The Best Sautéed Mushrooms

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4 from 1 review

My very favorite way to cook mushrooms! I love these sautéed mushrooms on pizzas and in pasta dishes, but they’re great as a stand-alone side!


  • 16 ounces mushrooms*, cleaned and sliced
  • 2 tablespoons water
  • 2 tablespoons high-heat oil (like avocado)
  • pinch salt
  • 34 cranks of freshly-cracked black pepper
  • 4 cloves garlic, minced
  • fresh parsley


  1. Heat a pan over medium-high heat. Add your mushrooms and water, and cook, stirring frequently, until the water has evaporated and the mushrooms have released their water and shrunk in size. The sizzling will start to sound dry, and you’ll no longer see any bubbling. This can take 6-10 minutes. If you find that your mushrooms have stopped shrinking but there’s still a lot of water in the pan, feel free to carefully tip some of the extra water out and discard.
  2. Once no more (or very little) water remains in the pan, add your oil, salt, and pepper. Toss your mushrooms to coat.
  3. Spread your mushrooms in an even layer in your pan, reduce the heat to medium, and cook undisturbed for 1-2 minutes.
  4. You’ll notice that the mushrooms brown quickly at this stage. Toss again, spread into another even layer, and continue this process until the mushrooms are almost browned to your liking. For me, this took 8-10 minutes.
  5. 2-3 minutes before your mushrooms are done, add your minced garlic. Continue cooking and tossing until your mushrooms are caramelized and browned to your liking. You can’t really overcook these, so do what feels best! I love a deep golden color.
  6. Add your herbs off the heat, toss and serve. Feel free to adjust any seasoning at this stage as well. I like mine with extra black pepper.


*I used plain ol’ white button mushrooms here, but baby bellas work great too. And as you can see in Dan’s video, any kind of mushroom is really a-okay!

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