Recipe

Sautéed Garlic Mushrooms

Golden-brown, buttery mushrooms with real garlic flavor and a splash of lemon for brightness. Fast, flexible, and suspiciously easy to snack straight from the pan.

By Matt Campbell

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4.8

A skillet of golden sautéed mushrooms with minced garlic and chopped parsley, glistening with butter

Jump to Recipe

If you have mushrooms, garlic, and about 15 minutes, you are one pan away from a side dish that steals attention from whatever “main” you planned. These sautéed garlic mushrooms are browned until they get that meaty, crisp-edged bite, then finished with butter, garlic, and a small hit of lemon so they taste rich but not heavy.

This is the kind of recipe I lean on when dinner needs a glow-up: spoon them onto steak, fold them into pasta, pile them on toast, or eat them standing at the stove like a very glamorous goblin. No judgment. Just seasoning.

Whole cremini mushrooms and garlic cloves on a wooden cutting board with a knife

Why It Works

Deep browning without drama: We start with hot oil, give the mushrooms space, and hold the salt until browning is underway.
Garlic that tastes like garlic, not regret: The garlic goes in after the mushrooms are browned, so it turns fragrant and sweet instead of bitter.
Butter at the end for gloss: Finishing with butter gives you a silky pan sauce that clings to every slice.
Lemon to wake everything up: A small squeeze balances the richness and makes the flavor pop.

Storage Tips

How to Store Leftovers

These mushrooms keep well and reheat like champs, which is good because you will want them on everything.

Refrigerator

Cool completely, then store in an airtight container for up to 3 to 4 days.

Freezer

You can freeze them, but they soften more after thawing. If you do, freeze in a sealed container for about 2 months for best quality (longer is possible, but texture keeps sliding).

Reheating

Skillet (best): Reheat over medium heat with a tiny splash of water or broth. Let the liquid cook off so they regain some color.
Microwave (fine): Heat in short bursts, then finish with a little fresh lemon or a pinch of salt to perk them back up.

Leftover upgrade: Chop and stir into scrambled eggs, fold into risotto, or pile onto a grilled cheese with provolone.

Common Questions

What kind of mushrooms work best?

Cremini (baby bella) are the weeknight MVP: flavorful, affordable, and sturdy. White button mushrooms work too. For a fancier vibe, use a mix with shiitake or oyster mushrooms.

Should I wash mushrooms?

Skip the soak. Mushrooms can take on water if they sit in it, which is a fast track to steaming. Instead, wipe with a damp paper towel or give them a quick rinse and dry thoroughly. Dry mushrooms brown. Wet mushrooms steam and sulk.

Why are my mushrooms watery?

Usually one of three things: the pan was not hot enough, the mushrooms were crowded, or they were too wet. Use a large skillet, keep the heat at medium-high for browning, and avoid stirring constantly.

Can I use pre-sliced mushrooms?

Yes. Just know they can be a bit wetter. Pat them dry and keep the pan hot. Also, do not crowd the skillet. If you have a lot, cook in two batches.

How do I make this dairy-free or vegan?

Use olive oil or vegan butter at the end. A spoonful of miso stirred in off heat can add that savory depth butter usually brings.

What pan works best?

Cast iron and stainless steel both brown beautifully. With stainless, do not panic if they stick at first. Let them cook until they release, then stir. Nonstick works, but browning can be a little lighter, so keep the heat up and do not crowd the pan.

What goes well with sautéed garlic mushrooms?

Steak, chicken, pork chops, polenta, mashed potatoes, pasta, burgers, omelets, or toast rubbed with garlic if you want to commit to the bit.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal for browning)
Cutting board and knife
Wooden spoon or spatula
Microplane (optional, for lemon zest)

I started making garlic mushrooms as a “responsible” side dish, the way people put a salad on the table to prove they have their life together. Then I realized the mushrooms were the main event and the salad was just there as a witness. Now I make them on purpose, usually when I need dinner to feel impressive without actually doing anything impressive. If you see me hovering near the stove, that is not multitasking. That is me “taste-testing” for quality control. Repeatedly.