Sautéed Mushrooms
Ingredients
- 1 pound button or cremini mushrooms
sliced 1/4-inch thick
- 3 thyme sprigs
- 2 garlic cloves
smashed and peeled
- Black pepper
- Kosher salt
such as Diamond Kosher
- 2 tablespoons unsalted butter
- 3 tablespoons water or dry white or red wine
Directions
- 1
Heat a large Dutch oven or skillet with a lid over medium-high until a drop of water evaporates quickly. Add the mushrooms, thyme, garlic, a few grinds of pepper and ½ teaspoon salt. (If not using Diamond Kosher, use half this amount for Morton’s or fine sea salt.) Cover and cook, stirring occasionally, until slightly softened and liquid is pooling, 6 to 8 minutes.
- 2
Uncover, add the butter and reduce heat to medium. Cook, stirring once every minute, until browned, 7 to 9 minutes. Reduce heat if mushrooms are burning. Add the water, scrape up the browned bits from the bottom of the pot, and stir until the liquid has mostly evaporated. Season to taste with salt and pepper.
Sautéed Mushrooms
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Tired of soggy, greasy mushrooms that lack flavor? This recipe for Sautéed Mushrooms offers a foolproof method to achieve perfectly browned, deeply savory fungi every single time.
The secret lies in a smart two-stage cooking technique: first, you'll steam the sliced mushrooms in a covered pot to forcefully release their abundant water. This crucial step prevents them from soaking up excessive fat. Then, with most of their moisture gone, you'll introduce butter and sear them, allowing them to develop that coveted crusty exterior that transforms a humble side dish.
Expect mushrooms that are wonderfully tender within, yet boast a beautiful golden-brown crust, infused with the aromatic notes of thyme and garlic. The final touch of water or wine is not just for moisture; it's a technique to deglaze the pot, lifting all those intensely flavorful browned bits from the bottom and creating a rich, savory coating for every mushroom morsel.
While button or cremini mushrooms are ideal, this steaming and searing method can be applied to other hearty mushroom varieties for similar results. For an extra layer of complexity, opt for dry white or red wine when deglazing the pan instead of water. You can also adjust the amount of garlic or thyme to your personal preference.
These versatile Sautéed Mushrooms are the perfect complement to a wide range of dishes, from an air-fryer steak or a comforting bowl of congee, to a savory addition inside omelets or quesadillas. Their rich, umami flavor elevates any meal.