What is the best way to clean mushrooms before sautéing?

Fill a large bowl with water. Add the mushrooms and toss them in the water for a minute or so until the dirt mostly settles to the bottom. Remove from the bowl and pat dry. For a quicker method, you can simply place the mushrooms in a colander and spray them with water until the dirt washes away.

What kind of pan should I use for sautéing mushrooms?

A large skillet or frying pan is ideal. You want enough space to spread out the mushrooms in a single layer so they can brown evenly.

Should I use oil or butter for sautéing mushrooms?

You can use either or a combination of both. Butter adds a rich flavor, while oil has a higher smoke point, making it suitable for high-heat cooking.

Can you substitute dried herbs?

Fresh herbs make the best flavor. It's easy to find fresh herbs in grocery stores, or you can try growing your own herbs. You can substitute dried herbs, but you'll sacrifice flavor. If all you have is dried, start with 1 1/2 teaspoons dried oregano.

Perfect Sautéed Mushrooms (Quick & Easy!)

Perfect Sautéed Mushrooms

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5 from 4 reviews

Attention, mushroom lovers: try this perfect sautéed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.

Author: Sonja Overhiser
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Sauteed
Cuisine: Plant Based

Ingredients

Scale

16 ounces baby bella (aka cremini) mushrooms*
1/3 cup chopped fresh thyme and oregano*
3 tablespoons olive oil (or butter)
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
Fresh ground pepper

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Instructions

Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
In a large sauté 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.)
Add the herbs, 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.)
Turn off the heat, add lemon juice, and stir. Taste and add another pinch of salt as necessary.

Notes

Storage notes: Let the mushrooms cool, then store refrigerated in an airtight container for up to 4 days. I don’t recommend freezing sautéed mushrooms: the texture becomes watery and soft after thawing.

The best reheating method is in a skillet over medium heat, stirring occasionally. If they seem dry, add a tiny drizzle of olive oil. You can make these up to 1 day in advance, but I’d undercook them slightly and then reheat in a skillet just before serving.

*Substitute button mushrooms if you can’t find cremini. I highly recommend using fresh herbs here for the best flavor; avoid dried if possible. You can also substitute other fresh herbs like parsley, basil, or chives. If all you have is dried, start with 1 1/2 teaspoons dried oregano.

Find it online: https://www.acouplecooks.com/sauteed-mushrooms/