These Easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals. Add these pan-fried portobello slices to crepes and omelets or to top steak or burgers. They are also a savory and meaty-textured component to add to vegetarian dishes. And the best part is they only take 15 minutes to make!
Table of contents
Why We Love This Recipe For Easy Sautéed Portobello Mushroom
In my opinion, learning how to make sauteed mushrooms is a skill every home cook should know. They are a great side dish along side roasted beef or chicken, or can be added as a component to other recipes. There are so many ways to use them!
We love sauteeing sliced portobellos in particular because they have an amazing meaty texture that makes them a perfect vegetarian option.
Our recipe for these pan-fried portobellos are flavored with garlic and shallot plus fresh herbs (tarragon and thyme.) Once they are sauteed we’ve added in a splash of dry sherry, to deglaze, which adds a smoky woodsy note that pairs amazingly with the earthy flavors of the mushrooms.
Use them to top off toasted sourdough, stuff them into omelets, add them to grilled cheese or burgers. The sky’s the limit! If you are wondering how else to use these sauteed portobellos I have a ton of ideas to share with you below.
Key Ingredients for this Recipe
The most ideal feel and texture of a portobello mushroom is mildly damp and springy, they should not be mushy, dried out or slimy. You can also tell if they are fresh if the gills are still covered by the paper-thin layer of white cap. If you can, purchase mushrooms from the bulk bin—that way you can choose the freshest ones.
I have chosen extra-virgin olive oil here and prefer its flavor, but you can also use avocado oil or organic canola oil.
In addition to the oil, I used a little butter for added flavor. To make this recipe vegan you can use another tablespoon of oil instead.
Kosher Salt and Black Pepper
Kosher salt is great for cooking but sea salt will also work well, just make sure to use half as much you would kosher salt because it is higher in sodium. If you prefer to spice it up, you could use cayenne or red pepper flakes in place of regular black pepper.
Shallot and Garlic
The aroma of sautéd shallot and garlic is unbeatable, they are very complimentary to portobello mushrooms.
This can be purchased at the liquor or package store. Avoid cooking sherry which often includes sodium and tastes slightly different. Alternatively, you could try your favorite white wine or Marsala.
Herbs: Thyme and Tarragon
Fresh thyme has a wonderful aroma and adds depth of flavor to the dish. It is cooked with the mushrooms. Then fresh tarragon is added at the end. It has a slightly anise flavor, which if you don’t like you can use parsley instead.
Step-By-Step Instructions To Make These Sauteed Portobellos
Step 1: Prepare Mushrooms
Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.
Step 2: Chop Mushrooms
Cut mushroom caps into ¼ inch slices.
Step 3: Sauté the Mushrooms
Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the top is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly.
Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.
Step 4: Add Sherry and Tarragon
Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley. Serve hot, warm, or at room temperature.
FAQs and Expert Tips for This Recipe
You can reheat these mushrooms in the microwave or on the stovetop over medium heat. Add a tablespoon of water to the skillet if they are dry.
Store sautéed portobello mushrooms in an airtight container in the refrigerator for up to 5 days.
Washing Portobello Mushrooms
We recommend washing portobello mushrooms by wiping the cap with a damp paper towel. We find that in addition to scraping the gills away this is sufficient for cleaning them. Furthermore, as mushrooms are so absorbent, if you wash them in water they will retain some of the water.
However, if you do wash them in water you can drain excess water by leaving them on a paper towel for a few minutes, or put them in a salad spinner.
How to use Easy Sautéed Portobello Mushrooms
- This portobello mushroom recipe makes a great side dish to go beef or poultry like this Roasted Crispy Chicken Thighs.
- They make a great meaty component to any vegetarian meal. You can find lots of inspiration in my collection of Vegan recipes.
- Add a buddha bowl with barley and soft-boiled eggs.
- Put on top of burgers for an added earthy note.
- Try in a quesadilla or grilled cheese.
- Have them in whole-wheat crepes with shredded Greuyere cheese or crumbled goat cheese.
- Add to omelets or low-carb egg bake.
- They are also a great Meal Prep recipe to add to a variety of individually portioned meals.
Additional Mushroom Recipes To Try
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking!
These easy Sautéed Portobello Mushrooms are a succulent and savory side dish to add to a wide variety of meals.
6 portobello mushrooms
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium shallot, minced
1 teaspoon chopped fresh thyme
¾ teaspoon coarse kosher salt, or to taste
Freshly ground pepper, to taste
1 tablespoon dry sherry (optional)
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped parsley (optional)
- Remove stems from each mushroom and wipe the cap clean with a damp paper towel. Scrape the gills out of the cap with a spoon.
- Cut mushroom caps into ¼ inch slices.
- Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the mixture is foamy. Add garlic and shallot, and sauté for 30 seconds, stirring constantly. Add mushrooms, thyme, salt, and pepper, and cook, stirring often, until the mushrooms have released their juices and their juices have evaporated and then the mushrooms have started to caramelize and brown, 5 to 8 minutes.
- Stir in sherry and cook stirring until the sherry has evaporated about 30 seconds. Remove from the heat and stir in tarragon or parsley, if using. Serve hot, warm, or at room temperature.
- If you prefer not to cook with alcohol, you can skip the sherry altogether. Alternative spirits to try include white wine or Marsala.
- These mushrooms can be made ahead of time and reheated in the microwave or on the stovetop over medium heat. Add a tablespoon of water to the skillet if they are dry.
- Serving Size: 1/3 of a cup.
- Calories: 119
- Sugar: 4
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 4