These delicious and quick Sautéed Mushrooms are a perfect recipe for just about any occasion. In less than 30 minutes and using just a few ingredients, you will have a hearty and versatile dish that will help you make a beautiful breakfast, lunch or dinner.
Why I Love This Sautéed Mushrooms Recipe
This easy sautéed mushrooms recipe is one of my favorite quick go-to side dishes. As a result, I make it quite often.
Perhaps the best part of this recipe is how versatile it is. It plays nicely with American, Indian, French, and Italian flavors, and can be used to make a tasty breakfast, brunch, lunch, dinner or side.
Table of Contents
This recipe is also fairly easy and gets done in under 30 minutes (including the prep work). You also don’t need many ingredients to make this stunning dish.
With just mushrooms, garlic, paprika and any fresh or dried herbs, you can customize these sautéed mushrooms recipe to your liking.
The mushrooms will take on the flavors of any ingredients you use, making them perfectly adaptable to anything you have on hand.
How to Make Sautéed Mushrooms
Prep Mushrooms
1. Clean 500 grams of button mushrooms by quickly rinsing them or, preferably, wiping them with a paper towel. Slice them and set aside.
Sauté Garlic
2. Heat 3 tablespoons extra virgin olive oil over low heat. Add 1 teaspoon finely chopped garlic and sauté until fragrant, for a few seconds. Do not brown garlic, as this may result in a bitter flavor.
Add Mushrooms & Spices
3. Add the sliced mushrooms and stir to mix with the oil and garlic.
4. Add ½ teaspoon freshly crushed black pepper, ½ teaspoon paprika and salt as required.
Add Wine
5. Add 1 tablespoon of red or white wine.
TIP: You can also use sherry, lemon juice, apple cider vinegar, sherry vinegar or red wine vinegar instead.
6. Mix very well.
Sauté Mushrooms
7. On medium heat, begin to sauté the mushrooms stirring often. Initially you will see mushrooms releasing water.
8. Gradually the water will reduce as you will see in the photo below.
9. Continue to sauté until all water dries up and the mushrooms look glossy. When the water dries up, reduce heat to a low.
Tip: Do not rush this process. You want the mushrooms to be fully cooked, or you might risk some indigestion.
Add Herbs
10. Add 1 to 3 tablespoons finely chopped parsley to taste.
11. Mix and sauté for a minute. Taste and adjust the seasonings as necessary.
12. Serve sautéed mushrooms garnished with additional parsley, and, if desired, the cheese of your choice.
Ways to Use Sautéed Mushrooms
This one simple recipe has so many applications that it’s hard to list them all. Here are just a few ideas to get you started:
- Tartine: make a lovely, light brunch, lunch or dinner by frying a piece of your favorite bread in olive oil or butter. Top with sautéed mushrooms and any number of other toppings like cheese, sautéed onions, or fresh herbs. Serve with a side salad for a complete meal.
- Sandwiches: use as a topping for your favorite sandwiches or Veggie Burger to add more heft and “meatiness,” or add to a grilled Cheese Sandwich or quesadilla.
- Sides: serve with dal (lentils) or Khichdi for an Indian inspired meal, or rice, Pasta or Mashed Potatoes for a quasi-stroganoff feeling meal.
- As a Filling: use as a filling in a Vegan Omelette or add to your favorite quiche or your breakfast scramble.
- Stir Fry: add sautéed mushrooms to your favorite veggie or tofu stir fry and serve over Stir Fried Veg Noodles or Fried Rice.
As you can see, the options are nearly endless. I hope you make a big batch and experiment!
Variations
- With Onions: While garlic is one of the aromatic used here, but if you prefer include ½ cup of thinly sliced onions in the recipe. Sauté onions with the garlic until they become golden and caramelize before adding the mushrooms. I make this easy variation of sautéed mushrooms with onions on occasions.
- Herbs: Feel free to include fresh herbs that are easily available to you. Mushrooms pair well with most herbs. Swap with dried herbs if you do not have fresh herbs. Use this proportion of 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
- Paprika: I make sautéed mushrooms recipe with both smoked paprika and the regular sweet paprika. For a more spicier taste, increase the paprika a bit. You can easily swap paprika with cayenne or red chili powder (not the Mexican red chili powder but the Indian red chili powder).
FAQs
Certainly. I find that button mushrooms are the least expensive and easiest to find, but any number of mushrooms would work well using this recipe. Some of the first that come to mind are cremini (baby bella), portobello or shiitake mushrooms. If you try with any other varieties, please let me know how they turn out for you in the comments below!
