Learn how to saute mushrooms perfectly for a great side dish, burger topping, or add them to your next quesadilla or grilled cheese sandwich. Sauteed mushrooms deliver fabulous savory flavor and texture.
I grew up hating mushrooms. My experience was limited to the squeaky, rubbery pieces from a can. I never would have believed that one day I would have perfected how to saute mushrooms.
But, I can honestly say my taste buds crave mushrooms, today. This versatile vegetable shines as part of the chorus, and can steal the show in the spotlight.
There are many kinds of mushrooms from large portabellas to tiny criminis (called baby bellas). No matter which kind you’re cooking, follow these tips for success when making sauteed mushrooms:
First, because we’re cooking at relatively high heat, you will want to cut the mushrooms into uniform pieces. The smaller they are, the faster they will cook.
Second, heat the pan before adding the oil. Starting with a hot pan gives the mushrooms a better sear.
Third, traditional advice tells us to never crowd the pan, but don’t stress that too much. For best results, spread the mushrooms out in a single layer. And if possible, allow plenty of space for them to breathe.
Mushrooms cook down so much through the cooking process. I’ve found that as long as you allow the liquids that are released from the mushrooms to cook off completely, you CAN crowd the pan and still have delicious results.
Make sure to let them rest and sear before turning them over. If you tend them too often, you will miss out on the flavors and texture that make this technique worth the effort. Those crispy bits are the best part!
Have you tried roasting mushrooms? The texture and flavor you get from charring is divine. Follow this guide on how to roast mushrooms and you’ll be eating them off the pan in no time.
How to Saute Mushrooms
Follow these simple instructions on how to sauté mushrooms:
Prep the mushrooms: Rinse the mushrooms and rub off any dirt with your hands or a paper towel. Halve or quarter the mushrooms into uniform pieces.
Prep the pan: Get out a large skillet or sauté pan. For me, this Misen pan is the perfect skillet for sauteeing. Put the pan on the burner, and turn the heat up to medium-high. Let it heat up for 1-2 minutes. Then, add the butter or oil.
Toss frequently: Sauté comes from the French word sauter (to jump) because of the way it keeps the food moving. Many cooks use the pan itself to toss the vegetables.
However, if you’ve had messy spills like me in your past, you can play it safe and use a utensil to stir the mushrooms. Just remember to let them brown a bit before you toss them.
How Long To Saute Mushrooms
Wondering how long to saute mushrooms? Well, that depends on the size of the pieces. Expect to sauté mushrooms for about three minutes before turning them over.
Once they’ve seared and you’ve tossed them, you can add any salt that the recipe calls for. Salt draws out moisture. So, if you add it too early, it’s harder to get a good sear on mushrooms.
After this, it really just depends on the thickness of the mushroom pieces. As you are learning how to saute mushrooms check the for taste and tenderness every 60 seconds. They are finished when tender.
For a real treat, add your next batch of sauteed mushrooms to this Creamy Mushroom Pasta with plenty of garlic, parmesan cheese, and spaghetti noodles.
While sauteed mushrooms are a quick stovetop dish, try roasting them for an amazing texture and slighted charred flavor.
How to Saute Mushrooms
- 2 tablespoons olive oil
- 1 pound mushrooms halved and/or quartered for uniform pieces
- 1 tablespoon butter
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon pepper adjust to taste
- 1 tablespoon fresh Italian parsley chopped
- Warm a large skillet over medium heat for 1-2 minutes. Add the oil and when it is shimmering, add the mushrooms to the pan.
- Toss to coat the mushrooms and spread in a layer across the pan. Cook for about 3 minutes on one side. Stir and continue cooking while stirring occasionally for an additional 3-4 more minutes.
- Cook until all liquid has been absorbed and the mushroom edges have browned. Add the butter and toss the mushrooms in the melted butter.
- Remove from the heat and season to taste with salt and pepper. Sprinkle with parsley, if desired.