How to sauté mushrooms to add a quick savory punch to your meal

• Sautéed mushrooms are versatile enough to pair with pasta, burgers, eggs, stir-fries, and more.
• The key to browning the mushrooms is to coat them evenly with fat and cook them in smaller batches.
• Deglazing the pan and adding garlic, rosemary, and thyme can bring out mushrooms' earthy flavor.

Sautéed mushrooms are a popular side dish for good reason: they're quick and easy to make, and pair well with a wide variety of main courses. While mushrooms can also be roasted, grilled, fried, and air-fried, Maine Windjammer Association chef Bradley Jennings says sautéing is often the best way to go because this method allows the true flavor and texture of the vegetable to shine.

Most types of mushrooms yield fantastic results when sautéed properly, says Jennings — including cremini, shiitake, oyster, and porcini mushrooms. Make sure they're fresh, though, as Jennings says dried or canned varieties won't sauté the same. He strongly suggests using chanterelle mushrooms — thanks to their earthy flavor and velvety texture, they don't need much seasoning to elevate any meal.

How to sauté mushrooms

1. Prep the mushrooms. Ann Ziata, chef-instructor at the Institute of Culinary Education, advises quickly and gently wiping mushrooms down with a damp towel and then drying them thoroughly instead of soaking, which could make the mushrooms mushy.
2. Cut the mushrooms. Ziata recommends slicing the mushrooms into uniform bite-sized pieces (about ¼-inch thick), trying not to compromise the natural shape of the mushroom. Cut off and discard the tough parts of the stems. According to Jennings, cutting them too small will lead to more moisture seeping out during the cooking process, causing them to steam instead of brown.
3. Heat oil and butter. Add one to two tablespoons of butter, olive oil, or avocado oil to a skillet over medium heat. While Ziata says olive oil is a perfect neutral-flavored option for those following a plant-based diet, butter can bring out the savory umami flavor of the mushrooms.
4. Add the mushrooms. Once you've allowed the fat to heat in the pan for a minute, add the mushrooms. Ziata recommends cooking in smaller batches so you don't overcrowd the pan, which can prevent the mushrooms from getting that lovely browning you're after. The mushrooms should lay in an even layer with a tiny bit of space scattered among them.
5. Season the mushrooms. Once the mushrooms are in the pan, stir them around to get them evenly coated with fat, and add any desired seasoning. But don't stir too much, or experts warn they won't brown.
6. Cook the mushrooms. While the exact cooking time may depend on the type of mushrooms you're using, the size of the slices, and how browned you want them to be, you should generally sauté them for about five to eight minutes, stirring occasionally. As you sauté, Ziata says you'll notice the mushrooms shrink a little and some browning start to appear on the surface of the pan.
7. Make sure to deglaze the pan to soak up the extra flavor. Ziata recommends adding just two to four tablespoons of liquid (water, vegetable stock, or wine), gently scraping those browned bits up with a wooden spoon or rubber spatula. Then stir them into the mushrooms for added flavor. Stir the mushrooms until the liquid has cooked off and then remove them from heat.

Quick tip: The browned bits at the bottom of the pan, "known as the 'fond,' are key for building a richer flavor — but they can burn if the heat is too high or the mushrooms aren't stirred often enough," says Ziata. If your fond starts to look black instead of brown, she advises skipping the deglazing to avoid giving the mushrooms a burnt flavor.

How to dry sauté mushrooms

Another method is to "dry sauté" mushrooms, which means omitting the oil or butter entirely — thus eliminating the fat content — and placing the mushrooms directly into the hot pan.

"The result is a deeply concentrated mushroom flavor," says Ziata. "Many other vegetables get unpleasantly dry cooked this way, but mushrooms are so moist that it doesn't compromise its character."

Place a nonstick skillet over medium-high heat, then add the sliced mushrooms and salt and pepper to taste. As the mushrooms begin releasing and cooking in their own moisture, keep stirring. Once that water appears to have evaporated and the mushrooms appear to have browned somewhat, after about five to nine minutes, you can remove the pan from heat.

Quick tip: Ziata recommends using a cast iron or nonstick skillet for this approach for best results.

What to do with sautéed mushrooms

"Sautéed mushrooms are extremely versatile," says Ziata. "They go with everything from pasta, to tacos, stir-fries, burgers, and more."

Need some inspiration for how to season, serve, and store them? Here's what chefs recommend.

• Keep the seasoning simple. Jennings likes to use salt, pepper, and a dash of thyme so as not to overpower the flavor of the mushrooms. Ziata also suggests adding diced shallot and garlic to the fat, or incorporating minced ginger and deglazing with shoyu and lemon juice for a unique twist.
• Pair them with caramelized onions. When onions are cooked long and slow, their natural sugar starts to break down, resulting in a melt-in-your-mouth texture and a subtly sweet flavor. The soft, sweet onions are an ideal complement to meaty, earthy sautéed mushrooms. This classic combo can instantly elevate red meat — try using it as a topper for burgers and steaks.
• Get creative with vegetarian dishes. Sautéed mushrooms aren't just meant to accompany meat dishes. Jennings suggests adding them to salads, omelets, rice pilaf, or risottos.
• Add them to pasta. Sautéed mushrooms and pasta are a match made in heaven — especially with garlic butter, woodsy herbs like rosemary, and a generous sprinkling of salty parmesan cheese.
• Store them for later. Leftover mushrooms can be stored in an air-tight container in the fridge, says Ziata — just make sure to eat them within four days.

Insider's takeaway

Sautéed mushrooms are simple to make — all you need is butter or oil and a pinch of seasoning. To make sure they brown well in the pan, wipe them with a damp towel rather than rinsing or soaking them before cooking. Also, be careful not to overcrowd the pan, and stir them occasionally. Stirring too frequently might prevent them from browning, while not stirring often enough may cause the fond to burn.

If you prefer an intense flavor with no fat, consider dry sautéeing them, which will lend a taste and texture similar to grilling and doesn't require oil or butter.

Pair the sautéed mushrooms with meat, pasta, rice, egg scrambles, or salads, and be sure to polish off any refrigerated leftovers within a few days.