These sautéed mushrooms are cooked until tender and golden, then finished with garlic, butter, red wine, and balsamic vinegar for an easy steakhouse-style side dish.
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, and they are so easy to make, too!
Key Ingredients for Sautéed Mushrooms
- Mushrooms: White button mushrooms are inexpensive and easy to find, though cremini mushrooms will work as well. Avoid pre-sliced mushrooms since they behave differently in recipes than whole mushrooms. Clean them by wiping them with a wet cloth, or giving them a quick rinse and drying throughly. Avoid soaking the mushrooms so they don’t absorb more moisture.
- Olive oil + butter: The oil starts the sauté, and the butter adds in richness at the end.
- Garlic: Added at the end of the recipe to ensure that it doesn’t burn.
- Red wine + balsamic vinegar: These add depth of flavor to the recipe. They bring both acidity and sweetness, and a deeper savory flavor. Avoid “cooking wine” and look for a Pinot Noir or a Cabernet. If you don’t cook with alcohol, replace the wine with an equal amount of beef broth.
How to Sauté Mushrooms
- Add the mushrooms to your hot skillet and oil and cook for five minutes, stirring occasionally. Turn up the heat so the liquid from the mushrooms can evaporate.
- 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 and cook for another two minutes. Season with salt and pepper, taste the mushrooms, and add more as necessary. Serve and enjoy.
How Long do you Sauté Mushrooms
For this recipe, plan on about 20 minutes to fully cook and brown the mushrooms before adding the wine and balsamic vinegar. The exact timing will vary based on the size of your skillet and how much moisture the mushrooms release.
This recipe takes a little longer than some sautéed mushroom recipes because we allow the mushrooms to release their moisture and cook until that liquid has completely evaporated. That extra time gives the mushrooms a deeper browned flavor instead of leaving them soft or watery. Finally, we finish them with red wine and balsamic vinegar, which adds another layer of flavor.
Tips for the Best Sautéed Mushrooms
- Use a large skillet so the mushrooms have room.
- Let the liquid completely evaporate before expecting browning.
- Don’t stir constantly; giving them some untouched time helps them brown.
- Add the garlic near the end so it doesn’t burn.
- Adding the butter later gives you butter flavor without risking burnt butter.
- The mushrooms are done when the liquid is gone and they are tender and browned.
How to keep Sautéed Mushrooms from Getting Soggy
If you use a large skillet the mushrooms won’t be overcrowded. When the mushrooms are overcrowded, the moisture gets trapped and causes the mushrooms to steam. Additionally, continuing to cook the mushrooms until all the moisture is released and evaporates, then lower the heat.
Storing Leftovers
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, and rated the recipe. Your feedback helps other readers so much.
Recipe Video
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 a 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. Continue cooking until the liquid has evaporated and the mushrooms are beginning to brown, about five minutes, stirring once or twice.
- 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!
Billie says
Love the mushrooms!
So glad to hear that, Billie!