This really is the best sautéed mushrooms recipe! This go-to method with lemon juice and fresh herbs makes a great a side dish or addition to pasta or pizza.
Here’s one of my favorite recipe secrets: my method for very best sautéed mushrooms. They’re tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you’ll exclaim, “Wow!” (I promise: I do it every time I make them, and I’ve had them so many times.)
This recipe is hearty and satisfying, and it’s become my go-to method for making sautéed mushrooms. It takes only 10 minutes, and your side dish game will never be the same! I also love using them as a topping for mushroom pizza or stirring into creamy pasta.
Tips for the Best Sautéed Mushrooms
Each bite of these tender sautéed mushrooms is the definition of umami, that fifth flavor that rounds out sweet, salty, sour, and bitter with savory.
Here’s the thing: they can even get mushroom haters on board. Take it from me, because I used to be one! After testing this recipe many times, I’ve found that when cooked correctly, these little fungi are nature’s gift. Here’s what brings big flavor to this recipe:
- Sauté in olive oil. I like to sauté the mushrooms in olive oil, but you can also use butter or a combination of the two.
- Add herbs. I like using fresh thyme and oregano to add an earthy, lightly citrus punch. You can substitute other fresh herbs like parsley, basil, or chives.
- Salt well. Mushrooms should be salted until the flavor pops. I recommend about ½ teaspoon of kosher salt for a pound of mushrooms.
- Add lemon juice. This is the key! Fresh lemon juice adds a lift to the flavors and counterbalances the earthy mushrooms.
Choosing Your Mushrooms
The best type of mushrooms for sautéed mushrooms is baby bella mushrooms, or cremini mushrooms. This variety is a more mature version of a white button, so it has a more robust, earthier flavor. You can use white button mushrooms as a substitute if you can’t find baby bella mushrooms. They still taste great here.
Portobello mushrooms have a great meaty flavor, but you’ll have to simply chop the caps into bite-sized pieces. Using a mix of mushrooms is also nice. Try a mix of baby bellas with shiitake mushrooms and oyster mushrooms, which makes for a nice flavor and texture contrast.
Flavor Variations
Here are a few ways to mix up the flavoring in these mushrooms:
- Onions: My sautéed mushrooms and onions recipe uses similar ingredients and swaps out fresh herbs for meaty Worcestershire.
- Spinach: One of my favorite side dishes is this sauteed spinach and mushrooms.
- Parmesan: Sprinkling with grated Parmesan cheese takes everything up a notch.
- Spicy: Add a few dashes of hot sauce, dollop of harissa, 2 pinches red pepper flakes, or a small spoonful of jarred Calabrian chilis for a sweet and smoky heat.
Ways to Serve Sauteed Mushrooms
There are so many ways to serve sautéed mushrooms, from a side dish to a pizza or sandwich topping! Here are a few ideas:
- Fish or chicken: Try them as a side for salmon, like with baked salmon, or a side dish for chicken, like with baked chicken breast, baked chicken thighs, or pan-seared chicken.
- Pasta: Boil up 1 pound of pasta, add the mushrooms, drizzle with olive oil, and add dollops of goat cheese or shredded Parmesan cheese.
- Burgers: Try them on black bean burgers, chickpea burgers, or tuna burgers.
- Pizza: Throw them on a homemade cheese pizza or mushroom pizza.
- Sandwiches: Add them to a gourmet grilled cheese or even a mushroom quesadilla.
Storage and Reheating Instructions
Let the mushrooms cool, then store refrigerated in an airtight container for up to 4 days. I don’t recommend freezing sautéed mushrooms: the texture becomes watery and soft after thawing.
The best reheating method is in a skillet over medium heat, stirring occasionally. If they seem dry, add a tiny drizzle of olive oil. You can make these up to 1 day in advance, but I’d undercook them slightly and then reheat in a skillet just before serving.
Dietary Notes
This sautéed mushrooms recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
Fill a large bowl with water. Add the mushrooms and toss them in the water for a minute or so until the dirt mostly settles to the bottom. Remove from the bowl and pat dry.
For a quicker method, you can simply place the mushrooms in a colander and spray them with water until the dirt washes away.
A large skillet or frying pan is ideal. You want enough space to spread out the mushrooms in a single layer so they can brown evenly.
You can use either or a combination of both. Butter adds a rich flavor, while oil has a higher smoke point, making it suitable for high-heat cooking.
Fresh herbs make the best flavor. It’s easy to find fresh herbs in grocery stores, or you can try growing your own herbs.
You can substitute dried herbs, but you’ll sacrifice flavor. If all you have is dried, start with 1 ½ teaspoons dried oregano.
Perfect Sautéed Mushrooms
Pin Recipe
Print RecipeAttention, mushroom lovers: try this perfect sautéed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 9 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sauteed
- Cuisine: Plant Based
Ingredients
- 16 ounces baby bella (aka cremini) mushrooms*
- ⅓ cup chopped fresh thyme and oregano*
- 3 tablespoons olive oil (or butter)
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- Fresh ground pepper
Instructions
- Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a large sauté pan or skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook for 2 minutes, stirring often. (The mushrooms will start to release their liquid at this point.)
- Add the herbs, salt, and pepper, and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat, add lemon juice, and stir. Taste and add another pinch of salt as necessary.
Notes
Storage notes: Let the mushrooms cool, then store refrigerated in an airtight container for up to 4 days. I don’t recommend freezing sautéed mushrooms: the texture becomes watery and soft after thawing.
The best reheating method is in a skillet over medium heat, stirring occasionally. If they seem dry, add a tiny drizzle of olive oil. You can make these up to 1 day in advance, but I’d undercook them slightly and then reheat in a skillet just before serving.
*Substitute button mushrooms if you can’t find cremini. I highly recommend using fresh herbs here for the best flavor; avoid dried if possible. You can also substitute other fresh herbs like parsley, basil, or chives. If all you have is dried, start with 1 ½ teaspoons dried oregano.
from A Couple Cooks https://ift.tt/hGaJE2e
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