The Best Sauteed Mushroom Recipe
The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! How to cook sauteed mushrooms that are perfect to serve with steaks and holiday dishes.
Sauteed Mushrooms for Steak
My kids have determined that a steak isn’t a steak without a heaping portion of sauteed mushrooms over the top.
It’s become somewhat of a family joke.
Anytime I make a steak recipe without mushrooms, no matter how good the steak is, inevitably someone will call out, “So… where are the mushrooms?”
Because of this, I’ve resigned myself to always, always making mushrooms with steak.
In fact, after making countless pounds of mushrooms over the years, I’ve gotten rather good at it. I’ve been told on multiple occasions, I make the best sauteed mushrooms recipe around.
If you asked my kids they would tell you mommy’s mushrooms are better than daddy’s, and even better than restaurant mushrooms.
Lots of bragging going on here today, my apologies.
What Ingredients You Will Need
Want to know my secret?
It’s simple, really. You don’t need fancy varieties of mushrooms or a long list of ingredients. My secret ingredients are just dry sherry and time. And that is time, not thyme. Although thyme is involved as well!
To make these Sauteed Mushrooms you’ll need:
- Button Mushrooms – Nothing fancy here, but these little guys get turned into super delicious.
- Butter – For rich luxurious flavor.
- Olive Oil – This has a higher smoking point than butter and helps to keep the butter from burning.
- Thyme – For a fresh pop of herby essence.
- Dry Sherry – You can use “cooking sherry” or a specific brand you love!
- Garlic – To add some delicious garlicky flavor.
- Salt and Pepper – To taste.
How To Saute Mushrooms
The Best Sauteed Mushrooms Recipe starts out just like any other sauteed mushrooms recipe, with a bit of butter and garlic. However, the key is to not dump everything in at once.
- Place a large saute pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
- Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
- Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
- Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
Get the Full (Printable) Best Sauteed Mushrooms Recipe Below. Enjoy!
Magic Mushroom Method
The result is plump golden sautéed mushrooms, coated in a slightly boozy buttery glaze.
- They aren’t wet or soupy.
- They aren’t partially cooked and raw tasting.
- They aren’t bitter from burnt garlic.
Instead, they are patiently bathed in a glaze of their own juices, butter, herbs, and sherry until they turn into magical juicy mushrooms with a rich earthy appeal.
If you don’t believe me, give this method a try and let your family decide.
Frequently Asked Questions
Are there any substitutes for the sherry?
Yes, you can use white wine, or even apple cider vinegar in this recipe, if you don’t want to include alcohol. Just be sure to use less vinegar than sherry or wine (maybe half) because vinegar is much more sharp and twangy than sherry.
Could I make this ahead of time?
They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms.
How many days will this recipe last?
Mushrooms that are stored in an airtight container in the fridge can last for up to 10 days.
Do you use cooking sherry or dry sherry?
Honestly, you could use either. It doesn’t have to be great quality sherry since you’re cooking it down to its essence.
What To Pair With These Mushrooms
These sautéed mushrooms aren’t just great over beef. Try them with chicken, fish, and pork as well!
- Crockpot Pork Loin with Vegetables Recipe
- 2-Ingredient Grilled Pork Tenderloin Recipe
- Porterhouse Steaks with Compound Butter Recipe
- Standing Rib Roast Recipe
- Slow Cooker Garlic Beef Tenderloin Recipe
For More Mushroom Recipes Check Out:
- Asian Stir Fried Mushrooms Recipe
- 5-Ingredient Low Carb Stuffed Mushrooms Recipe
- Best Cheese Stuffed Mushrooms Recipe
- Mushroom Rice Pilaf Recipe
- Hungarian Mushroom Soup Recipe (Vegan or Gluten Free!)
- Creamy Mushroom Soup Recipe
- Low Carb Chicken Mushroom Soup Recipe
- Chorizo and Cheese Stuffed Mushrooms Recipe
- Sausage Mushroom Thanksgiving Stuffing Recipe
- Crispy Fried Mushrooms by Small Town Woman
The Best Sauteed Mushrooms Recipe
Ingredients
- 2 pounds button mushrooms halved
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme leaves
- 3/4 cup dry sherry
- salt and pepper
Instructions
- Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
- Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
- Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
- Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
Video
Nutrition
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Excellent! We loved these! You are right, they do take time but they are well worth it! Saving this one!
