Name: Sauteed Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 16 ounces mixed mushrooms (sliced or chopped); Heaping 1/4 teaspoon sea salt; 1 tablespoon rice vinegar; 1 tablespoon tamari; 1 clove garlic (minced or grated); 1 tablespoon finely chopped fresh tarragon; Freshly ground black pepper

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These sautéed mushrooms are a quick, savory delight that elevate any meal in just 15 minutes. With their golden, caramelized edges and tender, juicy centers, they offer a rich umami flavor that’s irresistible. Perfect as a side dish or topping, they add depth and texture to everything from steaks to pasta.

Using simple ingredients, this recipe brings out the earthy, buttery essence of mushrooms in under 10 minutes of cooking. The aroma alone will have your kitchen smelling like a cozy bistro. Whether you’re a mushroom lover or just exploring, this dish is a flavor-packed winner that’s as easy as it is delicious.

What You’ll Need?

2 tablespoons extra-virgin olive oil
16 ounces mixed mushrooms (sliced or chopped, depending on preference)
Heaping ¼ teaspoon sea salt
1 tablespoon rice vinegar (substitute with white wine vinegar if needed)
1 tablespoon tamari (or soy sauce as an alternative)
1 garlic clove (minced or grated for stronger flavor)
1 tablespoon finely chopped fresh tarragon (dried tarragon can be used in a pinch—use 1 teaspoon)
Freshly ground black pepper (to taste)

How to Make It

Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat.
Add the mushrooms, salt, and pepper to the skillet. Toss to coat evenly.
Let the mushrooms cook without stirring for 2 to 3 minutes to develop a golden brown sear.
Give the pan a good shake or two, then continue cooking, stirring only occasionally, until the mushrooms are soft and well-browned, about 5 to 8 minutes (adjust time based on mushroom size).
Reduce the heat to low and stir in the rice vinegar, tamari, and garlic.
Turn off the heat and sprinkle with fresh tarragon.
Serve hot and enjoy!

Perfect Pairings: Serving Suggestions

These sautéed mushrooms are incredibly versatile! Serve them as a side dish alongside grilled steak, roasted chicken, or a hearty vegetarian grain bowl. They also make a delicious topping for creamy polenta, mashed potatoes, or even a simple pasta dish. For a light meal, toss them with fresh greens and a tangy vinaigrette for a warm mushroom salad.

Flavor Twists: Recipe Variations

Switch up the flavors by using different mushrooms like shiitake, cremini, or oyster for a unique texture. Add a splash of white wine or balsamic vinegar instead of rice vinegar for a deeper, richer taste. For a smoky twist, sprinkle in a pinch of smoked paprika or add a dash of liquid smoke. If you’re feeling adventurous, stir in a dollop of miso paste for an umami boost!

Quick Tips: Time-Saving Hacks

To save time, pre-slice your mushrooms and store them in an airtight container in the fridge for up to 2 days. Use a garlic press or pre-minced garlic to skip the chopping step. If you’re in a rush, cook the mushrooms on medium-high heat for a shorter time, but keep an eye on them to avoid burning. These small tweaks can make this already quick recipe even faster!

Storage & Reheating: Keep It Fresh

Store leftover sautéed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat with a splash of water or oil to prevent drying out. Avoid microwaving, as it can make the mushrooms rubbery. These mushrooms also freeze well—just thaw and reheat when ready to enjoy!