Sautéed Mushrooms With Herbs (With Step-by-Step)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Sautéed mushrooms are a delicious, savory side that pairs beautifully with steak, pork, and chicken. And while there are many approaches for achieving tender mushrooms with deep, caramelized flavor, this technique is our favorite. Instead of tossing and stirring the mushrooms when they first hit the pan, we let them brown undisturbed for the first few minutes. This prevents them from releasing steam, which can cause sogginess. Garlic and fresh thyme add aromatic depth, while a touch of white wine deglazes the pan and adds bright acidity. Low on effort but big on flavor, these sautéed mushrooms will make their way into your regular rotation.

Key Ingredient Needs

Mushrooms: We love the taste and texture of whole cremini mushrooms for this recipe. They have a deeper flavor than white button mushrooms but are just as petite and easy to prep.

Thyme: Fresh thyme adds an earthy, woodsy flavor to this dish. If you only have dried thyme on hand, add 3/4 teaspoon.

Garlic: We opt for thinly sliced garlic, rather than minced, as it's less likely to burn while the mushrooms finish cooking.

White wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for this recipe. Avoid oaky Chardonnays and sweeter whites like Riesling or Moscato. If you prefer not to cook with wine, deglaze the pan with a tablespoon of water mixed with 1/2 teaspoon of white-wine vinegar for acidity.

Olive oil: Sautéing the mushrooms in olive oil helps them brown and build delicious flavor. Use extra-virgin olive oil, not the light kind.

Butter: A tablespoon of butter added toward the end gives these mushrooms a silky glossiness and added richness.

How to Clean and Prep Mushrooms

Unlike certain types of mushrooms that can be grown hydroponically, cremini mushrooms are grown in soil and therefore require thorough cleaning before being cooked.

Use a damp cloth to wipe any dirt from mushrooms, paying close attention to the spot where the stem meets the cap. Avoid rinsing or soaking mushrooms, as this can cause them to take on excess moisture, which can affect caramelization.
Next, trim the very end off each stem, leaving as much of the stem intact as possible.

Directions

Ingredients for sauted mushrooms including a bowl of mushrooms herbs butter garlic olive oil salt pepper and white wine — Jacob Fox

Cook mushrooms:

Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more.

Jacob Fox
Add garlic, butter, and thyme; add wine:

Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

Jacob Fox

Storing and Reheating These Mushrooms

Leftover sautéed mushrooms can be refrigerated in an airtight container for up to four days. Reheat them in a skillet over medium heat with a touch of olive oil until hot throughout.

What to Serve With Sautéed Mushrooms

These mushrooms make a wonderful accompaniment to seared or roasted proteins like steak, chicken, and pork. Try them alongside this grilled marinated hanger steak or serve them with our flat-iron steak au poivre for a bistro-inspired main. They'd be equally delicious with this garlicky roast chicken or these vinegar-braised pork shoulder chops.

Keeping things meatless? Pair them with a rich and decadent entree like our classic risotto, creamy polenta, or fettuccini Alfredo. Or, serve them with poached eggs, buttery toast, and a tangle of dressed greens for a satisfying dinner or brunch dish.