How to Sauté Mushrooms

Sautéed Mushrooms
The Spruce
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
46 Calories
4g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 46
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 1g
Vitamin C 4mg 18%
Calcium 5mg 0%
Iron 1mg 6%
Potassium 207mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Perfectly sautéed mushrooms are tender, brown, and never soggy. Get browned and tender mushrooms and avoid mushrooms stewed in their own juices by following this simple recipe. 

While exact amounts are called for, this is more of a technique than a recipe, so feel free to adjust for the amount of mushrooms you have on hand—if you scale up, though be sure to use a pan that is wide enough to hold all the mushrooms in a single layer for the best results and to make sure the mushrooms truly sauté rather than stew.

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Ingredients

  • 8 ounces fresh mushrooms

  • Olive oil, or vegetable oil, for the pan

  • Kosher salt, to taste

  • Chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Sautéed Mushrooms Recipe ingredients
    The Spruce
  2. Brush the mushrooms clean; many mushrooms can be easily cleaned with a very slightly damp paper towel. If you have mushrooms that seem too dirty for such gentle treatment: Put them in a basin or bowl of cool water, swish them around and rub any dirt off that requires it, then lift the mushrooms out of the water and onto a clean kitchen towel or layers of paper towels. (Don't pour them into a colander, which would dump the dirty water onto the clean mushrooms!) Pat the rinsed mushrooms dry. Seriously. You want to start with completely dry mushrooms.

    clean and dry mushrooms
    The Spruce
  3. Halve, quarter, slice, or chop the mushrooms as you like. You can cook smaller mushrooms whole (yum!).

    Halve, quarter, slice, or chop the mushrooms
    The Spruce
  4. Heat a large frying pan or skillet over high heat. Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom.

  5. Add the mushrooms to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate as quickly as possible.

    add mushrooms to hot pan
    The Spruce
  6. Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes.

    Sprinkle the mushrooms with salt
    The Spruce
  7. Add chopped parsley, if you like, just before removing from the pan, stir to let the parsley wilt, and transfer to a serving platter.

    Sautéed Mushrooms Recipe
    The Spruce

Variations

  • Add a knob of butter to the pan a few minutes before the mushrooms are done cooking for a richer flavor.
  • Bring out the earthiness of mushrooms with a generous grinding or two of black pepper.
  • Throw in a clove of minced garlic for the last few minutes of cooking; if you have a sprig to two of fresh thyme, that adds a perfectly paired flavor, too.
  • Make them creamy by pouring in 1/4 cup heavy whipping cream once the mushrooms are browned—cook, stirring frequently, until the mushrooms are coated and the cream is reduced to a clinging sauce.