I love this mushroom recipe so much and make it all the time. The mushrooms turn golden brown, buttery, and have the perfect texture. Everything happens on the stove for this quick and easy recipe. If you’d prefer to roast mushrooms, see this roasted mushrooms recipe.
Key Ingredients
Mushrooms: You can use pretty much any variety of mushrooms in this recipe. Remove any hard stems and cut or tear your mushrooms into similar-sized pieces. In the photos, I used cremini and shiitake mushrooms, but portobello, oyster, and wild mushrooms are all excellent. Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice. These ingredients combine to create a light buttery sauce for the mushrooms (it’s out of this world).
How to Cook Mushrooms
We will saute our mushrooms in a skillet on the stove for this easy recipe. Start by heating olive oil in a wide skillet over medium heat. I like using a wide, heavy-bottomed pan for the best results. The wide pan allows me to add more mushrooms without layering them on top of each other too much (which causes them to steam instead of saute). You’ll add the mushrooms in one layer (or close to it) and leave them until they start to pick up some color (3 to 5 minutes). Stir them, then spread them back into a layer to turn golden on the second side. When your mushrooms are mostly golden brown on all sides, season with salt and pepper, and if you want to add them, garlic, lemon, thyme, and butter. It’s so simple and so good!
My Tips for Cooking Mushrooms
Storing Cooked Mushrooms
Cooked mushrooms last, stored in an airtight container in the fridge for up to 5 days, or freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating in a skillet or oven.
More Mushroom Recipes
Oven Roasted Mushrooms Cheese Stuffed Mushrooms Easy Mushroom Pasta Mushroom Stuffing Mushroom Lasagna with Spinach
1 tablespoon olive oil 1/4 teaspoon sea salt or more to taste 1/8 teaspoon fresh ground black pepper 1 tablespoon butter, optional 1 garlic clove, minced, optional 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried, optional 1 tablespoon fresh grated lemon zest, optional Juice of half a lemon, optional 2Heat the olive oil in a large, wide skillet over medium heat. 3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. 4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Stir in the salt and pepper. 5For lemon garlic mushrooms, stir in the butter, garlic, thyme, and lemon zest. Cook until the garlic is fragrant and the butter absorbs into the mushrooms, about 2 minutes. 6Remove the skillet from the heat and stir in lemon juice.