I didn’t make this recipe, but have been doing similar recipes like those given, for over 60 years.
Re: Sherry….. Use a good Sherry and also a good Wine. If you use cheap alcoholic drinks for flavourings ……………, they will not have the same impact. Also, all the Alcohol will have evaporated during the sauteing. So if any one is a Complete NON-Alcohol person, they will never know.
Also, don’t just have these with your steak, “Mushrooms on Toast”, is absolutely delicious, with a salad and a glass of wine. :)
P.S. Always wash, and peel your mushroom, if they can be peeled.
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These are by far the best mushrooms! I’ve made beer mushrooms that are good, but not near as good as these!!! My house loves these!
Wonderful recipe. Made about 5 times now. Have found mushrooms usually release more liquid than expected. so either kick up the heat a little or soak up excess liquids at end with some paper towels. This is my go to mushroom recipe now!
These were so delicious on top of our steaks! Definitely will make these next time too!
This is so good!! Everyone at my house loved it! Such a great side!
Holy cow these are just amazing and I want to make them with so many other recipes!
Hi! Trying these tonight! Is there a way you suggest to prepare or reheat them if I’m wanting to prep them a few hours before?
Wow! This sauteed mushroom dish looks delicious! Seeing the ingredients (thanks for sharing, btw), I know for sure that it is other than it’s so easy to make. Mushroom is really a good meat replacement. I’m a big fan of how neutral it tastes that it blends well with any it’s cooked into, whether on a stew of tomatoes or a buttery sauce, to name a few. And did I mention I’m drooling?
I didn’t see these under your gluten free tab but assuming they are?
I am you kid, I also like my steak to have a mushroom gravy on it. Thanks for sharing your recipe to us.
Very yummy! I didn’t have any sherry, so I substituted with Moscato 😂 still good!
I love the recipes posted by you. Have been referring to them for a long time. This is the first time I am writing to you.
Awesome recipes…the kadai mushroom is a huge hit of my family.
Keep going great guns… God bless you!
Recipe is fantastic. For some reason though it gives me savage diarrhea. Hahah! Not sure what the cause but I’m guessing it’s the sherry since it’s the only recipe I’ve ever made with that ingredient. Anyway, I still make this whenever I cook steaks since they go so well together.
This is the best way to eat mushrooms! Love how easy these are to make!
I love mushrooms!
I have to say these literally were THE BEST MUSHROOMS I have ever made. After I tasted one I told my husband, I think I just made the best mushrooms I’ve ever made… then he ate them and said the exact same thing. This recipe does not dissapoint!
Those delectable sauteed mushroom pictures made me drool with hunger. I can’t wait to try this myself. Thank you for sharing!
Loved this recipe! lower fat but full of flavor.
I’m a mushroom lover. To be honest, this recipe is so delicious. Actually, I wan to try it right now. Thanks for sharing this.
The recipes are so yummy! It’s so attractive. I’m a mushroom lover and also I’m in love with your recipes. Thank you so much for sharing these delicious recipes.
There is a restaurant in Portland called Huber’s that has the best sauteed mushrooms. I’m hoping this recipe tastes similar. If you have had them, let me know. It has been years since I had them, but they were remarkable.
Very good recipe. Before I add the sherry and in my case brandy to taste, I remove the mushrooms and cook off the alcohol then slide them back in to finish cooking. Adding a sweet onion helps also.
Everyone loved the sauteed mushrooms! A winner and sure repeat. The only thing I was not able to achieve was the absorption of all the sherry, but I drained the remainder of the sherry and worked out perfectly.
Made this last night I added additional kinds of mushroom it was so delish.. thank you
You’re right, they are the best sauteed mushrooms I’ve ever made or eaten. Didn’t have sherry so I used white wine, excellent!
I didn’t have sherry. I added bourbon and water instead. OMG! the best mushrooms I’ve ever eaten.
I’m sure I’ll try the sherry at some point. But the bourbon version was so good, it’ll be awhile.
This looks so delicious and I bet it tastes amazing! My family will love this. I can not wait to try this at home. This is a great way of introducing healthy foods into our menu. Thank you.
