Sautéed Mushrooms

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Our Sautéed Mushrooms recipe shows you the best method to get a deliciously tender mushroom that’s packed with flavor. Use them to top entrees, as a side, or with favorite savory breakfast dishes.

Mushrooms are packed with umami, a flavor that adds depth to any dish. Sautéing them brings out the best flavors of your mushrooms while cooking away excess moisture.

For this recipe, you’ll slice up your favorite mushrooms and saute them in a hot pan with butter, thyme, and basic seasonings. Toss them with fresh garlic at the end for a rich vegetable dish that is packed with flavor.

You can use these sautéed mushrooms in a variety of different ways. Ladle them on top of a perfectly cooked flat iron steak or serve them alongside cheesy loaded chicken breast. They also make a great addition to any egg dish for breakfast!

Top down view of seasoned mushrooms in a pan.

Ingredients for Sautéed Mushrooms

  • Mushrooms – We use quartered mushrooms for this recipe, but you could also use sliced mushrooms or roughly chop them depending on what you’re using them for.
  • Unsalted Butter – Used to help cook down the mushrooms so they release their moisture and have a rich buttery flavor that smells and tastes delicious.
  • Dried Thyme – A classic herb that pairs perfectly with mushrooms and helps to bring out their flavor by adding a woody herbed citrusy flavor.
  • Salt & Pepper – Sautéed mushrooms are always best when seasoned with salt and pepper to taste. Enhances the flavor.
  • Minced Garlic Cloves – Sautéing the mushrooms with garlic cloves at the end of cooking time adds an infusion of fresh garlic flavor that pairs well with mushrooms.

How To Make Sautéed Mushrooms

  1. Coat the mushrooms with butter: Heat a medium-sized skillet over low heat. Add the butter. Once the butter melts, add the mushrooms and toss with a spatula to coat them with butter.
  2. Add the seasonings: To the pan with the mushrooms, add the dried thyme, salt, and pepper. Saute for 3-5 minutes or until the moisture is released.
  3. Add the garlic: Once the mushrooms are cooked, add the minced garlic cloves and sauté for 30-60 seconds until the garlic becomes fragrant. Remove from heat and serve hot.
Collage showing how to make sauteed mushrooms.

Cooking Tips

  1. Make sure you add the garlic as the last cooking step. Garlic is added last because it cooks very quickly and can burn and taste bitter. 
  2. You can use fresh herbs instead of dried herbs for a garden-fresh taste and flavor.
  3. If you’re using quartered or large mushrooms, increase the cooking time by a minute or two.
  4. Chop all of the mushrooms roughly the same size to make sure they all cook evenly. 
  5. If you’re using sautéed mushrooms as a topping, wait to add salt and pepper until after they are cooked as the protein you use may already have enough salt.

Variations and Serving Suggestions

  • You can use any type of mushroom you enjoy including button, cremini, portobello, shiitake, oyster, and more.
  • Add in some other herbs like rosemary or parsley for a different flavor profile. 
  • For a creamy side dish, sauté the mushrooms in butter and then add chicken broth or cream to make a creamy mushroom sauce.
  • Add a pinch of cayenne pepper or red chili flakes to spice up the flavor.
  • Try serving them on top of a grilled cheese sandwich or alongside your favorite eggs.
  • Use these sautéed mushrooms as toppings for vegan tacos and burritos.
Top down view of sauteed mushrooms in a dish.

Storing and Freezing

Storing: You can store these sautéed mushrooms in an airtight container for up to 3 days. Reheat in a skillet or in the microwave before serving.

Freezing: You can freeze these sautéed mushrooms in an airtight container for up to one month though they will be soggier. Let them thaw overnight in the fridge before reheating.

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Top down view of sauteed mushrooms in a pan.

Sauteed Mushrooms

5 from 3 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6 Servings


  • 3 tablespoons unsalted butter
  • 1 pound mushrooms, quartered or sliced
  • 1 tablespoon dried thyme, or to taste
  • 1 teaspoon kosher salt, or to taste
  • ¼ teaspoon ground black pepper
  • 2 to 3 garlic cloves, minced


  • Heat a medium skillet over low heat, and melt the butter. Add the mushrooms, and toss to coat. 
    1 pound mushrooms
    3 tablespoons unsalted butter
  • Add the thyme, salt, and pepper, and saute for 3 to 5 minutes or until the mushrooms reach the desired consistency.
    1 tablespoon dried thyme
    1 teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Add the garlic, and continue to cook for another 30 seconds to 1 minute. Remove from heat, and serve warm as a side dish.
    2 to 3 garlic cloves
  • See post for storage options.

Suggested Equipment


Serving: 0.5cup | Calories: 70kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 437mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of sauteed mushrooms. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Use any variety of mushrooms you like. Button or baby bella work well for this recipe.
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