Sauteed Mushrooms

Ingredients

• 907 g (2 pounds)button mushrooms, halved
• 28 g (2 tablespoons)butter
• 30 ml (2 tablespoons)olive oil
• 3 clovesgarlic, minced
• 1½ tablespoonsfresh thyme leaves
• 180 ml (¾ cup)dry sherry
• to tastesalt and pepper

Instructions

1. 1

   Heat the pan

   Set a large sauté pan over medium heat and add the butter and olive oil. When the butter has melted, add the mushrooms.

2. 2

   Sear the mushrooms

   Cook the mushrooms for 5 minutes, stirring to turn them over. Add the garlic, salt and pepper to taste, then sear for a further 5 minutes to build a rich caramelised colour.

3. 3

   Add sherry and thyme

   Stir in the fresh thyme leaves and sherry. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the mushrooms have absorbed the sherry and only a little moisture remains in the pan.

4. 4

   Season and serve

   Taste and add more salt and pepper if needed. Serve warm over meat or as a side dish.

What are sautéed mushrooms?

Sautéed mushrooms are a familiar American-style side: mushrooms are browned in a pan and served while warm. This version builds savoury flavour with butter, garlic, thyme and dry sherry.

Halving the button mushrooms gives them broad cut surfaces for the pan, while the sherry simmers down into a concentrated coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 5g protein, 7g carbs, 9g fat.

The mushrooms contribute most of the carbohydrates, while the butter and olive oil provide much of the fat. The mushrooms also supply some protein, but this side is best paired with a protein-rich main such as steak or chicken; rice can round out the meal if you want a more substantial plate.

Choosing the ingredients

Button mushrooms: choose firm mushrooms and halve them so the pieces are fairly even in size. Wipe away dirt or brush it off before cooking.

Dry sherry: its savoury, slightly nutty character complements the mushrooms. Use dry rather than sweet sherry for this dish.

Fresh thyme: the recipe uses thyme leaves stirred in with the sherry, so their herbal flavour reaches the pan during the final simmer.

Getting a good sear

First sear: let the mushrooms cook for 5 minutes before turning them. This gives their cut sides time to brown rather than simply stirring them continuously.

Second sear: add garlic and seasoning, then cook for another 5 minutes. Keep the heat at medium and turn the mushrooms as directed so they colour without the garlic scorching.

Reducing the sherry

Gentle simmer: once the thyme and sherry are in, lower the heat to medium-low and cook for about 10 minutes. Stir occasionally so the mushrooms cook evenly.

Doneness cue: the mushrooms should have absorbed most of the sherry, with only a small amount of moisture left in the pan. If liquid remains, continue simmering while keeping an eye on the mushrooms.

Timing and serving

The cooking stages take about 20 minutes, with the total recipe time given as 30 minutes. Have the garlic, thyme and sherry ready before the mushrooms finish searing.

Serve the mushrooms warm with grilled steak or marinated chicken, or spoon them over plain rice. They also work as a side dish alongside a simple main.

Seasoning at the end

Salt and pepper are added during cooking and checked again before serving. Taste after the sherry has reduced, since the flavours will be more concentrated at that point.

The finished pan should have a little moisture rather than a pool of liquid. The mushrooms should be browned and coated, not dry.

Recipe notes & tips

• Use a large sauté pan so the mushrooms have room to sear.
• Prepare the garlic and thyme before starting, as the recipe moves through the pan stages quickly.
• Turn the mushrooms during both searing stages to help them colour evenly.
• Keep the pan at medium-low after adding the sherry to maintain a gentle simmer.
• Taste after the sherry has reduced before adding the final seasoning.

Variations

• Use mixed mushrooms: replace some of the button mushrooms with another variety, keeping the total quantity the same.
• Add parsley: scatter chopped parsley over the mushrooms just before serving.
• Try rosemary: use a little chopped rosemary in place of some of the thyme.
• Skip the sherry: use stock instead, though the flavour will be less sherry-forward.
• Add a splash of lemon: finish with lemon juice for a brighter contrast to the rich pan flavours.

Common mistakes to avoid

• Crowding the pan: the mushrooms may steam rather than sear, so use a large pan.
• Stirring constantly: the mushrooms need time against the hot pan to colour, so turn them at the stated intervals.
• Using high heat for the simmer: the sherry can reduce too quickly, so lower the heat to medium-low.
• Adding the garlic too early: it may burn during the first sear, so add it after the initial 5 minutes.
• Stopping with excess liquid: the mushrooms should absorb most of the sherry, so simmer until only a little moisture remains.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over medium-low heat until warmed through; add a small splash of water if the mushrooms seem dry.

Frequently asked questions