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–+ servings
A large cast-iron skillet filled with sautéed mushrooms that have been sprinkled with fresh chopped parsley.

Sautéed Mushrooms - Steakhouse Style

Course: Side
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 229kcal
Author: Kris Longwell
These sautéed mushrooms are unbelievably delicious and so easy to prepare. We recommend serving the fresh (don't reheat) when serving to guests. The recipe can be doubled or tripled easily.
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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, until golden and caramelized, about 5 minutes. Use a large spoon to remove them from the pan.
  • Add the remaining 2 tablespoon olive oil to the pan and add the mushrooms with a pinch of salt. Cook, stirring often, until just soft and starting to release liquid, about another 5 to 8 minutes.
  • Stir in the lemon juice and sherry and cook until almost evaporated, about another 3 to 4 minutes.
  • Return the shallots along with the thyme and a healthy pinch of salt and pepper to the pan. Stir and cook for 1 minute.
  • Add the butter and stir until the mushrooms have been coated.
  • Remove from heat and serve at once, garnishing with chopped fresh parsley, if desired.

Video

Notes

See the video near the top of the blog post for a visual guide.  If you like the video, please subscribe to our YouTube channel!
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! 

Nutrition

Calories: 229kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 10mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg