These easy sautéed mushrooms make a quick, flavorful side dish with garlic, butter, and fresh parsley. Ready in minutes and naturally gluten-free, they pair perfectly with steak, chicken, pork, or your favorite roasted and grilled meats.
For more inspiration, check out our easy mushroom recipes for dinner.
Ingredients list for the sautéed mushrooms
- 8 oz cremini mushrooms, thinly sliced
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1/4 cup vegetable stock
- 1/4 teaspoon salt and pepper
- 3 tablespoons fresh chopped parsley
Recipe highlights
- Garlic, butter, and parlsey make for a flavorful combo that enhances the naturally mild mushrooms.
- We use both oil and butter to sauté the mushrooms: oil has a higher smoke point, letting you cook the mushrooms at a higher temperature and form nice, golden edges. Butter adds a rich flavor and a slight thickness to the sauce.
Directions
1.Add butter and olive oil to a large skillet over medium-high heat.
2. Add the sliced mushrooms, sauté for about 8 minutes, stirring moderately, until the mushrooms release most of their moisture and are browned on the edges.
3. Add chopped parsley, grated garlic, salt, and black pepper to the pan.
4. Continue cooking, stirring regularly. Be careful not to burn the garlic.
5. Deglaze with the vegetable stock and scrape the brown bits from the bottom of the pan.
6. Reduce the heat and cook for a few more minutes to reduce the sauce a little bit. Serve the mushrooms immediately.
Tips for the sautéed mushrooms
- Cut the mushrooms to a consistent size for even cooking.
- Let the mushrooms cook undisturbed for a couple of minutes before stirring. This will help mark the edges and render water without steaming the mushrooms. Once you get these nice golden edges on one side, it will be easier to sauté the mushrooms for the rest of the cooking time.
- Do not crowd the pan: If you have a large amount of mushrooms, sauté in two batches. Too many mushrooms in the pan will release too much water, which will steam the mushrooms.
- Add a few drops of soy sauce for a deeper, umami flavor.
More mushroom sides
- Bacon Mushrooms Skillet
- Grilled Garlic Mushroom Skewers
- Garlic Mushrooms Cauliflower Skillet
- Olive Garlic Parmesan Marinated Mushrooms
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Sautéed Mushrooms with Garlic and Parsley
Try these sautéed mushrooms for a quick side dish that pairs perfectly with your favorite roasted and grilled meats.
Ingredients
- 8 oz cremini mushrooms, thinly sliced
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1/4 cup vegetable stock
- 1/4 teaspoon salt and pepper
- 3 tablespoons fresh chopped parsley
Instructions
- Add butter and olive oil to a large skillet over medium-high heat.
- Add the sliced mushrooms, sauté for about 10 minutes, stirring moderately, until the mushrooms release most of their moisture and are browned on the edges.
- Add chopped parsley, grated garlic, salt, and black pepper to the pan.
- Continue cooking, stirring regularly. Be careful not to burn the garlic.
- Deglaze with the vegetable stock and scrape the brown bits from the bottom of the pan.
- Reduce the heat and cook for a few more minutes to reduce the sauce a little bit. Serve the mushroom immediately.
Nutrition
Nutrition information for this recipe.
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