Steak House Sautéed Mushrooms Recipe

These sautéed mushrooms are buttery, garlicky, and low-effort — they’re the kind you’d get with a fancy steak, minus the price. You don’t need much: a pan, 10 minutes, and like… five ingredients. Good as a side, or honestly, straight from the pan.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: buttery, garlicky, a little umami
• Great for: steak night, side dish, snacky mushrooms

Why I Like This Recipe

Had mushrooms that were about to go soft. Threw ’em in a pan with butter and garlic — didn’t expect much but wow. They got that glossy steakhouse vibe, no stress, no steak even. I ate ‘em all straight outta the pan.

Ingredients

• 3 Tbsp olive oil
• 3 Tbsp butter
• 1 lb button mushrooms, sliced
• 1 Tbsp red cooking wine
• 1 Tbsp teriyaki sauce (add more if you want)
• 1 garlic clove, thinly sliced
• ¼ tsp garlic salt (or regular salt works)
• Black pepper, to taste

How To Make Sautéed Mushrooms

1. Melt stuff: Olive oil + butter in a big pan, medium heat. Wait till it sizzles.
2. Add the goods: Toss in mushrooms, garlic slices, wine, teriyaki, garlic salt, pepper. Stir.
3. Let ‘em brown: Keep stirring for 5 mins, till they look shiny and start shrinking.
4. Simmer it down: Lower heat. Let them chill for 5–8 mins till soft and rich.
5. Serve hot: On steak, toast, or just… with a fork. No rules.

Tips for Success

• Don’t crowd the mushrooms — they’ll steam, not sauté.
• Let the butter brown a little for extra flavor.
• Add teriyaki last if you want it sweeter.
• Use fresh garlic. Not the jarred stuff.

Storage and Reheating

• Fridge: Stays fine 2–3 days in a container.
• Microwave: 30–40 secs. Good enough.
• Pan: Reheat low and slow, maybe add a dab of butter.

Frequently Asked Questions

• Q1: Can I use different mushrooms?
  Yep. Cremini or baby bellas are great too.
• Q2: No wine?
  Use broth or even a splash of water. Not the same, but still works.
• Q3: Can I skip teriyaki?
  Sure, but you’ll miss that sweet-salty thing.
• Q4: What goes with this?
  Steak, obviously. Or eggs. Or bread.
• Q5: Are these freezer-friendly?
  Ehh, not really. Texture gets weird after freezing.

Common Mistakes and How to Dodge Them

• Too much in the pan: They steam instead of brown. Use a big pan or do it in batches.
• Low heat at the start: Mushrooms won’t caramelize right. Start hot.
• Skipping the butter: You’ll miss the rich flavor. Oil alone doesn’t cut it.
• Undercooked garlic: It should soften, not stay raw — slice it thin.
• Too much teriyaki: Makes it syrupy. Go slow, taste as you go.

Nutrition Facts (Per Serving – about ¼ lb cooked)

• Calories: 180
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 290mg
• Potassium: 400mg
• Carbs: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 3g