Garlic Butter Sauteed Mushrooms with Herbs

Step 1: Clean the mushrooms and slice them into thick pieces so they hold texture and absorb flavor.

Step 2: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high. When the butter has melted, add the sliced mushrooms and 1 tablespoon soy sauce. Toss to coat, then let the mushrooms cook undisturbed for about 5 minutes so they brown.

Step 3: Add 1/4 cup vegetable broth (or white wine). Allow the liquid to simmer and evaporate, which takes about 8–10 minutes. This concentrates flavor without making the mushrooms soggy.

Step 4: When most of the liquid has cooked away, stir in 1 teaspoon minced garlic, 1 teaspoon fresh thyme leaves, and freshly ground black pepper. Cook another 3–4 minutes to finish and deepen the flavor, then serve warm.

Pro tips

• Clean carefully: avoid soaking mushrooms. Wipe them with a damp paper towel or give a quick rinse and dry thoroughly to prevent sogginess.
• Slice evenly: if using whole mushrooms, cut them into slightly thick, even slices so they retain a meaty texture.
• Don’t stir constantly: letting mushrooms sit undisturbed for several minutes encourages caramelization and a deep golden color.
• Use a wide pan: a large skillet gives mushrooms room so they brown instead of steaming.

Diet variations

Vegan: replace the butter with an extra 2 tablespoons olive oil and use vegetable broth or white wine.

Gluten-free: use tamari or a gluten-free soy sauce, or replace the soy sauce with 1 teaspoon kosher salt.

How to store and reheat

• Store: place cooled mushrooms in an airtight container and refrigerate for up to 7 days.
• Reheat: warm gently in a skillet over medium heat with a drizzle of olive oil for the best texture; or microwave 1–2 minutes if short on time.
• Freeze: spread cooked mushrooms in a single layer on a parchment-lined sheet and freeze for 1 hour, then transfer to a freezer bag for up to 6 months. Thawed mushrooms are excellent in soups, casseroles, and sauces though texture changes slightly.
• Thawing: add frozen mushrooms directly to soups or sauces, or thaw overnight in the refrigerator for other uses.

What to serve them with

• Steak: a classic pairing—serve these mushrooms on top of a grilled or pan-seared steak for a restaurant-style finish.
• Burgers: add sautéed mushrooms to burgers or sliders for extra umami.
• Chicken and pork: spoon mushrooms over roasted or grilled chicken breasts and pork chops for added richness.
• Eggs: fold them into omelets, scrambles, or egg muffins for a savory breakfast boost.
• Pasta and casseroles: toss with buttered pasta, stir into casseroles, or use as the base in creamy mushroom pasta recipes.
• Baked potatoes and pizza: top a loaded baked potato or add to pizza for a savory, earthy note.

More mushroom recipes

If you enjoy mushrooms, try these other popular recipes that showcase their savory versatility:

Brussel Sprout Casserole with Mushrooms

Beef Wellington

Vegetarian Lasagna

Pasta Boscaiola – Creamy Mushroom and Bacon Sauce

Easy Vegetarian Dan Dan Noodles

One Pot Thai Noodle Soup with Peanut Sauce

Sauteed Mushrooms

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 pound baby bella mushrooms, thick sliced (or your favorite variety)
• 1 tablespoon soy sauce (or 1 teaspoon salt)
• 1/4 cup vegetable broth (or white wine)
• 1 teaspoon minced garlic cloves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon black pepper

Instructions

1. Wash mushrooms and slice into thick pieces.
2. Heat butter and olive oil in a large skillet over medium-high heat.
3. When the butter melts, add mushrooms and soy sauce. Stir to combine, then cook undisturbed for 5 minutes so they brown.
4. Add the broth and let it simmer until mostly evaporated, about 8–10 minutes.
5. When most liquid has cooked away, add garlic, thyme and black pepper and cook 3–4 more minutes. Serve warm.

Notes

• Wipe mushrooms with a damp towel rather than soaking to avoid sogginess.
• Vegan option: omit butter and use an extra 2 tablespoons olive oil and vegetable broth.
• Gluten-free option: use tamari or replace soy sauce with kosher salt.
• Store leftovers in an airtight container in the refrigerator up to 7 days; reheat on the stove with a little oil for best texture.
• Freeze in a single layer, then transfer to a freezer bag for up to 6 months; use frozen mushrooms in soups, casseroles, and sauces.

Nutrition Facts (approx.)

Calories: 287 kcal • Carbs: 12 g • Protein: 7 g • Fat: 26 g • Sodium: 636 mg • Potassium: 1064 mg