This easy Sauteed Mushrooms Recipe is made by cooking down sliced cremini mushrooms in olive oil until brown and caramlized. At the very end of cooking, they are sprinkled with an umami seasoning that is a little sweet, salty, and a tiny bite of spicy.
I love to use this Sauteed Mushrooms Recipe on sandwiches, meats, or just as a side dish on the table. I especially love them in this Caramelized Onion Grilled Cheese with Mushrooms recipe!
The Easiest Side Dish Recipe Recipe
What I love about this sauteed mushrooms recipe is the fact that this side dish made with just 3 ingredients. That is all you need for incredible flavor in your mouth. This recipe can be part of a plant-based, vegan/vegetarian diet. Sauteed Mushrooms are a staple recipe in our home, much like caramelized onions.
I love the meaty feel and the flavor sauteed mushrooms offer up. The mouth feel and satisfaction makes this a comfort food in my book. They make me happy! What is great about this recipe is not just the fact you have sauteed mushrooms to enjoy, but that once you have it down, you can flavor them any way you wish!
How To Make The Best Sauteed Mushrooms
You might wonder how can it be so hard? Well, it isn't hard. Actually, it's quite easy to make sauteed mushrooms. However, there are a few tips and tricks that I use to get them to that golden color and still have keep them from getting dried out.
- The first thing you want to do is make sure the mushrooms are cleaned. Forget the myth that mushrooms absorb water. They don't. I don't know where that came from really or how they came up with it. Mushrooms release water when cooking! To clean, I simply rinse them then pat them dry with a paper towel.
- Don't slice them too thin, unless you're looking for a crispy fried mushroom. I like my mushrooms to be at least ¼ inch thick.
- Use oil, butter, or a combination of both. However, if using butter, watch that it doesn't burn. Vegans can use olive oil and they will still caramelize and be super tasty.
- Don't stir them too often. You want the sauteed mushrooms to crisp a little and get browned on the edges to have that caramelization going on.
- Keep the heat higher. A simmer is not what you are looking for with sauteed mushrooms.
- Deglaze the pan as they are cooking with a little water.
What You Need To Make This Recipe
Mushrooms: I like to use whole crimini mushrooms then I slice them on my own. They are pretty affordable and are the easiest to find.
Olive oil: This is my favorite brand for sauteeing.
Umami Seasoning: I use this brand
Stainless Steel Skillet: I love this staniless steel skillet and prefer using staniless steel over non stick when making a sauteed mushroom recipe.
Other Ways To Add Flavor To Sauteed Mushrooms
- Saute some onion and garlic in the olive oil and use salt and pepper to season or the Umami.
- Sprinkle the finished recipe with some chopped fresh thyme. I really love the flavor the thyme lends to the mushrooms.
- Deglaze the skillet with a little coconut aminos, soy sauce, or worcestershire sauce (if your not vegan or vegetarian).
- Stir in a tablespoon of butter af the end of cooking then add a little curry powder with the umami.
Ways to Use Sauteed Mushrooms
- Serve the mushrooms as a side to your favorite grilled meats.
- Use them as a topping on pizza.
- Add them to a grilled cheese sandwichs
- Use them as a topping for burgers.
Other Side Dish Recipes To Try
*If you made this Sauteed Mushroom Recipe, please give it a star rating*
📖 Recipe
Sauteed Mushrooms with Umami
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Ingredients
- 10 oz sliced crimini mushrooms
- ½ tablespoon olive oil
- 1 teaspoon umami seasoning
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 6 minutes stirring occasionally, or until caramelized.
- Deglaze the skillet if needed using a tablespoon of water. Season with umami seasoning. Cook and stir one more minute.
Video
Notes
How To Make The Best Sauteed Mushrooms
You might wonder how can it be so hard? Well, it isn't hard. Actually, it's quite easy to make sauteed mushrooms. However, there are a few tips and tricks that I use to get them to that golden color and still have keep them from getting dried out.- The first thing you want to do is make sure the mushrooms are cleaned. Forget the myth that mushrooms absorb water. They don't. I don't know where that came from really or how they came up with it. Mushrooms release water when cooking! To clean, I simply rinse them then pat them dry with a paper towel.
- Don't slice them too thin, unless you're looking for a crispy fried mushroom. I like my mushrooms to be at least ¼ inch thick.
- Use oil, butter, or a combination of both. However, if using butter, watch that it doesn't burn. Vegans can use olive oil and they will still caramelize and be super tasty.
- Don't stir them too often. You want the sauteed mushrooms to crisp a little and get browned on the edges to have that caramelization going on.
- Keep the heat higher. A simmer is not what you are looking for with sauteed mushrooms.
- Deglaze the pan as they are cooking with a little water.
brian bollig says
"staniless steel skillet and prefer using staniless steel over non stick"
What is this staniless steel you keep referring to?
Shelby Law Ruttan says
I never use a non-stick skillet anymore as I do not like the coating that can come off the skillet and get into your food. I prefer stainless steel (I did link to a stainless steel skillet in the post) as to me it is safer for cooking. Cast iron is another great way to cook these mushrooms and can be used in place of stainless steel. This is just my preference and my recommendation. You can use what you feel comfortable with.