Easy Sautéed Portobello Mushrooms
Learning to sauté portobello mushrooms is a simple cooking skill I mastered when I was in culinary school and I have been preparing them this way in the 20 years since! All you need are a few simple seasonings, 15 minutes, and the below guide to get delicious succulent pan fried portobello slices to add to your crepes, omelets, burgers and steaks.
Why We Love This Recipe For Easy Sautéed Portobello Mushroom
In my opinion, learning how to make sautéed portobello mushrooms is a skill every home cook should know. Below you’ll get tips on how to prep and season them (Hint: there’s garlic involved!), how long to cook them and how to use these sauteed portobellos. Read on for all the details you are looking for.
Table of contents
- Why We Love This Recipe For Easy Sautéed Portobello Mushroom
- What you’ll need for this Portobello Mushroom Recipe:
- How to Saute Portobello Mushrooms
- Variations To Try
- How to use Easy Sautéed Portobello Mushrooms
- How to Store Sauteed Portobello Mushrooms
- Sauteed Portobello Mushrooms Recipe FAQs
- Additional Portobello Mushroom Recipes To Try
- More Favorites from Healthy Seasonal Recipes
If you’re a total portobello mushroom lover like I am, make sure to check out our Roasted Portobello Mushrooms and this recipe for Beef Stuffed Portobello Mushrooms too!
What you’ll need for this Portobello Mushroom Recipe:
- Portobello Mushrooms: The ideal feel and texture of a portobello mushroom is mildly damp and springy, they should not be mushy, dried out or slimy. You can also tell if they are fresh if the gills are still covered by the paper-thin layer of white cap. If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest ones.
- Olive Oil: I have chosen extra-virgin olive oil here and prefer its flavor, but you can also use avocado oil or organic canola oil.
- Butter: In addition to the oil, I used a little butter for added flavor. To make this recipe vegan you can use another tablespoon of oil instead.
- Kosher Salt and Black Pepper: Kosher salt is great for cooking but sea salt will also work well, just make sure to use half as much you would kosher salt because it is higher in sodium. If you prefer to spice it up, you could use cayenne or red pepper flakes in place of regular black pepper.
- Shallot and Garlic: The aroma of sautéd shallot and garlic is unbeatable, they are very complimentary to portobello mushrooms.
- Dry Sherry: This can be purchased at the liquor or package store. Avoid cooking sherry which often includes sodium and tastes slightly different. Alternatively, you could try your favorite white wine or Marsala.
- Thyme and Tarragon: For fresh herbs we add both thyme and tarragon. The fresh thyme is cooked with the mushrooms. Tarragon is added at the end. It has a slight anise flavor, which if you don’t like you can use parsley instead.
How to Saute Portobello Mushrooms
Step 1: Prepare Mushrooms
Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.
Step 2: Chop Mushrooms
Cut mushroom caps into ¼ inch slices.
Step 3: Sauté the Mushrooms
Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the top is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly.
Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.
Step 4: Add Sherry and Tarragon
Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley. Serve hot, warm, or at room temperature.
Make Ahead
You can clean the portobellos and slice them. Keep them refrigerated in a ziplock bag or resealable container for up to three days. Make sure they are dry as any moisture will make them go bad more quickly. Feel free to chop the garlic, shallot and herbs. Keep separate and sealed in tupperware containers in the fridge.
Variations To Try
- Instead of thyme, add a teaspoon of dried herb blend like Herbs de Provence or Italian seasonings.
- Add a small splash of heavy cream or whipping cream to make them saucy. This is excellent with pasta! Add cooked peas and ham to make it a meal.
- Omit the tarragon and use another fresh herb such as basil or chives.
- Sprinkle with Asiago cheese, Parmesan or Romano.
- Add crushed red pepper or red pepper flakes to the skillet to add a little heat!
- Use 50% wid mushrooms blended with the portobellos to vary the textures.
How to use Easy Sautéed Portobello Mushrooms
- This portobello mushroom recipe makes a great side dish to go beef or poultry like this Roasted Crispy Chicken Thighs.
- They make a great meaty component to any vegetarian meal. You can find lots of inspiration in my collection of Vegan recipes.
- Add a buddha bowl with barley and soft-boiled eggs.
