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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!

Scooping sautéed mushrooms out of a skillet.

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.

  • Mushroom Options:

    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:

Overhead view of sautéed mushrooms.
Overhead view of sautéed mushrooms.
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!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 pound whole mushrooms cremini or white
Instructions
  • 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.
Notes
The same principle applies to sliced mushrooms. They should be cooked fairly quickly at a high temperature.
Course: Side Dish
Keyword: Pan Roasted Mushrooms
Overhead view of sautéed mushrooms.
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!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 pound whole mushrooms cremini or white
Instructions
  • 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.
Notes
The same principle applies to sliced mushrooms. They should be cooked fairly quickly at a high temperature.
Course: Side Dish
Keyword: Pan Roasted Mushrooms
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February 27, 2016 10:06 pm

Hi Rachel,
With high heat when the water in mushroom will be realesed? and how to drain it.

Mushrooms Canada
February 15, 2013 4:36 pm

High heat is certainly the key to the best mushrooms possible! Thanks for sharing this great post…

-Shannon

February 14, 2013 3:30 pm

By trimming do you mean cut off the stems? Do you need to cut them off? I always wondered about that.

February 14, 2013 5:34 pm
Reply to  Hill Family

Yes, cutting off the stems. In this particular method it is best done with the stems cut off so that you can flip them over easily, cooking one side and then the other. Pan roasting them with long stems is a bit harder and you would more likely end up with unevenly cooked mushrooms.

Stems are completely edible. Sometimes I cut off just the very end of it if it looks dried, shriveled, or anything else unappetizing.

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