Mushrooms sautéed in butter, olive oil, and garlic create an irresistibly savory dish with deep, earthy flavors and a rich, velvety texture. The addition of soy sauce and balsamic vinegar enhances the umami profile, balancing the natural sweetness of the mushrooms with a slight tang. This quick and easy side dish pairs beautifully with meats, pasta, or salads, making it a versatile addition to any meal.
Ingredient Breakdown
A mix of baby bella, shiitake, and oyster mushrooms adds depth and variety, combining firm textures with bold, earthy flavors. Butter and olive oil work in harmony to create a well-rounded richness while ensuring even cooking, with butter adding creaminess and olive oil preventing scorching. A simple yet essential seasoning of kosher salt and freshly ground black pepper enhances the mushrooms’ natural umami, bringing out their full-bodied taste. Soy sauce and balsamic vinegar add complexity—soy sauce intensifies the savoriness while balsamic vinegar provides a subtle acidity that brightens the dish. Garlic plays a crucial role in infusing warmth and depth, complementing the mushrooms’ richness without overpowering their flavor. Fresh thyme or parsley offers the perfect finishing touch, adding an aromatic freshness that balances the deep, buttery notes of the dish. These carefully chosen ingredients work together to create a side dish that is simple yet bursting with layers of flavor.
Step-by-Step Cooking Guide
Preparing the Mushrooms
The correct way to clean mushrooms without making them waterlogged.
How slicing them evenly ensures uniform cooking and caramelization.
Sautéing for Maximum Flavor
Heating the skillet properly before adding oil and butter to avoid sogginess.
The importance of allowing mushrooms to brown before stirring for the best texture.
Adding Seasonings and Enhancing Depth
When to add salt and pepper to draw out moisture without making mushrooms rubbery.
How soy sauce and balsamic vinegar enhance the umami factor without overpowering the dish.
The right time to stir in garlic to prevent bitterness.
Finishing Touches and Serving
Incorporating fresh herbs at the end for optimal flavor and presentation.
Adjusting acidity with an extra splash of balsamic vinegar for a bright finish.
Recipe Tips & Frequently Asked Questions
How to achieve deep caramelization for restaurant-quality mushrooms:
Avoid overcrowding the pan and let them sear before stirring.
Adjusting ingredients for a richer or lighter version:
Increase butter for indulgence or use only olive oil for a lighter touch.
Preventing mushrooms from releasing too much liquid and turning soggy:
Use medium-high heat and drain excess moisture if necessary.
The best way to reheat leftovers without losing texture:
A quick toss in a skillet restores their caramelized edges.
Can I use different types of mushrooms?
The best alternatives and how they affect texture and flavor.
How do I store and reheat leftovers?
Keeping the mushrooms fresh and flavorful for another meal.
Can I make this dish vegan?
Substituting butter while maintaining richness.
What’s the secret to getting perfectly browned mushrooms?
The right heat level and stirring techniques.
What to Serve With This Recipe
Pairing with Proteins: How to serve with grilled steak, roasted chicken, or seared fish.
Adding to Pasta and Grains: Incorporating into pasta dishes, risottos, or grain bowls.
Creative Serving Ideas: Using as a topping for bruschetta, pizza, or stuffing into omelets.
Perfectly sautéed mushrooms bring a rich, savory element to any meal, whether served as a side or an enhancement to a main course. By balancing the right ingredients and cooking techniques, this dish offers a deep, caramelized flavor with a touch of brightness from balsamic vinegar and fresh herbs. Experimenting with different mushroom varieties and seasonings ensures a new experience every time, making it a go-to recipe for effortless sophistication.
Ingredients
2 pounds baby bella (cremini) mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon balsamic vinegar, plus more to taste
2 tablespoons chopped garlic (about 6 cloves)
2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley, plus extra for garnish
Instructions
Using a damp paper towel or a clean sponge, gently wipe the mushrooms to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture, which can hinder proper browning. Slice them into ½-inch-thick pieces for even cooking.
Heat a large skillet or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, add the butter and let it melt completely. Stir in the sliced mushrooms, followed by the salt and freshly ground black pepper. Sauté, stirring occasionally, until the mushrooms become tender and release their natural juices. Continue cooking until most of the liquid has evaporated, about 8 to 10 minutes. If excessive moisture collects in the pan, drain it off to expedite the process.
Pour in the soy sauce and balsamic vinegar, stirring well to coat the mushrooms. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent it from burning.
Remove the skillet from heat and fold in the fresh thyme or parsley. Taste and adjust seasoning if needed, adding an extra splash of balsamic vinegar for more depth. Serve warm, garnished with additional fresh herbs for a vibrant finish.
Sauteed Mushrooms Recipe
Ingredients
- 2 pounds baby bella cremini mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon balsamic vinegar plus more to taste
- 2 tablespoons chopped garlic about 6 cloves
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley plus extra for garnish
Instructions
- Using a damp paper towel or a clean sponge, gently wipe the mushrooms to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture, which can hinder proper browning. Slice them into ½-inch-thick pieces for even cooking.
- Heat a large skillet or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, add the butter and let it melt completely. Stir in the sliced mushrooms, followed by the salt and freshly ground black pepper. Sauté, stirring occasionally, until the mushrooms become tender and release their natural juices. Continue cooking until most of the liquid has evaporated, about 8 to 10 minutes. If excessive moisture collects in the pan, drain it off to expedite the process.
- Pour in the soy sauce and balsamic vinegar, stirring well to coat the mushrooms. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent it from burning.
- Remove the skillet from heat and fold in the fresh thyme or parsley. Taste and adjust seasoning if needed, adding an extra splash of balsamic vinegar for more depth. Serve warm, garnished with additional fresh herbs for a vibrant finish.
