How to Make Sauteed Mushrooms

Sautéed mushrooms are a great side dish for a variety of dinner entrees. You can serve them with steak, chicken, pork, fish—almost anything. But serving soggy or tasteless mushrooms can ruin a dinner presentation, so it’s important to know how to make them right. Follow these steps to make perfect sautéed mushrooms every time.

Difficulty: Easy

Instructions

Things You'll Need:

• 8-Ounce package of white or button mushrooms
• Olive oil
• Soy sauce
• Sauté (fry) pan with lid

1. 
   White mushrooms

   Gather the things you’ll need: one 8-ounce package of white or button mushrooms (baby portabella mushrooms will work too), olive oil, soy sauce and a sauté (fry) pan.

2. Wash the mushrooms thoroughly. Remember, mushrooms are grown commercially in manure, so wash them very well.

3. 
   Button mushrooms in saute pan

   Put the mushrooms in a sauté pan. A wok-type pan works nicely.

4. 
   Olive oil

   Add 1 tablespoon of olive oil.

5. 
   Soy sauce

   Add 1/2 tablespoon of soy sauce. Stir mushrooms until they are coated with the olive oil and soy sauce.

6. Cover pan and cook mushrooms on medium-high heat for 5 minutes. Stir often.

7. Lower heat to medium and cook mushrooms for another 5-10 minutes. Stir often. Mushrooms will release some juices during cooking. Cook mushrooms until all the liquid is cooked off. After the liquid is gone, cook the mushrooms for another 2-3 minutes, stirring frequently to prevent burning. This will give the mushrooms a nice bronzed, seared exterior.

8. 
   Delicious sauteed mushrooms

   Remove pan from heat and serve your tasty mushrooms immediately.