In need of a tasty side dish? Or something quick and easy to bring some flavor to a simple dinner? You’ve got to try these sautéed mushrooms! Minimal prep, made with baby bella (white or cremini) mushrooms and just a handful of pantry staples, this simple recipe is bursting with savory flavors and is perfect on top of cooked chicken, steak, fish, burgers, worked into pasta or sprinkled on your favorite pizza.

A skillet filled with sauteed mushrooms and a wooden spoon stirring the mushrooms.

A flavorful veggie side dish can easily make a simple dinner something special and memorable. There are the old standbys (of course), such as salad, baked potato, or roasted veggies. And there are sides that are a bit more out-of-the-box + elevated, like veggie tots or homemade veggie fries.

Ingredients for sauteed mushrooms sitting together on a white surface before cooking. Ingredients are surrounded by a napkin and sprigs of dried thyme.
Ingredients: avocado oil, baby bella mushrooms, kosher salt, ground black pepper, garlic cloves, dried thyme, white wine vinegar (or lemon juice)

Visual Guide: step-by-step how to make these sautéed mushrooms

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A skillet filled with oil sitting on a white surface.
Heat your oil in a large pan or skillet over medium-high heat.
Mushrooms being poured from a bowl into an oil-filled skillet sitting on a white surface.
Once the oil is hot, add your sliced mushrooms to your large pan or skillet.
Salt being poured onto mushrooms sitting in an oil filled skillet. Skillet is sitting on a white surface.
Sprinkle sliced mushrooms with ¼ teaspoon salt, season with black pepper to taste, and toss once with the oil. Let the mushrooms cook without touching them for 3-4 minutes. This will allow the mushrooms to brown on one side.
Hand is holding a wooden spoon stirring chopped mushrooms as they cook in a skillet.
After one side of the mushrooms has had a chance to brown, give the mushrooms a stir or two. Let them continue to cook for another 3-4 minutes until they are tender and most of the water in the pan has cooked off.
A skillet filled with sauteed mushrooms topped wth garlic, salt, thyme, and whte wine vinegar.
Stir in garlic, remaining ¼ teaspoon salt, thyme, and white wine vinegar.
Mushrooms being stirred by a wooden spoon in a skillet. Skillet is sitting on a white surface.
Cook for 1 more minute. Remove from heat, taste and add additional salt and black pepper if desired.

Suggested Adaptations

  • For extra caramelized mushrooms, cook between two pans or in two batches. We were going for quick and simple for this recipe, but if you want to add a little more omph to your sautéed mushrooms, give them room to breath….and caramelize! To get that golden crust, we don’t want to mushrooms to be crowded as they start to release their moisture during the cooking process. If they are piled on top of one another in the pan, the water they release as they cook will steam the others instead of cooking in the oil.
  • Add different herbs. Chives, marjoram, and parsley are all herbs that compliment the flavor of mushrooms, so toss those in with or instead of the thyme!
  • Use butter instead of oil or a combo of the two! I wanted to keep this recipe dairy-free and pantry staple-friendly, but butter + mushrooms is a flavor match made in heaven!
A skillet filled with sauteed mushrooms and a wooden spoon stirring the mushrooms. Skillet is surrounded by a napkin, dried thyme sprigs, and a small white bowl filled with salt. The skillet is sitting on a white surface.

Recipe testing notes from Taesha

  • Be sure to use a large pan. The more wiggle room the mushrooms have in a pan, the faster and more flavorful they will cook! Mushrooms hold a hot of water that gets released during the cooking process. The more piled on one another they are, the more they will steam one another verse sauté.
  • For the ultimate flavor, use fresh thyme instead of dried if available.

How to enjoy these sautéed mushrooms

I personally love these flavorful mushrooms as a simple side, but they are also great…

How to store + reheat

While these sautéed mushrooms are best enjoyed freshly cooked, you can keep them in an air tight container in your fridge for up to 3 days. Just be sure to let them cool completely before packaging them up and popping into the fridge.

To reheat them, toss the cooked mushrooms into a skillet over medium-low heat or zap them in the microwave for 30-45 seconds.

I don’t find this recipe is freezer friendly, so I don’t recommend freezing them.

Other veggie-loaded side dish recipes you’ve got to try!

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A white speckled bowl filled with sauteed mushrooms and topped with sprigs of thyme. A metal serving spoon is sitting in the bowl of sauteed mushrooms. The bowl is sitting on a white surface and is surrounded by a napkin, sprigs of thyme, and a small white bowl filled with salt.
5 from 1 vote

10-Minute Sautéed Mushrooms

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Cuisine: American
Course: Side Dish
In need of a tasty side dish? Or something quick and easy to bring some flavor to a simple dinner? You've got to try these sautéed mushrooms! Minimal prep, made with baby bella (white or cremini) mushrooms and just a handful of pantry staples, this simple recipe is bursting with savory flavors and is perfect on top of cooked chicken, steak, fish, burgers, worked into pasta or sprinkled on your favorite pizza.

Ingredients
 

  • 3 Tablespoons avocado oil
  • 1 pound baby bella mushrooms, sliced, but not too thin. Can also use white or cremini mushrooms.
  • ½ teaspoon kosher salt, divided
  • ground black pepper, to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon dried thyme, or ½ Tablespoon fresh
  • 1 Tablespoon white wine vinegar, or lemon juice

Instructions
 

  • Heat your oil in a large pan or skillet over medium-high heat.
  • Once the oil is hot, add your sliced mushrooms, sprinkle with ¼ teaspoon salt, season with black pepper to taste and toss once with the oil. Let the mushrooms cook without touching them for 3-4 minutes. This will allow the mushrooms to brown on one side.
  • After one side of the mushrooms has had a chance to brown, give the mushrooms a stir or two. Let them continue to cook for another 3-4 minutes until they are tender and most of the water in the pan has cooked off.
  • Stir in garlic, remaining ¼ teaspoon salt, thyme, and white wine vinegar. Cook for 1 more minute.
  • Remove from heat, taste and add additional salt and black pepper if desired.
Serving: 0.25of recipe, Calories: 121kcal, Carbohydrates: 5g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 298mg, Potassium: 516mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg