A great steak dinner deserves a side dish with plenty of savory flavor, and these Excellent Sautéed Mushrooms deliver just that. Sliced mushrooms cook in butter and olive oil until browned and tender, then soak up the rich combination of garlic, red cooking wine, and teriyaki sauce. The result is a glossy, deeply savory mushroom side that feels right at home beside steak but is just as welcome with roasted chicken or a simple weeknight meal.
This easy sautéed mushroom recipe uses everyday ingredients: one pound of button mushrooms, olive oil, butter, thinly sliced garlic, red cooking wine, teriyaki sauce, garlic salt, and freshly ground black pepper. Butter adds richness, olive oil helps the mushrooms cook evenly, and the teriyaki sauce brings a sweet-savory note that complements the earthy mushrooms. The cooking wine adds another layer of flavor without requiring a complicated sauce.
The trick to getting beautifully browned mushrooms is patience. Mushrooms release quite a bit of moisture as they cook, so they may look wet before they begin to caramelize. Let that liquid evaporate instead of rushing the process or overcrowding the pan. The mushrooms first brown over medium heat, then simmer over low heat until tender. Adding the garlic with the other ingredients while keeping an eye on the pan helps prevent it from burning.
For the best results, use a large, heavy skillet that gives the mushroom slices enough room to cook evenly. If your skillet is crowded, cook the mushrooms in batches so they brown instead of steam. Thick slices give the finished dish a satisfying bite, although you can leave smaller mushrooms whole and adjust the cooking time.
Ready in about 25 minutes, these sautéed mushrooms are an easy way to add restaurant-style flavor to dinner without much effort. Finish with fresh parsley, chives, dill, or thyme if you like, and spoon the buttery mushrooms over grilled steak, chicken, or even mashed potatoes for a simple, flavorful meal.
Try these Mushrooms with St. Louis-Style Steak, Grilled Tri Tip Steak or with these Savory Grilled T-Bones.
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Excellent Sauteed Mushrooms
- Total Time: :25
- Yield: 4 1x
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 pound button mushrooms, sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon red cooking wine
- 1 tablespoon teriyaki sauce, or more to taste
- 1/4 teaspoon garlic salt, or to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil and butter in a large saucepan over medium heat.
- Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes.
- Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Notes
- I cut my mushrooms into thick slices because I find them easier to eat that way, but you can leave your mushrooms whole if you prefer. Just be sure to adjust the cooking time accordingly.
- The mushrooms will release a lot of liquid as they cook. If you wait patiently, that liquid will evaporate off and when that happens, the mushrooms will get that great caramelized exterior.
- I add the garlic towards the end of the cooking time so that it doesn’t burn.
- I typically add a sprinkling of fresh parsley to my mushrooms, but other great options are dill, chives or thyme leaves.
- Prep Time: :10
- Cook Time: :15
- Category: Side Dish
- Method: Stove Top