If you want to elevate your meals, these rich, juicy, easy-to-make Sautéed Mushrooms are the answer! Perfect for topping off a burger or serving as a side dish, these mushrooms add that extra something special to any dish.
Mushroom lovers will go crazy over my One Pot Mushroom Rice, Healthy Mushroom Soup, and Easy Stuffed Mushroom Appetizers.
During the summer, we often enjoy burgers, hot dogs, and the usual cookout sides like pasta salad and baked beans. But when I want to switch things up, I turn to these sautéed mushrooms made extra special with my Southern Soul house seasoning. When cooked in a cast iron skillet, they’re tender, flavorful, and have a hint of smokiness. Just like your favorite pair of jeans, they’re versatile and always a hit!
Why You’ll Love This Quick Mushroom Side Dish
- Quick To Make: These mushrooms come together in less than 20 minutes!
- My Secret Ingredient: Vevety Pinot noir adds that touch of elegance to elevate these simple mushrooms. A bit for the pan and the rest for you!
- Goes With Everything: Grill them to serve with burgers or cook them on the stove to enjoy pasta. These sautéed mushrooms are the ultimate versatile side dish.
How To Make The Best Sauteed Mushrooms
Ingredients
- Portabella mushrooms work best for this because they are readily available at the store and are hearty with a mild taste.
- I season the mushrooms with olive oil, butter, house seasoning, and some red wine. You can also use your favorite classic seasoning, like cajun or chicken seasoning.
Recipe Variations
- Feel free to add fresh herbs like thyme or oregano.
- You can also use just a bit of salt, pepper, and garlic if you don’t have a seasoning blend.
- Sauteed mushrooms with wine are crazy delicious, but if you dislike cooking with wine, you can swap for balsamic vinegar or chicken stock.
What Are The Best Mushrooms To Saute?
Any mushroom will work in this recipe. You can find what’s on sale at the grocery or pick one of these varieties:
- Portobello mushrooms or Cremini – meaty and hearty.
- Shitake mushrooms – savory with a rich flavor.
- White Button mushrooms – light with little flavor and are firm in texture.
Instructions
- Heat a cast iron skillet over medium to high heat. Add the olive oil and butter. Once the butter is melted, add the sliced mushrooms and stir to coat. Cook for 4 minutes, then add the seasoning. Turn the heat down and continue to cook for another 5 minutes.
- Carefully pour in the wine and stir to incorporate. Cook until the mushrooms absorb most of the liquid. Remove from the heat, taste, and adjust salt and pepper.
Donya’s Tips For Sauteing Mushrooms
- Always clean your mushrooms by gently wiping them with a damp paper towel.
- Using both butter and olive oil adds richness and helps brown the mushrooms. Olive oil fries while butter adds flavor.
Frequently Asked Questions
These are best eaten immediately, but leftovers last for up to 5 days in an airtight container. Reheat them in a skillet over low heat to avoid overcooking them.
Yes, this is a freezer-friendly recipe. Freeze the mushrooms in a freezer-safe container for up to 3 months and thaw in the refrigerator overnight before enjoying. I recommend using thawed sauteed mushrooms in something cooked or baked, like a casserole or pasta, since the mushrooms degrade in texture with freezing and thawing.
These are best cooked in a cast iron. Cast iron creates more even heat distribution, which helps cook the mushrooms consistently and not overcook one side.
How To Use Sauteed Mushrooms
I love my burgers piled high with cast iron mushrooms, but they are also yummy on Crock Pot Chicken Thighs, Grilled Pork Tenderloin, or Marinated Flank Steak. Leftovers are also delicious in this Creamy Italian Sausage Pasta or Air Fryer Baked Potatoes.
More Easy Side Dishes To Make
If you tried this Sauteed Mushroom Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 – 1 ½ pound portabella 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
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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