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These delicious sautéed mushrooms are cooked with garlic and white wine for a flavorful dish that can be served as a side or appetizer. Ready to serve in 15 minutes.
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Mushrooms are one of my favorite veggies, and these garlic sautéed mushrooms are one million percent delicious!
Great to serve as a side dish to accompany steak or baked chicken, or serve up with some crusty bread for a tasty appetizer. You can even enjoy them on toast for breakfast or brunch.
For more mushroom recipes, be sure to try my Mushroom Wild Rice Pilaf and Mushrooms and Green Beans.
Why you will love this recipe!
- Flavorful: These pan fried mushrooms taste amazing and have a rich flavor!
- Quick: Super easy to prep and cook, these sautéed mushrooms are ready to serve in less than 15 minutes.
- Wholesome: These sautéed mushrooms are made with simple, wholesome ingredients and are a delicious addition to any meal – perfect for when you want a light and satisfying side dish!
Ingredients
- Butter and olive oil: For cooking.
- Mushrooms: You can use shiitake, cremini, baby Bella, or Portobello mushrooms.
- Garlic: Use freshly minced garlic for the best flavors.
- Thyme: The earthy qualities of thyme work so well with the mushrooms. Rosemary or sage would work great too.
- Worcestershire sauce: This sauce adds a great depth of umami and savory flavor to the dish.
- White wine: Wine enhances all of the natural flavors. No need to use an expensive wine, a sauvignon blanc would work great.
How To Make Sautéed Mushrooms
- Melt butter and oil in a large skillet over medium-high heat.
- Add sliced mushrooms to the skillet and brown for about 5 minutes on each side, or until browned and caramelized. Add garlic, and saute for 30 seconds, until fragrant. Season with salt, black pepper and thyme.
- Pour Worcestershire sauce and white wine and cook for 1 – 2 minutes.
- Serve warm and sprinkle with fresh thyme or fresh parsley.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- The easiest and best way to clean mushrooms is by quickly rinsing them in a colander and wiping them down with a damp paper towel to remove any dirt.
- Slice the mushrooms a evenly as possible so that they cook through evenly.
- Make these mushrooms vegan by omitting the butter or using a plant-based one. Use a vegan certified Worcestershire sauce.
Recipe FAQs
I like to make this sauteed mushrooms recipe with cremini mushrooms, but you can easily use almost any fresh mushrooms you like. Portobello, baby bella, shitake and oyster will all work great. You can even use a mix for a more complex flavor.
I love the flavor that white wine brings to this dish, you don’t have to use an expensive one either, something drinkable will work just fine. If you don’t want to use wine, you can swap it for vegetable stock, just to add a little extra flavor.
These sauteed mushrooms are best served soon after they are cooked so that the texture doesn’t change. You can store the sautéed mushrooms, covered in the fridge, for up to 24 hours if you have to. It’s best to reheat them in a skillet quickly to serve.
You can freeze these sauteed mushrooms in an airtight freezer container for about 3 months. You can let them thaw overnight in the refrigerator before reheating them.
How To Serve Sauteed Mushrooms
- Great for serving as a side with almost any main dish – Chicken Cordon Bleu, Honey Glazed Salmon, Pork Medallions.
- Add to a soup – Instant Pot Chicken & Wild Rice Soup, Chicken & Mushroom Soup
- Add them to burgers
More Mushroom Recipes
- Steak with Spicy Mushroom Sauce
- Chicken Penne with Creamy Mushroom White Wine Sauce
- Pork Medallions with Creamy Mushroom Marsala Sauce
- Creamy Chicken and Mushroom Soup
If you enjoyed this Sauteed Mushrooms recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Sautéed Mushrooms
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Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lb mushrooms, sliced
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Thyme, to taste
- 1 Tablespoon Worcestershire sauce
- ¼ cup white wine
- Chopped fresh thyme, for garnish (optional)
Instructions
- Melt butter and oil in a large skillet over medium-high heat.
- Add sliced mushrooms to the skillet and brown for about 5 minutes on each side, or until browned and caramelized. Add garlic, and saute for 30 seconds, until fragrant. Season with salt, black pepper and thyme.
- Pour Worcestershire sauce and white wine and cook for 1 – 2 minutes.
- Serve warm and sprinkle with fresh thyme
Notes
- The easiest and best way to clean mushrooms is by quickly rinsing them in a colander and wiping them down with a damp paper towel to remove any dirt.
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- Make these mushrooms vegan by omitting the butter or using a plant-based one. Use a vegan certified Worcestershire sauce.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
