Sautéed Mushrooms

Name: Sautéed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound button or cremini mushrooms, sliced 1/4-inch thick; 3 thyme sprigs; 2 garlic cloves, smashed and peeled; Black pepper; Kosher salt (such as Diamond Kosher); 2 tablespoons unsalted butter; 3 tablespoons water or dry white or red wine

By Ali Slagle

Updated Feb. 3, 2025

Sautéed Mushrooms — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(493)
Comments: Read comments

To create perfectly browned and crisp mushrooms, a combination of steaming and searing is helpful. First, steam the sliced mushrooms in a covered pot to forcefully remove their water and prevent them from soaking up fat. (Soggy and greasy mushrooms, begone.) Then, add the butter and let the mushrooms sear, stirring only occasionally, until crusty, then pour in a little water or wine to pick up the flavorful browned bits in the pot. Serve wherever you’d like a hit of savoriness: alongside air-fryer steak or congee, or in omelets or quesadillas. Refrigerate for up to 4 days, or freeze for up to 6 months. (There’s no need to thaw before warming.)

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Ingredients

Yield:4 servings

1pound button or cremini mushrooms, sliced ¼-inch thick
3thyme sprigs
2garlic cloves, smashed and peeled
Black pepper
Kosher salt (such as Diamond Kosher)
2tablespoons unsalted butter
3tablespoons water or dry white or red wine

Ingredient Substitution Guide

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Preparation

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Step 1
Heat a large Dutch oven or skillet with a lid over medium-high until a drop of water evaporates quickly. Add the mushrooms, thyme, garlic, a few grinds of pepper and ½ teaspoon salt. (If not using Diamond Kosher, use half this amount for Morton’s or fine sea salt.) Cover and cook, stirring occasionally, until slightly softened and liquid is pooling, 6 to 8 minutes.
Step 2
Uncover, add the butter and reduce heat to medium. Cook, stirring once every minute, until browned, 7 to 9 minutes. Reduce heat if mushrooms are burning.
Step 3
Add the water, scrape up the browned bits from the bottom of the pot, and stir until the liquid has mostly evaporated. Season to taste with salt and pepper.

Ratings

4 out of 5

493 user ratings

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Comments

UpstateNYObserver1 year ago

One hack that really makes prepping mushrooms for this dish easy and quick is an egg slicer. The spacing on the wires is perfect and one quick snap down and you've got a perfectly sliced mushroom and not a knife in sight.

Dallas1 year ago

I'm confused....do you cook the mushrooms in the hot pan without adding any liquid ? They would almost immediately burn. And where are the instructions on steaming them ? When and how do you do that ?

Jeff P Florida1 year ago

I have done this for years but without any salt in the beginning. Salt later or not at all if using salted butter. Salt will dry out the mushrooms if added at the start and they will burn faster rather than brown.

Pamela2 months ago

Phenomenal! Mushrooms are not my favorite but this recipe changed my mind. The steaming part is easy - watch the video - everything happens in one pan. I used wine at the end, mixed in sautéed onions, served on steak. Definitely repeat!

Liz MacDougald4 months ago

rave reviews

No sprigs7 months ago

I didn't have sprigs of thyme so I used 1/2 tsp of dried, I subbed water for red wine making these mushrooms divine. Seriously the tastiest, easiest shrooms. I used them to top off my air fry steak, so good!

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