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Mushroom Sauté

Servings: four as a side dish.


  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 lb. mixed fresh mushrooms (I like to use 4 oz. shiitakes and 6 oz. each cremini and white mushrooms), washed, trimmed, and sliced 1/4 inch thick, to yield 5-1/2 to 6 cups
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 to 3 Tbs. heavy cream, broth, or lemon juice (optional)
  • Additional chopped herbs, such as thyme, sage, and/or chives (optional)

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 130
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 25
      Sodium (mg): 300
      Carbohydrates (g): 5
      Fiber (g): 0
      Protein (g): 2


  • Heat the oil and butter in a 12-inch sauté pan or skillet over medium heat until the butter foams. Add the mushrooms and garlic. Like sponges, the mushrooms will immediately absorb all the fat in the pan. Sprinkle with the salt and stir with a wooden spoon until the mushrooms start to release their moisture and begin to shrink, 2 to 3 minutes. Increase the heat to medium high so that you hear a steady sizzle; stir occasionally. In about 5 minutes, when the liquid evaporates and the mushrooms start to brown, give just an occasional sweep with the spoon (about once a minute) to allow the mushrooms to brown nicely, cooking them another 2 to 4 minutes. Resist the inclination to stir too often. Turn off the heat and toss the mushrooms with the parsley and pepper to taste, adding more salt if needed. If serving as a side dish, stir in a few tablespoons cream, broth, or lemon juice to moisten the mushrooms and to deglaze the pan, scraping the browned bits off the bottom of the pan into the mushroom mixture. Add other herbs if you like. 


Rate or Review


  • Stasia | 06/25/2013

    As a somewhat seasoned cook, I've served sauteed mushrooms many times, improvising without a referring to a recipe. Not surprisingly, results varied. This technique proved wonderful, resulting in well-seasoned and beautifully browned mushrooms. I had only white button mushrooms, so used 1 lb. of those. Too lazy to go back out to the garden, so omitted optional herbs. Served with Beef Tenderloin roast, so decided to deglaze the pan with Marsala. Delicious! In hindsight, balsamic vinegar might have been better, providing a slightly more acidic bite. Might try that or lemon juice next time.

  • ShelleyLynne | 06/04/2011

    Really Good!! And so easy.

  • nesshawk | 10/16/2009

    fantastic. the only danger is, if you are using the saute as an ingredient in another recipe, you may not have any left as you nibble on them while prepping the rest of the dish! THANK YOU, LYNNE SAMPSON, for telling us we can wash mushrooms! There is nothing quite so dull as 'wiping mushrooms clean with damp cloth'. ugh!

  • ldag | 12/29/2007

    Delicious served over sliced and grilled polenta with a little parmesan on top.

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