Sauteed Mushrooms
by Sommer Collier — last updated on Nov 17, 2025 
Whenever I want to make an easy and delicious side dish, I love to cook up these earthy sauteed mushrooms. This is the perfect elevated and rich side dish that pairs perfectly with grilled steak, juicy marinated chicken or even plain rice.
My kids have determined that a steak isn’t a steak without a heaping portion of sautéed mushrooms on top. It’s basically become somewhat of a family joke, and rule, at this point. So, because of this, I’ve resigned myself to always making these sautéed mushrooms with steak…and pretty much every grilled protein including this veal scallopini with mushrooms recipe! These plump and juicy mushrooms are coated in a slightly boozy buttery glaze for some seriously rich flavor, and my favorite part is that they’re ready in just 20 minutes!
Pat – ⭐⭐⭐⭐⭐ This was the best sautéed mushroom recipe I’ve ever made. Will definitely save this recipe and make it again.
Table of Contents
Sommer’s Recipe Highlights
One-Pan Recipe – One of the reasons I love this delicious mushroom recipe is that it’s all made in one pan. That means an easy cleanup, which in my book, is a HUGE win!
Simple Ingredients – This recipe is perfect for those busy weeknights where you have no idea what to make, but you’re craving something rich and savory. With just six ingredients, this dish makes for a very quick run to the grocery store!
Quick and Easy to Make – These mushrooms elevate any and every dish, and even though it’s ready in just 20 minutes, you’d think you were dining at your favorite steakhouse!
Ingredients for Sauteed Mushrooms
- White button mushrooms – Nothing fancy here, but these little guys get turned into super delicious. You can also use cremini mushrooms or baby bella mushrooms. For this recipe, avoid larger mushrooms like portobello mushrooms.
- Butter – To get that rich luxurious flavor, you have to use unsalted, softened butter.
- Thyme – For a fresh pop of herby essence, fresh thyme is key here.
- Dry sherry – Ta-da, my secret ingredient for that delicious glaze! You can use “cooking sherry” or any specific brand you love.
- Garlic – To add some delicious garlicky flavor, use the fresh stuff instead of the powdered variety.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Heat up the pan – To kick off this recipe, I always start by heating up some olive oil and a smidge of butter in my pan. Then I toss in the mushrooms.
Sauté the mushrooms – I let the mushrooms cook up for a couple of minutes, making sure to flip them so that they don’t burn. You’ll know they’re ready when they get slightly caramelized.
Make the glaze – Then, I add in the thyme and that gorgeous sherry, lowering the heat so that the glaze simmers without burning.
Season – Before I serve these mushrooms, I taste them and if needed, add a pinch of salt and pepper!
Expert Tips
Make sure to wipe the mushrooms clean with a damp paper towel before cooking! This will ensure that there is no dirt on the mushrooms before cooking.
Have patience! The key to making this best sautéed mushrooms recipe is letting the mushrooms cook long enough to release all the moisture. Then they can brown beautifully! The sauté time will vary depending on the size and depth of your pan.
Recipe Variations
- Wine – Instead of sherry, use a splash of red or white wine for some added richness.
- Heavy cream – Add a little bit of heavy cream to the glaze for a creamy finish.
- Bacon – Stir in some crumbled bacon for a meaty and smoky twist.
- Spicy – Mix in a pinch of cayenne pepper for some heat!
Serving Suggestions
These sautéed mushrooms aren’t just great over beef. After mastering how to sauté mushrooms, you can pair them with chicken, fish, pork chops, and pasta as well! Here are some of my favorite ways to serve these up:
- Crockpot pork loin with vegetables
- Air fryer pork tenderloin
- Standing rib roast
- Crockpot beef tenderloin
- Basil pesto chicken pasta
Storing
Place any leftover mushrooms into an airtight container in the fridge for up to 10 days. To freeze, place in an airtight, freezer-safe container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating and serving.
Frequently Asked Questions
Yes, you can use white wine, or even apple cider vinegar in this recipe, if you don’t want to include alcohol. Just be sure to use less vinegar than sherry or wine (about half) because vinegar is much more sharp and twangy than sherry.
Honestly, you could use either. It doesn’t have to be great quality sherry since you’re cooking it down to its essence. What is left is a sweet aromatic sherry backnote.
They are best fresh, but almost as good leftover the next day. Nobody complains in my house when I pull out the leftover mushrooms. Rewarm on the stovetop with a little extra butter or oil.
Looking for More Mushroom Recipes? Be Sure to Try:
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Sauteed Mushrooms Recipe
Video
Ingredients
- 2 pounds button mushrooms halved
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons fresh thyme leaves
- 3/4 cup dry sherry
- salt and pepper
Instructions
- Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.
- Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.
- Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.
- Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!
This was the best sautéed mushroom recipe I’ve ever made. Will definitely save this recipe and make it again.
Why do people think olive oil stops butter from burning? if butter burns at say 100 degrees and the olive oil is 100 degrees how would that stop it from burning?? Pet peve aside this is a solid recipe.
Oil dilutes the milk solids in butter which in turn allows it to reach a higher smoke point thus preventing burning.
Excellent! We loved these! You are right, they do take time but they are well worth it! Saving this one!
I didn’t make this recipe, but have been doing similar recipes like those given, for over 60 years.
Re: Sherry….. Use a good Sherry and also a good Wine. If you use cheap alcoholic drinks for flavourings ……………, they will not have the same impact. Also, all the Alcohol will have evaporated during the sauteing. So if any one is a Complete NON-Alcohol person, they will never know.
Also, don’t just have these with your steak, “Mushrooms on Toast”, is absolutely delicious, with a salad and a glass of wine. :)
P.S. Always wash, and peel your mushroom, if they can be peeled.
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These are by far the best mushrooms! I’ve made beer mushrooms that are good, but not near as good as these!!! My house loves these!
Wonderful recipe. Made about 5 times now. Have found mushrooms usually release more liquid than expected. so either kick up the heat a little or soak up excess liquids at end with some paper towels. This is my go to mushroom recipe now!