Sautéed mushrooms are absolutely delicious and super versatile. You can serve them over grilled steak, roasted chicken or by themselves as a side dish. You can add them to pasta, omelets, or stir them into creamy risotto. You could even add one more ingredient to this recipe and throw in some garlic!
Mushroom Types 🍄🟫
White, brown, baby bella, cremini, or portobello would all work with this recipe. You can also use shiitake mushrooms for an umami twist, or oyster mushrooms for a delicate and savory flavor.
Storage Tips
- Sautéed mushrooms can be frozen for up to 3 – 6 months.
- Allow the mushrooms to cool completely before transferring to a freezer safe bag or container.
- Use a bag that’s large enough to lay the mushrooms on a single flat row. This will help them thaw in an even layer when you’re ready to use them.
- If you don’t have anything large enough, you can lay them out on a baking sheet and freeze them flat, then add to a bag or container after they’re completely frozen.
Sautéed Mushrooms (Only 3 Ingredients!
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 pack sliced mushrooms
- 2 tbsp high heat cooking oil or fat
- 1-2 tsp roasted vegetable bouillon
Instructions
- Preheat skillet on medium heat and add oil or fat.
- Add mushrooms and stir until well coated (careful - they might sizzle!).
- Once the mushrooms begin to release water, add vegetable bouillon and stir until well coated.
- Continue cooking uncovered, stirring occasionally, for 20 - 25 min or until mushrooms reach desired doneness.
- Taste test and adjust seasoning as needed.
Notes
- Roasted vegetable bouillon adds a nice savory flavor but it can be easy to add too much, so it's better to start small and add more if needed.