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Here you will find simple, healthy dishes made with whole food ingredients, as well as gluten-free, low carb meals — all with 10 ingredients or less. Garlic butter sauteed mushrooms in a bowl. This post may contain affiliate links, which help keep this content free. Should You Wash Mushrooms Before Sauteing? This sauteed mushrooms recipe is a simple side you’ll want to serve with just about everything!
Unlike oven roasted mushrooms, this sauteed version frees up your oven for other dishes. Plus, these garlic butter mushrooms have beautiful caramelization that you just don’t get from the oven method. And even if you’ve done it before, I think you’re going to love my method — let me show you how to saute mushrooms for maximum savory flavor and perfect texture. This post is loaded with tips to make them perfect every time!
I’ve tested several methods and settled on this being the best way to saute mushrooms. You can also combine this technique with caramelized onions, too. Don’t worry, it’s not hard or time consuming at all — this sauteed mushroom recipe with butter and garlic is ready in just 20 minutes. This section explains how to choose the best ingredients for garlic butter mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Try cremini, shiitake, portobello, oyster, or white button mushrooms. This technique gives buttery flavor without burning the butter.
For the oil, any neutral cooking oil, such as avocado oil, will work as well. Sauteed mushrooms in butter have the best flavor! The recipe calls for 2 cloves, but feel free to adjust to your own tastes. You can mince fresh garlic yourself for the best flavor, or use jarred garlic for convenience. 4 teaspoon garlic powder in a pinch, but I think using actual garlic tastes much better.
This helps cook the mushrooms down while also adding more flavor, almost like a pan sauce. You can use vegetable broth to keep this dish vegetarian, or bone broth for added richness and nutrition. VARIATIONS: Try lemon juice, coconut aminos, or balsamic vinegar. Any of these additions can be added toward the end, when you add the chicken broth. Coconut aminos is an alternative to soy sauce, which could technically be used as well.
This section shows how to cook sauteed mushrooms, with step-by-step photos and details about the technique. For full instructions, see the recipe card below. You can wipe them or rinse them — see the section below about this! Heat olive oil in a large skillet until it shimmers. Add only half of the mushrooms to the pan first, in a single layer. Let them cook for a while without moving, then flip them over and brown the other side, until the juices evaporate.