Sauteed Mushrooms are so easy to make! They are browned in butter and olive oil and seasoned with garlic and salt. A glaze made of balsamic, brown sugar, and black pepper make this side dish a total crowd-pleaser.
Serve this Sauteed Mushrooms recipe alongside Ribeye Steak, Slow Cooker Turkey Breast, and Creamy Mashed Potatoes for a delicious meal!
Sauteed Mushrooms Are An Easy Side Dish!
This is one of those easy side dishes that pairs perfectly with all your comforting homecookin’. It’s a great recipe to make this fall, plus you’ll probably find yourself whipping it up throughout the holiday season!
This is the Best Sautéed Mushrooms Recipe because a handful of simple ingredients create a mouthwatering flavor combination. Salty and tangy with a hint of sweetness — these veggies are totally irresistible!
And the best part? It’s one of the easiest sauteed mushroom recipes you can make!
How Do You Make Sauteed Mushrooms?
Step 1: Combine the balsamic vinegar, brown sugar, and water in a small prep bowl and set near the stove. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat.
Step 2: When the butter is melted, add the mushrooms and the salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat from the butter and oil.
Step 3: Let the mushrooms cook undisturbed for 2 minutes and then stir once. Keep the heat at medium-high and continue to cook for another 6 to 7 minutes stirring occasionally until the mushrooms are shrunken, glistening, and some sides have developed a deep golden brown color.
Step 4: Reduce heat to low, add the garlic and the remaining butter and cook, stirring, until the butter is melted and the garlic is fragrant – about 15 to 20 seconds.
Step 5: Carefully add the balsamic mixture and cook until the liquid reduces to a glaze consistency that coats the mushrooms, about 30 seconds. Stirring frequently.
Step 6: Season with salt and pepper and allow the mushrooms to sit for a few minutes before you serve sauteed mushrooms.
Tips For Making Sauteed Mushrooms:
1. For best results, don’t wash your mushrooms, instead use a Veggie Brush to clean them. Dry mushrooms will cook better.
2. If you decide to rinse the mushrooms, make sure to dry them thoroughly before cooking or rinse them far enough in advance for them to air dry. If the mushrooms are damp, they won’t get properly caramelized.
3. To prevent your mushrooms from becoming slimy after cooking, the pan should be hot before adding them in. (This is indicated when the butter is melted and the olive oil is runny when swirled in the pan.)
4. Don’t add your garlic too soon, or else it will burn and taste bitter. The key is to add it closer to the end, after the mushrooms have already been browned.
What Kind Of Mushrooms Can I Use?
This recipe calls for cremini mushrooms, aka baby bella mushrooms — yep, they’re the same thing! You can also use button mushrooms.
How To Serve Sauteed Mushrooms
Many people enjoy these as is as a side dish with recipes like Garlic Chicken or Baked Pork Chops. But you could also toss them with cooked pasta or slice instead of halving them and use them as a topping on burgers. Just reduce the cooking time by a few minutes if you slice them up.
Are Sauteed Mushrooms Good For You?
Well, they are vegetables!
But seriously, this dish is definitely on the lighter side, especially compared to other carb-heavy or cream-based sides. The mushrooms themselves are very low in calories and contain healthy vitamins and minerals.
That said, most of the calories in sauteed mushrooms are from the butter and olive oil, but this recipe only calls for a couple of tablespoons each. (Also, there’s a good chance you weren’t planning on eating the whole batch).
The other less-than-healthy ingredient is the brown sugar, but again, this recipe only calls for a minimal amount.
More Great Side Dish Recipes
- Corn Casserole – An easy side dish that’s pure comfort food!
- Orange Cranberry Sauce – A tart and zesty side dish!
- Corn Mac and Cheese – It sounds weird, but it’s super yummy!
- Broccoli Cheese Casserole – Like broccoli and cheese soup but in casserole form!
- Candied Yams – A sweet side dish that’s perfect for holidays!
Sauteed Mushrooms
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Sauteed Mushrooms With Balsamic Glaze
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark brown sugar1
- 1 tablespoon water
- 2 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1 lb. baby bella mushrooms2 cleaned and halved
- 1/2 teaspoon kosher salt
- 2 teaspoons minced garlic
- ground black pepper
Instructions
- Combine the balsamic vinegar, brown sugar, and water in a small prep bowl and set near the stove.
- In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat.3
- When the butter is melted, add the mushrooms and the salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat from the butter and oil.
- Let the mushrooms cook undisturbed for 2 minutes and then stir once. Keep the heat at medium-high and continue to cook, stirring occasionally, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
- Reduce heat to low, add the garlic and the remaining butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds.4
- Carefully add the balsamic mixture and cook until the liquid reduces to a glaze consistency that coats the mushrooms, about 15 to 20 seconds. Stirring frequently. Season with black pepper.
- Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Video
Notes
- Light brown sugar may be used if you don’t have dark on hand.
- Cremini mushrooms are the same as baby bella mushrooms. Button Mushrooms may also be used but you may want to quarter them as they are slightly bigger.
- To prevent your mushrooms from becoming slimy after cooking, the pan should be hot before adding them in.
- Don’t add your garlic too soon, or else it will burn and taste bitter. The key is to add it closer to the end, after the mushrooms have already been browned.
- For best results, don’t wash your mushrooms, instead use a Veggie Brush to clean them. Dry mushrooms will cook better. If you decide to rinse the mushrooms, make sure to dry them thoroughly before cooking or rinse them far enough in advance for them to air dry. If the mushrooms are damp, they won’t get properly caramelized.
Nutrition
Recipe Adapted From Fine Cooking.
wilhelmina says
I loved these mushrooms so much! I could make a meal of just them!
Shadi Hasanzadenemati says
Love how simple and easy this recipe is! I’ll be making it again!