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4.98 stars30 mins
Side Dishes
Elevate your dinner by serving The Best Sautéed Mushroom Recipe with a beef roast, steak, chicken breasts, or pork!
Sauteed Mushrooms
My kids have determined that a steak isn’t a steak without a heaping portion of sauteed mushrooms over the top.
It’s become somewhat of a family joke.
Anytime I make asteak recipe without mushrooms, no matter how good the steak is, inevitably someone will call out, “So… where are the mushrooms?”
Because of this, I’ve resigned myself to always, always making mushrooms with steak.
In fact, after making countless pounds of mushrooms over the years, I’ve gotten rather good at it.I’ve been told on multiple occasions,I make the best sauteed mushrooms recipe around.
If you asked my kids they would tell you mommy’s mushroomsare better than daddy’s, and even better than restaurant mushrooms.
Lots of bragging going on here today,my apologies.
Sauteed Mushrooms Recipe
Want to know my secret?
It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time.
And that is time, not thyme. Although thyme is involved as well! To make these Sauteed Mushrooms you’ll need:
- Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious.
- Butter – For rich luxurious flavor.
- Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
- Thyme –For a fresh pop of herby essence.
- Dry Sherry – You can use “cooking sherry” or a specific brand you love!
- Garlic – To add some delicious garlicky flavor.
- Salt and Pepper – To taste.
How To Saute Mushrooms
The Best Sauteed Mushrooms Recipe starts out just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.
- Place a large saute pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
- Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and saltand pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
- Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
- Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
Get the Full (Printable) Sauteed Mushrooms Recipe Below!
Magic Mushroom Method
The result is plump golden sautéed mushrooms, coated in a slightly boozybuttery glaze.
They aren’t wet or soupy.
They aren’t partially cooked and raw tasting.
They aren’t bitter from burnt garlic.
Instead, they arepatiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal.
If you don’t believe me, give this method a try and let your family decide.
Side Dish
These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!
What Goes Well With Sauteed Mushrooms?
- Crockpot Pork Loin with Vegetables
- 2-Ingredient Grilled Pork Tenderloin
- Porterhouse Steaks with Compound Butter
- Standing Rib Roast
- Slow Cooker Garlic Beef Tenderloin
For More Mushroom Recipes Check Out:
- Asian Stir Fried Mushrooms
- 5-Ingredient Low Carb Stuffed Mushrooms
- Best Cheese Stuffed Mushrooms
- Mushroom Rice Pilaf
Print Recipe
4.98 from 39 votes
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The Best Sauteed Mushrooms Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.
Servings: 6
Ingredients
US Customary - Metric
- 2 pounds button mushrooms halved
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme leaves
- 3/4 cup dry sherry
- salt and pepper
Instructions
Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and saltand pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
Nutrition
Calories: 137kcal, Carbohydrates: 7g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 43mg, Potassium: 519mg, Fiber: 2g, Sugar: 3g, Vitamin A: 200IU, Vitamin C: 6.4mg, Calcium: 17mg, Iron: 1.1mg
Course: Side Dish
Cuisine: American
Author: Sommer Collier
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54 comments on “The Best Sauteed Mushrooms Recipe”
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Scott Hood — November 18, 2020 @ 6:47 pm Reply
I didn’t see these under your gluten free tab but assuming they are?
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Greg Sullivan — October 23, 2020 @ 4:10 pm Reply
I am you kid, I also like my steak to have a mushroom gravy on it. Thanks for sharing your recipe to us.
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John-Michael L'Allier — September 23, 2020 @ 8:07 pm Reply
Very yummy! I didn’t have any sherry, so I substituted with Moscato 😂 still good!
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Reena Bansal — September 1, 2020 @ 9:00 am Reply
I love the recipes posted by you. Have been referring to them for a long time. This is the first time I am writing to you.
Awesome recipes…the kadai mushroom is a huge hit of my family.
Keep going great guns… God bless you! -
Tasty Steaks — August 22, 2020 @ 7:51 pm Reply
Recipe is fantastic. For some reason though it gives me savage diarrhea. Hahah! Not sure what the cause but I’m guessing it’s the sherry since it’s the only recipe I’ve ever made with that ingredient. Anyway, I still make this whenever I cook steaks since they go so well together.
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Shroomsonline — July 5, 2020 @ 6:37 am Reply
This is the best way to eat mushrooms! Love how easy these are to make!
I love mushrooms! -
Kelly — May 15, 2020 @ 10:15 pm Reply
I have to say these literally were THE BEST MUSHROOMS I have ever made. After I tasted one I told my husband, I think I just made the best mushrooms I’ve ever made… then he ate them and said the exact same thing. This recipe does not dissapoint!
