Nothing will get between our sautéed mushrooms and us. Have you struggled with making mushrooms that were overcooked, rubbery and bland? Worry no more! In just 3 simple steps you can make the creamiest, melt-in-your-mouth sautéed mushrooms. You won’t believe your taste buds!
The cardinal rule of the sauté process is to not overcrowd the pan. You’ll want to add just enough mushrooms to cover the bottom with a single layer. Doing so allows enough room for the steam released from the cooking mushrooms to evaporate. Wait to add salt until near the end—salt pulls moisture from vegetables, so adding it to mushrooms too soon can prevent much-needed caramelization.
We used a combo of button and cremini mushrooms, which are the least expensive and most readily available in grocery stores. Keep in mind. however, that this recipe works well with all mushrooms, including wild varieties!
Sautéed Mushrooms Video
- 8 oz mushrooms
- 1 1/2 Tbsp olive oil
- 1/2 tsp soy sauce
- 1 sprinkle garlic powder
- black pepper
- Brush or rub blemishes or debris from mushrooms and trim the dry area at the bottom of the stem. Cut the mushrooms in half, or if they are quite large, cut them in quarters and set aside.
- Place a 10" or 12" skillet over medium heat until nice and hot. Add olive oil and only enough mushrooms to cover the bottom of the skillet in a single layer. Toss to coat the mushrooms in olive oil and move the mushrooms back into a single layer in the bottom of the pan. Allow the mushrooms to cook undisturbed for about 3–4 minutes, until the first side has begun to brown nicely. At this point toss, the mushrooms occasionally for an additional 5 minutes, until they have browned nicely on all sides.
- Once the mushrooms are nicely browned, season with soy sauce, a light sprinkle of garlic powder and black pepper. Continue cooking for an additional 2 minutes, tossing frequently. Remove the mushrooms from the skillet and serve immediately. Enjoy!
Serve your sautéed mushrooms as a side or as a topper to your main course!