10-Minute Sautéed Mushrooms
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 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.
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.
- 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!
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…
- On top of burgers with a side of veggie fries.
- Added to a pasta dish, like this Lemon Parmesan Brussels Sprout Pasta.
- Over a warm salad with roasted veggies or on top of this Cheeseburger Salad.
- On top of cooked chicken, steak, or salmon.
- On top of your favorite homemade pizza with other veggies, grated cheese, and sauce.
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!
- Garlic Parmesan Sautéed Shaved Brussels Sprouts
- 15-Minute Skillet Sweet Potatoes
- 15-Minute Garlic Sautéed Eggplant
- 15-Minute Sautéed Bell Peppers
- Perfectly Tender 10-Minute Sautéed Carrots
- Roasted Balsamic Brussels Sprouts with Shallots
- Simple Sautéed Butternut Squash
Loving this sautéed mushroom recipe and now you’re hungry for more delicious veggie-loaded eats?
10-Minute Sautéed Mushrooms
- 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
- 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.