This Sautéed Mushrooms with garlic maple butter recipe is so good and so simple to make that you’ll be serving them up with everything! Perfect as a side dish to your steak or chicken dish or great with stir-fried greens. Also great served on a bed of creamy mashed potato! So versatile and delicious and made in 10 minutes!
Best Sautéed Mushrooms
Mushrooms are such an all-rounded vegetable. The reason I always have mushrooms in my shopping cart is that they’re cheap, they pair well with so many other dishes, they’re super fast to cook and they easily absorb the many different flavours from herbs and spices. Sautéed mushrooms are also one of the easiest ways to cook mushrooms.
When I was younger, I was a little reluctant to eat the mushrooms dad used to bring home after a day of foraging of wild mushrooms in the forest. It was the autumn season in Australia (March, April, May) when dad and his friends would travel 2.5 hours inland to Oberon for a day of picking these wild fungi. Dad had a way of knowing which mushroom was edible and which was best to steer clear from. He took the approach of “when in doubt, go without”. Luckily he always chose well…phew!! He used to say that if there had been rain a week before foraging, it was a good time to take a trip because there would be a plentiful supply of mushrooms waiting to be picked.
How to prepare Sautéed mushrooms
Wipe – Using a pastry brush or a damp paper towel, brush away any loose dirt from the mushroom.
Rinse – Run your mushrooms lightly under under cold water, patting them dry thoroughly with a paper towel.
Soaking – NEVER! Mushrooms are like sponges and will absorb all the water into them, making them soggy for the cooking process.
How to make sautéed mushrooms
- Mushrooms – I’ve used white cup mushrooms but brown mushrooms will also work with this recipe
- Garlic – peeled cloves
- Butter – unsalted
- Olive Oil – any kind (virgin or extra virgin is fine)
- Sage Leaves – fresh
- Maple Syrup – use only the pure maple syrup
How to sauté mushrooms
I should explain, at this point, that I do not remove the mushroom stems entirely. This is just a personal preference of mine. I do trim them back so that the mushroom can lie face down when cooking without tumbling over. TIP – keep the trimmed stems for soups or salads.
It honestly couldn’t be easier than this. Start with greasing a non stick pan with the olive oil. On a stove on medium heat, add the crushed garlic, butter and sage to the pan. Stir until the butter melts and the sage leaves begin to cook and brown. They will crinkle up and turn crispy during this process. This is when the gorgeous smell of garlic butter begins to infuse the kitchen.
Place the mushroom stems side down into the pan, add the maple syrup and season with a little salt and black pepper. Continue to cook for 3 minutes, turn them over and cook a further 3 minutes on the other side.
The mushrooms will begin to caramelise and sweeten in the maple butter whilst the sage and garlic release their flavours into the browned butter. And that is basically how simple the delicious dish is!
What to serve with the delicious sautéed mushrooms.
These mushrooms can be served as a side dish or a main meal. Sautéed mushrooms for steak is on my weekly menu without fail.
As a side dish, they go well with roast chicken, beef or lamb. They’re also great served as a side dish at your next barbecue together with salads and corn on the cob.
As a main dish, these mushrooms go well served on a bed of garlicky mashed potatoes, on a bed of fluffy buttered rice or as an added extra to a simple aglio olio pasta dish. The juices in the pan are just magic so be sure to spoon it over the mushrooms before serving.
These mushrooms are sweet, buttery and garlicky which is what makes them so delicious – you’ll love them.
Nutritional Benefits of mushrooms
Mushrooms have the same benefits as other vegetables plus more. They’re high in very important nutrients such as
- Vitamin B
So beneficial is the mushroom in fact that eating some varieties of mushrooms helps improve the body’s immunity daily in a way that cannot be found in pharmaceutical drugs. Mushrooms improve digestion, assist in weight loss and there are even studies out there that show that mushrooms have amazing cancer fighting powers. WOW!!!
With the wonderful varieties of mushrooms, flavours, textures, their nutritional powers as well as the many delicious, versatile ways to cook them, mushrooms will always make their way into my weekly shopping list. I hope you enjoy this sauteed mushroom recipe.
Q: What’s your favorite way to cook mushrooms?
Sauteed Mushrooms with Garlic Maple Butter
- 500 g mushrooms (white or brown)
- 4 tbsp butter (unsalted)
- 1 tsp olive oil
- 1 large garlic clove (crushed)
- 3 tbsp maple syrup
- 8-10 large sage leaves (fresh)
- salt & black pepper
- Trim the mushroom stems so that the mushrooms can stand in the pan face down without tumbling over.
- Grease a non stick pan with the olive oil. Place the stove on medium heat, add the butter, crushed garlic and sage to the pan.
- Stir until the butter melts and the sage leaves begin to cook and brown. They will crinkle up and turn crispy during this process. This is when the gorgeous smell of garlic butter begins to infuse the kitchen.
- Place the mushrooms stem side down into the pan to brown. Add the maple syrup and allow the butter to bubble away while the mushrooms soak up the flavours. Season with a little salt and black pepper.
- Cook for 3 minutes, turn over the mushrooms and cook a further 3 minutes. The mushrooms will begin to caramelise and sweeten in the maple syrup butter whilst the sage and garlic release their flavours into the browned butter.