• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Sides / Sauteed Mushrooms with Garlic

    Sauteed Mushrooms with Garlic

    May 8, 2020 by Ingrid Beer 4 Comments

    Tender and delicious, my sauteed mushrooms, kissed with garlic, a splash of white wine and a sprinkle of thyme, have a delectably earthy flavor. Absolutely scrumptious straight out of the skillet, or as a simple topping on toast, chicken or steak, these sauteed mushrooms are ready in minutes, brimming with lots of buttery flavor!

    Sauteed  Mushrooms with Garlic

    Sauteed Mushrooms, a Delectably Earthy Accompaniment

    One of my favorite finger foods to enjoy on the weekends with a nice glass of wine is lightly toasted pieces of bread piled high with tender, buttery, sauteed mushrooms... such an earthy and savory treat!

    Because sauteed mushrooms are so very simple to prepare, they're ideal to whip up spur of the moment as a flavorful appetizer, or as an accompaniment to chicken or steak.

    Hearty and almost “meaty”, they always offer a little extra bite and texture to anything they're served with.

    My sauteed mushrooms recipe is quite simple, yet brimming with lots of savory flavor from the combination of olive oil and butter that I use, as well as from the little addition of white wine, the generous kiss of garlic, and the finishing sprinkle of fresh thyme leaves.

    Hot, tender and golden, these buttery sauteed mushrooms are ready to be spooned up and enjoyed as a delectably earthy accompaniment, or even a tasty little snack, in just a few minutes!

    Sauteed Mushrooms with Garlic | thecozyapron.com

    How to Saute Mushrooms

    I've found that the most delicious way to prepare sauteed mushrooms is to use a nice hot skillet, and then add a little bit of “magic” to them by way of a few compatible flavors.

    For my pan, I like to employ my trusty cast-iron skillet for this job, as it heats up very well and has a naturally non-stick surface. However, if you don't have a cast-iron pan, you can always use a heavy-bottom skillet that can conduct heat well.

    For the mushrooms, I like to use a few different kinds, such as cremini (or baby bella) and shiitake for differing textures/flavors; but a single variety, or even regular white button mushrooms will work just as well.

    I also like to use a combination of olive oil and butter to create a richer flavor, and help the mushrooms to become nice and golden.

    Mushrooms, garlic, white wine and herbs are natural partners, so I like to sprinkle in my garlic, then deglaze my hot skillet with a small whisper of white wine, and finish with fresh thyme.

    Sauteed mushrooms can be so savory and irresistible!

    Here's a glance at my sauteed mushrooms recipe: (or just jump to the full recipe...)

    1. To my hot cast-iron skillet, I add a drizzle of olive oil and a touch of butter; and once melted together, I add in my sliced mushrooms.
    2. I saute the mushrooms, stirring frequently, until they're a deep, golden brown, about 8-10 minutes.
    3. next, I add in my garlic, and stir to incorporate just until aromatic, and deglaze with a bit of white wine.
    4. I finish the sauteed mushrooms, off the heat, with salt and pepper to taste, then sprinkle in my fresh thyme and serve hot out of the pan or in a small serving dish.

    Sauteed Mushrooms with Garlic | thecozyapron.com

    Recipe

    Sauteed Mushrooms with Garlic

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Sauteed Mushrooms with Garlic | thecozyapron.com
    These sauteed mushrooms, with garlic and a whisper of thyme, are deliciously tender and buttery, perfect atop of toast, chicken or steak!

