# Sauteed Mushrooms

Golden-edged mushrooms in a garlicky butter pan sauce — ready in 15 minutes and good on everything from steak to toast.

_Side_

Prep: 5 min · Cook: 12 min · Total: 17 min · Yields: 4 servings

## Ingredients

- 1 lb cremini or button mushrooms (wiped clean, halved or quartered if large)
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- 3 cloves garlic (thinly sliced)
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- 2 tsp soy sauce (or Worcestershire sauce)
- 1 tbsp fresh parsley (roughly chopped, for finishing)

## Instructions

1. Heat a large skillet over medium-high heat until it feels hot when you hold your hand 2 inches above the surface, about 2 minutes.
2. Add the 1 tbsp olive oil and 1 tbsp of the unsalted butter. Swirl to coat the pan and let the foam subside.
3. Add the 1 lb mushrooms in a single layer — work in two batches if they crowd the pan. Do not stir for the first 3 minutes so they develop a golden sear.
4. Stir once, then continue cooking for another 2–3 minutes until the mushrooms are deeply browned and any released liquid has evaporated.
5. Reduce heat to medium. Push the mushrooms to the edges and add the 3 cloves garlic to the center. Cook for 60 seconds, stirring the garlic, until fragrant.
6. Toss the garlic together with the mushrooms. Season with the 0.5 tsp kosher salt and 0.25 tsp black pepper.
7. Add the remaining 1 tbsp unsalted butter and the 2 tsp soy sauce. Toss everything together and cook for 1 minute until the butter melts into a glossy pan sauce.
8. Remove from heat, scatter over the 1 tbsp fresh parsley, and serve immediately.

## Tip

> Resist stirring in the first 3 minutes — mushrooms release a lot of water, and constant movement steams them instead of searing. A dry, hot pan and patience are what create that deep brown crust.

Tags: weeknight, vegetarian, one-pan, 30-minute, vegan-adaptable

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Canonical: https://just-recipes.io/recipes/sauteed-mushrooms