Sautéed Mushrooms

Shows browned and crisp edges on mushrooms

It is grilling season and I’m always wanting something to go with burgers and grilled meat. Sautéed Mushrooms are the perfect side dish or topping, but they can be a little problematic.

The big thing is they can get really greasy, soggy,  or slimy. Mushrooms act like sponges and soak up liquids including oils or fats. The key is to get them to release their water and then add the fat.


This recipe uses a technique I learned from Cooks Illustrated many years ago. It seems counterintuitive, but trust me, it works.

Step 1-

Cook the mushrooms with water and salt. You want to do this before you add any fat. The salt and water will get the mushrooms to release all their moisture. Once they have released their moisture, they will be able to cook in the fat and brown rather than soak up the fat and get slimy. 

Step 2-

Let the liquid evaporate.

Step 3- 

Add the butter, stir, and let brown. It is really important to mix once and leave them alone. Give the heat a chance to do the work. To get brown and slightly crispy mushrooms LEAVE THEM ALONE in the pan.  You can stir every 2-3 minutes when they are on medium heat. Browning takes time. Give the mushrooms their time. 


You can use any kind of mushroom you prefer. I like Cremini or White Button because they are easy to find in the grocery store. 

To make these dairy free, use your favorite oil. Avocado or olive oil will both work well. 

I have made these with ghee and they are delicious.

If you are using a fine grain salt, like table salt, instead of Celtic Sea Salt, use 1/2 teaspoon, otherwise they will be too salty. 

Shows the well-browned mushrooms.

Sautéed Mushrooms

Yield: 1 1/2 Cups
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Browned mushrooms with slightly crispy edges that are not slimy. They are perfect for topping burgers or your favorite grilled meats.


  • 1 Pound Mushrooms, sliced
  • 1/3 Cup Water
  • 1 teaspoon Coarse Sea Salt
  • 1 Tablespoon Unsalted Butter (For vegan and dairy free use avocado or olive oil,)


    In a 10-12 inch skillet, add sliced mushrooms, water, and salt. Cover and cook over high heat for seven minutes. The mushrooms will release moisture and there will be lots of liquid.
    Remove the lid and continue cooking on high until the liquid is almost all evaporated.
    Add the butter and stir to coat the mushrooms in the butter as it melts.
    Reduce heat to medium and let the mushrooms cook without stirring for two to three minutes.
    Stir the mushrooms and let cook again for two to three minutes without stirring.
    Repeat the cooking and stirring one to two more times until the mushrooms are well browned and some of the edges are crispy.
    Remove from heat and serve.


You can use any mushroom you prefer. I usually use cremini or button mushrooms.

If you want dairy free and vegan mushrooms, substitute olive oil or avocado oil for the butter.

If you are using fine salt or kosher salt, cut back to 1/2 teaspoon or they will be too salty.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 532mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 2g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.