    Category: Side
    Cuisine: American

    Yield: Serves 6

    Nutrition Info: 157 calories per serving

    Prep Time: 10 minutes
    Cook time: 10 minutes
    Total time: 20 minutes

    Ingredients:

    • 3 tablespoons olive oil
    • 3 tablespoons butter
    • 1 ½ pounds cremini mushrooms, sliced
    • ½ pound shiitake mushrooms, sliced
    • 4 cloves garlic, pressed through garlic press
    • ¼ cup white wine
    • Salt
    • Black pepper
    • 1 tablespoons fresh thyme
    Preparation:
    1. Place a heavy-bottom skillet (cast-iron is great for this) over medium-high to high heat, and add the olive oil and butter; once melted together, add the sliced mushrooms and saute, stirring frequently, for about 8-10 minutes, or until the liquid evaporates and the mushrooms begin to stick to the pan slightly, with a deep golden-brown color.
    2. Next, add the garlic and stir that in to combine, and once aromatic, deglaze with the white wine and allow it to reduce for about 30 seconds.
    3. Turn off the heat and add in a couple of generous sprinkles of salt and pepper, plus the thyme leaves, and stir to incorporate.
    4. Serve the sauteed mushrooms with garlic as desired, atop of toasted bread or spooned over chicken or steak.

    Tips & Tidbits for my Sauteed Mushrooms with Garlic:

    • Get your skillet hot: Because we're looking for some caramelization to take place, getting the skillet or pan nice and hot is necessary. I love my cast-iron skillet when preparing these sauteed mushrooms, but if you have another heavy-bottom skillet that gets nice and hot, feel free to use that.
    • Variety of mushrooms for flavor: If you'd like a medley of flavors and textures, then opt for a variety of mushrooms such as cremini and shiitake. However, feel free to simply use white button mushrooms or cremini mushrooms, whatever you happen to have on hand.
    • Omit the white wine: I'm just using a little bit of white wine here for flavor and aroma, but if you prefer to leave it out altogether, feel free to do so. Just proceed by adding the garlic in, and continue from that step on.
    • Other tasty herbs as finishers: Thyme is a nice and “woody” partner with mushrooms, but other great herbs to sub are parsley, chives, or even a small sprinkle of finely minced rosemary.

    Sauteed Mushrooms with Garlic | thecozyapron.com

    Sauteed Mushrooms with Garlic on Toast | thecozyapron.com

    Hungry for more savory mushrooms recipes? Check out this Mushroom Stroganoff, these Stuffed Mushrooms, these Stuffed Portobello Mushrooms, or this Braised Beef with Mixed Mushrooms!

    More Sides

    • Cornbread Muffins | thecozyapron.com
      Cornbread Muffins
    • Roasted Potatoes Recipe | thecozyapron.com
      Roasted Potatoes Recipe
    • Roasted Tomatoes | thecozyapron.com
      Roasted Tomatoes
    • Herb Stuffing | thecozyapron.com
      Herb Stuffing

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Joyce Powell

      May 08, 2020 at 7:53 pm

      can I make this recipe and freeze it to have on hand...thank you...please reply

      Reply
      • The Cozy Apron

        May 08, 2020 at 8:01 pm

        Hi Joyce, no I would not recommend freezing already sautéed mushrooms.

        They would be incredibly watery once thawed, and the texture would not be good.

        Reply
    2. Evelyn Huynh

      May 16, 2020 at 6:38 pm

      Again, thank you for this recipe. My husband and I made this recipe and decided to add chives from our garden to this dish. Wow! Also, we ate the mushrooms with toast. There was such a nice diversity of flavors with umami, fresh chives, with salt and pepper. Amazing. 🙂

      Reply
      • The Cozy Apron

        May 17, 2020 at 2:51 pm

        Hi Evelyn, so glad to read that!

        I'm sure the fresh chives from the garden were a delicious addition, and I'm tickled that you tried these mushrooms on toast just as we like to do.

        Thanks so much for sharing your experience, and here's to enjoying many more recipes from the site—happy cooking, Evelyn!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Zucchini Carrot Bread | thecozyapron.com
      Zucchini Carrot Bread
    • Easy Guacamole Recipe | thecozyapron.com
      Easy Guacamole Recipe
    • Blackened Shrimp Bowls | thecozyapron.com
      Blackened Shrimp Bowls
    • Greek Salad | thecozyapron.com
      Greek Salad

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2025 The Cozy Apron