Sautéed Mushrooms with Garlic
Updated Aug 30, 2025
These easy stovetop sauteed mushrooms are ready in just 10 minutes. They're a great side dish with your meal, burger topping, or pizza topping!
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Try my easy sautéed mushrooms!
Easy Sautéed Mushrooms are one of my favorite side dishes to serve all year long with cast iron skillet steak, grilled chicken or Thanksgiving turkey. And they make a great topping for my quinoa burger or avocado toast even. I’m going to show you how to make this sautéed mushroom recipe so you’ll always have them as a great side dish back-up plan you can make in less than 10 minutes!
It’s so easy to sauté mushrooms, and they are about to become your favorite side dish! The key to a deep rich flavor and making the best sautéed mushrooms is to give them time to caramelize. And don’t forget to add aromatics like garlic, onions and/or herbs, along with salt and pepper to allow the mushrooms to absorb those flavors.
Happy Cooking!
– Yumna
Sautéed Mushrooms Ingredients
- Mushrooms: This recipe is great with any type of mushrooms. Try oyster, white button, cremini, portobello, shiitake, or maitake. Read my tips on how to cut mushrooms.
- Butter and oil: For sautéing. To make it vegan, you can just use oil.
- Thyme: Rosemary, sage, or parsley also work.
- Garlic: Here’s a quick tutorial on how to cut garlic.
How to Make Sautéed Mushrooms
Sautéed Mushrooms with Garlic
Ingredients
- 1 pound white or brown mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 sprigs fresh thyme
- 2 cloves garlic minced
Instructions
- Wipe the mushrooms with a damp paper towel. Cut into ¼-inch thick slices.
- In a large pan, heat the olive oil and butter on medium heat. Add the mushrooms and toss with the olive oil. Then, leave the mushrooms to brown on one side without stirring for 4–5 minutes.
- Add garlic and thyme. Continue cooking an additional 3–4 minutes, stirring occasionally until cooked through, golden brown, and tender.
- Season with salt and pepper, and garnish with fresh thyme before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add soy sauce or balsamic vinegar to the pan. If you marinate the mushrooms ahead of time, they’ll lose too much moisture. Just add the liquid to the pan when you add the mushrooms.
- Include shallots or onions. Sautée the mushrooms with sliced shallots or thinly sliced onions for more caramelized flavor.
- Finish with cheese. Top the sautéed mushrooms with Parmesan, goat cheese, or blue cheese crumbles while they’re still warm.
Recipe Tips
- Wipe the mushrooms clean with a damp paper towel. Rubbing them is the best way to clean them. If you rinse them, they can absorb the moisture and turn out soggy.
- Don’t overcrowd the pan. If they’re too close together, the juices from nearby mushrooms will affect the caramelizing process.
- Let the mushrooms cook, untouched. Sitting on the hot pan untouched for a few minutes helps them brown on the bottom.
Serving Ideas
- As a side: Grilled Lemon Chicken, Grilled Flank Steak, Thanksgiving Turkey
- As a topping: Quinoa Burger, Cast Iron Pizza, Parmesan Risotto
- With breakfast: Vegetable Frittata, Shakshuka, Veggie Omelet
FAQs
Store leftovers in an airtight container in the fridge for up to 24 hours. Reheat gently in a pan or in the oven until warmed through. Or, reheat in the microwave on low power.
Yes, but they may absorb some liquid, which changes the texture. Freeze them in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight and reheat on the stove, in the oven, or in the microwave on low power.
Comments
Great recipe but the butter is listed in the ingredients but not in the instructions. I added both. It was a little oily but great taste. I like the crisping aspect of the dish.
Thanks so much for pointing that out, Sal! I just updated the instructions to include the butter as well. So happy you liked the taste and crispiness of the mushrooms!!
Trying these for my husband! I’m excited to be able to surprise him!!
Hope you both enjoy!
BEST EVER, AND I’M OLD😂
Aww, thank you so much!
Yummy & delicious mushroom..
Thank you!
So simple, so yummy! Made this with just regular old white mushrooms, cloves of garlic and thyme from my garden… Seems like letting the mushrooms brown/crisp a bit is the key to the great flavor! I’m the only one in my family who likes mushrooms, but honestly, that just means more of this great side dish for me! Thanks!
I’m obsessed with sauteed mushrooms and I agree that letting them crisp is so key to their flavor! Glad you liked it!
Love your tips , substitutes, storage and cooking instructions.
Thank you so much!