Easy sautéed mushroom recipe with soy sage butter is the perfect side dish to whip up in less than 15 minutes. We love the earthy umami flavours with golden caramelised sautéed mushrooms.
Why You’ll Love This Side Dish
I adore mushrooms. I use mushrooms in so many recipes. Mushroom is a versatile ingredient where you can eat raw, sautéed, pickle, stir-fry, deep-fry, roast, bake, puree or stuffed.
Sautéed mushrooms are one of my favourite ways to cook mushrooms. When cooked properly, you end up with caramelised, golden brown mushrooms that are super delicious.
It is quick and easy and the best steak side dish ever. Steak and mushrooms pretty much go hand in hand.
In many classic sautéed mushroom recipes, you will find mushrooms cooked with garlic butter. However, I decided to throw in my own twist and use soy sage butter with sautéed mushrooms.
Why mess with a classic mushroom recipe? Oh, I love garlic butter, don’t get me wrong.
However, I was introduced to using soy and butter together with sautéed mushrooms by a dear friend a little while ago, and I have not gone back. The umami flavours of soy sauce together with the lush richness of butter is divine. Sage adds an aromatic, earthy flavour that compliments mushrooms so well.
The ingredients together make an easy sautéed mushroom side dish with soy sage butter ready to serve in 15 minutes.
Are Mushrooms Healthy?
Yes! Edible mushrooms are a great source of nutrients and antioxidants. With over 2000 varieties of edible mushrooms, the health benefits do vary between each one but are still jammed full of goodness.
I try to sneak in mushrooms whenever I can as I love the taste and the health benefits.
I have one child that does not like mushrooms, so the best way to bulk up my spaghetti Bolognese with less meat is to blitz 500g of mushrooms and mix with 500g of minced beef. Together with a rich tomato sauce, he is none the wiser!
How To Select Mushrooms
Regardless of which variety of mushrooms you select, make sure mushrooms are plump, firm to touch, and free from blemishes. Mushrooms that feel slimy or moist are not good for sautéed mushrooms or any mushroom recipe!
When selecting Swiss brown mushrooms, cremini or white button mushrooms, I always make sure the cap is closed. I prefer that because I am not always planning to cook the mushrooms straight away.
However, there is nothing wrong with the mushroom veil being open and exposing the gills, especially if you plan to cook the same day. It just means these types of mushrooms may have a shorter shelf life.
How To Prepare and Clean Mushrooms
Mushrooms can absorb a fair bit of water, so it is important to keep them dry before you sauté them. Otherwise, the mushrooms will not brown as well.
First, prepare mushrooms, brush off any dirt with a damp paper towel or rinse briefly under running water and pat dry.
Depending on the type of mushroom you are using, you may or may not need to remove stems. I usually give them a little trim anyway.
Flavour/Texture: Earthy and full of umami flavour is what comes to mind.
The mix of different mushrooms I used in the sautéed mushroom recipe adds different levels of texture and shape. As for flavour, mushrooms are naturally earthy and have a “meaty” taste. I guess it is because of the mushroom’s texture.
Soy sauce mixed in with butter creates a lush coating over the mushrooms, and then pops of sage adds aroma and depth to the sautéed mushroom dish. Makes for fantastic egg free side dishes and nut free side dishes!
Ease: There is not much preparation other than slicing up the mushrooms and shallots. This is definitely an easy sautéed mushroom recipe to follow.
Time: I say within 10 minutes, and you will have an easy side dish ready to serve.
These are the ingredients you need in sautéed mushrooms:
Butter: I usually use unsalted butter at home, but either one would be fine. Just check the seasoning at the end if you do use salted butter.
Mushrooms: In this side dish recipe, I selected to use flat portobello mushrooms, Swiss brown mushrooms and shiitake mushrooms. I wanted different shapes as well as slightly varying flavours as well.
Shiitake has a deep umami flavour unique in the mushroom world and goes well with the other two mushroom varieties.
However, you do not need to use the same varieties as me. Select your own combination, or just using one variety is fine for this sautéed mushrooms recipe as well.
