Best Sautéed Mushrooms Recipe - A "How-To Sauté Mushrooms"
Best Sautéed Mushrooms Recipe - A "How-To Sauté Mushrooms" is a easy American recipe that serves 3. 80 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 10 min | Cook: 8 min | Total: 23 min
Cost: $2.78 total, $0.93 per serving
Ingredients
- 8 oz Cremini Mushrooms (cleaned, stems removed, halved or quartered)
- 1 Tbsp Olive Oil (extra-virgin preferred)
- 1 Tbsp Unsalted Butter (cut into small pieces, softened)
- 2 Tbsp Dry Vermouth (any dry vermouth; can substitute dry white wine or red wine)
- 1 clove Garlic (minced or pressed)
- 1/2 tsp Kosher Salt (adjust to taste)
- 1/4 tsp Freshly Ground Black Pepper (adjust to taste)
- 1 Tbsp Soy Sauce (regular or low-sodium; can use tamari for gluten‑free)
- 1 Tbsp Fresh Parsley (chopped; flat‑leaf or curly)
Instructions
Prepare Mushrooms
Trim the stems off the cremini mushrooms, then halve large caps or quarter them so all pieces are roughly uniform.
Time: PT3M
Mince Garlic & Chop Parsley
Peel and mince one garlic clove; chop the parsley finely.
Time: PT2M
Heat Pan
Place a non‑stick skillet over medium‑high heat until a drop of water sizzles immediately.
Time: PT1M
Temperature: medium‑high
Add Fat
Add 1 Tbsp olive oil and 1 Tbsp butter to the hot pan; swirl to coat the surface.
Time: PT30S
Temperature: medium‑high
Sear Mushrooms
Add the prepared mushrooms in a single layer; let them sit without stirring for about 2 minutes to develop a brown crust, then toss and repeat until most of the moisture has evaporated and the mushrooms are golden.
Time: PT5M
Temperature: medium‑high
Deglaze with Vermouth
Pour 2 Tbsp dry vermouth into the pan; let it sizzle and reduce, stirring to lift any browned bits. Be cautious as the alcohol can flame briefly.
Time: PT1M
Temperature: medium‑high
Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
Time: PT30S
Temperature: medium‑high
Season & Finish
Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper, then drizzle 1 Tbsp soy sauce. Toss quickly to combine.
Time: PT30S
Temperature: medium‑high
Add Fresh Herbs
Remove pan from heat and stir in the chopped parsley for a fresh pop of color and flavor.
Time: PT30S
Serve
Transfer the mushrooms to a serving bowl and serve immediately over steak, burgers, hot dogs, or as a side dish.
Time: PT30S
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by substituting butter with vegan margarine and using tamari
Allergens: Dairy, Soy, Wheat (if regular soy sauce used)
Ingredient Substitutions
- Instead of Cremini Mushrooms: Button mushrooms, Portobello caps
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Margarine, ghee
- Instead of Dry Vermouth: Dry white wine, Marsala
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Fresh Parsley: Cilantro, chives
Equipment Needed
- Non‑Stick Skillet
- Spatula
- Knife
- Cutting Board
- Garlic Press (optional)
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Heat pan to medium‑high before adding fat
- Sear mushrooms without stirring initially to develop crust
- Deglaze with vermouth – watch for flare‑up
- Add garlic last to avoid burning
Chef Tips from the Video
- Use a hot, well‑seasoned non‑stick skillet for the best sear
- For extra depth, finish with a splash of balsamic reduction
- If you like a bit of heat, add a pinch of red‑pepper flakes with the garlic
Troubleshooting
Mushrooms released too much liquid and became soggy
Increase heat, avoid crowding the pan, and cook in batches if necessary.
Garlic burned and turned bitter
Add garlic after the vermouth has reduced and keep it moving; cook only 30 seconds.
Vermouth flare‑up caused a mess
Remove pan from heat briefly before adding vermouth or add it off‑heat and then return to heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended – texture changes
Room temperature: Best served hot; can sit up to 1 hour at room temperature
Make-Ahead Tips
- Mushrooms can be sautéed up to 2 hours ahead; re‑heat gently over low heat before serving
Frequently Asked Questions
What is the cultural significance of sautéed cremini mushrooms in American steakhouse cuisine?
Sautéed mushrooms have long been a classic steakhouse garnish in the United States, adding umami richness and a buttery texture that complements the meat’s flavor. The quick‑sear technique popularized in mid‑20th‑century American diners is still used today for that glossy, caramelized finish.
How do regional variations of mushroom toppings differ across the United States?
In the Pacific Northwest, mushrooms are often paired with garlic and thyme; in the South, they may include bacon or Cajun spices; while in New England, a splash of sherry or white wine is common. Sam’s version uses vermouth and soy sauce for a slightly tangy, umami twist.
What traditional ingredients are used in classic American sautéed mushroom toppings?
Traditional recipes rely on butter, a splash of wine or sherry, garlic, salt, and pepper. Sam adds vermouth, soy sauce, and fresh parsley, which are modern twists but still honor the buttery base.
What occasions are mushroom‑topped steaks traditionally served in American culture?
Mushroom‑topped steaks are a staple at weekend family dinners, holiday feasts like Thanksgiving or Christmas, and at upscale steakhouse celebrations such as birthdays or anniversaries.
What other American side dishes pair well with these sautéed cremini mushrooms?
They pair beautifully with mashed potatoes, grilled asparagus, creamy polenta, or a crisp Caesar salad, creating a balanced plate of protein, starch, and vegetables.
What are the most common mistakes to avoid when making Sam’s sautéed cremini mushrooms?
Common errors include overcrowding the pan, which steams the mushrooms instead of searing; adding salt too early, which draws out moisture; and burning the garlic by cooking it too long. Follow the high‑heat sear and add seasoning at the end as Sam demonstrates.
Why does this recipe deglaze with vermouth instead of regular white wine?
Vermouth adds a subtle herbal complexity and a slightly higher alcohol content, which helps lift the fond from the pan quickly. It also contributes a gentle sweetness that balances the soy sauce, whereas plain wine would be milder.
Can I make these mushrooms ahead of time and how should I store them?
Yes, sauté the mushrooms up to two hours ahead, let them cool, then refrigerate in an airtight container. Re‑heat gently over low heat, adding a splash of butter if needed to restore gloss.
What texture and appearance indicate the mushrooms are perfectly cooked?
The mushrooms should be golden‑brown on the edges, slightly crisp, and have released most of their moisture, leaving a glossy coating from the butter‑oil mixture. They should not be soggy or overly dry.
What does the YouTube channel SAM THE COOKING GUY specialize in?
The YouTube channel SAM THE COOKING GUY focuses on quick, approachable home‑cooking tutorials, often featuring practical tips for everyday meals and simple techniques that anyone can master in a short time.
How does the YouTube channel SAM THE COOKING GUY’s approach to American comfort food differ from other cooking channels?
SAM THE COOKING GUY emphasizes real‑time, no‑frills demonstrations with a personable, family‑centric vibe, prioritizing speed and simplicity over elaborate plating, which sets the channel apart from more production‑heavy food shows.
Last updated: September 6, 2026
