This Garlic Sauteed Mushrooms recipe makes a decadent side dish. The Mushrooms are sauteed in oil with garlic, onion, seasoning, and herbs and it results in a meaty and rich side dish.
Sauteed Mushrooms
This garlic sauteed mushroom recipe is a super-easy one-pot meal, rich in flavor and straightforward, and they are a suitable replacement for meat in soups, stews, or stir-fries.
As a kid, my grandma always brought us fresh mushrooms whenever she comes to visit us in the city, and my mum made Mushrooms with spinach with it. It was so good that we never had enough of it. This is how I developed my love for mushrooms.
Asides from this sauteed garlic mushrooms, I have other mushroom recipes that I love just as much like mushroom rice and blackened salmon with sauteed spinach and mushrooms.
Straightforward Recipe
This mushroom recipe is quite a straightforward one. It’s hard to overcook them because they have a strong internal structure. However, it can still be overcooked if we are not careful, and this will cause the mushrooms to lose moisture and become shriveled. It is, therefore, advisable to keep an eye on it during the cooking process.
All you have to do is to saute the mushrooms in a little bit of oil. Leave them to release their juice, and let them simmer in the juice. The Mushrooms will shrink, become tender, and deeply browned. Add the soy sauce, and oil, season with salt and pepper, and serve!
How to Make Garlic Sauteed Mushrooms
This mushroom recipe is quite a straightforward one. It’s hard to overcook them because they have a strong internal structure. However, it can still be overcooked if we are not careful, and this will cause the mushrooms to lose moisture and become shriveled. It is, therefore, advisable to keep an eye on it during the cooking process.
- Remove the woody stems of the portobello and shiitake
- The tender stems of the white button cremini can either be trimmed and cooked together with the cap or simply cook them as is.
- Try to slice the mushroom as equally as possible to ensure even sauteing.
- When the Mushroom gets inside the oil, it will absorb the Oil and seem like it’s about to burn. Don’t fret. Just leave it to cook. It will sweat after a few minutes.
- Adding melted butter is optional, but it does give the mushrooms an extra layer of flavor.
What type of Mushroom can I use for this recipe?
Choose mushrooms that are meatier like Shiitakes, cremini, the white button mushroom, or portobello.
Look out for mushrooms with large whole intact caps and minimal stems.
I love to eat mushrooms in different ways:
- They can be used as topping for all types of steak.
- A great addition to soups and stews.
- Serve over cooked rice or pasta
- Mix with your salad
- Also excellent over roasted potatoes.
- and much more…
Other delicious sides that are perfect for holidays or just weeknight dinners:
- Black-Eyed Peas Salad – Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious.
- Roasted sweet potatoes – So simple, yet so delicious!
- Garlic Roasted Potatoes – a perfect compliment to just about any meal.
- Crispy Oven-roasted yuca fries – They are as good as potato fries but they have more character.
- Crispy Plantain fries – Try these fries in place of potato fries, you will like it.
- Sauteed Green Beans and Bacon – a tasty and cost-effective side dish that will add color as well as flavor to your next dinner!
Fun fact about Mushrooms
Do you know that Mushrooms are more closely related in DNA to humans than to plants?

Best Sauteed Mushrooms Recipe
Ingredients
- 11/2 lb white button mushroom cremini, Shitte
- 3 Tbsp Oil
- 1 Tsp Thyme
- 2 cloves Garlic
- 1 Tsp Ginger minced
- 1 Onion Small
- 3 Tbsp Soy sauce
- parsley or scallion
- Black pepper
Instructions
- Rinse the Mushrooms and pat dry with a clean kitchen towel or a paper towel
- Melt 2 Tbsp Oil in a skillet. Add Onion Ginger and Garlic and stir fry until they become aromatic about 2 minutes.
- Stir in the Mushroom. Cover and leave to cook for about 8 to 10 minutes occasionally stirring until the mushrooms have released their moisture.
- Once all the moisture is evaporated, add the extra one tablespoon of Oil and continue to stir until the mushrooms become dark brown.
- Add the soy sauce and black pepper and stir. The mushrooms will become brown and tender and will get glazed in the sauce.
- Top with Cilantro and eat as is, serve over rice or pasta, mix with salad, use it in wraps…
Nutrition
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