Excellent Sauteed Mushrooms

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Try this recipe for Excellent Sauteed Mushrooms, awesome on a steak.


Excellent Sauteed Mushrooms

Serve excellent sauteed mushrooms as a side dish, appetizer, over steak, in gravy, on a burger, yum! This technique for washing and sauteing mushrooms provides a different texture and deep flavor to this sauteed mushroom recipe. These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. For a rich breakfast, serve with a fried egg on top. So creamy!!!

Try these Mushrooms with St. Louis-Style Steak, Grilled Tri Tip Steak or with these Savory Grilled T-Bones.

Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they’re very low in calories: Six medium white, for example, have just 22. Read more about The Health Benefits of Mushrooms

  • Author: Irish Mountain Girl
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25


  • 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


  1. 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.


  • 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.


  • Serving Size: 4


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