The Best Sautéed Mushrooms
Mushrooms Anyone Can Love
I can accurately call these the BEST sautéed mushrooms because they are ALWAYS a hit when I serve them. Very simple ingredients with a detailed yet easy method will have you enjoying these mushrooms with every steak dinner you make.
Butter, Thyme, and my secret ingredient will have you saying “yum!” These mushrooms go PERFECTLY with my Perfectly Cooked Filet Mignon.
These mushrooms are the perfect topping for your steak dinner. I also love to make these sautéed mushrooms for when I am making omelettes.
The mushrooms also reheat really well. You can make them ahead of time and then give them a quick toss in a skillet to reheat them.
There is a full, printable recipe card at the end of this post that you can use to save the recipe. There is a print button on the card that condenses the recipe into one page that has no ads on it.
You can either print the card or you can screen shot it to save to your phone.
There is also a Pinterest Button you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Make It For Steaks
There is nothing I love more than a classic steak house dinner at home. I love to make a perfectly cooked filet along with my Perfect Baked Potatoes.
There is a trick to making perfect baked potatoes and I feel like my method nails it. One of the recipes that I love on my site is for Twice Baked Potato Butter Balls.
These butter balls add such great flavor to perfect baked potatoes. The recipe for these butter balls is on a recipe card below.
Twice Baked Potato Butter Balls
Twice Baked Potato Butter Balls are savory and delcious. Made with finely shredded cheese, chive or green onion, salt, pepper and garlic and onion powders with a hint of cayenne. These butter balls are a gourmet topping for perfect baked potatoes. The add the flavor of and texture of creamy twice baked potatoes without all the extra work. Plus the look fancy on your table too! Easy to make ahead of time and freeze until ready to serve.
Ingredients
- 3 sticks of butter which equals (12 ounces, 24 tablespoons or however you measure)
- 3 ish cups of finely shredded cheese of your choice. It is best to use a harder cheese I used a 7 ounce brick of a cheddar parm from Sartori (pictured in post)
- 4 green onions very finely sliced both the white and the green parts
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/4 teaspoon of cayenne (optional)
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- *measurements of seasonings are optional and adjustable to personal preference
- **you will need a box or cheese grater that grates finely (pictured and linked in post, you will also need a cookie scoop, pictured and linked in post) You can also leave this in a bowl if you want a less fancy look
Instructions
- Leave your butter out overnight on the counter so that it gets super soft but not "melty"
- Grate your cheese into a fine shred. This will not work the same with already shredded cheese or large shreds (read through post)
- Add your butter to a stand mixer or large bowl and use a hand mixer. Whip the butter on the highest setting that is safe for several minutes until it is fluffier than when you started.
- Lower the speed and add your seasonings and herbs, tunrn up the speed and whip again. Repeat this process with the green onions or you can sub chives.
- Lower the speed and slowly add the shredded cheese a handful at a time until it is well combined, the high speed whip one more time.
- Cover a cookie sheet with wax or parchment paper.
- Use a rubber spatula to scrape the sides of the bowl, then use your cookie scooper to scoop butter balls and place on the parchment paper covered cookie sheet. Cover the pan with foil.
- Place these in the freezer or if you are in the midwest or Northern states, on your covered porch overnight. The frozen balls can be added to a container or ziploc bag and stored in the freezer until ready to use.
- Place in fridge a few hours before using to thaw.
- Do not put these out on a dish until ready to eat. They will melt in a hot holiday kitchen. They can be displayed on a pretty dish or at each person's place setting.
- You can omit the butter ball step and serve this butter in a bowl as well.
- Recipe for the perfect baked potatoes is linked in the post. When ready to serve the baked potatoes one or two balls can be added to the potatoes and I also like to serve a side of crispy bacon bits and or sour cream and chive.
Baby Bella Mushrooms
I use Baby Bella Mushrooms for my recipe, but you can use any mushrooms that you prefer for my method. I use the Baby Bella because they are slightly firmer then regular white mushrooms.
They have a great texture that stands up to steak.
Why Don’t You Wash Your Mushrooms?
I don’t soak my mushrooms to wash them.
First of all, mushrooms are typically grown in a sterile environment so they do not need to be washed. The growing areas are very clean.
