Sauteed mushrooms are one of the simplest, most versatile recipes in our cooking arsenal. Whether they’re served atop a seared steak or as a standalone side dish, mushrooms are full of flavor. Follow along as we show you exactly how to prepare this delightful dish—and answer all of your mushroom-cooking questions.
Ingredients for Sauteed Mushrooms
- Fresh mushrooms
- Garlic
- Seasoned bread crumbs (optional)
- Butter
Directions
Step 1: Melt the butter
Start by melting the butter in a large skillet over medium-high heat. We prefer a cast-iron skillet due to its heat retention capabilities and slick, seasoned surface, but any frying pan will work.
Step 2: Add ingredients
Add the garlic, mushrooms and bread crumbs, if desired. Arrange the contents in a single layer—you don’t want to overcrowd the pan! (That’s just one of the mushroom-cooking mistakes we all make.)
Step 3: Let ’em cook
Saute the mushrooms for 5 to 6 minutes or until tender. They should be lightly browned and a little crunchy around the edges. If you prefer crispier mushrooms, feel free to let them cook for a few minutes more.
Can you freeze sauteed mushrooms?
Technically, yes. But there’s really no need to since they cook so quickly. Stashing your sauteed mushrooms in the freezer will prolong their shelf life, but will also make them more watery.
How do you store sauteed mushrooms?
And if you’re wondering—how long do sauteed mushrooms last in the fridge?—the answer is three to four days in an airtight container.
Sauteed Mushroom Tips
What are the best mushrooms for sauteing?
You can use pretty much any variety of fresh mushrooms, but smaller varieties cook more quickly than larger ones. We recommend using button mushrooms, cremini or shiitake.
How do you prepare mushrooms for cooking?
First, you’ll want to clean the mushrooms. You can quickly rinse them under cool water, then thoroughly pat dry. (Be aware that this method will cause your mushrooms to retain water, so avoid it if you’re looking for a crisp saute.) Or, just use a mushroom brush or damp paper towel to remove any dirt and debris. Then, take a small knife and remove the mushrooms stems, if you’d like. Some folks prefer to keep them on while others like just the caps—it’s simply a matter of personal preference.
How do you cut mushrooms for sauteing?
Generally, you can quarter the mushroom into four even pieces. But for bigger varieties, like portobello caps, we suggest cutting them into strips.
What can you saute mushrooms in?
If you’re looking for decadent sauteed mushrooms to go along with your favorite steak, you can’t beat butter. But other fats, like olive oil, are equally tasty. Watching your waistline? Forgo the fat all together and try sauteing mushrooms in balsamic vinegar or soy sauce.
How long do you saute mushrooms?
That depends on the variety of mushroom you’re sauteing. Some delicate varieties will be tender in mere minutes, while others take a little longer to cook. It also depends on how you cut them. Smaller mushrooms pieces will, of course, cook more quickly.
Can you pan-fry canned mushrooms?
Yes, but since they’re already cooked, reduce the cooking time significantly. We suggest draining the mushrooms from the canning liquid, patting dry and sauteing in butter and garlic for 2 to 3 minutes.
Can you saute mushrooms ahead of time?
Sure! Just know that they might lose a little of their fresh-from-the-pan crispness. You can saute mushrooms hours or even days before you plan to eat them.
