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Sauteed Mushrooms
The BEST Sauteed Mushrooms are cooked in butter, garlic and thyme for an incredibly flavorful side dish. They're easy to make in 20 minutes and perfect paired with steak, chicken or served on top of burgers!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 cups sauteed mushrooms
Calories: 287 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms thick sliced (or your favorite mushroom variety)
- 1 tablespoon soy sauce or 1 teaspoon salt
- ¼ cup vegetable broth or white wine
- 1 teaspoon minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon black pepper
Instructions
- Wash the mushrooms and slice them into thick slices.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat.
- Once the butter has melted, add the mushrooms and soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Once almost all of the liquid has cooked out of the skillet, add the minced garlic, thyme and black pepper to the skillet with the mushrooms.
- Cook for an additional 3-4 minutes, then serve the mushrooms.
Cup of Yum
Notes
- Avoid submerging the mushrooms in water to wash them, they will absorb the liquid, which can make them soggy. The best way to clean mushrooms is to wipe them clean with a damp paper towel. You can also give them a quick rinse, just make sure to dry them very well.
- To make this recipe vegan, omit the butter and add an additional 2 tablespoons olive oil. Use vegetable broth or white wine, instead of chicken broth.
- To make this recipe gluten free, use gluten free soy sauce, also known as tamari, or replace the tablespoon of soy sauce with 1 teaspoon kosher salt.
- To store, seal the sauteed mushrooms in an airtight storage container and keep them in the refrigerator for up to 7 days.
- For reheating, warm the leftover mushrooms in a pan on the stove over medium heat with a drizzle of olive oil. You can also quickly microwave them for 1-2 minutes in a microwave-safe bowl.
- To freeze, arrange the cooked mushrooms in a single layer on a parchment-lined baking sheet and place in the freezer for 1 hour. Transfer the frozen mushrooms to an airtight container, or freezer bag, and freeze for up to 6 months. Note that the texture will change slightly, but frozen sauteed mushrooms are good for adding to soups, casseroles and pasta sauces.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
12g
(4%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
30mg
(10%)
Sodium
636mg
(27%)
Potassium
1064mg
(30%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
466mg
(9%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cups sauteed mushrooms
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 30mg | 10% |
| Sodium | 636mg | 27% |
| Potassium | 1064mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 466mg | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.