Sautéed Mushroom Recipe

This simple Sautéed Mushroom Recipe makes a juicy and flavorful side dish just like the ones served at the local steakhouse.

Sauteeing mushrooms release their juices, while they absorb whatever flavoring they are cooked with. In this recipe, they are cooked with salty soy sauce, and a little bit of thyme. Quick and easy to make, this is the best side dish.

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Best Sautéed Mushrooms

Mushrooms are a mild-flavored vegetable (well really fungi), that is a good source of Vitamin B. They are gentle, soft and have a high liquid content. They are easy to make when a quick side dish is needed for dinner.
Mushrooms have an almost spongy texture, and will absorb whatever flavoring they are cooked with. So it doesn’t take much to flavor these tasty morsels. In the case of this recipe, just a little soy sauce and thyme with its earthy and slightly lemony flavoring are perfect companions.

Ingredients and Variations

MUSHROOMS – Generally the most common mushrooms are the white button mushrooms sold at the grocery store. However, there are also the brown cremini mushrooms, the large portobello (just slice them into pieces), or the shitake. These are all great options for this recipe.

VARIATIONS – Sautéed mushrooms also go great with some extra seasonings. Sauté some fresh crushed garlic, onions, add a dash of wine or replace the olive oil with some butter. Or sauté them with some chopped spinach or bell pepper for more robust side.

How to Make Sautéed Mushrooms

Simple sautéed mushrooms in minutes!

Wash and cut the mushrooms.
Toss with soy sauce and seasonings.
Sautée as per the recipe below.

What To Serve Sauteed Mushrooms With

Sautéed mushrooms are a delicious side dish to serve with Pepper Steak, or to add to a burger. Make them as a side dish with Melt in Your Mouth Chicken, or add them to an Egg Frittata for breakfast or lunch.

Leftovers

These mushrooms are also good for freezing. Cook as per the recipe below, then spread them out on a cookie sheet and place in the freezer. Once frozen, place them in a freezer bag or an air-tight container. When ready to serve, remove them from the freezer (don’t thaw them), and place in a preheated pan to be sautéed. Or add straight to a soup or whatever dish they are to be added to.

Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Other Easy Side Dishes

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Sautéed Mushroom Recipe

These are the best sautéed mushrooms made simply with a few basic ingredients.

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Prep Time 5 mins

Cook Time 6 mins

Total Time 11 mins

Servings servings

Author The Shortcut Kitchen

Ingredients

12 ounces mushrooms sliced
1 Tablespoon soy sauce
1 Tablespoon olive oil
1 teaspoon fresh thyme optional
salt and pepper optional, to taste

Instructions

Wash mushrooms and dry with a paper towel.
Cut into thick slices and toss with soy sauce (and seasonings if using).
Heat olive oil in a pan over medium heat. Add mushrooms and cook for 4-6 minutes until cooked.

Notes

Nutrition calculated without optional seasoning.
Refrigerate leftovers for 3-4 days in an airtight container.
Sauteed mushrooms can be frozen on a cookie sheet. Once frozen, transfer to an airtight container or zippered freezer bag.
To prepare frozen mushrooms, place in a preheated pan to reheat – no need to thaw.