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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.

(Makes 4 Servings)

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Sauteed Mushrooms Recipe

  • Author: Bobby


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


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


  1. Carla says:

    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.

  2. Shady says:

    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

  3. Jillian says:

    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.

  4. deana says:

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

  5. Oddish says:

    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!!

  6. Tim says:

    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.

  7. Brett says:

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

  8. Mark Doering says:

    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!

  9. John says:

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

  10. Drew sin says:

    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

  11. John Griffin says:

    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

  12. Amber says:

    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!!

  13. marisol says:

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

  14. Lisa says:

    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.

  15. Liz says:

    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.

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