Sautéed mushrooms are a kitchen staple thanks to their rich, earthy flavour and versatility. This simple mushroom recipe brings out their best with minimal ingredients and just a few minutes of cooking.
These garlic sautéed mushrooms are a quick and flavour-packed side dish, perfect for pairing with steak, roast chicken, or even stirred into rice and pasta. Cooked in a rich garlic butter with a splash of soy sauce, they develop a deep golden colour and an irresistible savoury taste.
Mary Berry Sauteed Mushrooms Recipe
Course: Side DishCuisine: British4
servings5
minutes8
minutes142
kcalIngredients
0.5kg mushrooms (brown, white, cremini, or portobello)
1 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons butter
¼ cup white wine (optional)
1 sprig fresh thyme (or a pinch dried)
2 cloves garlic, minced
Fresh chives, chopped (optional)
Directions
- Clean mushrooms by wiping with a damp cloth and slice into thick pieces.
- Heat butter and olive oil in a pan over medium-high heat.
- Toss mushrooms with soy sauce just before cooking.
- Add mushrooms to the pan and spread evenly. Let cook undisturbed for 4–5 minutes to brown.
- Add wine (if using) and let it reduce. Stir in garlic and thyme.
- Continue cooking for another 3–4 minutes, stirring occasionally.
- Season with salt and pepper and garnish with chives if desired.
The Perfect Sauteed Mushroom Recipe
Garlic mushrooms are one of the easiest and most delicious sides you can make. They cook quickly, taste amazing, and elevate almost any dish—from grilled meats to burgers.
With the right technique, mushrooms become beautifully caramelised on the outside while staying juicy inside.
How to Make Sauteed Mushrooms
Cooking mushrooms is simple, but a few key tips can take them from basic to restaurant-quality.
The secret lies in allowing them to brown properly while adding flavour with garlic, herbs, and a touch of seasoning like soy sauce. You can also include onions for extra depth.
Any variety of mushrooms works well, including cremini, white, or portobello.
How to Caramelize Mushrooms
Follow these tips for perfectly golden mushrooms every time:
- Clean properly – Wipe mushrooms with a damp cloth or rinse quickly and dry well
- Use butter and oil – This combination adds both flavour and prevents burning
- Avoid overcrowding – Too many mushrooms in the pan will cause steaming instead of browning
- Don’t stir too often – Let them sit to develop a golden crust
- Cook over medium-high heat – Helps achieve that rich caramelisation
Adding a splash of wine or a dash of Worcestershire sauce at high heat can enhance the flavour even further.
These mushrooms are incredibly versatile. Use them as a topping for steak or burgers, or stir them into soups, casseroles, and pasta dishes for extra depth and richness.
How To Freeze Sauteed Mushrooms
You can freeze cooked mushrooms, though the texture may soften slightly.
- Allow mushrooms to cool completely
- Spread in a single layer on a baking tray and freeze
- Transfer to a sealed container or freezer bag
They’re perfect for adding to sauces, omelettes, or stews later on.
Nutrition (per serving)
- Calories: 142
- Carbohydrates: 4g
- Protein: 4g
- Fat: 13g
FAQs
How do you keep mushrooms from getting soggy when sautéing?
Avoid overcrowding the pan and cook over medium-high heat. Let the mushrooms sit without stirring so they brown properly instead of steaming.
Do you need to wash mushrooms before cooking?
It’s best to wipe mushrooms with a damp cloth or rinse them quickly and dry immediately. Avoid soaking them, as they absorb water easily.
Why add soy sauce to sautéed mushrooms?
Soy sauce enhances the natural umami flavour of mushrooms and helps them develop a deeper colour during cooking.
Can you freeze sautéed mushrooms?
Yes, cooked mushrooms can be frozen. Let them cool completely, then store in airtight containers for later use.
What dishes go well with sautéed mushrooms?
They pair well with steak, chicken, burgers, pasta, rice, and even as a topping for toast or omelettes.
Other Mushroom Recipes
- Mary Berry Mushroom and Leek Soup
- Mary Berry Porcini, Wild Mushroom, and Watercress Gratin Recipe
- Mary Berry Spinach, Cabbage and Mushroom Stir-fry