Superb Sautéed Mushrooms

These savory sautéed mushrooms are the perfect finishing touch for steaks, adding rich, buttery flavor to every bite. They’re also fantastic spooned over baked potatoes. Everyone who tries them asks for the recipe—even years later—which says everything about just how delicious they are.

Packed with deep, earthy flavor, these sautéed mushrooms pair beautifully with a variety of meals. Serve them alongside grilled steak, add them to salads, mix them into casseroles, or enjoy them with mashed potatoes and gravy. This recipe uses button mushrooms, but you can easily substitute your favorite variety for equally tasty results.

Why We Love This Superb Sautéed Mushrooms Recipe

• Incredibly versatile — pairs beautifully with steak, potatoes, pasta, and more

• Ready in under 15 minutes — a fast, fuss-free side dish any night of the week

• Simple pantry ingredients — nothing fancy, just bold and satisfying flavor

• Deeply savory and rich — the butter, garlic, and teriyaki combo is absolutely irresistible

• Easy to customize — swap mushroom varieties or adjust seasoning to your

Sautéed Mushroom Ingredients:

Here’s everything you’ll need to pull this homemade sautéed mushroom recipe together:

• Oil and butter: Combining olive oil and butter gives the mushrooms a beautifully rich, golden base without burning.

• Mushrooms: One pound of sliced button mushrooms makes a generous serving for about four people.

• Wine: Just a tablespoon of red cooking wine deepens the overall flavor profile wonderfully.

• Teriyaki sauce: Grab a bottle from the store or whip up a quick batch at home — both work great.

• Garlic: Freshly sliced garlic brings a punchy, aromatic depth you just can’t replicate with powder alone.

• Seasonings: A pinch of garlic powder and cracked black pepper keep things simple. Hold off on adding salt since the teriyaki sauce already brings plenty.

Step-By-Step Direction

Step 1: Measure and prep all your ingredients before you start cooking.

Step 2: Warm olive oil and butter together in a large saucepan set over medium heat until the butter is fully melted and begins to foam.

Step 3: Add in the mushrooms, red cooking wine, teriyaki sauce, sliced fresh garlic, garlic powder, and black pepper. Cook while stirring occasionally until the mushrooms begin to turn golden brown, about 5 minutes.

Step 4: Turn the heat down to low and let everything simmer gently until the mushrooms are soft and fully tender, another 5 to 8 minutes.

Tips for the Best Results

Don’t crowd the pan — give mushrooms enough space so they sear rather than steam

Use real butter — it makes a noticeable difference in flavor and richness

Don’t skip the wine — even a small splash adds a surprising depth of flavor

Slice evenly — uniform slices ensure everything cooks at the same rate

Fresh garlic matters — pre-minced or jarred garlic won’t deliver the same bold punch

Storage

Transfer any leftover sautéed mushrooms into an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over low heat to bring back their texture without making them soggy. These also freeze well — store in a freezer-safe bag for up to 2 months and thaw overnight in the fridge before reheating.

Print Recipe

Superb Sautéed Mushrooms

These savory sautéed mushrooms are the perfect finishing touch for steaks, adding rich, buttery flavor to every bite. They're also fantastic spooned over baked potatoes. Everyone who tries them asks for the recipe—even years later—which says everything about just how delicious they are.

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Servings: 4

Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lb button mushrooms cleaned and sliced
• 1 tbsp red cooking wine
• 1 tbsp teriyaki sauce
• 3 cloves fresh garlic thinly sliced
• ½ tsp garlic powder
• ¼ tsp black pepper freshly cracked

Instructions

• Gather and prep all ingredients — clean and slice mushrooms, and thinly slice fresh garlic cloves.
• Heat olive oil and butter together in a large saucepan over medium heat until the butter is melted and lightly foaming.
• Add the mushrooms, red cooking wine, teriyaki sauce, sliced garlic, garlic powder, and black pepper. Cook while stirring occasionally until mushrooms are lightly browned, about 5 minutes.
• Reduce heat to low and let the mushrooms simmer until fully tender and deeply flavorful, about 5 to 8 more minutes. Serve immediately.

Notes

 

• Don’t overcrowd the pan — if needed, cook mushrooms in two batches so they brown rather than steam.
• Fresh garlic is key — it delivers a bolder, more aromatic flavor than garlic powder alone.
• Hold the salt — the teriyaki sauce brings enough saltiness on its own; taste before adding any extra.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat. Freeze for up to 2 months in a freezer-safe bag.
• Make it your own — cremini, baby bella, or shiitake mushrooms all work beautifully in place of button mushrooms.

 

Nutrition (per serving):

 

• Calories: 199
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 23mg
• Sodium: 376mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Total Sugars: 3g
• Protein: 4g
• Vitamin C: 3mg
• Calcium: 10mg
• Iron: 1mg
• Potassium: 384mg

 

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