Easy Sautéed Mushrooms are crispy on the outside and tender on the inside. No slime, no mush, just mushroom goodness. You’ll be amazed at how quick and easy this comes together!
Any other mushroom lovers? Just me? Seriously though, we’re suckers for mushrooms. Unfortunately, they often lack any proper cooking technique, resulting in slimy textured little things. Yuck! The key to sautéing mushrooms is to cook them at a high eat in olive oil.
Did you know that there are 5 basic tastes? Salty, sweet, bitter, sour and umami. Mushrooms are the only food that possess umami, which is a savory, meat like taste.
The best mushrooms to pan roast are crimini, white, button, and portobello or baby bellas.
Sliced vs. Whole Mushrooms:
We prefer this dish using whole mushrooms, but you can always used sliced mushrooms instead. They will cook quicker than whole mushrooms, so keep an eye on them, and make sure to flip half way through.
What should I serve with pan roasted mushrooms?
Pan roasted mushrooms would be an amazing side dish to most meals, especially some crispy baked chicken thighs or perfectly cooked steak!
If you like this recipe, you may be interested in these other amazing side dish recipes:
- Classic Creamed Spinach
- Honey Roasted Smashed Potatoes
- Perfect Baked Sweet Potatoes
- Cheesy Scalloped Potatoes
Easy Sautéed Mushrooms
- 2 tablespoons olive oil
- 1 pound whole mushrooms cremini or white
- Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
- Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them.
- After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Season with salt and pepper to taste.