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Sautéed Mushrooms

Name: Sautéed Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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))

Published: Dec 15, 2023 by Neli Howard

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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 Green Beans and Mushrooms.

Why you will love this recipe!

Freezer-friendly: These muffins hold up remarkably well in the freezer, making it a breeze to whip up a batch ahead of time. Perfect for those busy days when a wholesome snack or breakfast is just a thaw away.
Wholesome ingredients: From ripe bananas to coconut flour and nut butter, every ingredient is nutritious and flavorful. These muffins let you enojoy a guilt-free wholesome snack without compromising on taste.
Great way to use up ripe bananas: The natural sweetness and creamy texture of ripe bananas not only elevate the flavor profile but also reduce the need for excessive added sugars. It’s a delicious solution to the age-old question of what to do with those perfectly ripe bananas! 🍌✨

Ingredients

Butter and olive oil: For cooking.
Mushrooms: Mushrooms are a great source of fiber, protein and antioxidants, whilst being low in calories. 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.

process shots of cooking mushrooms in a pan

What are the best mushrooms to use?

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.

Do you have to use wine?

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.

Can you make them ahead of time?

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.

Can you Freeze Them

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

close up image of cooked baby bella mushrooms on a plate

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

Here are some tips and tricks to ensure your Healthy Banana Nut Muffins turn out perfect every time:

Ripe bananas are key: Use ripe bananas for that natural sweetness and enhanced flavor.
Nut choices: Feel free to experiment with different nut butters – almond, peanut, or cashew – for a unique twist.
Quality chocolate matters: Opt for high-quality dark chocolate chips; their rich flavor will take your muffins to the next level.
Mind the coconut flour: Coconut flour absorbs more moisture than traditional flours, so be precise with measurements to maintain the ideal consistency.
Don’t overmix: Gentle folding ensures a uniform batter without overmixing, resulting in light and tender muffins.
Fresh baking agents: Ensure your baking soda and baking powder are fresh to guarantee optimal leavening and fluffiness.
Mixing method matters: Blend wet and dry ingredients separately before combining them. This step-by-step approach ensures a uniformly mixed batter without overmixing, leading to light and tender muffins.
Baking time awareness: Keep a close eye on the oven as baking times may vary. A toothpick inserted into the center should come out clean, indicating the muffins are perfectly baked.
Cooling: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. This prevents excess moisture buildup, ensuring a delightful texture.
Customizations: Feel free to personalize the recipe with additional mix-ins like shredded coconut or dried fruits. This versatility allows you to tailor the muffins to your taste preferences.

More Mushroom Recipes

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Meet The Author: Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.