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.
- Healthy: Made with natural ingredients, this recipe is low carb, low calorie and gluten-free.
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
More Mushroom Recipes
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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
- 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.
Calories: 156kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 389mg | Potassium: 417mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