Mushrooms also are very sponge-like so they tend to soak up any water they are put in or soaked with. This results in a very slimy texture when cooking them.
If you are uncomfortable, you can use a damp paper towel to wipe them, a mushroom brush, or give them a very quick rinse and pat them dry.
You will need to cook the liquid out of the mushrooms if you rinse them. This will take longer, so give them time.
It is perfectly fine just to brush them off or not even wash them at all. If you are very uncomfortable, you can buy whole mushrooms and slice them yourself.
Whole mushrooms will be easier to wipe clean with a damp cloth before slicing them.
No Salt When Cooking
You NEVER want to salt your mushrooms before cooking or while cooking. Always salt your mushrooms at the end of cooking.
Salt draws the moisture out of the mushrooms when they are cooking and will make the mushrooms extremely mushy. Despite the “mush” in the name, that’s bad!
You want these mushrooms to have some nice bite to them. This recipe calls for soy sauce at the end, as well as some salt.
Trust the process and you will see how great these mushrooms are.
Soy Sauce For The Shrooms
I have always used a splash of soy sauce for my mushrooms. This adds a great a layer of flavor.
It makes the mushrooms taste extra rich and meaty. If you do not want to use soy sauce you can also use Worcestershire Sauce, though, I prefer the richness of the soy sauce.
The Best Sautéed Mushrooms
I can accurately call these the BEST sautéed mushrooms because they are ALWAYS a hit when I serve them. Very simple ingredients with a detailed yet easy method that will have you enjoying these mushrooms with every steak dinner you make. Butter, Thyme, and my secret ingredient will have you saying yum.
Ingredients
- 4 to 6 cups of Sliced Baby Bella Mushrooms
- 3 tablespoons of butter, increase to 4 tablespoons if you use 6 cups of mushrooms
- 1 small to medium yellow or sweet onion
- 1 tablespoon of olive oil
- 3 to 4 sprigs of fresh thyme
- 1 tablespoon of soy sauce
- 1/4 teaspoon of coarse salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of white pepper
Instructions
- First and foremost, DO NOT wash your mushrooms. I explain in detail why this is ok in the post above the recipe card. I do nothing to my mushrooms most of the time, but if you insist on cleaning them, you can wet a paper towel and squeeze it dry and gently pat the mushrooms before cooking them.
- Dice your onion into a fine dice, you want them to melt into the butter as they cook.
- Add your butter and olive oil to a skillet, let this melt down, then add your onions and cook for about 3 minutes.
- Next add your sliced mushrooms to the pan. Let them sauté, only stirring occasionally. You want them to get golden brown before you turn the over and give them a stir. Do not let them burn, so keep an eye on your heat and you may need to adjust it.
- When you notice them getting a nice sear, you will want to give them all a nice toss, along with the onions, and make sure they are spread out evenly in the pan as they cook.
- DO NOT add any seasonings to the mushrooms as they cook and caramelize. Adding salt or some other seasonings can make your mushrooms slimy as they cook and they will not get as good of a golden brown sear.
- Every stove and pan is different but your mushrooms should cook properly in about 15 minutes. When they are golden brown on all sides, and all liquid has evaporated from the pan, you will want to add your soy sauce to the mushrooms. Give them all a good toss in the pan and use your spatula to scrape up any mushroomy bits from the bottom of the pan.
- Now you will season the mushrooms with your salt and black and white peppers. Give it all a toss.
- I add the sprigs of thyme to the pan and let this all sit in the pan for a minute or two so the mushrooms get the fragrance of the thyme.
- Remove from heat and add the mushrooms and thyme sprigs to a bowl.
- When I serve the mushrooms I do not serve the thyme sprigs, I leave them in for aromatics, but not for eating.
*You can peruse the recipe of the post for other steak dinner recipes that I use both before the recipe card and after.
My Steak Dinner Menu
If anyone is interested in recreating my steak dinner menu, I will share some links so that you can make a steak house meal at home as well!
The first recipe I use is my recipe for my Filet Mignon. I also love making this Blue Cheese Chopped Salad when I make a steak dinner.
If you like asparagus, I have a great recipe for that.
I do not make my own Béarnaise sauce, but I love using this packet from Knorr.
