mushrooms With Garlic whenever I want something fast that actually tastes like I tried. Using cremini mushrooms and plenty of garlic gives this a deep savory kick that lifts steaks, burgers, rice and soups in a way that’s oddly addictive.

I call it Sauteed Garlic Mushrooms on my site and people always ask for seconds like it’s magic. It fits right into those Easy Mushroom Recipes you bookmark and forget until you need a fast win.

And honestly, it’s a little stubborn in the best way, it won’t disappear into the background. Try it and you’ll see.

Ingredients

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Earthy cremini add meaty texture, low calorie, some protein, B vitamins and fiber
Butter gives rich silky mouthfeel, adds saturated fat, flavor boost, use sparingly
Olive oil brings fruity warmth, healthy monounsaturated fats, subtle peppery finish sometimes
Garlic gives pungent, sweet when browned flavor, contains sulfur compounds good for immunity
Shallot is milder than onion, adds gentle sweetness and a delicate oniony note
White wine lifts flavors with acidity, deglazes pan, adds a bright dry note
Parsley brightens dish with fresh herb lift, tiny vitamin K, flavor cleanser at end

Ingredient Quantities

1 lb (450 g) cremini or button mushrooms

2 tbsp (30 g) unsalted butter

1 tbsp (15 ml) olive oil

3 garlic cloves

1 small shallot (optional)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup (60 ml) dry white wine (optional)

1 tsp fresh lemon juice (optional)

1 tbsp fresh parsley (optional)

How to Make this

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1. Clean and slice mushrooms: wipe each mushroom with a damp towel or very quick rinse then pat dry; trim stems and slice thick-ish so they dont turn to mush. Mince 3 garlic cloves and finely chop 1 small shallot if using.

2. Heat a large skillet over medium-high heat until hot, then add 2 tbsp unsalted butter and 1 tbsp olive oil. Let the butter melt and foam but dont let it burn.

3. Add the shallot (if using) and cook about 30-60 seconds until softened and fragrant, but not browned.

4. Add the mushrooms in a single layer, dont overcrowd the pan. Let them cook undisturbed 4-5 minutes so the undersides brown, then stir or flip and brown the other side.

5. Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the mushrooms, stir and cook another 2-3 minutes until most of the released liquid has evaporated and the mushrooms are nicely caramelized.

6. Add the minced garlic and cook 30-45 seconds until fragrant, careful not to burn it. If using, pour in 1/4 cup dry white wine now, scrape up the browned bits with a wooden spoon and simmer 1-2 minutes to reduce.

7. Remove from heat, stir in 1 tsp fresh lemon juice and 1 tbsp fresh parsley (if using), taste and adjust salt/pepper if needed.

8. Serve immediately as a topper for steaks or burgers or mixed into rice or soups. Quick tip: dont crowd the pan next time if they steamed instead of browned – cook in batches for better color and flavor.

Equipment Needed

1. Large heavy skillet, 10 to 12 inch, for browning mushrooms
2. Wooden spoon or heatproof spatula to scrape up browned bits
3. Sharp chef’s knife for slicing mushrooms and mincing garlic
4. Cutting board
5. Measuring spoons (for butter, salt, pepper, lemon)
6. 1/4 cup measuring cup or small liquid measure for wine
7. Medium bowl to hold sliced mushrooms while you cook in batches
8. Paper towels or a clean kitchen towel to wipe mushrooms dry

FAQ

Q: How should I clean the mushrooms? A: Wipe them with a damp paper towel or soft brush, don't soak them or they'll soak up water and get soggy. If they're muddy give a quick rinse and pat dry right away. Trim stems only if they look dry or tough.

Q: Why do my mushrooms come out soggy not brown? A: Usually because the pan was too crowded or heat was too low, they steam instead of brown. Cook in batches on medium high heat, let them sit a bit between stirs so they can caramelize, and avoid salting too early because salt draws out water.

Q: When do I add garlic, shallot and wine? A: Start shallot early so it softens, but add garlic near the end, like the last 30-60 seconds, so it doesn't burn. Add the wine right after mushrooms are nicely browned to deglaze the pan and let it cook off for a minute or two. Finish with lemon juice and parsley off the heat.

Q: Can I make this vegan or use different mushrooms? A: Yes, swap the butter for extra olive oil or a vegan butter and the technique is the same. Cremini, button, shiitake, or sliced portobello all work, just adjust cook time for thicker varieties.

