Sautéed mushrooms with garlic and herbs are a simple yet irresistible dish that everyone loves. This quick and easy recipe turns humble mushrooms into a savory side dish bursting with flavor!

overhead view of sautéed mushrooms in skillet with wooden spoon

Whether you’re serving them with steak, tossing them into pasta, or just sneaking a few straight from the pan, they’re guaranteed to be a hit.

Why you’ll love this recipe

Quick and easy: With just a handful of ingredients and a few minutes, you can whip up a dish that feels effortlessly gourmet.
Packed with flavor: The combination of mushrooms, fragrant garlic, and fresh herbs creates a rich, savory taste that’s hard to resist.
Versatile: This simple recipe is perfect for a cozy weeknight meal yet polished enough to serve as a side dish at a festive dinner.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make sautéed mushrooms with text labels — Ingredients to make sautéed mushrooms: Mushrooms, oil, butter, garlic, Worcestershire sauce, white wine OR broth, parsley, dried herbs, salt and pepper.

Ingredient notes

Mushrooms: Use any variety you love—button, cremini, or a mix all work beautifully.
Oil and butter: The combination of oil and butter gives you the best of both worlds—oil prevents burning while butter adds richness. Use olive oil or any neutral cooking oil, and substitute dairy-free butter if needed.
Garlic: Fresh garlic is key for bold flavor, but dried garlic powder can work in a pinch (use about ½ teaspoon).
Worcestershire sauce: Adds a deep note. For a vegetarian option, look for a plant-based Worcestershire or swap with soy sauce.
White wine: Adds brightness and depth; choose a dry white like Sauvignon Blanc or Pinot Grigio. If you’d rather skip alcohol, a splash of vegetable broth works too.
Parsley: Fresh parsley adds a pop of color and freshness. Substitute with fresh chives or omit if you don’t have any on hand.
Dried herbs: A pinch of thyme, rosemary, or Italian seasoning adds a lovely aromatic touch. If you prefer fresh herbs, double the quantity.

How to make sautéed mushrooms

1. Sauté the mushrooms: Let’s get cooking! First, grab a large skillet and heat a splash of oil and some butter over medium heat – it doesn’t take long, so get those mushrooms ready to go. Toss them in and spread them out into an even layer.

Sprinkle with a pinch of salt, a crack of pepper, and your dried herbs. Don’t rush this step; allow the mushrooms to cook and soften, stirring occasionally so they brown beautifully.

overhead close up of raw sliced mushrooms with wooden spoon — spread mushrooms in the hot skillet

overhead view of slightly cooked and seasoned mushrooms in skillet with wooden spoon — cook until starting to soften

2. Add the garlic: Once the mushrooms start to shrink and look a little golden, it’s time to bring in the garlic. Stir it in and let it mingle with the mushrooms for 2–3 minutes. Keep the heat at medium and breathe in that incredible aroma – it’s the moment where you know something delicious is happening.

3. Deglaze: Now for the fun part – deglazing! Splash in the white wine (or broth if you prefer) and watch as it sizzles and bubbles, lifting all those flavorful bits from the pan. Give it a good stir and let the mushrooms soak up the liquid. Keep cooking over medium-low heat until the wine is mostly evaporated and the mushrooms are tender and glossy.

overhead view of mushrooms in skillet with garlic — deglaze and simmer

overhead view of sautéed mushrooms in skillet — add parsley and butter

Finally, stir in that luscious pat of butter and a handful of chopped parsley. The butter makes everything silky and irresistible, and the parsley adds a pop of freshness.

Taste your dish and adjust the seasoning if needed. That’s it – your sautéed mushrooms are ready to steal the show! Serve them up and watch everyone dive in.

close up photo of sautéed mushroom in skillet

Top tips for recipe success

Don’t overcrowd the pan: Give your mushrooms space to breathe! If they’re too crowded, they’ll steam instead of sauté, which can make them soggy. Use a large skillet or cook in batches if needed.
Get that golden sear: Resist the urge to stir constantly. Let the mushrooms sit undisturbed for a minute or two to develop a lovely golden-brown color.
Go low and slow with garlic: Garlic can burn quickly, so stir it in after the mushrooms have softened and keep the heat at medium. This way, you’ll get all the flavor without the bitterness.
Season as you go: Adding salt early helps draw out the moisture from the mushrooms, but always taste at the end and adjust as needed. Worcestershire sauce can be salty, so go easy until you’ve tried the finished dish.

Helpful recipe hints

Recipe variations

Creamy mushrooms: For an extra indulgent twist, stir in a splash of heavy cream or a dollop of crème fraîche at the end of cooking. The result is a luscious, velvety sauce perfect for spooning over pasta or mashed potatoes.
Cheesy mushrooms: Sprinkle freshly grated Parmesan over the finished dish for a salty kick. You can even pop them under the broiler for a minute to melt the cheese.
Spicy mushrooms: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat that pairs surprisingly well with the earthy mushrooms.
Balsamic mushrooms: Drizzle in a splash of balsamic vinegar toward the end of cooking for a sweet, tangy glaze that balances the savory flavors.
Mushrooms with onions: Sauté thinly sliced onions alongside the mushrooms for a caramelized, sweet-and-savory variation that’s delicious on burgers or steaks.

Storage tips

Storing leftovers: Let the mushrooms cool before transferring them to an airtight container. Leave them out at room temperature for no more than 2 hours. They’ll keep in the refrigerator for a day.

Reheating: For the best texture and flavor, reheat the mushrooms in a skillet over medium heat. Add a splash of broth, wine, or a small pat of butter to revive their saucy, glossy finish. Make sure they reach a temperature of at least 165°F.

Serving ideas

As a side dish: These sautéed mushrooms are the perfect partner for steak, roast chicken, or pork chops. They add a savory, flavorful touch to any meal.
Tossed with pasta: Mix them into spaghetti or fettuccine with a drizzle of olive oil, a sprinkle of Parmesan, and a squeeze of lemon for an easy, satisfying dinner.
On toast: Pile them high on a slice of crusty bread for a quick lunch or a cozy snack. Add a poached egg on top if you’re feeling fancy!
Topping for pizza: Use them as a topping for homemade pizza along with mozzarella and fresh basil. So simple, but so good!
As part of a festive spread: They’re elegant enough to serve as part of a holiday dinner or buffet table. Garnish with extra parsley for a touch of color.

More easy vegetable sides

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Sautéed Mushrooms

Why you’ll love this recipe