Garlic Butter Sauteed Mushrooms
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Leave the mushrooms alone. Three minutes in a very hot pan, no salt and no stirring, and the edges go deep brown while the kitchen fills with a nutty, savory smell. Garlic, thyme, sherry and cold butter come last.
The short version
Get a big skillet very hot, cook sliced cremini in a single layer without salt or stirring for 3 minutes, then stir until the liquid cooks off and they brown, about 10 minutes. Add garlic, thyme and sherry, and finish with butter and salt.
What makes ours better
why ours wins the argument at dinner
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Hot pan, single layer, hands off. Mushrooms are mostly water. A crowded or cool pan steams them gray, while a hot pan with room lets the water leave fast so the surface can brown.
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Salt at the end. Salt early pulls water out of the mushrooms and slows browning. Wait until they are golden, then season.
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Add garlic late. Garlic burns in the 10 minutes the mushrooms need. Added in the last minute, it stays sweet and fragrant.
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Deglaze with sherry, then add cold butter. A splash of dry sherry or white wine lifts the browned bits off the pan and becomes a quick glaze. The butter off the heat makes it silky.
What you need
the stars of the show
- Cremini mushrooms1 pound
- Unsalted butter2 tablespoons
- Garlic2 cloves
- Fresh thyme leaves1 teaspoon
- Dry sherry or dry white wine¼ cup
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Prep the mushrooms
Wipe the mushrooms with a damp paper towel to remove dirt. Don't rinse them or they take on water. Trim the stem ends and slice about ¼ inch thick, or halve small ones, so the pieces are roughly the same size.
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Heat the pan
Heat a 12-inch skillet over medium-high until hot, about 2 minutes. Add the oil and 1 tablespoon of the butter. When the butter foams, add the mushrooms in a single layer. Work in two batches if they don't fit.
Do not salt yet.
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Leave them alone
Cook without stirring for 3 minutes, until the undersides are starting to brown. Then stir and cook, stirring every minute or so, as the mushrooms release liquid and then reabsorb it, 6 to 8 minutes more. They are done when the pan is dry and they're a deep golden brown.
If the pan looks wet after 8 minutes, raise the heat for a few minutes.
About 10 min. Cook mode has a timer for this step.
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Add garlic and thyme
Stir in the garlic, thyme, salt and pepper and cook for 1 minute, until the garlic smells sweet and toasty.
About 1 min. Cook mode has a timer for this step.
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Deglaze with sherry
Pour in the sherry, scraping up any brown bits with a spoon. Let it bubble for 1 to 2 minutes, until almost all the liquid has cooked off and the mushrooms look glossy.
About 2 min. Cook mode has a timer for this step.
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Finish with butter
Take the pan off the heat. Stir in the remaining tablespoon of butter until it melts. Taste, and add salt if you need it. Top with parsley and serve hot.
Good to know
things I learned the hard way, so you can skip that part
- Cremini have the best flavor for the price, but white button, shiitake, oyster and maitake all work. Cook shiitake and maitake a little longer, and tear the larger ones.
- Skip the sherry for a drier mushroom, or use 1 tablespoon of soy sauce and 1 tablespoon of water for a more savory glaze.
- Spoon them over baked potato with crispy salty skin, steak, burgers, eggs or toast, or stir into pasta with cream and Parmesan.
- Scale up by cooking in batches, not by piling more into the pan.
- Storage. Refrigerate up to 4 days in an airtight container. Reheat in a skillet over medium heat for 3 to 4 minutes. They freeze for 2 months, though the texture softens.
Questions, answered
asked and answered at the kitchen counter
Why are my sauteed mushrooms soggy and gray?
The pan was too crowded or not hot enough, or you stirred too soon. Use a large skillet, preheat it, and give the mushrooms room and time to brown. Cook in two batches if needed.
Should I salt mushrooms before cooking?
Wait until they are browned. Salt draws out water and keeps them from browning properly. The salt goes in with the garlic near the end.
Should I wash mushrooms?
A quick wipe with a damp towel is best. If they're very dirty, a fast rinse and a thorough pat dry is fine, since mushrooms don't absorb much water in seconds.
Can I use something other than sherry?
Dry white wine, dry vermouth, chicken stock or a splash of balsamic vinegar all work. Use a tablespoon of balsamic rather than a quarter cup.
What kind of mushrooms are best for sauteing?
Cremini, also called baby bella, are the best all-round choice. Shiitake, oyster and maitake are good too, and a mix gives you more flavor.
How do I know when sauteed mushrooms are done?
They will be deeply golden, shrunk to about half their size, and the pan will be nearly dry. They should smell nutty and rich, not watery.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.