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Sandy Rose — May 11, 2020 @ 5:09 pm Reply
Those delectable sauteed mushroom pictures made me drool with hunger. I can’t wait to try this myself. Thank you for sharing!
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Deana Zemke — May 2, 2020 @ 9:16 pm Reply
Loved this recipe! lower fat but full of flavor.
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Jason Michael — April 29, 2020 @ 9:00 am Reply
I’m a mushroom lover. To be honest, this recipe is so delicious. Actually, I wan to try it right now. Thanks for sharing this.
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Jason Michael — April 29, 2020 @ 7:56 am Reply
The recipes are so yummy! It’s so attractive. I’m a mushroom lover and also I’m in love with your recipes. Thank you so much for sharing these delicious recipes.
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Michelle M — April 7, 2020 @ 11:00 am Reply
There is a restaurant in Portland called Huber’s that has the best sauteed mushrooms. I’m hoping this recipe tastes similar. If you have had them, let me know. It has been years since I had them, but they were remarkable.
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M. Anderson — January 30, 2020 @ 12:29 pm Reply
Very good recipe. Before I add the sherry and in my case brandy to taste, I remove the mushrooms and cook off the alcohol then slide them back in to finish cooking. Adding a sweet onion helps also.
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Juan Ra — January 11, 2020 @ 8:52 am Reply
Everyone loved the sauteed mushrooms! A winner and sure repeat. The only thing I was not able to achieve was the absorption of all the sherry, but I drained the remainder of the sherry and worked out perfectly.
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Abbey Gleichenhaus — September 15, 2019 @ 12:09 pm Reply
Made this last night I added additional kinds of mushroom it was so delish.. thank you
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La Corsal — October 17, 2019 @ 11:53 am Reply
You’re right, they are the best sauteed mushrooms I’ve ever made or eaten. Didn’t have sherry so I used white wine, excellent!
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Jordan — September 13, 2019 @ 9:25 pm Reply
I didn’t have sherry. I added bourbon and water instead. OMG! the best mushrooms I’ve ever eaten.
I’m sure I’ll try the sherry at some point. But the bourbon version was so good, it’ll be awhile.
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Daniel Shields — July 29, 2019 @ 12:55 am Reply
This looks so delicious and I bet it tastes amazing! My family will love this. I can not wait to try this at home. This is a great way of introducing healthy foods into our menu. Thank you.
This is a must-try! -
Gavin — June 18, 2019 @ 8:29 pm Reply
Going to try this tonight. Is it okay to use apple cider vinegar in place of the sherry? Read online that this works as a great substitute. Just checking. Thanks.
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Sommer Collier — June 18, 2019 @ 8:46 pm Reply
Hi Gavin!
Yes, you can use apple cider vinegar. I might just use less, maybe half, because vinegar is much more twangy than sherry.
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Gary — May 27, 2019 @ 9:30 pm Reply
True story, best-sauteed mushrooms I have ever had. Added a little fresh rosemary to mine
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Monica — May 13, 2019 @ 10:13 am Reply
I have made this several times, without the butter and used apple cider vinegar and either rosemary or sage instead of what was called for. TASTES AMAZING! I would say that everyone loves them, but I have eaten them too quickly to share! :)
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Daniel Thompson — April 28, 2019 @ 6:20 pm Reply
This was perfect and delicious! I followed the instructions completely…well, I added red wine instead of the sherry because I thought I had sherry but did not. I did have wine though, so all good.
This will be my go-to mushroom recipe for now on.
Thank you very much! -
Nina — March 11, 2019 @ 3:34 pm Reply
This was SO delicious!! I added a little bit of finely chopped shallot at the beginning and some handfuls of baby spinach near the end (just long enough to wilt a little), since I wanted to serve it as a side dish instead of a topping. It was absolutely delicious!! Thanks so much for sharing your recipe!!!
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Nancy — August 23, 2020 @ 6:46 pm Reply
I love this idea, and will do this and set some aside. Love having leftovers of these kinds of things, to throw in eggs for a weekend breakfast.
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Suzanne — March 2, 2019 @ 7:18 pm Reply
Spectacular!!! This was the first recipe on a google search & it is simply the Best! 1000 thanks. I will make this again & again.
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Sue — January 21, 2019 @ 3:31 pm Reply
Thank you for this recipe, looks delicious! I have a heap of mushrooms I didnt know what to do with and this recipe really helped me out!
