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• My Sauteed Mushrooms Recipe Is Buttery, Garlicky, And Caramelized
• Ingredients & Substitutions
• How To Saute Mushrooms
• My Recipe Tips
• Sauteed Mushrooms Recipe card
• Serving Ideas
• Recipe Reviews

My Sauteed Mushrooms Recipe Is Buttery, Garlicky, And Caramelized

These are the sauteed mushrooms I serve with everything . Even if you’ve cooked a version of them before, I think you’ll love my method. Here’s why it’s a little different and absolutely my favorite:

• Buttery, garlicky, umami, and savory flavor – Sauteing them plain is already flavorful and that’s what I’ve seen most recipes do, but mine adds butter and garlic for extra flavor.
• Browned and caramelized, but juicy – Unlike oven roasted mushrooms that I love in their own way, this sauteed mushrooms recipe gets you extra browning and caramelization, while a secret ingredient keeps them juicy. But there’s a trick to get that perfect texture — see my tips below!
• Looks fancy, but so easy – You need just 5 simple ingredients, plus salt & pepper, and 20 minutes. You can also combine this technique with caramelized onions .
• Goes with everything – I make these sauteed mushrooms for steak , for omelettes , for a healthy side on their own, and more. They work with so many dishes!

I’ve tested cooking these in several different ways, and I’m convinced that this method makes the best sauteed mushrooms. Make them with me and let me know if you agree!

Ingredients & Substitutions

Here I explain the ingredients for my best sauteed mushrooms, what each one does, and substitution options. For measurements, see the recipe card .

• Mushrooms – I think the best mushrooms for sauteing are a combination (I used a mix of shiitake and cremini mushrooms this time), but pick any kind you like. Oyster, white button mushrooms, or even chopped portobellos work great. I recommend slicing them yourself rather than buying pre-sliced, which are usually more dry.
• Olive Oil & Butter – I start this sauteed mushrooms recipe with this olive oil , then finish with butter. It’s the best of both worlds — buttery flavor without burning! Avocado oil works instead of olive oil, too.
• Garlic – I recommend fresh minced garlic for the best flavor, but a teaspoon of jarred garlic will do the trick.
• Broth – My secret ingredient to keep the sauteed mushrooms plump and juicy! You can use my homemade chicken broth , your favorite store-bought version, vegetable broth to keep this dish vegetarian, or bone broth for added richness and nutrition.

VARIATIONS: Try lemon juice, coconut aminos, or balsamic vinegar!

You can add any of these toward the end, together with the chicken broth.

How To Saute Mushrooms

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the mushrooms in oil, in 2 batches. Heat the olive oil in a large skillet until it shimmers. Add half the mushrooms to the pan, in a single layer. Cook, flip, and cook again until the juices evaporate. Push the cooked mushrooms to the edge of the pan, add more in the center, and repeat with the second batch. The left picture below shows what this looks like after adding the second half.
2. Add the garlic butter. Season the sauteed mushrooms with salt and pepper to taste. Push them to the sides, melt butter in the middle, and saute the garlic in butter. ( Compound butter works here, too!) Once the garlic is fragrant, stir with the mushrooms.
3. Deglaze the pan. This step is optional, but I highly recommend it! Add broth to the pan and use a wooden spoon to scrape the bottom of the pan. Increase heat and simmer until the liquid sizzles away. If I’m serving these as a side, I add fresh parsley for garnish.

