Learn how to make the BEST sautéed mushrooms! Meaty, savory, and super simple to make, they're a delicious, easy veggie side dish.
The next time you need a quick and easy veggie side dish, look no further than this sautéed mushrooms recipe. It calls for 8 ingredients and cooks up in 15 minutes, so it’s insanely simple to make.
And it’s insanely flavorful, too! As you likely know, fresh mushrooms have a rich, umami flavor on their own. Here, I highlight it with a drizzle of tamari and tangy rice vinegar. Then, I punch things up with garlic and a shower of fresh tarragon. These basic ingredients combine to make the sautéed mushrooms wonderfully savory and complex. They pair well with pasta, polenta, pizza, and more, but if you’re anything like me, you’ll want to eat them straight out of the skillet.
Sautéed Mushrooms Recipe Ingredients
Here’s what you’ll need to make this sautéed mushrooms recipe:
- Mushrooms, of course! If you like, you can make this recipe with just baby bella (aka cremini) mushrooms, and it’ll be super flavorful and delicious. But if you want to make it really gourmet, use a variety of mushrooms. Shiitakes, enokis, and white button mushrooms will all add unique textures and flavors to the dish.
- Tamari – It brings out the mushrooms’ savory, umami flavor. If you’re not gluten-free, regular soy sauce will work here too.
- Rice vinegar – For tang.
- Garlic – For sharp depth of flavor. I add it right at the end of the cooking process so that it doesn’t burn in the hot pan.
- Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish.
- Tarragon – For garnish! Its unique, anise-like flavor pairs so well with the savory, meaty mushrooms.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Sautéed Mushrooms Recipe Tips
Once you assemble your ingredients, you’re ready to cook! Here are my best tips for sautéed mushroom success:
- Don’t wash them, wipe them! Generally, when I cook with fresh produce, I wash it under cold running water before I use it. But not mushrooms! They soak up moisture like a sponge, so if you wash them, they become waterlogged. This means that they won’t brown as they cook. When it comes to sautéed mushrooms, browning = flavor. So, to help the mushrooms brown, wipe them clean with a damp paper towel.
- Don’t move the mushrooms for the first 2-3 minutes of cooking. When you first add the mushrooms to the hot pan, don’t move them for a couple of minutes. This way, they’ll get a nice golden brown sear, which will add rich flavor to the final dish.
- And after that, stir only occasionally. Sautéed mushrooms are best when their edges are nicely browned, which results from consistent contact with the hot cast iron. If you stir too much, they’ll soften before they have a chance to take on color.
- Get creative! This sautéed mushrooms recipe is delicious as written, but feel free to make it your own! Try deglazing the pan with white wine instead of the tamari and vinegar, or replace the tarragon with fresh thyme or parsley. Or skip the herbs entirely. You really can’t go wrong!
Sautéed Mushrooms Serving Suggestions
There are so many ways to serve these mushrooms! Here are a few of my favorites:
- As a side dish. Serve them with your favorite protein or a hearty pasta like lasagna or baked ziti.
- On polenta. Try them in this creamy mushroom polenta recipe!
- In a grain bowl. I love them in a bowl with farro, roasted chickpeas, and pesto.
- As a pizza topping. Get ready for a next-level pizza night!
- In a sandwich. Skip the tarragon, and stuff these sautéed mushrooms into my seared tofu banh mi!
- On noodles. Again, skip the tarragon. Toss the savory sautéed mushrooms with my easy sesame soba noodles.
- On toast. Top them onto toast slathered with hummus, white bean dip, or soft goat cheese.
How do you like to serve sautéed mushrooms? Let me know in the comments!
More Favorite Veggie Basics
If you love these sautéed mushrooms, try one of these simple vegetable recipes next:
- Roasted Broccoli
- Lemon Roasted Cauliflower
- Slow-Roasted Tomatoes
- Roasted Butternut Squash
- Maple Roasted Acorn Squash
- Simple Roasted Beets
- Roasted Brussels Sprouts
- 2 tablespoons extra-virgin olive oil
- 16 ounces mixed mushrooms, sliced or chopped
- heaping 1/4 teaspoon sea salt
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1 garlic clove, minced or grated
- 1 tablespoon finely chopped fresh tarragon
- Freshly ground black pepper
- In a large cast-iron skillet, heat the oil over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Let the mushrooms cook, without stirring, for 2 to 3 minutes. This will help them get a nice golden brown sear.
- Give the pan a good shake or two and continue cooking the mushrooms, stirring only occasionally, until soft and well-browned, 5 to 8 more minutes depending on the size of your mushrooms. Turn the heat to low and stir in the rice vinegar, tamari, and garlic. Turn off the heat and sprinkle with fresh tarragon. Serve hot.