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Jillian — December 20, 2018 @ 10:43 am Reply
Do you think these could be made ahead of time and then reheated prior to eating dinner? Or best made and served immediately?
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Sommer Collier — December 20, 2018 @ 6:33 pm Reply
Hi Jillian,
They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms. :)
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Cwee — December 9, 2018 @ 10:44 am Reply
I didnt have sherry wine so i replaced it with rice wine. Taste really good still!
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Fausto H Sanchez — November 17, 2018 @ 3:23 pm Reply
Excellent; outdid my ‘dump everything at once’ way of making them.
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A. Smith — October 20, 2018 @ 8:22 pm Reply
Best recipe I’ve tried for mushrooms. Super easy and I was shocked the garlic didn’t burn. Truly is a no fail recipe.
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Chere Hewlett — October 6, 2018 @ 9:52 pm Reply
OUTSTANDING!!!!! 5-star restaurant quality!!!
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Mindy — September 21, 2018 @ 9:43 pm Reply
And I thought mine were good! These were so good, my man was impressed that I “tweeted” my recipe. I came clean and he now wants this recipe over mine… There’s a compliment in there somewhere!
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Robert — August 4, 2018 @ 1:28 pm Reply
Great!! Excellent tip that you have from your recipe to sear the mushrooms to lose their moisture and begin caramelization and then mid-way adding the aromatics! Also waiting even further to add the herbs and sherry allows that nice caramel and edge seared color to develop. Final reduction of the herbs and added wine to a glaze is perfect! So many recipes get all of that backwards and wind up boiling the mushrooms, herbs, aromatics, and the wine all together and they wind up with a bunch of unattractive bloated colorless oily globs of mushrooms.
Optionally, I suppose that you’d agree that one could finish it off with a final pat of butter and perhaps a scant tablespoon of one’s favorite smokey or bottled sauce–but keep it simple for the best natural flavor of the mushroom.
Well done, and hats off to you! -
Pingback: Lieutenant Dan's Steakhouse Salad - A Spicy Perspective
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Joe H — April 9, 2018 @ 4:36 pm Reply
Great recipe!
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carol — September 23, 2017 @ 6:08 pm Reply
Why do you add sherry to your childs food? That is not a good thing!
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Jade — September 23, 2017 @ 6:45 pm Reply
Hahaha! Jiminey crickets that’s rich!
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Aiden — February 25, 2019 @ 5:18 pm Reply
Obviously you know that alcohol burns off, right? If not, stay out of the kitchen and stop commenting on things you are ignorant about. But then, most good cooks know this, and you are clearly not one of them.
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Chelsea — February 14, 2017 @ 4:02 pm Reply
Can I use red wine instead of dry sherry since it’s all i have?
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Sommer — February 22, 2017 @ 9:29 am Reply
Of course! Next time, try it with sherry though so you get to taste the difference. :)
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Nick — February 27, 2019 @ 7:15 pm
Do you use a cooking sherry or a dry sherry made for drinking? Thanks for the recipe!
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Sommer Collier — March 7, 2019 @ 4:02 pm
Hi Nick!
Honestly, you could use either. It doesn’t have to be great quality sherry since your cooking it down.
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Doris — November 12, 2016 @ 11:49 am Reply
Believe it or not, I have had this same recipe for years. You can use Marsala like the above poster has but the sherry in my opinion works best. I also mince a shallot very finely and saute in with the garlic. These shrooms are perfect with any meat but we love them with prime rib or steak. Have a blessed day!
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Tish — June 24, 2016 @ 7:42 am Reply
Great recipe ! Made mine with Marsala wine, out of this world… And the butter flavor is the best
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Jaclyn — May 18, 2016 @ 9:08 pm Reply
I’m not a normal mushroom eater, but I made this on a whim for myself and was very impressed. Will make again
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Bill — March 2, 2016 @ 10:03 am Reply
I forgot to mention that I add lemon juice too. Not too much though. Maybe the juice from a quarter of a lemon.
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Bill — March 2, 2016 @ 10:02 am Reply
In my version I use white wine instead of sherry and I add a little cayenne pepper. Lot’s of rave reviews from family and friends. I’ll try with Sherry the next time.
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Mary // chattavore — February 19, 2016 @ 9:08 pm Reply
Mushrooms are my favorite. These look so delicious!
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Naomi — February 19, 2016 @ 11:54 am Reply
I would eat this for a meal!
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Maria — February 19, 2016 @ 10:14 am Reply
They look so tasty!
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Joel — February 19, 2016 @ 8:10 am Reply
I have had your mushrooms and I must say, yummm!
