Published December 6, 2021.This post may contain affiliate links. Please read my disclosure policy.
Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment. These are also great to serve as a tasty side dish to any meal.
Definitely try serving these perfectly browned sauteed mushrooms over top of my steak or chicken recipe, and try serving them alongside a simple baked potato.
Sauteed mushrooms are such a wonderful addition to the dinner table. Whether they are smothered over a steak sandwich or served in gravy, they are always a welcome addition. The reason sauteed mushrooms are so good is that the caramelization takes place during the cooking process.
Mushrooms are innately umami and give off a delicious flavor, however, when they are well browned or caramelized in a hot pan with oil, they take on a completely different flavor and become even more delicious. I can’t stress this enough, that when making these sauteed mushrooms, take the time to brown them up well even if it goes past my recommended cooking time.
What Types of Mushrooms Can I Use?
All mushrooms are good to use when sautéing, so please do not be limited by this list. You can also use any of these in combination or by themselves:
- Button
- Cremini
- Baby Bella
- Portabella
- Oyster
- Shiitake
- Maitake
- Trumpet
- Hedgehog
- Morel
- Chanterelle
- Porcini
How to Make Sautéed Mushrooms
Use these step-by-step instructions for making delicious sauteed mushrooms:
- Prepare your mushrooms by washing them and slicing them and set them aside.
- Add some oil to a very large frying pan or pot over high heat until it begins to lightly smoke.
- Pour in the mushrooms and spread them out across the pan.
- Stir the mushrooms every 2 minutes for a total of ten minutes or until they are golden brown on all sides.
- Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
- Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
- Next, stir together everything until combined.
- Deglaze with red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec.
- Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
- Finish with thyme, salt, and pepper, and serve.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.
How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.
chef notes + tips
- Any oil is good to use in this recipe, but I prefer to use olive oil.
- You do not need to deglaze with wine, simply skip that part and use all beef stock.
- I usually use a cabernet sauvignon, shiraz, or merlot for red wine.
- Other herbs you can add in are parsley, rosemary, and chives
- Au sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.
More Side Dish Recipes
- Corn Pudding
- Green Bean Casserole
- Lyonnaise Potatoes
- Hush Puppies
- Vinegar Coleslaw
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Save
Delicious Sautéed Mushrooms Recipe
5 from 21 votes
Add these delicious easy to make sauteed mushrooms to the top of any steak, or chicken, for the ultimate accompaniment.
Servings: 6
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Ingredients
- 3 tablespoons oil
- 8 ounces sliced button mushrooms
- 8 ounces sliced shiitake mushrooms; stem removed
- 8 ounces oyster mushrooms, sliced or torn and cluster stem removed
- 2 tablespoons unsalted butter
- ½ peeled small diced shallot
- 2 finely minced garlic cloves
- ½ cup red wine
- ½ cup beef stock
- 2 teaspoons of fresh thyme leaves
- salt and pepper to taste
Instructions
Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
Once smoking, add in the mushrooms and spread them out across the pan.
Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
Deglaze with the red wine and cook for 2 to 3 minutes or until the wine has been absorbed or au sec. See note on au sec.
Pour in the beef stock and cook for a further 2 to 3 minutes or until the amount of liquid is reduced by one half.
Finish by stirring in with thyme, salt, and pepper, and serve.
Notes
Make-Ahead: These are meant to be eaten once they are done sauteing, however, you can keep them warm covered over low heat.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will freeze covered in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating and using.
How to Reheat: Add 1 tablespoon of oil to a large frying pan over high heat. Once the oil begins to lightly smoke, add in the cooked mushrooms, turn the heat down to medium-high and sauté for 2 to 3 minutes or until warm. Finish with 1 tablespoon of butter or 3 tablespoons of beef stock. Check the seasonings with salt and pepper and serve.
Any oil is good to use in this recipe, but I prefer to use olive oil.
You do not need to deglaze with wine, simply skip that part and use all beef stock.