Yes! Cooked sautéed mushrooms will keep in the refrigerator for 2 to 3 days. Reheat by sautéing them in a skillet or pan until warm.
I don’t drink alcohol either! I only use wine for adding flavor to dishes. In case you were worried, all of the alcohol from the red wine will cook off during the sautéing process.
However, if you don’t like purchasing or keeping wine in the house, I completely understand. You can also substitute apple cider vinegar, red wine vinegar, sherry vinegar or lemon juice. Just a small bit of acidity is what we are looking for to brighten the flavors of the mushrooms and seasonings.
Yes! This simple recipe for sautéed mushrooms is easily customizable. The versatile mushrooms will take on any flavors you throw at them. Feel free to experiment with your favorite flavors.
More Mushroom Love!
Soup Recipes
Rice Recipes
Mushroom Recipes
Mushroom Recipes
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Sautéed Mushrooms Recipe (Quick & Easy)
Ingredients
Main ingredients
- 3 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped garlic or or minced garlic – 3 to 4 medium sized garlic cloves
- 500 grams button mushrooms
- ½ teaspoon crushed black pepper or ground pepper
- ½ teaspoon paprika or cayenne pepper
- 1 tablespoon red wine or dry white wine or sherry
- salt as required
- 1 to 3 tablespoons finely chopped parsley or herbs of choice
Garnish
- chopped parsley (few) or herbs of choice
Instructions
- Clean the white button mushrooms by quickly rinsing them or, preferably, wiping them with a moist kitchen cotton napkin or paper towel. Slice them and set aside.
- Heat extra virgin olive oil over low heat in a skillet or frying pan. Add the finely chopped garlic and sauté until fragrant, for a few seconds. Do not brown garlic, as this may result in a bitter flavor.
- Add the sliced mushrooms and mix them with the oil and garlic.
- Add freshly crushed black pepper, paprika and salt as required. Add red or white wine. Mix very well.
- On medium heat, begin to sauté the mushrooms stirring often. Initially you will see the mushrooms releasing lot of water.
- Gradually the water will reduce. Continue to sauté until all water dries up and the mushrooms look glossy. When the water dries up, reduce heat to a low.
- Do not rush the sautéing process. You want the mushrooms to be fully cooked, or you might risk some indigestion.
- Add 1 to 3 tablespoons finely chopped parsley to taste. Mix and sauté for a minute. Taste and adjust the seasonings as necessary.
- Serve garnished with additional parsley or top with grated cheese of choice.
Serving Suggestions
- Make a Tartine: For a lovely, light brunch, lunch or dinner fry a piece of your favorite bread in olive oil or butter. Top with sautéed mushrooms and any number of other toppings like cheese, sautéed onions, or fresh herbs. Serve with a side salad for a complete meal.
- Sandwiches: Include these meaty sauteed mushrooms as a topping in your sandwiches or veggie burger or add to your wraps, sliders or quesadilla.
- Sides: Serve with dal (lentils) or Khichdi for an Indian inspired meal, or rice, pasta or mashed potatoes for a quasi-stroganoff feeling meal.
- As a Filling: Use as a filling in a vegan omelette or add to your favorite quiche or your breakfast scramble.
- Stir Fry: Add to your favorite veggie or tofu stir fry and serve over rice or noodles.
Storage and Leftovers
- Store any leftovers in the refrigerator for 2 to 3 days. While reheating, sauté them in a skillet or pan until warm.
Notes
- Mushrooms: I find button mushrooms working very well in this recipe. But other mushroom varieties, like cremini (baby bella), portobello and shiitake are some nice options.
- Paprika: I make this recipe with both smoked paprika and the regular sweet paprika. To make the mushrooms more spicier, add a bit more of the paprika. Swap paprika with cayenne or red chilli powder (not the Mexican red chili powder but the Indian red chili powder or Kashmiri chilli powder).
- Red Wine: If you are avoiding alcohol, feel free to substitute lemon juice, red wine vinegar, sherry vinegar or apple cider vinegar instead.
- Aromatics: While garlic is the aromatic used in the recipe, if you like add ½ cup thinly sliced onions. Sauté onions until they become golden and caramelize. This is one more variation of sautéed mushroom, that I make with onions.
- Herbs: Feel free to add herbs that are easily available to you. Mushroom adapt well with most herbs. If you do not have fresh herbs, swap with dried herbs. Consider this proportion of 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
