Mushrooms, butter, olive oil, garlic, teriyaki, and wine. Just six ingredients, and somehow—it tastes like a hug.
Okay. So this started as a side dish. Nothing major. I wasn’t trying to reinvent the mushroom or anything. Honestly, I was just trying to make dinner feel less… bleh. You know those days when you’re still in your pajamas at 4 p.m. and the most productive thing you’ve done is open the fridge six times hoping something new appears? Yeah. That kind of day.
And these mushrooms? They saved it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
They took me right back to this tiny bistro we stumbled on during a trip to Portland—rainy afternoon, one glass of wine in, and the smell of butter and garlic floating through the air like some kind of edible spell. I remember leaning over the table, fork in hand, saying something ridiculous like, “I could live in this moment forever.” (I was probably being dramatic. I usually am.)
So I guess that’s what this Perfect Sautéed Mushrooms Recipe really is—it’s a little time machine. A pan full of nostalgia and buttery comfort and just enough wine to make you feel like maybe you’ve got it all figured out. Even if you’re still wearing socks that don’t match.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Perfect Sautéed Mushrooms Recipe?
Let’s be clear. “Perfect” doesn’t mean flawless. This isn’t a five-star-chef recipe with truffle oil and complicated plating. This is “perfect” like that hoodie you’ve worn since college that’s seen better days but still makes you feel cozy every single time.
This Perfect Sautéed Mushrooms Recipe works because it’s rich, savory, and surprisingly satisfying. The butter gives it warmth. The olive oil keeps the butter from burning. The garlic gets soft and almost sweet. The teriyaki sauce (weird, but trust me) adds a salty-sweet umami thing. And the red wine? That’s the whisper of luxury you didn’t know you needed.
It’s one of those recipes where the sum is way bigger than its parts. Like, you look at the ingredients and think, “Eh, this seems basic,” and then your kitchen starts smelling like something magical and suddenly you’re humming and feeling proud of yourself for cooking instead of ordering Pad Thai. Again.
Ingredient Notes:
I don’t want to overexplain, but also—I’m gonna. Because the little things matter.
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Olive Oil + Butter: I use both. Butter adds richness, olive oil keeps the butter from going all scorched-earth on you. It’s a balancing act. Like parenting, but tastier.
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Mushrooms: Just the basic button ones. You could totally go wild with cremini or shiitake, but honestly? The plain ones work great and they’re cheaper.
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Garlic: Thinly sliced, not minced. Sliced garlic gets buttery and soft, almost like garlic confit if you play your cards right.
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Teriyaki Sauce: Yes, teriyaki. I don’t remember why I first used it—probably because soy sauce was gone and I panicked—but it works. Sweet, salty, kind of addictive.
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Red Cooking Wine: I’m not fancy. It’s usually whatever’s open. Cooking wine from the grocery store shelf is fine. Don’t let anyone shame you.
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Garlic Salt + Black Pepper: To taste. I wing it every time. Start small. Taste as you go. Live a little.
You could swap or add stuff here—thyme, onions, whatever. But this base? This one’s the keeper.
How To Make Perfect Sautéed Mushrooms?
Step 1: Melt the Butter (And Your Stress)
In a big ol’ skillet, melt the butter with the olive oil over medium heat. Watch it swirl together. It’s kind of hypnotizing. You want it hot, but not sizzling like a fire drill hot.
Step 2: Everyone In
Toss in the mushrooms, garlic, teriyaki, wine, garlic salt, and a couple good grinds of black pepper. Stir to coat everything in that dreamy butter bath. If it smells good already? You’re golden.
Step 3: Let Them Be
Here’s where I usually get impatient. But don’t stir them every two seconds—they need space to brown. Five minutes should do it. Maybe six. You’ll know.
Step 4: Simmer Down Now
Drop the heat to low and let them simmer another 5–8 minutes. This is when the magic happens. The sauce thickens. The mushrooms soak it all up. And you start wondering if maybe mushrooms can be the main course after all.
Step 5: Taste Test (A Must)
Try one. Adjust if needed. More salt? Dash it in. A splash more wine? Sure. Live your truth.
Then serve them up—on toast, over rice, next to literally anything. Or just eat them out of the pan with a fork while standing barefoot in the kitchen. I’ve done that more times than I’ll admit.
Storage Options:
Let’s be honest. These don’t usually make it to the fridge. But if they do…
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Store them in a sealed container. They’ll keep for a few days.
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Reheat on the stovetop with a splash of water or wine. Avoid the microwave unless you like disappointment.
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Freeze? Eh. I’ve tried. The texture gets weird. Not worth it.
Want To Save This Recipe?
Variations and Substitutions:
I love a recipe that gives you room to play. Here’s how to riff on this one:
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Swap the Mushrooms: Cremini or portobello? Do it.
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White Wine Instead of Red: Makes it lighter.
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Add Onions or Shallots: They melt down beautifully.
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Make It Spicy: Red pepper flakes go a long way.
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Go Vegan: Use olive oil or plant-based butter. Still delicious.
Basically? Don’t overthink it. If you’re missing something, try a swap. Some of my best meals happened when I ran out of the “right” thing and had to improvise.
What to Serve with Perfect Sautéed Mushrooms?
Here’s where the Perfect Sautéed Mushrooms Recipe really shines. It plays well with so many dishes:
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Steak: The obvious choice, and honestly, a power move.
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Mashed Potatoes: They soak up all that buttery sauce. A+ combo.
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Grain Bowls: Add some roasted veggies and call it a meal.
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Toast: Fancy toast. You’re welcome.
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Scrambled Eggs: Yes, for real. Breakfast just got fancy.
Frequently Asked Questions:
Can I prep this in advance?
Totally. Reheat low and slow. I do this when I want to feel like I’ve got my life together (even if I don’t).
Don’t have wine?
No biggie. Use broth. Or skip it. I won’t tell.
Does this work with other veggies?
Yeah, but mushrooms are the star. Zucchini’s okay. Eggplant? Maybe. But mushrooms just get it.
This Perfect Sautéed Mushrooms Recipe isn’t perfect because it’s fancy—it’s perfect because it works every time. It’s the side dish that low-key steals the whole show. It’s easy, cozy, flavorful, and just weirdly comforting. Like your favorite playlist or that sweatshirt you won’t throw away.
If you give it a try, I’d love to hear how it turned out. Did you add rosemary? Pour it over pasta? Eat it while hiding from your kids in the pantry?
Seriously—tell me. I wanna know.
Now go sauté something. You deserve it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Perfect Sautéed Mushrooms Recipe
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter
- 1 lb button mushrooms sliced
- 1 tbsp red cooking wine
- 1 tbsp teriyaki sauce or more to taste
- 1 clove garlic thinly sliced
- ¼ tsp garlic salt or to taste
- Freshly ground black pepper to taste
Instructions
- Heat the Pan: In a large saucepan, combine the olive oil and butter over medium heat until the butter melts.
- Add Ingredients: Once hot, add the sliced mushrooms, red cooking wine, teriyaki sauce, sliced garlic, garlic salt, and a few grinds of black pepper.
- Cook the Mushrooms: Stir everything together and cook for about 5 minutes until the mushrooms begin to brown and release their juices.
- Simmer: Reduce the heat to low and let the mushrooms simmer for another 5 to 8 minutes, until they are completely tender and infused with flavor.
- Serve immediately as a delicious side dish or topping for various main courses.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
