Sauteed Mushrooms

Learn how to make the BEST sautéed mushrooms! Meaty, savory, and super simple to make, they're a delicious, easy veggie side dish.

Sautéed mushrooms

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

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!

Mixed Mushrooms on marble

Sautéed Mushrooms Serving Suggestions

There are so many ways to serve these mushrooms! Here are a few of my favorites:

How do you like to serve sautéed mushrooms? Let me know in the comments!

Sauteed mushrooms in a skillet

More Favorite Veggie Basics

If you love these sautéed mushrooms, try one of these simple vegetable recipes next:

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Sauteed Mushrooms

rate this recipe:
5 from 25 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 2 to 4
These sautéed mushrooms are a delicious, easy side dish! For the most complex flavor and texture, I recommend using a variety of mushrooms here. I like a mix of enoki, shiitake, and cremini mushrooms.



  • 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.


5 from 25 votes (14 ratings without comment)

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Rate this recipe (after making it)

  1. pppcook

    Mushrooms are not veggies. Other than that, looks delish!

  2. Susan

    5 stars
    Fantastic combination of flavours and a terrific way to use some of the tarragon from the garden!

    • Jeanine Donofrio

      I’m so glad you loved these with the tarragon! I think it’s the best pairing.

  3. Natalie

    5 stars
    All these flavors were great and complementary. Great instructions! I used butter and didn’t have the tarragon on hand. Wonderful! This is the best way I’ve ever made shitakes.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Natalie, I’m so glad you loved the mushrooms!

  4. Deb

    5 stars
    Shh…I loved the way the mushrooms came out that I used your recipe for Sylvie’s feasting at Home’s Mushroom Wellington. I just love how the browning and not disturbing the mushrooms and then the end glazing and late garlic really celebrate the mushrooms flavors. Both of your websites are my only go to’s.

    • Jeanine Donofrio

      Hi Deb, I’m so glad you loved the mushrooms, ha ha 🙂

  5. Vicky

    5 stars
    My fresh mushrooms bought at a farm was 1-1/2 week old so a little dry by this still worked. Made it as part of an English breakfast.

  6. Vicky

    5 stars
    Delicious sauteed mushrooms. Thanks for sharing

    • Jeanine Donofrio

      I’m so glad you enjoyed!

  7. Helene Lichtman

    5 stars
    Love and Lemons you did good!!! I made this over my Trader Joe’s Porcini Mushroom & Truffle Raviolis and boy oh boy was I blown away as well as my hubby!! I just discovered your website!! So glad I did!! Thanks a million!! I’ll be making more of your delicious looking recipes!! xoxo

    • Jeanine Donofrio

      Hi Helene, I’m so glad you loved the mushrooms!

  8. Chris David

    Very delicious yummy!!!

  9. Natalie

    5 stars
    So delicious! The recipe is so good and so simple. The rice wine vinegar deepens the flavors and adds a touch of brightness. I’ve tried the recipe with both soy sauce and coconut aminos and both are great. I’ve also tried different herbs and no herbs. All great. Thank you for the recipe!

    • Jeanine Donofrio

      Hi Natalie, I’m so glad you’ve loved it!

  10. Mindy

    5 stars
    Recipe is divine thank u!!

  11. G. Brown

    5 stars
    This is a bomb recipe. I just made it and let me say, I already love mushrooms but this recipe made me fall in love with mushrooms. As a new pescatarian, leaning heavy on vegetables mushrooms like this make plant based diets easy. Thank you for this recipe and your entire site!

  12. Molly

    I have made these SO often this summer – thank you for the recipe! They’re especially good when I’m feeling very lazy and just scrambled them into some eggs. I normally dissolve a little miso paste with hot water, beat that into my eggs with chopped herbs, and then scramble it all together. Minimal effort for maximum satisfaction 🙂

    • Jeanine Donofrio

      I’m so glad you’ve been loving them!

  13. Reena Bansal

    5 stars
    We loved these so much! Served them with your steakhouse steak and dinner was really impressive. I never thought to add white wine, but I think I prefer it to sherry which is what we normally do.
    Thank you so much for the idea! Love your recipes!

  14. Starla

    5 stars
    These are so tasty, my entire family loved them.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.