By Laurel Perry
Published Dec 5, 2025
If there’s one side dish I can never get enough of, it’s sautéed mushrooms. They’re earthy, buttery, and so simple to throw together. I love prepping these at the beginning of the week, and spooning them over steak, tossing them into pasta, or layering them onto a piece of crusty toast.
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This recipe for sautéed mushrooms uses just a handful of ingredients but brings out big flavor. With garlic, thyme, and a splash of balsamic, the mushrooms get perfectly caramelized in the pan without being fussy. Whether you’re making a quick dinner, prepping for the week, or prepping for a holiday meal, these mushrooms always come through.
Tips for Beginners
- Don’t overcrowd the pan. Mushrooms need space to release moisture and brown properly. If your pan feels packed, cook them in two batches for the best texture.
- Add butter at the right time. The key to browning is to hold off on adding butter until the mushrooms have fully released their liquid and it has evaporated. Adding it too early can steam the mushrooms instead of browning them.
- Let mushrooms sit. Once the mushrooms are nearly done, let them cook undisturbed for a few minutes. This helps develop a caramelized crust and intensifies their savory, umami taste.
Ingredients1x2x3x
- ▢ 1 tbsp olive oil
- ▢ 1 lb. cremini or button mushrooms sliced
- ▢ ¼ tsp salt
- ▢ ¼ tsp pepper
- ▢ 2 tbsp butter
- ▢ 1 tsp fresh thyme leaves
- ▢ 1 medium garlic clove grated
- ▢ ½ tbsp balsamic vinegar
- ▢ 1 tbsp water
Video
Instructions
- Heat the olive oil in a large skillet with a lid over medium heat. Once hot, add in the mushrooms, salt and pepper. Stir to coat the mushrooms in oil and place the lid on the pot. Cook, stirring occasionally until the mushrooms have released their liquid, about 7-8 minutes. 1 tbsp olive oil, 1 lb. cremini or button mushrooms, ¼ tsp salt, ¼ tsp pepper
- Remove the lid and add the butter, thyme, and garlic. Continue to cook, stirring occasionally until the mushrooms are golden brown, about 10-12 minutes. 2 tbsp butter, 1 tsp fresh thyme leaves, 1 medium garlic clove
- Stir in the balsamic vinegar and water, scraping up any brown bits from the bottom of the pan. Cook for 1 minute until the liquid has evaporated. ½ tbsp balsamic vinegar, 1 tbsp water
- Serve hot and enjoy.
Becky’s Tips
- Dried herbs are more concentrated—use just ¼ teaspoon of dried thyme in place of 1 teaspoon fresh to avoid overpowering the dish.
- To clean mushrooms: Don’t rinse, just wipe them clean with a damp paper towel. Mushrooms absorb water quickly and won’t brown well if wet.
- Try shiitake, oyster, or a blend for more texture and flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Sauteed Mushrooms Step by Step
Gather all the ingredients together.
Cook the mushrooms covered: Heat 1 tbsp olive oil in a large skillet with a lid over medium heat. Add 1 lb. sliced mushrooms, ¼ tsp salt, and ¼ tsp pepper. Stir, cover, and cook for 7–8 minutes, stirring occasionally, until mushrooms release their moisture.
Add butter, garlic & thyme: Uncover the pan. Add 2 tbsp butter, 1 tsp fresh thyme, and 1 grated garlic clove. Cook uncovered for 10–12 minutes, stirring occasionally, until the mushrooms are golden brown.
Deglaze with vinegar & water: Stir in ½ tbsp balsamic vinegar and 1 tbsp water. Scrape the bottom of the pan to lift any browned bits. Cook for 1 minute until the liquid evaporates.
Serve and enjoy: Serve hot with your favorite mains like steak, chicken, or pasta. Enjoy!
How to Store and Reheat
Store any leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. When ready to enjoy again, reheat them in a skillet over medium-low heat until warmed through, or microwave in short 30-second bursts, stirring in between. Freezing is not recommended, as the mushrooms tend to become rubbery and lose their texture once thawed.
Serving Suggestions
These sautéed mushrooms are incredibly versatile and add rich, savory flavor to just about any dish. I love spooning them over grilled steak , roasted chicken, or pork chops for an easy upgrade to your main course. Stir them into risotto or creamy polenta for a cozy, comforting meal. I also prep these for a quick breakfast add-on. Pile them onto avocado toast or serve alongside eggs.
More Easy Vegetable Side Dishes to Try
Sauteed Carrots
Sautéed Vegetables
Sauteed Brussels Sprouts Recipe with Pears, Blue Cheese, and Walnuts
Sauteed Asparagus with Pancetta
Sautéed Mushrooms
Ingredients
- 1 tbsp olive oil
- 1 lb. cremini or button mushrooms sliced
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- 1 medium garlic clove grated
- ½ tbsp balsamic vinegar
- 1 tbsp water
Instructions
- Heat the olive oil in a large skillet with a lid over medium heat. Once hot, add in the mushrooms, salt and pepper. Stir to coat the mushrooms in oil and place the lid on the pot. Cook, stirring occasionally until the mushrooms have released their liquid, about 7-8 minutes. 1 tbsp olive oil, 1 lb. cremini or button mushrooms, ¼ tsp salt, ¼ tsp pepper
- Remove the lid and add the butter, thyme, and garlic. Continue to cook, stirring occasionally until the mushrooms are golden brown, about 10-12 minutes. 2 tbsp butter, 1 tsp fresh thyme leaves, 1 medium garlic clove
- Stir in the balsamic vinegar and water, scraping up any brown bits from the bottom of the pan. Cook for 1 minute until the liquid has evaporated. ½ tbsp balsamic vinegar, 1 tbsp water
- Serve hot and enjoy.
Video
Notes
- Dried herbs are more concentrated—use just ¼ teaspoon of dried thyme in place of 1 teaspoon fresh to avoid overpowering the dish.
- To clean mushrooms: Don’t rinse, just wipe them clean with a damp paper towel. Mushrooms absorb water quickly and won’t brown well if wet.
- Try shiitake, oyster, or a blend for more texture and flavor.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
