Easy Sautéed Mushrooms

5 from 4 votes

Learn how to make perfectly browned mushrooms in a skillet in minutes. Use any mushroom variety with any of our delicious flavor variations!

Prep Time2

Cook Time10

Total Time12

Course: Side Dish

Cuisine: American

Keyword: Pan Roasted Mushrooms

Servings: servings

Clean the mushrooms by wiping them with a damp paper towel to remove dirt. If needed, trim tough stems and remove gills from larger mushrooms like portobellos. Slice, halve, or quarter the mushrooms based on size and desired texture.
Heat olive oil, or a combination of olive oil and butter, in a large skillet over medium-high heat until hot and shimmering.
Add the mushrooms in a single layer to the skillet. Avoid overcrowding; if the mushrooms are too close, they will steam instead of sautéing. Cook in batches if needed.
Let the mushrooms cook without stirring for about 3-4 minutes. They should sizzle and start to brown on the bottom. When they easily release from the pan and have a golden edge, it’s time to stir or flip them.
Flip or stir the mushrooms, then continue cooking for another 2–3 minutes until golden on the other side and tender.
Season with salt and pepper at the end of cooking. This ensures that the mushrooms don't release too much water and become soggy, preserving their texture. Stir to coat evenly, then remove from heat and serve immediately.

For the mushrooms, use any combination of white, cremini, shiitake, or portobello mushrooms.
For a Richer Flavor use a combination of butter and olive oil. Replace half of the olive oil with an equal amount of butter, allowing it to melt and combine with the oil before adding the mushrooms.

Garlic Mushrooms: Before adding the mushrooms, sauté 1–2 cloves minced garlic in the hot oil for 30 seconds until fragrant. Proceed with the recipe.
Balsamic or Soy Glazed Mushrooms: Drizzle 1 tablespoon balsamic vinegar or soy sauce over the mushrooms during the final minute of cooking. Stir gently to coat and cook until the liquid thickens slightly.
Herb Mushrooms: Sprinkle 1 tablespoon freshly chopped thyme, parsley, or rosemary over the cooked mushrooms before serving, or use 1/2 teaspoon dried.
Spicy Kick: Add a pinch of red pepper flakes during cooking for subtle heat.