Love mushrooms? Then you absolutely MUST try our Creamy Mushroom Stroganoff, Mushroom Risotto, and Mushroom Gravy!
What Makes This Recipe So Good
I love just how simple this recipe is. A little Worcestershire and garlic really play up the natural umami of the sliced mushrooms, so you get a ton of flavor in every bite without needing a lot of ingredients. Sauteed mushrooms are perfect for a variety of uses. Use them to top off a scoop of mashed potatoes or to bring some extra flavor to a burger or steak. Make them a side for baked turkey or air fryer chicken. Stir them into buttered noodles or fluffy rice. The options are endless! Mushrooms are full of health benefits! They’re fat free, cholesterol free, and low in sodium and calories. They also happen to be loaded with antioxidants (free radicals who?), B vitamins, and potassium, among other things. These sauteed mushrooms are naturally low carb and gluten free. You can easily make them vegetarian, vegan, and dairy free, though! See the recipe card below for substitutions.
Key Ingredients
Button Mushrooms – You could also use cremini or portobello mushrooms here. They’re all the same! You heard me. They’re all the same mushroom, just at different stages. Button mushrooms are the youngest of the three, then cremini (or baby bellas), then portobello.Worcestershire Sauce – Worcestershire gives the sauteed mushrooms a deeper flavor. It also helps them caramelize a little, which makes the texture and color absolutely amazing. If you can’t use or don’t have Worcestershire, you can use coconut aminos instead.
Chef’s Tips
Work in multiple batches as needed. If the skillet is too crowded, the mushrooms won’t sauté evenly and they’ll just sit in their own moisture. I like to use a large cast iron skillet here to be sure I’ve got enough room. The secret to really perfect sauteed mushrooms? Don’t stir or even move the mushrooms for the first 3 minutes they’re in the skillet. They need plenty of time to really brown, and they won’t be able to do that if they’re constantly getting moved around. Mushrooms like to absorb moisture, so I recommend no more than a quick rinse to start. If you soak them, the extra liquid can change their texture and make them mushy, even after cooking. If you’re concerned you might use too much water, gently wipe them clean with a damp paper towel, then pat them with a dry paper towel.
You’ll Love These Side Dishes, Too!
Butternut Squash Casserole Stuffed Tomatoes Sautéed Green Beans Roasted Potatoes and Carrots Sauteed Broccoli