Q: How do I keep the garlic from burning and tasting bitter? A: Add garlic late, after most of the liquid has evaporated and mushrooms are browned. Stir it for only 30 to 60 seconds until fragrant, then remove from heat. Burnt garlic tastes bitter so keep an eye on it.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over medium heat to regain some texture, avoid the microwave if you want them less soggy. You can freeze cooked mushrooms up to 2 months but texture will be softer.

Sauteed Mushrooms With Garlic Recipe Substitutions and Variations

Unsalted butter: swap with 2 tbsp extra-virgin olive oil for a lighter finish, or 2 tbsp ghee for nuttier richness; for a vegan option use coconut oil or vegan butter, or try reserved bacon fat for a smoky kick.
Cremini/button mushrooms: use shiitake or oyster for bigger umami, or thick-sliced portobello if you want a meatier bite; mixed wild mushrooms also work great.
Dry white wine (1/4 cup): replace with 1/4 cup chicken or vegetable broth, or 2 tbsp lemon juice + 2 tbsp water for brightness, or use dry sherry or vermouth if you have it.
Garlic (3 cloves): substitute 1 tsp garlic powder or 1 tbsp jarred minced garlic for convenience, or use 1 small shallot for a milder, sweeter note.

Pro Tips

– Always dry the mushrooms REALLY well before they hit the pan. Even a little water makes them steam not brown, so pat them with paper towels and let them sit a minute. If you salt too early theyll weep, so wait til they have some color.

– Dont crowd the skillet. Give them space so each slice can make contact with the pan, otherwise theyll just steam. If you have a lot, cook in batches, keep the first batches warm on a tray.

– Use both butter and oil, the oil raises the smoke point while the butter gives flavor. Get the pan hot first, then add fats, then mushrooms. Add garlic only at the end so it doesnt burn and turn bitter.

– For deeper flavor scrape up the browned bits with wine or a splash of broth, then finish with a little acid and fresh parsley to brighten it. Also, cooking them from room temp instead of fridge cold helps them brown faster.

Sauteed Mushrooms With Garlic Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I often keep a pan ready to make the Best Sauteed Mushrooms in about 10 minutes, and I'm about to reveal the small trick that turns them into the perfect topper for steaks, burgers and a brilliant addition to rice or soups.

Servings

servings

Calories

129

kcal

Equipment: 1. Large heavy skillet, 10 to 12 inch, for browning mushrooms
2. Wooden spoon or heatproof spatula to scrape up browned bits
3. Sharp chef’s knife for slicing mushrooms and mincing garlic
4. Cutting board
5. Measuring spoons (for butter, salt, pepper, lemon)
6. 1/4 cup measuring cup or small liquid measure for wine
7. Medium bowl to hold sliced mushrooms while you cook in batches
8. Paper towels or a clean kitchen towel to wipe mushrooms dry

Ingredients

1 lb (450 g) cremini or button mushrooms
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
3 garlic cloves
1 small shallot (optional)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup (60 ml) dry white wine (optional)
1 tsp fresh lemon juice (optional)
1 tbsp fresh parsley (optional)

Directions

Clean and slice mushrooms: wipe each mushroom with a damp towel or very quick rinse then pat dry; trim stems and slice thick-ish so they dont turn to mush. Mince 3 garlic cloves and finely chop 1 small shallot if using.
Heat a large skillet over medium-high heat until hot, then add 2 tbsp unsalted butter and 1 tbsp olive oil. Let the butter melt and foam but dont let it burn.
Add the shallot (if using) and cook about 30-60 seconds until softened and fragrant, but not browned.
Add the mushrooms in a single layer, dont overcrowd the pan. Let them cook undisturbed 4-5 minutes so the undersides brown, then stir or flip and brown the other side.
Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the mushrooms, stir and cook another 2-3 minutes until most of the released liquid has evaporated and the mushrooms are nicely caramelized.
Add the minced garlic and cook 30-45 seconds until fragrant, careful not to burn it. If using, pour in 1/4 cup dry white wine now, scrape up the browned bits with a wooden spoon and simmer 1-2 minutes to reduce.
Remove from heat, stir in 1 tsp fresh lemon juice and 1 tbsp fresh parsley (if using), taste and adjust salt/pepper if needed.
Serve immediately as a topper for steaks or burgers or mixed into rice or soups. Quick tip: dont crowd the pan next time if they steamed instead of browned – cook in batches for better color and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.