These deeply flavorful sautéed mushrooms perfectly complement so many crowd-pleasing dinners.
How to Sauté Mushrooms
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Sautéed Mushroom Ingredients
These are the ingredients you’ll need to make this homemade sautéed mushroom recipe:
- Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter.
- Mushrooms: A pound of sliced button mushrooms should comfortably serve about four people.
- Wine: A tablespoon of red cooking wine enhances the flavor of the sautéed mushrooms.
- Teriyaki sauce: Use store-bought or homemade teriyaki sauce.
- Garlic: Fresh garlic lends a bold flavor.
- Seasonings: These sautéed mushrooms are simply seasoned with garlic powder and black pepper. You can add salt if you like, but the teriyaki sauce should be salty enough.
How to Make Sautéed Mushrooms
Here’s a brief overview of what you can expect when you sauté mushrooms:
- Heat the fat.
- Add the remaining ingredients and brown the mushrooms.
- Summer until the mushrooms are tender.
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What to Serve With Sautéed Mushrooms
These umami-rich sautéed mushrooms pair perfectly with all kinds of entrées, from beef to fish. Here are some mouthwatering ideas:
How to Store Sautéed Mushrooms
Store the sautéed mushrooms in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove. You can freeze them for up to six months.
Allrecipes Community Tips and Praise
“My husband and I both loved this recipe and it is definitely a keeper,” raves cookin lady. “I used Marsala cooking wine because that’s what I had and it was delicious over grilled ribeyes.”
“I make these quite often for dinner,” according to Chef77. “No matter how much I make there's never any leftovers. If you are looking for a sautéed mushroom recipe, look no further. You just hit the jackpot.”
“This is now a staple in my household,” says Johanna Fine. “We have put them over potatoes and used them to top burgers. The versatility of this recipe ensures that you’ll never get bored!”
Editorial contributions by Corey Williams
