Sautéed Mushrooms

Sautéed Mushrooms

The best way to make sautéed mushrooms with butter and olive oil! Made with soy sauce, balsamic, herbs and plenty of GARLIC. No wine needed!

Ingredients

  • 2 pounds baby bella mushrooms

    cremini

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon soy sauce)

    (or tamari for gluten free

  • 1 teaspoon balsamic vinegar
    plus additional to taste
  • 2 tablespoons chopped garlic

    6 cloves

  • 2 teaspoons chopped fresh thyme

    or 2 tablespoons chopped fresh parsley, plus additional for serving

Directions

  1. 1

    Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into 1/2-inch-thick slices.

  2. 2

    In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.

  3. 3

    Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds.

  4. 4

    Remove from the heat. Stir in the parsley or thyme. Taste and adjust the seasoning as desired. Serve hot, with a sprinkle of extra herbs.

Sautéed Mushrooms

Sautéed Mushrooms

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About this Recipe

Craving perfectly cooked, deeply flavored mushrooms that rival your favorite restaurant's side dish? This recipe delivers on all fronts, transforming simple ingredients into a truly satisfying experience.

The brilliance of these Sautéed Mushrooms lies in the strategic use of both butter and olive oil, ensuring a beautiful sear and a rich, complex flavor without burning. A powerful duo of soy sauce and balsamic vinegar creates an unparalleled depth of umami and a subtle tang. Plus, a generous amount of fresh garlic and aromatic thyme makes every bite irresistible, all without the need for wine.

You'll discover mushrooms that are beautifully tender yet retain a satisfying bite, coated in a luscious, savory glaze. Each forkful offers a symphony of earthy mushroom notes amplified by the umami of soy sauce, a hint of brightness from balsamic, and the aromatic punch of fresh garlic and herbs. This versatile dish adds a gourmet touch to any plate with minimal effort.

While baby bella (cremini) mushrooms are fantastic here, feel free to explore a mix of shiitake, oyster, or other wild mushrooms for varied textures and flavors. For a gluten-free option, simply swap regular soy sauce for tamari. If fresh thyme isn't available, chopped fresh parsley makes a wonderful substitute, adding a vibrant touch.

These savory sautéed mushrooms are a perfect accompaniment to grilled meats, roasted chicken, or even piled high on crusty toast for a quick appetizer or light meal.

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