My Recipe Tips

• Wipe mushrooms with a damp paper towel rather than washing. Not because washing removes much flavor (I don’t believe it does), but because extra moisture prevents caramelization and browning.
• Slice the mushrooms, but not too thin. Slicing means more surface area to caramelize, but they’ll shrink as they cook and you don’t want them shriveling into nothing. I recommend 1/4 to 1/2 inch thick.
• Use a large, heavy skillet for best results. I like either my cast iron skillet or this heavier non-stick one . Heavy pans retain heat better, and a large pan gives the sauteed mushrooms more room for liquid to evaporate.
• Preheat the oil and pan well. The oil should shimmer and slide around the pan easily when tilted. This gets you that sizzle right away.
• Cook the mushrooms in batches, in a single layer, and keep the heat high enough. If you crowd the pan or the heat is too low, the liquid won’t evaporate well and you’ll get a steaming effect. I always start at medium-high and lower to medium heat only if needed.
• How long to saute mushrooms depends on their thickness and even the variety. Thicker slices will take longer to soften and brown. White mushrooms also have more water than wild ones, so usually take longer in my experience.
• Don’t stir too much. Stirring sauteed mushrooms too often prevents browning. Flip only once, after the bottom is browned.
• If you want to add aromatics, here’s the best timing: If you are sauteing mushrooms with onions, they can cook together, since onions are hard to overcook (who doesn’t like caramelized onions?!). Shallots are best added halfway through cooking, to avoid burning them. Minced garlic burns fast, so is best added toward the end.
• You can add hearty herbs during cooking, or delicate herbs after. I’ve sauteed mushrooms together fresh thyme and rosemary, and most dried herb work fine, too. But if you have delicate fresh basil, parsley, or chives, I recommend adding them only after cooking.
• Add seasonings (especially salt) and butter toward the end. Salting the mushrooms before sauteing will cause them to release their liquid too fast and too much. I find it’s best to season and add butter just minutes before they’re done.
• Add butter at the end, too. Butter adds delicious flavor to mushrooms but burns easily. Instead, saute mushrooms in olive oil and add butter toward the end for flavor.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Mushrooms (cremini, shiitake, portobello, oyster, etc.; sliced) ▢
• 2 tbsp Olive oil (divided) ▢
• 1/2 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 2 tbsp Unsalted butter ▢
• 2 cloves Garlic (minced) ▢
• 1/4 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes , until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes , flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes , flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute , until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes , until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes , until the liquid sizzles away or absorbs into the mushrooms.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you clean and slice your mushrooms in the best way for sauteing, the kind of skillet I recommend, and how to get the best flavor and texture in your sauteed mushrooms.
• Storage: Keep leftovers in the fridge for up to 3-5 days.
• Meal prep: You can saute mushrooms a few days in advance, or just clean and slice them ahead of time.
• Reheat: I usually reheat these in a skillet over medium heat, but the microwave is okay, too. Add a little extra oil or broth if they seem dry.
• Freeze: You can freeze sauteed mushrooms for up to 6-12 months, but the texture changes a bit after thawing. I like them in soups or casseroles, but not on their own.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sauteed Mushrooms

Serving Ideas

My sauteed mushroom recipe works as a topping, add-in, or side dish — so many options! I love them with:

• Steak – They work over almost all kinds, from my basic petite sirloin steak or skirt steak to fancier New York strip or filet mignon .
• Other Proteins – Sometimes I add these to the sauce in my smothered pork chops , pan seared chicken breast , or Tuscan salmon . If you’re serving them as a side, they’re perfect with baked pork tenderloin or baked halibut .
• Starchy Mains – Stir sauteed mushrooms into noodles (or lighter zoodles ) for extra flavor. My favorite combination is with parmesan cheese and sun-dried tomatoes !
• Eggs – Tuck them into your omelette , frittata , or breakfast casserole . They go with most cheeses and veggies in there.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sauteed Mushrooms

My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you’ll want to cook them this way every time.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/sauteed-mushrooms-recipe/

Ingredients

• 1 lb Mushrooms (cremini, shiitake, portobello, oyster, etc.; sliced)
• 2 tbsp Olive oil (divided)
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 2 tbsp Unsalted butter
• 2 cloves Garlic (minced)
• 1/4 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian)

Instructions

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes , until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes , flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes , flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute , until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes , until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes , until the liquid sizzles away or absorbs into the mushrooms.

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you clean and slice your mushrooms in the best way for sauteing, the kind of skillet I recommend, and how to get the best flavor and texture in your sauteed mushrooms.
• Storage: Keep leftovers in the fridge for up to 3-5 days.
• Meal prep: You can saute mushrooms a few days in advance, or just clean and slice them ahead of time.
• Reheat: I usually reheat these in a skillet over medium heat, but the microwave is okay, too. Add a little extra oil or broth if they seem dry.
• Freeze: You can freeze sauteed mushrooms for up to 6-12 months, but the texture changes a bit after thawing. I like them in soups or casseroles, but not on their own.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)