Sauteed Mushrooms Recipe


This is a very simple and easy way to make delicious sautéed mushrooms. These go great on top of steak, chicken, pork, shrimp or just about any type of meat. Even give them a try on your favorite burgers. Although, I will admit this recipe is not perfect, but it’s really good. The mushrooms are sautéed in butter, oil, balsamic vinegar, garlic and oregano. You can even add a little salt and pepper for more seasoning. If you are looking for a quick and easy sautéed mushrooms recipe give this one a try. Enjoy.

Ingredients:
2 tablespoons butter
½ tablespoon olive oil
½ tablespoon balsamic vinegar
1 garlic clove (minced)
1/8 teaspoon oregano
1lb button mushrooms (sliced)

Cooking Instructions:

Step 1: In a large skillet over medium heat,  add oil and melt butter. Stir in balsamic vinegar, garlic, oregano and mushrooms.
Step 2: Sauté for 20 to 30 minutes or until tender.
(Makes 4 Servings)

       

35 Responses to “Sauteed Mushrooms Recipe”

  1. Kristen — July 19, 2010 @ 1:40 pm

    I would be very happy eating those and only those for dinner. Yum!

  2. Carla — July 19, 2010 @ 4:55 pm

    Wow,
    You say that the recipe is not perfect, but it sure look perfect. I absolutely love mushrooms and so definitely be giving your recipe a try. In fact I have a carton of buttons in my fridge now that I think I will use. Thanks for the recipe.

  3. baobabs — July 19, 2010 @ 7:26 pm

    looks delicious! thanks for the recipe!

  4. Mei Teng — July 19, 2010 @ 8:13 pm

    Eating those mushrooms on brucshettas would be great! :)

  5. Memoria — July 22, 2010 @ 3:46 pm

    YUM! What a great, simple recipe. I would love this on top of steak.

  6. gabriel diaz — July 23, 2010 @ 10:45 am

    They seem great.I will try them too.
    From Lake Titicaca, Peru
    best regards
    Gabriel

  7. Shady — July 24, 2010 @ 7:35 pm

    Absolutely delicious! I loved eating these mushrooms. I added finely diced parsley to add a bit of garnish and a little extra flavour. 10/10 for me. Thank you

  8. heather — July 26, 2010 @ 3:57 pm

    Really good and easy too! I will be making them again!

  9. Jillian — September 2, 2010 @ 1:03 pm

    Delicious! They are cooking up now, and the smell is just wonderful. I keep stealing bites. There wont be hardly any left once they finish sauteeing.

  10. thank you — December 3, 2010 @ 11:27 am

    thank you very much i tried it with a burger and swiss cheese and it taste taste like yummmmmmmmm.

  11. peace2you77 — March 6, 2011 @ 2:46 pm

    Very good and simple my son even ate them.
    Will make again soon.

  12. deana — June 5, 2011 @ 10:24 pm

    I tried this recipe exchanging the balsamic vinigar for worcestershire sauce (I didn’t have any vinigar) and it was delicious.

  13. Oddish — August 9, 2011 @ 4:23 pm

    This was fantastic! I’m not much of a cook but was tired of having plain-old leftovers. So I mixed in half a turkey burger and it was really tasty and not boring. Thanks!!

  14. Tim — September 14, 2011 @ 7:11 pm

    just tasted and this recipe tastes good for addition I just sauteed with a little cilantro and threw in some cut up roast beef and will serve over Penne noodles…smells great looking forward to dinner.

  15. Brett — October 25, 2011 @ 4:34 pm

    Needed quick and easy sautéed mushrooms for Mushroom & Swiss Burgers. Tasted amazing, surprised that they turned out so well! Thank you

  16. Nick — November 4, 2011 @ 10:38 am

    Excellent recipe!

    Just made some with my steak dinner and it came out great!

  17. Mark Doering — January 8, 2012 @ 6:28 pm

    I’m making there’s now to go with a puff pastry wrapped beef tenderloin with asparagus… They smell amazing and will no doubt be the perfect pairing especially with a nice glass of Cabernet Sauvignon… Yum!

  18. John — January 20, 2012 @ 4:04 pm

    I thought they were very good. I added some onion and put them on my steak hoagie I made. I will make them again.

  19. Tanya — January 23, 2012 @ 5:44 pm

    I loved them so much, I cooked them 2 days in a row

  20. Regina — February 17, 2012 @ 3:19 pm

    So easy, and so good, it’s my favorite mushroom recipe.
    Have used this recipe for at least 40 years.

  21. Candace Walkup — March 5, 2012 @ 8:17 pm

    Delicious!! Will definitely make these over and over again.

  22. Drew sin — March 8, 2012 @ 5:24 am

    I had to substitute rice wine vinegar for the basaltic. They still turned out fantastic! Whenever I sautée mushrooms from now on I will be using this recipe! 10/10

  23. John Griffin — March 10, 2012 @ 10:21 pm

    My God!…. this is an amazing recipe! Im so glad that I dropped the heat on the skillet so I could sauté it for a good 25 minutes. The balsamic and garlic caramelize in a way that makes the mushrooms to die for. I am so doing this recipe again.

    -John Griffin

  24. Nicole — June 17, 2012 @ 2:55 pm

    They’re not done yet, but my home smells amazing!!!! Can’t wait to dig in. Thanks for the recipe!

  25. Mireya Soto — June 24, 2012 @ 5:24 pm

    I am a kid just making it for my grandpa. :)

  26. Priscilla — June 25, 2012 @ 5:45 pm

    Has anybody tried grilling them and for how long would you grill them for?

  27. Amber — July 2, 2012 @ 9:39 pm

    I made this tonight exactly as described, but added a small spash of worchestershire and used fresh chopped oregano instead of dry. Absolutely delicious, typically I just sautee mushrooms in a bit of butter and they are good, but this adds a depth of umami that is well worth taking the time to dig out the few extra ingredients. Thanks!!

  28. jane — July 27, 2012 @ 11:58 am

    so good thanks

  29. marisol — July 27, 2012 @ 12:41 pm

    Can’t wait to try these!!! they will pair great with my steak and lobster dinner… YUUUMMM!!!

  30. Ricardito pan con Salsa — August 25, 2012 @ 5:08 pm

    My first time and these mushrooms taste great. Even my kids loved them. Need to make more next time. Thanks

  31. Donna Armstrong — September 8, 2012 @ 5:53 pm

    Great recipe & simple! Had with steak & will do again!

  32. Lisa — September 23, 2012 @ 7:36 pm

    Very nice! I followed as written. But, when the mushrooms were done, I removed them to a bowl, deglazed the pan with a tiny bit of wine and water (less than a tblsp each), then a teeny bit more vinegar. Then added salt and pepper, then swirled in about a tablespoon of butter, and poured that sauce over the mushrooms.

  33. Liz — February 23, 2013 @ 1:30 pm

    Tried this recipe and it went well with tuna cakes. The mushrooms were absolutely delicious. I had all the ingredients which is rare for me. Love it, really simple.

  34. mona — September 20, 2013 @ 3:15 pm

    we are tryin this recipe with our steak I don’t eat mushrooms but I so want a taste it smells superb

  35. Jorene — December 9, 2013 @ 5:48 am

    I just try this recipe , it really yummy :-D

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