Description
Make perfect sautéed mushrooms every time with this quick and easy recipe. Buttery, golden brown, and packed with rich umami flavor—an effortless side dish ready in minutes!
Ingredients
- 2 tablespoons salted butter (or unsalted—just add a pinch more salt)
- 16 oz sliced mushrooms, washed (baby portobello preferred)
- 1/4 teaspoon kosher salt
- Fresh cracked black pepper (optional)
Instructions
- Heat a large skillet over medium-high heat until hot.
- Add the butter and let it melt completely.
- Spread the mushrooms into the skillet in a single, even layer.
- Cook without stirring for 3–4 minutes to allow browning.
- Sprinkle with kosher salt, stir, and continue cooking for 5–7 minutes, stirring occasionally, until deeply browned.
- Season with black pepper if desired and serve immediately.
Notes
- Don’t overcrowd the pan—mushrooms need space to brown.
- Use a stainless steel or cast iron skillet for best results.
- Pat mushrooms dry after washing; excess water causes steaming.
- Add garlic, herbs, soy sauce, or wine for flavorful variations.
- Increase butter to 3 tablespoons for extra richness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes