Easy Sautéed Portobello Mushrooms – Healthy Seasonal Recipes

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!

Key Ingredients for this Recipe

Portobello Mushrooms

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.

Olive Oil

I have chosen extra-virgin olive oil here and prefer its flavor, but you can also use avocado oil or organic canola oil.

Butter

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.

Dry Sherry

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

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

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