Sautéed Mushrooms

This easy sautéed mushrooms recipe is made with baby bella mushrooms, garlic, butter, and fresh parsley for a rich and flavorful side dish. Perfect for pairing with steak, chicken, pasta, or as a topping for burgers, pizza, and toast. Quick to make in under 20 minutes, these garlic mushrooms are a versatile addition to weeknight dinners or holiday meals.

Ingredients

• 2 Tbsp unsalted butter
• 2 Tbsp light olive oil
• 1 ½ lbs (24 oz) baby bella / cremini mushrooms
• ½ tsp garlic salt (or substitute with salt and garlic powder)
• 2 garlic cloves, minced
• ¼ tsp freshly ground black pepper
• 1 Tbsp fresh lemon juice (from 1 small or ½ large lemon)
• 1 Tbsp fresh parsley, finely chopped (plus extra for garnish)

Instructions

1. Rinse the mushrooms and pat them dry with paper towels. Slice them thickly.
2. Heat a large, heavy skillet over medium-high heat. Add butter and olive oil, swirling to combine.
3. Once hot, add the mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release their liquid, it evaporates, and the mushrooms begin to brown.
4. Sprinkle in garlic salt, black pepper, and minced garlic. Stir for 30 seconds until fragrant.
5. Add lemon juice and parsley, then cook for another 1–2 minutes. Adjust seasoning to taste.
6. Remove from heat, garnish with extra parsley if desired, and serve warm.

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Why You’ll Love This Recipe

These sautéed mushrooms are quick, flavorful, and versatile. With a buttery, garlicky taste balanced by fresh lemon and parsley, they’re the perfect side dish for steak, chicken, pasta, or even toast.

Tips

• Don’t overcrowd the pan—cook in batches if needed to help the mushrooms brown instead of steam.
• Use paper towels to dry mushrooms well before cooking; excess moisture prevents proper browning.
• Add garlic toward the end of cooking so it doesn’t burn.
• A squeeze of lemon at the finish brightens the flavors.

Variations and Substitutions

• Mushroom swap: Try white button, shiitake, or portobello mushrooms.
• Herbs: Replace parsley with thyme, rosemary, or chives.
• Butter substitute: Use ghee or plant-based butter for a dairy-free option.
• Extra flavor: Add a splash of white wine or soy sauce for depth.

FAQs

Can I make these ahead of time?
They’re best served fresh, but you can reheat leftovers in a skillet for a few minutes.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days.

Can I freeze sautéed mushrooms?
Freezing changes the texture, so it’s not recommended.

Serving

Serve these mushrooms as a side with steak, roast chicken, or pork chops. They’re also excellent over pasta, risotto, polenta, or even as a topping for pizza and sandwiches.

Suggestions

• Add them to omelets or scrambled eggs for a hearty breakfast.
• Stir into quinoa or rice bowls for extra flavor.
• Use as a topping for burgers or baked potatoes.
• Pair with creamy sauces for pasta night.