Sautéed Mushrooms - Steakhouse Style

An overhead view of sautéed mushrooms in a large black cast-iron skillet and garnished with chopped Italian parsley.

Sautéed Mushrooms - Steakhouse Style

Course: Side

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 229kcal

Author: Kris Longwell

These sautéed mushrooms are unbelievably delicious and so easy to prepare. We recommend serving them fresh (don't reheat) when serving to guests. You can easily double or triple the recipe.

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Equipment

Large skillet/saucepan

Ingredients

4 tablespoon olive oil divided
1 large shallot thinly sliced
1 lb mushrooms see NOTES
salt and pepper
1 teaspoon lemon juice
½ cup dry Sherry
1 teaspoon thyme fresh, chopped
2 tablespoon unsalted butter
1 tablespoon parsley fresh, chopped, for garnish

Instructions

Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring frequently, for about 5 minutes, until soft. Use a large spoon to remove them from the pan.
4 tbsp olive oil, 1 large shallot
Add the remaining 2 tablespoon olive oil to the pan and add the mushrooms. Cook, stirring often, until just soft and starting to release liquid, about another 5 to 8 minutes. Season with a healthy pinch of salt.
1 lb mushrooms, salt and pepper
Stir in the lemon juice and sherry and cook until almost evaporated, about another 3 to 4 minutes.
1 tsp lemon juice, ½ cup dry Sherry
Return the shallots along with the thyme and a healthy pinch of salt and pepper to the pan. Stir and cook for 1 minute.
1 tsp thyme
Add the butter and stir until the mushrooms have been coated.
2 tbsp unsalted butter
Remove from heat and serve at once, garnishing with chopped fresh parsley, if desired.
1 tbsp parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can go with any type of mushroom for this recipe. We love using simple white button mushrooms. If the mushrooms are on the larger side, then halve them or quarter them. Remove the stems by simply popping them away from the cap. It's okay if the occasional mushroom cap cracks. They'll still sauté wonderfully.

We definitely recommend serving these sautéd mushrooms fresh from the stove. Although they are still pretty tasty reheated at a later time, they are at their best soon after they have been cooked.

We don't recommend freezing the mushrooms after serving. Don't worry...you most likely won't have any leftovers!

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