Sauteed Mushrooms Base Recipe
This is one of our base recipes—flexible formulas designed to help you cook with confidence. Sautéed mushrooms are a great addition to any meal! Mushrooms are packed with health benefits and can make a satisfying plant-forward substitute for meat. They’re full of flavor, texture, and umami—a savory meatiness that makes dishes shine.
Servings: 4 (2 cups)
Ingredients
- 1 pound mushrooms
- 2 Tablespoons unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons garlic minced (~4 small cloves)
- 0.25 teaspoon kosher salt
- Freshly ground black pepper to taste
Mix-ins to YOUR taste:
- 2 Tablespoons shallot diced small
- 2 teaspoons spices up to, adjust to taste
- 2 Tablespoons balsamic vinegar, reduced sodium soy sauce (omit salt if using), wine (red or white)
- 1 Tablespoon chopped fresh herbs
- 0.5 small lemon juice
- 1 Tablespoon Parmesan grated
Instructions
- Give the mushrooms a quick rinse, then wipe with a towel if dirt remains. Cut into ¼” slices.
- Heat a large sauté pan (12”) over medium heat. Add butter and oil. Once butter melts, add mushrooms, garlic, and optional shallot and spices. Spread the mushrooms out as evenly as possible - don’t worry they will shrink!
- Sauté for ~3-4 minutes without stirring. Then cook for ~7-9 minutes more until golden brown, stirring occasionally. Season with salt and pepper.
- If using balsamic, soy sauce, or wine, add to pan and stir, scraping up brown bits, while liquid evaporates.
- Turn off heat and garnish with optional fresh herbs, lemon juice, and/or Parmesan cheese. Enjoy!