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Sautéed Mushrooms

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Adjust Servings:
1 pound (450g) (such as button mushrooms, cremini mushrooms, or shiitake mushrooms) Mushrooms
2 tablespoons Butter or olive oil
2 cloves, minced (optional) Garlic
Salt and pepper to taste
(such as thyme or parsley), chopped (optional) Fresh herbs
(optional) Lemon juice

Nutritional information


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Sautéed Mushrooms

  • 15 mins
  • Serves 4
  • Easy



  1. Clean the mushrooms: Wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Trim the ends of the stems if necessary. You can also rinse them briefly under cold water and pat them dry, but avoid soaking them as mushrooms absorb water easily.
  2. Slice the mushrooms: Depending on your preference, slice the mushrooms thinly or into thicker slices.
  3. Heat the skillet: In a large skillet, heat the butter or olive oil over medium heat until it melts and starts to sizzle.
  4. Add the mushrooms: Add the sliced mushrooms to the skillet in a single layer. If your skillet isn’t large enough to accommodate all the mushrooms in one layer, you may need to cook them in batches.
  5. Sauté the mushrooms: Cook the mushrooms undisturbed for a few minutes until they start to brown on one side. Then, stir them occasionally to ensure even cooking. If using garlic, add it to the skillet and cook for an additional 1-2 minutes until fragrant.
  6. Season: Season the mushrooms with salt and pepper to taste. You can also add fresh herbs like thyme or parsley for extra flavor.
  7. Finish: Sauté the mushrooms until they are tender and golden brown, about 8-10 minutes in total. If desired, squeeze a bit of lemon juice over the mushrooms to brighten the flavor.
  8. Serve: Remove the mushrooms from the heat and transfer them to a serving dish. Serve hot as a side dish or use them as a topping for steaks, pasta, omelets, or salads.

Enjoy your sautéed mushrooms!

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