This mushroom recipe is just the start of a great topping for steak, perfect in recipes calling for them, and just plain delicious as a side dish.
These mushrooms are sauteed until caramelized with a little crispy edge and drowned in a favorite wine of broth, so flavorful you will want to make a second batch.
If you're a fan of mushrooms like we are, you won't make them any other way.
Our favorite is made with fresh garlic and a good dry Marsala wine then tossed with fresh parsley they're so easy and delicious.
Scroll down to my printable recipe card at the bottom and also read my tips first to make the perfect mushroom side dish ever.
Steps for Making Mushrooms
- Wash and dry mushrooms
- Heat the pan, add the fat you prefer
- Pan-fry, bake, or air fry using oil spray, salt, and pepper
- Note: add spices and herbs after the mushrooms are starting to brown then wine
Cooking Methods
- Baking: preheat oven to 400 degrees place on a parchment-lined baking pan, add melted butter, oil toss with mushrooms with seasonings, add the garlic, wine, salt pepper to taste, and bake for 14 minutes stirring once in between or until browned and starting to get carmelized
- Pan Fried: to 1 pound of mushrooms add 2 tablespoons of butter, and heat 3 teaspoon oil (or just air spray the tops with cooking spray oil for fewer calories). Saute both sides salt, pepper to taste for around 3 minutes for each side flipping once then add garlic wine if using for another 3 minutes
- Air Fried: preheat the air fryer to 350 degrees. Add the mushrooms to a heat-proof dish butter flavored oil sprayed dish ( or use butter), spray mushrooms with cooking spray also, add wine, seasoning your going to use, garlic or use granulated garlic powder then air fry for 5 minutes stirring once in-between times add additional time if needed Note: if making a large batch add 1 minute at a time or until edges start to crisp up once the mushrooms start to carmelize they're done cooking
Tips:
- wash mushrooms thoroughly: To clean sliced mushrooms, give them a shake in a colander to loosen any dirt, then give them a quick rinse just before you're ready to cook. Dry them off with paper towels or a clean tea towel.
- fats to use: olive oil, butter, bacon fat, or if on a plant-based diet use your favorite like avocado oil(you can even mix and match fats together)
- choose your favorite spices and herbs: garlic, salt, and pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, green onions, chives, shallots, or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on our mushrooms, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oil's hot, before the mushrooms go in
- deglaze the pan: add a touch of liquid to loosen the delicious bits the bottom of the pan creates, then stir until it's all absorbed into the mushrooms
- choose a mushroom: shiitakes are meaty, but baby bella, button/white mushrooms, and oyster mushrooms all work great
- use as a topping, side dish, or in recipes like omelets, meats, and seafood
- rinse the mushrooms well before cooking
Additional Mushrooms Recipe:
- Easy Chicken Marsala
- Boscaiola Pork Sauce
- Chicken Giovanni(photo shown below)
- Salisbury Steak
- Stovetop Steak Marsala
- Pork Lombardy
- Chicken Scallopini
- Baked Chicken with Mushrooms
- Italian Quiche
- Tuna Casserole with Mushrooms
Other Healthy Recipes
Zucchini Pizza Crust
Air Fried Zucchini Fries
Keto Cauliflower Mashed Potatoes
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Delicious Side Dish
If you were looking for a healthy recipe, this is it and can be a meal all in one pan.
These mushrooms can be great baked in the oven used as a topping with any one of my suggestions above, or the perfect with any meat you serve them with.
There are so many possibilities, and sauteed mushrooms can be used in cooking with just about anything from stews to side dishes.
If you have a favorite ingredient you use to make them let us know in the comments.
Sauteed Mushrooms
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Here is a simple way to saute mushrooms in a delicious wine called Marsala and perfect for topping eggs, meats or as a side dish
Ingredients
- 2 pounds of mushrooms of choice washed and dried with a towel
- 1/2 cup of marsala wine, sherry white wine, a dry red, or whatever else you prefer ( for non-alcohol use beef or chicken broth)
- 3 tablespoons olive oil (or use another fat of choice butter, avocado oil, bacon fat, etc.)
- 6 tablespoons of butter ( or another fat of choice)
- 3 tablespoon minced fresh garlic
- salt pepper to taste
- pinch of red pepper flakes if you want a little heat
- Garnish: 1 tablespoon freshly chopped parsley
- Other herbs you can use: rosemary, thyme, oregano, basil, dill,
Instructions
- Heat olive oil and butter over medium-high in a heavy skillet until butter foams.
- Add seasoning of choice and cook, stirring, until it begins to soften, about two minutes.
- Saute for around 5 more minutes or until the edges of the mushrooms start to become crispy browned and a little caramelized.
- Add the wine or broth for 3 more minutes.
- Toss with fresh parsley or another herb of choice you prefer.
- Serve as a side dish for steaks, a topping for seafood, in recipes that calls for mushrooms, omelets, etc.
Notes:
Tips:
- wash mushrooms thoroughly: To clean sliced mushrooms, give them a shake in a colander to loosen any dirt, then give them a quick rinse just before you're ready to cook. Dry them off with paper towels or a clean tea towel.
- fats to use: olive oil, butter, bacon fat, or if on a plant-based diet use your favorite like avocado oil(you can even mix and match fats together)
- choose your favorite spices and herbs: garlic, salt, pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, or green onions, chives, shallots or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on our mushrooms, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oil's hot, before the mushrooms go in
- deglaze the pan: add a touch of liquid to loosen the delicious bits the bottom of the pan creates, then stir until it's all absorbed into the mushrooms
- choose a mushroom: shiitakes are meaty, but baby bella, button/white mushrooms, oyster mushrooms all work great
- use as a topping, side dish, or in recipes like omelets, meats, and seafood
- rinse the mushrooms well before cooking
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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2021.
