Sautéed Mushrooms
We don't have to be the center of attention to make a meaningful difference.
Beyond the Ingredients
Why This Recipe Matters
Sautéed mushrooms are remarkably versatile. They can be enjoyed as a simple side dish, served over steak, added to a burger, or mixed into pasta. Their rich, savory flavor can bring something special to almost any meal, even when they're not the main attraction.
What makes mushrooms interesting is that their contribution doesn't depend on being the centerpiece. They can stand on their own or make something else better simply by being part of it.
We often measure the importance of what we do by how visible it is. Recognition, attention, and accomplishments can make us feel that our efforts matter, while quieter contributions may seem less significant.
But being noticed and being valuable aren't the same thing.
The things we do each day can have meaning even when nobody else sees them. Taking care of a responsibility, following through on a decision, or doing something simply because it matters to us doesn't require recognition to be worthwhile.
The Takeaway
Our contributions don't have to be extraordinary or visible to have value. What matters is that we recognize the worth of what we choose to do.
What You Need
Ingredients
Serves 4 servings
How to Make It
Directions
- 1
Clean the mushrooms with a damp paper towel — do not wash them under water or they will become soggy.
- 2
Slice the mushrooms to a uniform thickness, about ¼ inch.
- 3
Heat a wide skillet over medium-high heat until hot. Add the butter and olive oil.
- 4
Add the mushrooms in a single layer. Do not stir — let them sit and cook undisturbed for 3–4 minutes until golden on the bottom.
- 5
Once they have developed color, toss or stir them and cook for another 2–3 minutes.
- 6
Add the garlic and thyme and stir to combine. Cook for 1 minute until fragrant.
- 7
If using wine or sherry, add a splash now and let it cook off for about 30 seconds.
- 8
Season with salt and pepper, garnish with parsley if using, and serve hot.
From the Kitchen
Small Things That Matter
Do not crowd the pan — mushrooms release moisture; a crowded pan means they steam and turn gray instead of sauté and turn golden
Do not salt the mushrooms until they have already developed color; salt draws out moisture and will ruin the sear
Use a wide pan and high heat — you want the moisture to evaporate quickly, not pool around the mushrooms
Let them sit without stirring for the first few minutes; patience here is what creates that beautiful golden crust
Variations & Additions
Make It Yours
- Add a splash of soy sauce instead of salt for a deep, umami-rich version that is perfect for burgers and bowls
- Stir in a spoonful of cream cheese at the end for a rich, savory mushroom cream that pairs beautifully with steak
- Try mixed wild mushrooms — shiitake, oyster, and maitake all bring different flavors and textures
- Serve over garlic toast with a soft poached egg and a drizzle of truffle oil for a simple but show-stopping starter
Watch It
Watch It Being Made
Video courtesy of Chef Jean-Pierre
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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