Sauteed Mushrooms

These simple sauteed mushrooms are a mouthwatering side dish! I use a mix of mushroom varieties to make this recipe extra-flavorful and fun to eat.

Sautéed mushrooms

Sauteed mushrooms are so simple, yet so flavorful at the same time. They’re the perfect example of how when you use good-quality, plant-based ingredients, you don’t need to add much to make something delicious.

Mushrooms have an intense umami flavor on their own, so I highlight it with a splash of tamari and tangy rice wine vinegar. I’ve always liked mushrooms, but only when I started cooking them with tamari and vinegar did I completely fall in love. Now, I use these ingredients almost anytime I have mushrooms in my kitchen (see here, here, or here). They really punch up the rich, savory flavor of the mushrooms, and they take these simple sauteed mushrooms to a new level.

Once the sauteed mushrooms are deeply golden brown, I toss them with minced fresh tarragon as a final finishing touch. If you ask me, tarragon + mushrooms are a match made in heaven, but feel free to use this sauteed mushroom recipe as a blank canvas. Nix the tarragon and cook the mushrooms with minced rosemary, thyme, or sage, or garnish them with fresh parsley. Instead of vinegar, deglaze the pan with white wine, or add butter for extra richness. You really can’t go wrong here. Enjoy!

sautéed mushrooms recipe ingredients

Sauteed Mushrooms Recipe Tips

  • Don’t wash them, wipe them! If you wash the mushrooms under running water, they’ll become water-logged, and they won’t brown as they cook. Instead, wipe them clean with a damp paper towel.
  • Use a variety of mushrooms. While this recipe will work with just cremini mushrooms, I highly recommend seeking out a mix of mushroom varieties. Each one has a slightly different shape, texture, and flavor, which adds complexity to these simple sauteed mushrooms and makes them fun to eat.
  • Don’t move the mushrooms for the first 2-3 minutes. When the mushrooms first go in the hot pan, don’t move them for the first couple of minutes. This way, they’ll get a nice golden brown sear, which adds rich flavor to the final dish.
  • And after that, move them only occasionally. Sauteed mushrooms are best when their edges are nicely browned, which results from consistent contact with the hot cast iron. If you move them too much, they’ll soften before they have a chance to brown in the pan.


How to Serve Sauteed Mushrooms

There are so many ways to serve these mushrooms! Here are just 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 Vegetable Recipes

If you love this recipe, try one of these simple vegetable recipes next:

Sauteed Mushrooms

rate this recipe:
4.93 from 14 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Serves 2 to 4
These sautéed mushrooms are a delicious, easy side dish! For a more complex flavor and texture, use a variety of mushrooms. I like enoki, shiitake, and cremini.


  • 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


  • 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.


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Rate this recipe (after making it)

  1. 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!

  2. Mindy

    5 stars
    Recipe is divine thank u!!

  3. 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!

  4. 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!

  5. 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!

  6. 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.