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Sauteed Mushrooms
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Attention, mushroom lovers: here’s the perfect sauteed mushrooms recipe! It brings out the best savory flavor with lemon juice and fresh herbs. This is our go-to method we’ve been making for years: it’s ideal as a side dish or for adding to pasta or pizza!
Why we love this recipe
Hold on to your hats—this recipe truly makes the best sauteed mushrooms. They’re tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you’ll exclaim “Wow!” (Yep, we promise. We did.)
This recipe is hearty and satisfying, and it’s our go-to method for making sauteed mushrooms. It takes only 10 minutes to make. Your side dish game will never be the same! They’re also great for topping a mushroom pizza or stirring into creamy pasta.
How to make the best sauteed mushrooms
Each bite of these tender sauteed mushrooms the very definition of umami, that fifth flavor that rounds out sweet, salty, sour and bitter with savory. They’re truly transcendent, and can even get mushroom haters on board. Take it from me, because I used to be one! But I’ve since found that when cooked correctly, these little fungi are nature’s gift. Here’s what to do to make this easy sauteed mushrooms recipe (or jump to the recipe):
- Clean and slice the mushrooms. Clean the mushrooms, then slice them.
- Sauté in olive oil. Sauté the mushrooms in olive oil for 2 minutes, stirring frequently.
- Add herbs and continue cooking. Add roughly chopped fresh thyme and oregano and continue to cook, about 4 to 5 minutes.
- Salt well. Mushrooms should be salted until the flavor pops (we recommend about ½ teaspoon kosher salt for 1 pound mushrooms).
- Remove heat and add lemon juice. When the liquid is cooked out, turn off the heat and stir in fresh lemon juice.
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Types of mushroom to use
The best type of mushrooms for sauteed mushrooms is baby bella mushrooms, aka cremini mushrooms. This variety is a more mature version of a white button, so it has a more robust, earthier flavor. You can use white button mushrooms as a substitute if you can’t find baby bella mushrooms: they still taste great here.
Can you use portobello mushrooms? Or a mix of other mushrooms? Yes! Portobello mushrooms have a great meaty flavor; simply chop the caps into bite-sized pieces. Using a mix of mushrooms is also nice: try a mix of baby bellas with shiitake mushrooms and oyster mushrooms, which makes for a nice flavor and texture contrast.
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Can you substitute dried herbs?
Fresh herbs make the very best flavor in this recipe. We like using fresh thyme and oregano to add an earthy, lightly citrus punch. You can use other fresh herbs you have on hand, like parsley or chives. It’s easy to find these fresh herbs in grocery stores, and if it’s summer try growing your own herbs.
You can substitute dried herbs as well, but you’ll sacrifice a bit of the flavor. For 1 tablespoon fresh herbs, substitute 1 teaspoon dried herbs. So for the ⅓ cup fresh herbs in this recipe, substitute 1 tablespoon dried oregano and 2 teaspoons dried thyme.
Variation: sauteed mushrooms & onions
Want to vary these sauteed mushrooms? Try them with onions! This Sauteed Mushrooms and Onions recipe uses similar ingredients to make a seriously savory pan of goodness. It swaps out fresh herbs for meaty Worcestershire. Head to that recipe for a fresh variation!
Ways to serve sauteed mushrooms
There are so many ways to serve sauteed mushrooms! Here are a few ideas for how to serve them:
- Pasta: Serve them with Mac and Cheese with Broccoli or Penne Pomodoro.
- Salmon or Chicken: Try them as a side for salmon like with Baked Salmon, or a side dish for chicken like with Grilled Chicken, Baked Chicken Breast, Baked Chicken Thighs, or Pan Seared Chicken.
- Pasta: Boil up 1 pound of pasta, add these mushrooms, drizzle with olive oil and add dollops of goat cheese or shredded Parmesan cheese.
- Burgers: Try them on Black Bean Burgers, Chickpea Burgers, or Tuna Burgers.
- Pizza: Throw them on a Homemade Cheese Pizza or try Mushroom Pizza.
Mushrooms nutrition
Want more reasons to eat mushrooms? According to the New York Times, here are some of the nutritional benefits of mushrooms:
- They’re low in calories and fat and cholesterol-free (like all vegetables!)
- They have over a dozen minerals and vitamins, like potassium, magnesium, zinc, B vitamins such as folate.
- They’re high in antioxidants (like selenium and GSH), which are believed to protect cells from damage and reduce chronic disease and inflammation.
More mushroom recipes
Love this delicious fungi? Here are a few more of our top mushroom recipes to try:
- Throw them in the oven instead for Roasted Mushrooms.
- Try Mushroom Pasta or Mushroom Pizza.
- Make Farro with Mushrooms or Mushroom Risotto, paired with garlic, fresh herbs and Parmesan
Dietary notes
This sauteed mushrooms recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
Sauteed Mushrooms
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Yield: 4 servings 1x
Attention, mushroom lovers: here’s THE perfect sauteed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
Ingredients
- 16 ounces baby bella (aka cremini) mushrooms*
- ⅓ cup chopped fresh thyme and oregano*
- 3 tablespoons olive oil (or butter)
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- Fresh ground pepper
Instructions
- Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a large saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.
Notes
*Substitute button mushrooms if you can’t find cremini. We highly recommend using fresh herbs here for the best flavor; do not substitute dried.
About the authors
Sonja & Alex
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.
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The mushroom and onion looks good. I hope I can freeze them. Can I?
Nice flavors! Thanks for the recipe!
Hello, Sonja and Alex,
I am not an experienced cook. I am making your “best ever mushrooms” with my salmon for a dinner party. I understand I cannot purchase mushrooms too far in advance of cooking. My question is: how far in advance of dinner may I cook them and hold in refrigerator before reheatimg before party??
Hi there! We’d cook them up to 1 day in advance. You can undercook them slightly the first time, so that when reheating they do not get overcooked. If you can, it’s best to cook them right before serving, but reheating does work too! Good luck!
Exactly! 😃
If you do all of the prep a day in advance, actually cooking is very easy, mainly occasionally stirring, so I would suggest starting the Bellas before you start the salmon, and it will mostly take care of itself.
I just made this recipe, and came out great. We had it with fish as well. I find that sherry goes very well in mushroom recipes so I used that instead of lemon. I used fresh oregano and that also worked well. You should be aware that cooking most of the water out of Bellas takes quite a while, 15-20 minutes for a pound of mushrooms, about the amount of time it takes to make the salmon, but they stand up very well to cooking for that length of time.
I’m not clear on the directions 1/3 cup each oregano and thyme?
Hi! About 1/3 cup total fresh herbs (chopped and loosely packed).
Making thesevtonight they sound awesome
These mushrooms were absolutely delicious. The flavors each sang individually while complimenting one another beautifully. I always always use garlic when sauteeing mushrooms and wondered if I would miss it. I did not; the lemon provided a delightful, refreshing, and subtle zing that made me forget all about garlic. Thank you! I’ll be using this recipe often now.
You’re welcome! This is one of our favorite, simply magical recipes :)