Golden-brown sautéed mushrooms with garlic and herbs are easy to make, but the right cooking technique makes a big difference. With a hot pan, enough space and a few well-chosen flavorings, the mushrooms stay firm and develop a full, savory taste.

Serve these garlic mushrooms as a side dish, toss them into pasta or risotto, or serve them on toasted bread. They also go well with potatoes, chicken, steak or a vegetarian burger.

Serves: 2 to 3
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Dish type: side dish
Cuisine: European
Method: pan-frying

Ingredients

• 400 g white mushrooms or chestnut mushrooms
• 1½ tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• salt to taste
• optionally a small squeeze of lemon juice

Preparation

1. Clean the mushrooms with a mushroom brush or a slightly damp piece of kitchen paper. Trim the dry end of the stems. Halve small mushrooms and cut larger ones into quarters or thick slices.
2. Heat a large frying pan over medium-high to high heat. Add the olive oil once the pan is very hot.
3. Spread the mushrooms in a single layer across the pan. Let them fry for about 2 minutes without stirring. This gives them a chance to brown nicely on the bottom.
4. Toss the mushrooms and fry them for another 4 to 5 minutes. Don’t stir constantly, but give the mushrooms time to make contact with the hot pan.
5. Add the finely chopped garlic, thyme and black pepper. Cook everything for another 1 to 2 minutes, until the garlic is fragrant. Do not let the garlic turn dark brown, as it can become bitter.
6. Turn off the heat and stir the fresh parsley through the mushrooms. Season to taste with salt and optionally a small squeeze of lemon juice.
7. Serve the mushrooms immediately so they remain warm and firm.

How to get mushrooms nicely golden-brown

Mushrooms naturally contain a lot of moisture. If the pan isn’t hot enough or it’s too crowded, that moisture ends up in the pan and the mushrooms steam. They will become cooked but hardly brown.

Therefore use a roomy frying pan and don’t cook too many mushrooms at once. For 400 grams you preferably need a pan of about 28 centimetres. Only have a smaller pan? Then cook the mushrooms in two batches.

Also make sure the mushrooms are dry before they go into the pan. You can rinse them briefly if necessary, but dry them thoroughly afterwards.

When do you add garlic?

Add the garlic only when the mushrooms are almost done and already nicely browned. Garlic needs much less cooking time and can burn quickly in a hot pan.

By sautéing the garlic during the last 1 to 2 minutes, the flavor remains aromatic and you avoid a bitter aftertaste. Are you using garlic granules instead of fresh garlic? Then add them together with the thyme and black pepper.

Which herbs go with sautéed mushrooms?

Thyme, garlic, parsley and black pepper form a classic combination, but you can easily vary.

• Add rosemary when serving the mushrooms with potatoes, chicken or beef.
• Use oregano and basil for a Mediterranean flavor.
• Add smoked paprika powder for more warmth and depth.
• Use a small pinch of nutmeg when you later use the mushrooms in a creamy sauce.
• Add chili flakes for a mildly spicy variant.

Dried herbs can be briefly sautéed. Fresh soft herbs, such as parsley and chives, are better added at the end.

Variations on sautéed mushrooms

Creamy mushrooms: after frying, add 100 ml cooking cream and let the sauce reduce gently for a few minutes.

Mushrooms on toast: serve the sautéed mushrooms on toasted sourdough and optionally add some soft goat cheese or grated Parmesan.

Mushrooms with onion: first fry a finely chopped onion for a few minutes and then add the mushrooms. Be aware that the onion takes up extra space and can release moisture.

Spicy garlic mushrooms: add a pinch of chili flakes or cayenne pepper together with the garlic.

Mushrooms with balsamic: add a small splash of balsamic vinegar during the last minute for a sweet-and-sour accent.

What to eat with sautéed mushrooms?

Sautéed mushrooms are versatile and pair well with, among other things:

• mashed potatoes, roasted potatoes or fries
• pasta, risotto or rice
• steak, chicken or pork tenderloin
• grilled vegetables
• an omelette or scrambled eggs
• toasted bread
• a vegetarian burger
• an autumnal salad

You can also use the mushrooms as a base for mushroom cream sauce, mushroom soup or ragout.

Want to learn more about cleaning, cutting, storing and seasoning mushrooms? Then read our comprehensive guide Preparing mushrooms: sautéing, seasoning and the tastiest recipes.

Storing and reheating mushrooms

Sautéed mushrooms are best fresh from the pan. Have leftovers? Let them cool first and store them for up to two days in a sealed container in the refrigerator.

Reheat them briefly in a hot frying pan. This evaporates excess moisture and helps them retain more texture than reheating in the microwave.

Nutritional value per serving

The nutritional values below are indicative and based on two servings:

• Energy: about 120 kcal
• Protein: about 6 g
• Carbohydrates: about 7 g
• Fats: about 8 g
• Fiber: about 2 g

The final nutritional value depends on the ingredients used and the portion size.

Frequently asked questions about sautéing mushrooms

1. How long should you fry mushrooms?

Fry mushrooms for about 6 to 8 minutes in a hot frying pan. Thick pieces or a large quantity may need slightly longer.

2. Why do my sautéed mushrooms become watery?

The pan is probably not hot enough or it’s too crowded. Use a roomy, well-preheated pan and cook the mushrooms in two batches if necessary.

3. Should you wash mushrooms before frying?

Lightly soiled mushrooms can be cleaned with a brush or kitchen paper. If they are very dirty, rinse them briefly and dry them carefully before frying.

4. When do you add salt to mushrooms?

Preferably add salt only once the mushrooms are brown. Salt draws out moisture from the mushrooms, which can cause them to steam earlier.

5. Can you use butter instead of olive oil?

Yes. Butter gives the mushrooms a rich flavor but can burn more quickly at high heat. You can also use a combination of butter and oil.