Sautéed Mushrooms are such a great easy side dish. These are delicious, easy to make, and perfect with everything from steak to burgers.
I absolutely love mushrooms. They are good in so many dishes, but they are delightful on their own, too. You will find that this recipe for sautéed mushrooms is an amazing side dish for a lot of recipes, but they are so easy to make too!
How to Sauté Mushrooms
Here is a brief overview of how this sautéed mushroom recipe comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the mushrooms. Add the mushrooms to your hot skillet and oil and cook for five minutes, stirring occasionally.
- Turn up the heat. Turn up the heat so the liquid from the mushrooms can evaporate. Cook for five minutes, stirring occasionally.
- Add the butter. Reduce the heat and add the butter to the pan. Cook for eight minutes, continuing to stir so the mushrooms don’t burn. Add the garlic and cook for another one to two minutes.
- Add the red wine and balsamic vinegar. Cook for another two minutes. Season with salt and pepper, taste the mushrooms, and add more as necessary. Serve and enjoy.
What Mushrooms to Buy
This recipe works well because we are using white button mushrooms, which provide a great amount of moisture to the recipe, without overwhelming it with too much liquid. Cremini mushrooms, or baby bella mushrooms, would also work great in this recipe. They are like white button mushrooms but with a deeper and earthier flavor.
Buying Whole Mushrooms
Often in recipes, I will suggest buying pre-cut mushrooms. They are such a great time-saver.
The only drawback to buying precut vegetables is that they lose a lot of moisture after they are cut. So they cook quite differently than a vegetable that was just chopped in your kitchen.
In this sautéed mushrooms recipe, the timing works specifically for mushrooms that have been cut in your kitchen. This is why the recipe calls for whole mushrooms that are then cut. That being said, if you would like to purchase sliced mushrooms, keep in mind that this will shorten the timing in steps one and two.
Cleaning Mushrooms
Mushrooms are grown in dirt, but should not be washed under water. They act like sponges and will pull in too much moisture if they are rinsed. This will prevent them from browning nicely in recipes like this one. Instead, use a damp paper towel to wipe down your mushrooms to clean them.
Adding Onions
Sautéed mushrooms and onions go so well together! You can easily add half of a small diced onion to this recipe. Add it when you add the mushrooms in step one and follow the recipe as written.
Cooking With Wine
This recipe calls for a small amount of red wine, which adds great depth and flavor to the mushrooms. I recommend using a Pinot Noir or Cabernet, as the flavor will be enhanced when cooked. If your family doesn’t drink red wine regularly or you prefer not to open a whole bottle for the small amount needed here, I find it handy to keep the four-pack of small bottles in your pantry for cooking. Avoid wine labeled “cooking wine;” you want to use a red wine intended for drinking.
If you prefer not to cook with wine, you can replace the amount called for with an equal amount of chicken broth. The flavor will be slightly different but still delicious.
Storing
Store any sautéed mushrooms in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave or a small skillet over low heat until heated through. As always, use your best discretion with storing and eating leftovers.
How to Eat Sautéed Mushrooms
- Top your favorite grilled steak.
- Add them to burgers or chicken breasts that come together quickly in the air fryer (and a slice of Swiss cheese, yum!)
- Enjoy them as a side dish with blackened salmon or stuffed pork chops.
- Add them to your favorite homemade pizza.
If you make this sautéed mushroom recipe or any of my other recipes, I’d be so grateful if you left a comment letting me know!
Sautéed Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds white button mushrooms purchased whole, and sliced, see note 1 (680.4 grams)
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- 2 tablespoons red wine see note 2
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- dash freshly ground black pepper
Instructions
- Heat the olive oil in 12 inch skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes.1 tablespoon olive oil, 1 1/2 pounds white button mushrooms
- Turn up the heat so the liquid from the mushrooms can evaporate. Cook for 5 minutes, stirring occasionally.
- Reduce the heat back to medium and add the butter. Stir occasionally and cook for 8 minutes. Add the garlic and continue cooking for another 1 to 2 minutes.1 tablespoon unsalted butter, 3 garlic cloves
- Stir in the red wine and balsamic vinegar and cook for another 2 minutes. Season with salt and pepper, taste the mushrooms, and add more as necessary. Serve and enjoy.2 tablespoons red wine, 2 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, dash freshly ground black pepper
Notes
- White button mushrooms are perfect for this recipe because of their moisture content. Cremini mushrooms, or baby bellas, would also be a great option. They have a deeper, more woodsy taste than white button mushrooms.
- I like keeping small bottles of wine in my pantry for recipes like this. They come in a pack of four and are great when you need just a little. Alternatively, you could use beef broth here.
Michelle H. says
Great recipe! Easy to prepare. Perfect with grilled steak!
Thanks, Michelle!