A Little Something Extra For Dinner
I’ve always thought a good skillet of Sautéed Mushrooms can make an ordinary dinner feel a little special. Whether we’re grilling steaks, making burgers, or keeping supper simple, these buttery, tender mushrooms are one of my favorite ways to add a little extra flavor to the table.
I make mine in a hot cast iron skillet with butter, olive oil, my homemade House Seasoning, and a splash of Pinot Noir. That little bit of red wine gives them a rich, steakhouse-style flavor, and the whole thing comes together in less than 20 minutes. A little wine for the mushrooms, a little for the cook. Now that’s my kind of recipe!
Enjoy!
Donya’s Tips & Things To Know
- Don’t crowd the skillet. Mushrooms release water as they cook. If packed too tightly, they steam instead of brown; cook in batches if needed.
- Add the wine last. Brown the mushrooms first, then use the wine to loosen the flavorful browned bits from the skillet.
Ingredients You’ll Need
- Portobello mushrooms: Their hearty texture and earthy flavor make them perfect for sautéing.
- Olive oil: Helps the mushrooms cook evenly and develop beautifully browned edges.
- Unsalted butter: Adds richness and that delicious buttery flavor.
- House Seasoning: My blend of salt, pepper, and garlic brings out the mushrooms’ savory flavor.
- Red wine: I like Pinot Noir for the depth and rich, steakhouse-style flavor it adds.
What Are The Best Mushrooms For Sautéing?
My original recipe calls for portobello mushrooms, but cremini mushrooms are another favorite. Both have a hearty texture and brown beautifully in a hot skillet. Here’s how four good options compare:
| Mushroom Variety | Flavor & Texture | Best For |
|---|---|---|
| Portobello | Rich, earthy, and meaty | Steak, burgers, hearty side dishes |
| Cremini (Baby Bella) | Savory, firm, and slightly earthy | Everyday sautéing, pasta, chicken |
| White Button | Mild, tender, and budget-friendly | Quick side dishes, casseroles |
| Shiitake | Deep, savory flavor with a firm texture | Steak, rice dishes, pasta |
Easy Variations
- Add fresh herbs. Thyme, rosemary, or parsley are delicious additions.
- Switch up the seasoning. Try Cajun seasoning or a simple combination of garlic, salt, and pepper.
- Skip the wine. Substitute a splash of broth or a little balsamic vinegar for a different flavor.
How To Sauté Mushrooms In A Skillet
The key to beautifully browned mushrooms is a hot skillet and enough room to cook without steaming.
- Heat the skillet. Warm the olive oil and butter in a cast iron skillet.
- Sauté the mushrooms. Add the sliced mushrooms and cook until they begin to brown.
- Season. Sprinkle with House Seasoning and continue cooking until tender.
- Finish and serve. Add the red wine, let it reduce, and serve warm.
More Recipes For Mushroom Lovers
Ingredients
- 1 – 1 ½ pound portobello mushrooms pre-slice or whole
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 1 ½ teaspoons house seasoning
- ¼ cup red wine
Instructions
- Gently wipe mushrooms clean with a damp paper towel. Slice and place in small bowl.
- Heat cast iron skillet over medium high heat. Add olive oil and butter. When butter is melted, add mushrooms and stir to coat. Cook for 4 minutes.
- Add house seasoning and stir mushrooms. Turn heat down to medium low and continue to cook for approximately 5 minutes.
- Carefully pour wine into pan. Stir to incorporate. Continue to cook mushrooms until most of liquid is adsorbed.
- Remove from heat, taste and adjust salt and pepper. Serve immediately.
Notes
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- Feel free to add fresh herbs like thyme or oregano.
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- You can also use salt, pepper, and garlic if you don’t have a seasoning blend.
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- If you dislike cooking with wine, swap for balsamic vinegar or chicken stock.
Nutrition
What To Serve With Sautéed Mushrooms
Around here, we grill all year, and a skillet of buttery mushrooms is right at home next to Easy Grilled Flank Steak or Grilled Pork Tenderloin. They’re also delicious spooned over Crock Pot Chicken Thighs or piled onto a fluffy Air Fryer Baked Potato. And don’t overlook a good burger—these mushrooms make a simple supper feel a little special.
Questions People Ask Me
These are best eaten fresh. Refrigerate leftovers in an airtight container for up to 3 to 4 days, and reheat in a skillet over medium-low heat until warmed through.
Yes. Cool completely and freeze in an airtight freezer-safe container for up to 3 months for best quality. Thaw in the refrigerator. The texture may soften, so these are especially good in casseroles, pasta, or soups.
A cast iron skillet works beautifully because it holds heat and helps the mushrooms brown. A wide, heavy stainless-steel skillet also works well; avoid crowding the pan.
If you make these Sautéed Mushrooms, I’d love to hear how you served them! Leave a star rating and a comment below.
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where is the house seasoning ingredients? Did I miss it?
Donya – Love your blog! Great inspiration. I keep a bottle of Marsala wine around just to make sauteed mushrooms. Do them the same as you do above but add a splash of soy sauce. Very rich and really don’t need much salt. Thanks!
Thank you so much, Penny.
So glad you are cooking along with me.
~Donya
Easy, quick, and delicious. Season to taste!
Thank you so much!! I love hearing from you and truly appreciate the terrific rating.
~Donya
I so sorry what,is mom salt because I can’t have any kind of salt so what can I use in place of salt can I use onion powder
Hey there Sheila!
Thank you for your interest in this recipe! I usually just salt and pepper this recipe to my personal tastes, so if you can’t have salt, you could add onion or garlic powder, pepper, oregano would taste good, or even fresh thyme if you want. While I do tend to lightly salt this dish, you definitely do not need to, completely depends on personal preference. I hope this helps, let me know what you think if you end up giving it a try!
Best,
~Donya