How I Cook Mushrooms Easy Way to Make the Tastiest Mushrooms (Believe me). This recipe is my absolute favorite way to cook mushrooms. They are golden, cooked and delicious.
I really like this mushroom recipe and do it all the time. The mushrooms turn golden, buttery, and have a perfect texture.
Everything happens on the stove for quick and easy recipes. If you want to roast mushrooms, see this roasted mushroom recipe.
Key Ingredients
- mushroom: You can use almost all kinds of mushrooms in this recipe. Remove any hard stems and cut the mushrooms into similar pieces. In the photo, I used Cremini and Shietake mushrooms, but the Portobello, oysters and wild mushrooms were all very good.
- olive oil: I cook mushrooms in a skillet with olive oil (I love how it adds to the golden crust and flavor).
- Butter, garlic, lemon and thyme: After cooking the mushrooms, I whisk the butter, garlic, fresh lemon zest, fresh thyme leaves and a little lemon juice. These ingredients combine to make a light butter sauce for the mushrooms (it’s not outside of this world).
How to cook mushrooms
We will sauté the mushrooms in a skillet on the stove to provide this easy recipe. First heat the olive oil in a wide frying pan over medium heat.
I like to use a wide bottom pan for best results. The wide pan allows me to add more mushrooms without layering them too much from each other (this causes them to steam rather than fry).
You add mushrooms to one layer (or get close to it) and leave them behind until they start picking up some colors (3 to 5 minutes). Stir them, then spread them back into a layer, turning the golden color on the second side.
When your mushrooms are mostly golden in every way, season with salt and pepper if you want to add garlic, lemon, thyme and butter. Too simple!
My skills to cook mushrooms
- Keep the mushrooms dry: Use a slightly damp tissue to brush off any dirt and avoid dipping it in water or rinsing them unless your mushrooms are really dirty. Mushrooms act like sponges, absorbing water, making the mushrooms squeaky, rather than delicious and brown.
- Don’t squeeze mushrooms in the pot: This comes from Julia Child and other famous chefs. If you pile the raw mushrooms in a pot, they will steam. If you spread them, they will brown and crisp around the edges. That’s why I like to cook mushrooms in a wide skillet. The larger size gives me more space.
- Finally add salt to the mushrooms: I know this seems odd, but mushrooms are one of the only things I have to salt at the end of the cooking. The salt brings out moisture, and in the case of mushrooms, it prevents them from browning in the pan.
More Mushroom Recipes
How to perfectly cook mushrooms
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This is my favorite way to cook mushrooms. Use any variety in this recipe. When cooking mushrooms, make sure they are spread in a layer in the pan without being crowded, so they turn brown instead of steam. You can make this simple mushroom recipe with olive oil, salt and pepper. Or, for more flavor, add butter, thyme and lemon.
Make 2 servings, about 1/2 cup each
Watch us make recipes
You will need
8 oz mushrooms such as Cremini, Shietake or Portobello (2½ cups chopped)
1 tablespoon olive oil
1/4 teaspoon sea salt or more tasting
1/8 teaspoon fresh black pepper
1 tablespoon butter, Elective
1 garlic cloves, chopped, Elective
2 teaspoons fresh thyme leaves or 1/2 teaspoon dry, Elective
1 tablespoon freshly ground lemon zest, Elective
Half lemon juice, Elective
direction
1Use a wet tissue to brush away dirt from the mushrooms. Cut and discard any hard stems. Cut into 1/4-inch slices, or, if the mushroom is larger, such as Portobello, cut into 1/4-inch cubes.
2Heat olive oil in a large, wide skillet over medium heat.
3Add the mushrooms and spread into a layer. Then cook without moving until one side is brown, 3 to 5 minutes.
4Then stir and cook for another 3 to 5 minutes, or until mostly golden on all sides. Add salt and pepper.
5For lemon garlic mushrooms, stir in butter, garlic, thyme and lemon zest. Cook until the garlic becomes fragrant and the butter will absorb into the mushrooms about 2 minutes.
6Remove the skillet from the heat and add the lemon juice.
Adam and Joanne’s Tips
- storage: Cooked mushrooms are finally stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months. Melt in the refrigerator overnight before reheating in the refrigerator or oven.
- Try Truffle or Boletus: If you can find it (we buy it online or at the specialty kitchen store), swap regular sea salt for truffle or Boletus. This deepens the mushroom flavor and the taste is incredible!
- The nutrition facts provided below are estimates. The nutrition provided is a lemon garlic version targeting the recipe.
Nutrition per serving
Service size
About 1/2 cup
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Calories
140
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protein
4 g
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carbohydrate
5 g
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Dietary fiber
1 g
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Total sugar
3 g
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Total fat
13 g
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cholesterol
15 mg
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sodium
298 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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