Easy Sautéed Mushrooms Recipe
Buttery, garlicky sautéed mushrooms with thyme and a splash of soy for extra umami—an easy side that pairs with steak, chicken, or pasta.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 pound cremini or button mushrooms cleaned and sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 clove garlic minced
- 1 teaspoon fresh thyme leaves
- 0.75 teaspoon kosher salt to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon soy sauce optional, boosts umami
- 1 tablespoon fresh parsley chopped, optional
- 1 teaspoon balsamic vinegar optional finish
Instructions
Preparation Steps
- Wipe mushrooms with a damp towel, trim the ends, and slice them evenly.
- Heat a large skillet over medium-high until hot. Add butter and olive oil; swirl to melt and coat.
- Add mushrooms in an even layer. Cook undisturbed for 3 to 4 minutes until the bottoms are deeply browned.
- Stir and continue cooking 4 to 5 minutes until most liquid evaporates. Season with salt and black pepper.
- Add garlic and thyme; sauté 30 to 60 seconds until fragrant, stirring constantly.
- Stir in soy sauce to glaze, then remove from heat. Toss with parsley and balsamic if using. Taste and adjust seasoning.
- Serve hot as a side or spoon over steaks, chicken, grains, or toast.
Notes
For best browning, avoid crowding the pan; cook in batches if needed. Swap butter for ghee for higher heat tolerance, or use only olive oil for dairy-free. Add a splash of dry sherry instead of soy for a different finish.