Simple Sauteed Mushrooms Recipe

Golden sautéed mushrooms with fresh parsley garnish.

5 from 1 vote

Simple Sauteed Mushrooms Recipe

Simple sautéed mushrooms with butter, salt, and pepper — golden, savory, and perfect every time. Ready in 15 minutes. Delicious with steak, risotto, pizza, and more. Optional splash of whiskey or red wine elevates the flavor.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 104kcal

Author: Seanna Borrows

Equipment

cast iron skillet

Ingredients

1 quart crimini baby bella mushrooms, thinly sliced
2 tablespoons butter divided
1 teaspoon salt
¼ teaspoon cracked black pepper
1 tablespoon fresh parsley minced

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Instructions

Slice mushrooms thinly. This helps them cook evenly and release excess moisture.
1 quart crimini
In a skillet over medium-high heat, melt 1 tablespoon of butter. Add sliced mushrooms, salt, and cracked pepper.
2 tablespoons butter, 1 teaspoon salt, ¼ teaspoon cracked black pepper
Sauté without stirring for 2–3 minutes to develop browning, then stir and continue cooking.
Once mushrooms release their juices, pour off excess liquid carefully.
Add remaining 1 tablespoon butter. Sauté until golden and fragrant.
Taste and adjust seasoning. Garnish with parsley. Serve warm.
1 tablespoon fresh parsley

Notes

Slice mushrooms thinly so they release moisture quickly and don’t turn rubbery.
Use a large cast-iron skillet for the best browning; don’t crowd the pan.
Once mushrooms release liquid, pour it off to avoid steaming.
Add butter in two stages — mushrooms absorb fat quickly, so topping off is normal.
For wine, add it right after pouring off liquid and let it reduce 1–2 minutes before finishing with butter. Whiskey can be added at the end for a stronger flavor note.
Taste as you go — adjust seasoning at the very end for best results.
Leftovers: Store in the fridge and reheat in a dry skillet over medium heat until warmed through.

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