How to Cook Mushrooms Perfectly (2024)

My easy method for how to cook mushrooms makes the most delicious mushrooms (trust me). This recipe is my absolute favorite way to cook mushrooms. They are golden brown, perfectly cooked, and flavorful.

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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

1. Keep mushrooms dry:Use a slightly damp paper towel to brush off any dirt, and unless your mushrooms are really dirty, avoid submerging them in water or rinsing them. Mushrooms act like sponges, absorbing water, making mushrooms squeaky instead of flavorful and browned.
2. Don’t crowd mushrooms in the pan:This one comes from Julia Child and other famous chefs. If you pile raw mushrooms up on top of each other in a pan, they will steam. If you spread them out, they will brown and crisp around the edges. This is why I like using a wide skillet to cook mushrooms. The wider size gives me more room.
3. Salt your mushrooms at the end:I know this seems odd, but mushrooms are one of the only things I salt towards the end of cooking. Salt brings out moisture, which, in the case of mushrooms, prevents them from browning in the pan.

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

How to Cook Mushrooms Perfectly

This is my favorite way to cook mushrooms. Use any variety for this recipe. When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded so they brown instead of steam. You can make this easy mushroom recipe with olive oil, salt, and pepper. Or, for more flavor, add the butter, thyme, and lemon.

Makes 2 servings, about 1/2 cup each

Nutrition Per Serving Serving Size about 1/2 cup / Calories 140 / Protein 4 g / Carbohydrate 5 g / Dietary Fiber 1 g / Total Sugars 3 g / Total Fat 13 g / Cholesterol 15 mg / Sodium 298 mg

AUTHOR: Adam and Joanne Gallagher