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Sautéed Mushrooms

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Course: Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4


  • 1 lb. fresh mushrooms
  • 1 Tbsp. olive oil
  • Pinch of salt
  • Pinch of black pepper


  • Wipe off the mushrooms with a dry or slightly damp cloth. Alternatively, rinse the mushrooms in a colander and drain well. Pat dry or air dry.
  • Remove ends then slice, quarter, or mince the mushrooms. If using button, cremini (baby bella) or portabella mushrooms, you don’t have to remove the whole stem.
  • Heat a large skillet over high heat and add half of the olive oil until very hot, almost smoking.
  • Add half of the mushrooms. Toss and stir until they are coated with oil. Stir and cook until some of the mushrooms begin to brown.
  • Push the cooked mushrooms to the edges of the pan. Add the remaining oil to the middle of the pan, then add the remaining mushrooms, salt and pepper.
  • Continue to stir and cook until the rest of the mushrooms begin to brown. Remove from heat and serve.


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