Attention, mushroom lovers: here’s THE perfect sauteed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.

Sauteed mushrooms

Hold on to your hats. This recipe truly makes the best sauteed mushrooms. They’re tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you’ll exclaim “Wow!” (Yep, we promise. We did.) This recipe is plant based with not a lick of meat or dairy, but it has the feel of taking a satisfying bite of meat. It also takes only 10 minutes to make. Your side dish game will never be the same.

How to make the best sauteed mushrooms on the planet

OK, we jest! But only a little. These sauteed mushrooms are indeed very tasty. One bite is the very definition of umami. (If you’re not familiar, that’s the mysterious fifth flavor that rounds out sweet, salty, sour and bitter with savory.)

All this is coming from a former mushroom hater. Yes, I’ve changed my tune because I’ve found that when cooked correctly, these little fungi are nature’s gift. Here’s what to do to make this easy sauteed mushrooms recipe:

  • Clean the mushrooms and slice them.
  • Saute the mushrooms in olive oil for 2 minutes.
  • Add roughly chopped fresh thyme and oregano and continue to cook, about 4 to 5 minutes.
  • When the liquid is cooked out, turn off the heat and stir in fresh lemon juice.
Sauteed mushrooms

What’s the best type of mushroom to use?

Great question! The type we recommend for these sauteed mushrooms is baby bella mushrooms (also called cremini). Why? This variety is a more mature version of a white button mushroom, so it has a more robust flavor. As the name implies, it’s also a less mature version (baby!) of a portobello mushroom. You can use white button mushrooms if you can’t find baby bella mushrooms.

Can you use portobello mushrooms? Or a mix of other mushrooms? Yes! Portobello mushrooms have a great meaty flavor. They’ll just have a slightly different look here: simply chop the caps into bite-sized pieces. Using a mix of mushrooms is also nice (we do this in our Mushroom Pasta). Try a mix of baby bella with shiitake and oyster, which results in lots of flavor and texture contrasts.

Cremini mushrooms

Can you use dried herbs instead?

Short answer: No. For these sauteed mushrooms, you want the best flavor. And the very best flavor comes from using fresh herbs. The herbs we’ve used are thyme and oregano, which add an herby punch. You could definitely use other herbs you have on hand, but these offer the best flavor. It’s becoming easier to find these fresh herbs in grocery stores, and of course if it’s the summer: grow your own!

Longer answer: OK, if you absolutely must use dried, it will still taste good: just not sublime! Here’s the key: For 1 tablespoon fresh herbs, substitute 1 teaspoon dried herbs. (This works for any dried herbs.) So for the ⅓ cup fresh you’d substitute about 3 teaspoons dried oregano and 2 teaspoons dried thyme. I’m intentionally burying this info in hopes you won’t read it and just make it with the beautiful fresh herbs as stated!

Variation: sauteed mushrooms & onions!

Want to vary up these sauteed mushrooms? Try them with onions! This Sauteed Mushrooms and Onions recipe uses similar ingredients to make a seriously savory pan of goodness. It swaps out fresh herbs for Worcestershire. Head to that recipe for a fresh variation!

Mushrooms in pan

Ways to serve sauteed mushrooms

There are so many ways to serve these sauteed mushrooms! They’re a fantastic whole food plant based (WFPB) side dish recipe, but there’s much more you could do with them.

Mushrooms nutrition

Alex and I eat these sauteed mushrooms because of their incredible flavor. But want more reasons to eat mushrooms? According to the New York Times, here are some of the nutritional benefits of mushrooms:

  • They’re low in calories and fat and cholesterol-free (like all vegetables!)
  • They have over a dozen minerals and vitamins (like potassium, magnesium, zinc, B vitamins such as folate)
  • They’re high in antioxidants (like selenium and GSH), which are believed to protect cells from damage and reduce chronic disease and inflammation.
Mushrooms in pan

Use them in pasta, bruschetta & more

These sauteed mushrooms are SO good, we’ve used the same concept of oregano, thyme and lemon juice in a few of our other recipes. There’s not just a favorite side dish, there are so many other ways to use them:

Mushroom pasta
This Mushroom Pasta is a fan fave! It uses a mix mushroom types, paired with the same flavors as this recipe.

This sauteed mushrooms recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Sauteed mushrooms

Sauteed Mushrooms (Best Ever!)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 7 minutes
  • Total Time: 9 minutes
  • Yield: 4 servings 1x


Attention, mushroom lovers: here’s THE perfect sauteed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.


  • 16 ounces baby bella (aka cremini) mushrooms*
  • ⅓ cup chopped fresh thyme and oregano*
  • 3 tablespoons olive oil (or butter)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • Fresh ground pepper


  1. Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
  2. In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
  3. Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
  4. Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.


*Substitute button mushrooms if you can’t find cremini. We highly recommend using fresh herbs here for the best flavor; do not substitute dried. 

  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Plant Based

Keywords: Sauteed Mushrooms

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. These mushrooms were absolutely delicious. The flavors each sang individually while complimenting one another beautifully. I always always use garlic when sauteeing mushrooms and wondered if I would miss it. I did not; the lemon provided a delightful, refreshing, and subtle zing that made me forget all about garlic. Thank you! I’ll be using this recipe often now.

  2. Hello, Sonja and Alex,
    I am not an experienced cook. I am making your “best ever mushrooms” with my salmon for a dinner party. I understand I cannot purchase mushrooms too far in advance of cooking. My question is: how far in advance of dinner may I cook them and hold in refrigerator before reheatimg before party??

    1. Hi there! We’d cook them up to 1 day in advance. You can undercook them slightly the first time, so that when reheating they do not get overcooked. If you can, it’s best to cook them right before serving, but reheating does work too! Good luck!

    2. If you do all of the prep a day in advance, actually cooking is very easy, mainly occasionally stirring, so I would suggest starting the Bellas before you start the salmon, and it will mostly take care of itself.

      I just made this recipe, and came out great. We had it with fish as well. I find that sherry goes very well in mushroom recipes so I used that instead of lemon. I used fresh oregano and that also worked well. You should be aware that cooking most of the water out of Bellas takes quite a while, 15-20 minutes for a pound of mushrooms, about the amount of time it takes to make the salmon, but they stand up very well to cooking for that length of time.