Sage: Described as having an earthy and herbal flavour, sage adds a distinct aroma to the dish with mushrooms and butter.
Variations and Substitutions
Mushroom variety: As mentioned previously, you can choose your own selection of mushrooms or use just one type. For example, white button mushrooms would be delicious in this easy sautéed mushroom recipe.
Sage substitution: If you don’t have sage readily available, switch for another herb like parsley, thyme or oregano.
Red onion vs shallots: In this recipe, you can use ¼ red onion in place of shallots. I find shallots a little milder than red onion, but when cooking down, a red onion can be used as a substitute in this recipe.
Follow these instructions on how to make sautéed mushrooms.
Prepare and remove any dirt from mushrooms. Rinse mushrooms briefly if there is excessive dirt and then pat dry.
Thinly slice shallots lengthwise from top to tail.
Remove sage leaves from the stem.
Heat a large frypan over high heat until hot. Add butter and let it melt until it is frothy, not brown.
Add mushrooms to a hot frypan. Do not overcrowd the pan too much as the mushrooms will release liquid, and there will not be enough room for the liquid to evaporate. You may need to sauté the mushrooms in two batches depending on the size of your fry pan.
Do not stir the mushrooms immediately. Instead, let the mushrooms sit for about 1-2 minutes so that it starts to brown and caramelise.
Stir and cook the mushrooms until they are golden brown.
Add sliced shallots to pan and saute for 1-2 minutes together with mushrooms until it softens.
Add soy sauce to mushrooms and shallots. Cook until soy sauce is fully absorbed.
Push sautéed mushrooms and shallots to one side of the pan.
Add sage leaves to the frypan and let it crisp up a little in the butter.
Stir through with sautéed mushrooms and shallots.
Season with salt and a generous amount of cracked black pepper.
Remove from the frypan and serve.
How to Serve
Here are some main dishes that will go well with sautéed mushrooms.
Every good filet mignon needs a good side dish and these sautéed mushrooms would make for the perfect companion. for more red meat main dishes, try this rack of lamb. Perfectly pan seared and flavourful.
For the perfect Sunday roast, try this whole roasted chicken that can be whipped up in 30 minutes.
Frequently Asked Questions
The best way to store mushrooms is in a paper bag inside the fridge. They will last approximately 5 days or so.
Yes, you can! You can freeze sautéed mushrooms by spreading them out on a baking tray, freeze and then pack into individual zip lock bags.
Although you can freeze raw mushrooms, the texture is not as nice when you defrost. Therefore it is better to freeze cooked or sautéed mushrooms.
Yes, you can make sautéed mushrooms ahead of time and then reheat gently on a frypan or in a warm oven.
A simple and easy side dish will add a difference to your weekday dinner or be a great addition to your Thanksgiving side dishes. Plus, if you are looking for a sautéed mushroom without garlic, this might be the one!
More Quick Side Dishes
Easy Sautéed Mushrooms with Soy Sage Butter
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- Prepare and remove any dirt from mushrooms.
- Slice mushrooms.
- Thinly slice shallots lengthwise from top to tail.
- Heat a large fry pan over high heat until hot.
- Add butter and let it melt until it is frothy, not brown.
- Add mushrooms to a hot fry pan and let mushrooms sit for about 1-2 minutes so that it starts to brown and caramelise.
- Stir and cook the mushrooms until they are golden brown.
- Add sliced shallots to pan and sauté for 1-2 minutes together with mushrooms until it softens.
- Add soy sauce and stir through.
- Add sage leaves to the fry pan and let it crisp up a little in the butter.
- Stir through with sautéed mushrooms and shallots.
- Season with salt and a generous amount of cracked black pepper.
- Remove from the fry pan and serve.
- Do not overcrowd the pan too much as the mushrooms as they release liquid, and it may not evaporate properly.
- Choose your own selection of mushrooms, or you can use just one variety. White button mushrooms would be delicious in this sautéed mushroom recipe.
- If you don’t have sage readily available, switch for another herb like parsley, thyme or oregano.
- Use ¼ red onion in place of shallots if not available.
- You can make this ahead of time and gently reheat on a fry pan.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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