- Put on top of burgers for an added earthy note.
- Try in a quesadilla or grilled cheese.
- Have them in whole-wheat crepes with shredded Gruyere cheese or crumbled goat cheese.
- Add to omelets or low-carb egg bake.
- They are also a great Meal Prep recipe to add to a variety of individually portioned meals.
How to Store Sauteed Portobello Mushrooms
Leftovers: Store sautéed portobello mushrooms in an airtight container in the refrigerator for up to 5 days.
Reheating: You can reheat these mushrooms in the microwave on 50% power for about 2 minutes per cup of mushrooms. Reheat on the stovetop over medium heat in a non-stick skillet. Add a tablespoon of water to the skillet if they are dry. Heat through until the sauteed portobellos are steaming hot.
Sauteed Portobello Mushrooms Recipe FAQs
Portobello mushrooms are usually large in size (think the size of your hand). They are incredibly “meaty,” in texture, and rich in flavor. Baby Bellas, or crimini mushrooms, are a young variety of portobello and tend to be a bit denser in texture. Check out this helpful article for more info on the different types of mushrooms and how to use them.
We recommend washing portobello mushrooms by wiping the cap with a damp paper towel. We find that in addition to scraping the gills away this is sufficient for cleaning them. Furthermore, as mushrooms are so absorbent, if you wash them in water they will retain some of the water.
However, if you do wash them in water you can drain excess water by leaving them on a paper towel for a few minutes.
Gills of the portobello mushroom are edible, however they do turn other ingredients black when cooked together. They also have a texture some prefer to avoid. If you do not care for them, simply scrape them away with a spoon before cooking.
Additional Portobello Mushroom Recipes To Try
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Sauteed Portobello Mushroom Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals.
Ingredients
- 6 portobello mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon coarse kosher salt, or to taste
- Freshly ground pepper, to taste
- 1 tablespoon dry sherry (optional)
- 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped parsley (optional)
Instructions
- Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.
- Cut mushroom caps into ¼ inch slices.
- Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the mixture is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly. Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.
- Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley, if using. Serve hot, warm, or at room temperature.
Notes
- If you prefer not to cook with alcohol, you can skip the sherry altogether. Alternative spirits to try include white wine or Marsala.
- These mushrooms can be made ahead of time and reheated in the microwave or on the stovetop over medium heat. Add a tablespoon of water to the skillet if they are dry.
- Prep Time: 8
- Cook Time: 7
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/3 of a cup.
- Calories: 119
- Sugar: 4
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
This was absolutely delicious! I’ve tried different mushroom recipes and this is definitely one of my favorites! Will definitely be making this again!
These were the best tasty mushrooms I’ll definitely make these again
Excellent recipe! Both children and adults and plant and meat eaters devoured these mushrooms! Thank you!
I am so happy to hear it! Thank you!
Turned out fantastic.
Tried your recipe tonight for dinner, my wife and I both liked it a lot. Quick and easy to prepare, it was a nice change of pace. Served with a salad, black beans and some baked sweet potatoes. This could become a regular at our house!
That’s great to hear Walter. Thank you!
I used everything in the recipe. The only substitution was dry rose instead of the sherry. It was sooo delicious. Thank you for the recipe. Definitely going to cook this again. Thanks.
Hi Anna, Thank you for letting me know you liked the recipe. I appreciate your coming back to leave a review and rating.
This was such an easy and delicious side dish! Healthy and delicious; even my picky eaters enjoyed them!
I am so happy to hear that, Sara! That’s a real compliment!
Ooooooo… everyone in my family loves mushrooms! I can’t wait to make these for them soon. 🙂
Let me know how it goes when you do, Carrie! From one mushroom lover to another, you won’t be disappointed!
Making burgers tonight and totally adding these on top of them!
I’m hungry just thinking about those burgers. Enjoy, Jess!
Three cheers for mushroom recipes! I love that this simple recipe lets the earthiness of the portobellos shine. Thanks for the tips on cleaning as well!
I am so glad that you enjoyed the mushroom recipe as much as I do, Karlie!
These sauteed mushrooms were the perfect side dish on my Easter table! I loved the flavors of the different herbs and shallot.
Thank you, Emily, and I hope you had a wonderful Easter Sunday!