I usually use a cabernet sauvignon, shiraz, or merlot for red wine.
Other herbs you can add are parsley, rosemary, and chives
Au sec is a cooking term that means almost gone. There will be about 1 to 2 tablespoons of liquid left in the pan.
Nutrition
Calories: 152kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 53mgPotassium: 472mgFiber: 2gSugar: 2gVitamin A: 167IUVitamin C: 2mgCalcium: 13mgIron: 1mg
Course: Side Dish
Cuisine: American, French
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
35 comments
- Therese’
Sounds Delicious, love all your recipes..
Will make this with pasta- BWatts
Made these Christmas eve for Christmas dinner and reheated as per the recipe. They were delicious – entire family loved them.
- Reply
- Nicole Johnson
Delicious as always! The recipe was easy and a hit!
- Reply
- Betty
Made these today and they were absolutely delicious, great side with prime rib!
- Reply
- sue 😁
Thank youChefBilly fabulous 😋😁👋🤩
- Reply
- DonnaLu
These sautéed mushrooms were delicious! I froze two servings to enjoy later but first I made a mushroom gravy for my hamburger steak for dinner.
- Reply
so good!!
- Reply
- Robin Pinner
Made these tonight they are awesome!
- Reply
excellent
- Reply
- Debra Zimmerman
I had some fresh trumpet, sh*take and porcini mushrooms from the farmers market and I almost ate the entire pan. Delicious
- Reply
- sue 😋
Thank you tasty recipe 😋ChefBilly🤩👋😁👌
- Reply
- Cindy Murdoch
thank you, Chef Billy! Delicious! Do you recommend freezing or not?
- Reply
- Heather Henry
Love these! I use them the next day or two for a mushroom omelette. Great on top of a baked potato or just as a side 👍
- Reply
- Will Spyrison
Awesome Recipe
What’s for Dinner BBQ Ribeye Steak Topped With Garlic Butter White Truffle Oil Roasted Hasselback Potato Delicious Sautéed Mushrooms. 2011 Morello Cabernet Sauvignon Lone Dove Vineyard California. So Deliciously Yummers. Bon Appetite 😜
- Reply
thanks for giving it a shot!!
- Reply
- Jessica
Made these last night. Followed recipe to a “T” and they came out absolutely delicious. Better than any restaurant. Thank you, Chef!
- Reply
love it!
- Reply
- Ann
Found the sh*taki and crimini, but alas no oyster near me, but it didn’t matter, this was delicious. The technique was so well thought out and presented. Dinner guests were very impressed.
- Reply
so good!!
- Reply
- Gloria Martino
perfect love this recipe thank you Chef you’re the best
- Reply
thank you so kindly!!
- Reply
- Janine
These are the best sautéed mushrooms, especially with a steak on the barbie
- Reply
so good!!
- Reply
- Leah Richards
I added leftover egg noodles at the end! Made a great side dish!!!
- Reply
Nice!
- Reply
- Norm Denton
Love this recipe for Sautéed Mushrooms. They are delicious…
- Reply
- Frannie
Thank you for this delicious recipe. Love mushrooms, and this is the best I’ve ever eaten!!
- Reply
- Lisa G Furman
I’ve made these twice. I doubled the recipe for the second batch so I could freeze some to add to last minute dinner ideas. Great way to amp up something even as simple as hamburg gravy. Delicious!
- Reply
- Mariliz
Nice recipe! Thank you for the list of different kinds of mushroom!
- Reply
- Barbara
I always was told Never wash mushrooms but wipe with damp paper towel. What are your thoughts
- Reply
correct
- Reply
- Kerry H. Emmons
What else can you use to de-glaze the pan besides wine.
- Reply
beefstock
- Reply
- Gmom
The mushrooms were awesome and so easy! Used oyster, shiitake and button but will try another combination in the future. Made my Christmas Eve meal! Thank you for another Chef Billy Parisi winner.
- Reply
- Dennis O’Connor
Looks good will try! Steak nite tonite
- Reply
