If you're one of the people like us who looks for mushrooms first on a steakhouse side dish menu, you can love this buttery, good, solid sautéed mushrooms recipe!

We have been making these mushrooms for years, based off a local restaurants best side dish for steaks – and our whole family loves them. This method results in solid mushrooms, every time!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

You will love this Sauteed Mushroom Recipe

These solid sautéed mushrooms are one of our absolute favorite dishes on earth – they are hearty, taste meaty, are a little salty, and so incredibly good. We love to eat mushrooms with steaks, pasta, pork chops, chicken, and fish – they are one of our all-time favorite side dishes.

This recipe is one of the most simple, easy, and good side dishes that goes with about any dinner – full of rich garlic and butter flavors that taste meaty.

We once talked the chef of a fabulous Northern Colorado restaurant to show us the secret to solid sauteed mushrooms, and these deliciously easy sauteed mushrooms are a solid replica of his five star restaurant's mushroom side dish !

Sauteed Mushrooms Recipe Ingredients

Butter – fat is essential to helping vegetables brown, and butter's rich, salty flavor is a match made in heaven for mushrooms – as it deepens the “meaty” flavor they can take on. If you're vegan, consider an oatmilk butter as a substitute, or you can use olive oil.
Olive oil – we're starting this recipe off with olive oil to quickly soften our garlic, until adding with butter for an extra layer of fat. Using both olive oil and butter helps to keep butter splatter down, but primarily, the olive oil's higher smokepoint mixes with butter to raise the smoke point of your fats – which helps to keep your butter solids from over-browning and burning.
Gourmet Mushrooms – cinnamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can't source some of the mushrooms but try as many exotics as you can .
Garlic – garlic has a pungent, earthy flavor that is a lovely addition to mushrooms to majorly up their addictive factor!
White wine – wine adds a sweet, bright flavor to cut through the buttery richness and meaty flavor of mushrooms, so they aren't overpowering – it brings balance and depth with a few splashes! If you don't like to cook with alcohol, you can use half grape juice and diluted white wine vinegar OR 1/4 cup stock, though wine will taste best .

How to Sauté Mushrooms

Heat butter and oil. Heat a heavy pan or cast iron skillet. Add oil and 1/2 butter.
Brown mushrooms. When almost smoking, add mushrooms. Stir and let mushrooms brown slightly season with salt and pepper.
Season & Simmer. Add remaining 1/2 butter and garlic. Stir quickly to heat garlic, but be careful not to let it burn. Add white wine (caution- it will release a LOT of steam when it hits the pan).Let wine cook down.When liquid is fully absorbed about 15 minutes, taste. Add any additional salt to taste (dont add before, the butter may make your mushrooms saltier than you realize when cooked down).
Enjoy! Serve warm!

Kitchen notes

Don't soak mushrooms in water! Mushrooms already hold a lot of water, and are prone to a slimy texture when soaked in water to clean them. Instead, clean mushrooms with a lightly damp cloth or a paper towel to wipe away any dirt.
Add mushrooms only after pan is scorching hot and olive oil is shimmery/butter is melted and foamy.
salt and pepper mushrooms while sautéing with butter or olive oil.
Don't add your cloves of garlic to the pan until mushrooms have started to become soft brown.
mix in gourmet mushrooms of all shapes and sizes – we use baby bella mushrooms as a “base” and then add in some fancy mushrooms since they tend to be a lot more expensive.
When adding wine, keep the pan over medium heat and then return to high to cook off.
Serve sautéed mushrooms when piping hot – reheat with a little butter in a pan for leftovers.

FAQs for the Best Sauteed Mushrooms

What type of mushrooms should we use?

We love using whatever mushrooms we can find fresh – cremini, button, oyster, shiitake, hen of the woods – we wouldn't use chanterelles as this recipe is a bit overpowering for their delicate flavor and high price tag – but other easily sourced mushrooms work well!

How do we clean mushrooms?

Never soak mushrooms in water to clean them – instead, lightly dampen a paper towel or clean kitchen towel and wipe away any dirt from the mushrooms.

Do we leave mushroom stems on?

This is a bit of a personal preference – we leave them on, but trim away the woody bits of mushroom stems (for example, shiitake mushrooms can have dry, tough ends that are not pleasant to chew, we always cut them to where they feel soft and springy close to the cap.)

When are mushrooms done cooking?

Mushrooms are done when they have released their liquid and have browned lightly on all sides.

How do we cut mushrooms?

This is entirely up to you – for this recipe, we sliced cremini and shiitake mushrooms in fourths to give a classic sliced mushroom shape – but the other mushrooms we add in that don't have a uniform texture we roughly chop into bits about the same size as the cremini slices. The shape doesn't matter as much as trying to have bits about the same size, so they all cook uniformly. Mushrooms with small caps, like enoki, tend to be joined at a woody, dirty base – we will cut off the base and use the small caps with some of their long stem attached. remove any woody, tough bits from the base of mushrooms, as they add nothing to the flavor and will be tough (and unpleasant) to eat.

Serve it with

Mushrooms, made steakhouse-style, are good as a side to meaty and vegan dishes alike – they are light but rich, buttery, and don't overpower your palate.

What wine to pair with mushrooms? We love medium to full-bodied reds like a Beaujolais, Syrah, Pinot Noir, or Bordeaux – or a rich, full-bodied Chardonnay. Since we're using meatier-tasting mushrooms in this dish, opt for wines you'd normally pair with a steak or lamb dinner.

We love serving these mushrooms alongside pork tenderloinrich and good ribeye roastmeaty and flavorful grilled tuna steaksvegetarian cauliflower steaks with red pepper sauceor whole roasted chicken.

If you're as big a fan of funghi as we are, please check out some of our other favorite mushroom recipes:

Ingredients

2 tbsp butter, set 1 tbsp aside
1 tbsp olive, canola or other oil
1 ½ pound Gourmet Mushrooms*
5 cloves garlic, diced
¼ cup white wine**
1 tsp sea salt, + more to taste if desired
1 tsp black pepper, to taste

Method

Heat a heavy pan or cast iron skillet.
Add oil and 1/2 butter.
When almost smoking, add mushrooms.
Stir and let mushrooms brown slightly season with salt and pepper.
Add remaining 1/2 butter and garlic.
Stir quickly to heat garlic, but be careful not to let it burn.
Add white wine (caution- it will release a LOT of steam when it hits the pan).
Let wine cook down.
When liquid is fully absorbed about 15 minutes, taste.
Add any additional salt to taste (dont add before, the butter may make your mushrooms saltier than you realize when cooked down).
Serve warm!