This is a must-try!
Going to try this tonight. Is it okay to use apple cider vinegar in place of the sherry? Read online that this works as a great substitute. Just checking. Thanks.
Hi Gavin!
Yes, you can use apple cider vinegar. I might just use less, maybe half, because vinegar is much more twangy than sherry.
True story, best-sauteed mushrooms I have ever had. Added a little fresh rosemary to mine
I have made this several times, without the butter and used apple cider vinegar and either rosemary or sage instead of what was called for. TASTES AMAZING! I would say that everyone loves them, but I have eaten them too quickly to share! :)
This was perfect and delicious! I followed the instructions completely…well, I added red wine instead of the sherry because I thought I had sherry but did not. I did have wine though, so all good.
This will be my go-to mushroom recipe for now on.
Thank you very much!
This was SO delicious!! I added a little bit of finely chopped shallot at the beginning and some handfuls of baby spinach near the end (just long enough to wilt a little), since I wanted to serve it as a side dish instead of a topping. It was absolutely delicious!! Thanks so much for sharing your recipe!!!
I love this idea, and will do this and set some aside. Love having leftovers of these kinds of things, to throw in eggs for a weekend breakfast.
Spectacular!!! This was the first recipe on a google search & it is simply the Best! 1000 thanks. I will make this again & again.
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Thank you for this recipe, looks delicious! I have a heap of mushrooms I didnt know what to do with and this recipe really helped me out!
Do you think these could be made ahead of time and then reheated prior to eating dinner? Or best made and served immediately?
Hi Jillian,
They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms. :)
I didnt have sherry wine so i replaced it with rice wine. Taste really good still!
Excellent; outdid my ‘dump everything at once’ way of making them.
Best recipe I’ve tried for mushrooms. Super easy and I was shocked the garlic didn’t burn. Truly is a no fail recipe.
OUTSTANDING!!!!! 5-star restaurant quality!!!
And I thought mine were good! These were so good, my man was impressed that I “tweeted” my recipe. I came clean and he now wants this recipe over mine… There’s a compliment in there somewhere!
Great!! Excellent tip that you have from your recipe to sear the mushrooms to lose their moisture and begin caramelization and then mid-way adding the aromatics! Also waiting even further to add the herbs and sherry allows that nice caramel and edge seared color to develop. Final reduction of the herbs and added wine to a glaze is perfect! So many recipes get all of that backwards and wind up boiling the mushrooms, herbs, aromatics, and the wine all together and they wind up with a bunch of unattractive bloated colorless oily globs of mushrooms.
Optionally, I suppose that you’d agree that one could finish it off with a final pat of butter and perhaps a scant tablespoon of one’s favorite smokey or bottled sauce–but keep it simple for the best natural flavor of the mushroom.
Well done, and hats off to you!
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Great recipe!
Why do you add sherry to your childs food? That is not a good thing!
Hahaha! Jiminey crickets that’s rich!
Obviously you know that alcohol burns off, right? If not, stay out of the kitchen and stop commenting on things you are ignorant about. But then, most good cooks know this, and you are clearly not one of them.
👍
Can I use red wine instead of dry sherry since it’s all i have?
Of course! Next time, try it with sherry though so you get to taste the difference. :)
Do you use a cooking sherry or a dry sherry made for drinking? Thanks for the recipe!
Hi Nick!
Honestly, you could use either. It doesn’t have to be great quality sherry since your cooking it down.
Believe it or not, I have had this same recipe for years. You can use Marsala like the above poster has but the sherry in my opinion works best. I also mince a shallot very finely and saute in with the garlic. These shrooms are perfect with any meat but we love them with prime rib or steak. Have a blessed day!
Great recipe ! Made mine with Marsala wine, out of this world… And the butter flavor is the best
I’m not a normal mushroom eater, but I made this on a whim for myself and was very impressed. Will make again
I forgot to mention that I add lemon juice too. Not too much though. Maybe the juice from a quarter of a lemon.
In my version I use white wine instead of sherry and I add a little cayenne pepper. Lot’s of rave reviews from family and friends. I’ll try with Sherry the next time.
Mushrooms are my favorite. These look so delicious!
I would eat this for a meal!
They look so tasty!
I have had your mushrooms and I must say, yummm!
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