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Photo: Helen Norman

Sautéed Mushrooms

Any types of mushrooms work well here. Sear them in batches, without crowding, in a hot skillet so that they will take on color without steaming.

Southern Living OCTOBER 2013

  • Yield: Makes 8 servings
  • Hands-on: 35 Minutes
  • Total: 35 Minutes


  • 1 (8-oz.) package stemmed and sliced fresh shiitake mushrooms
  • 4 1/2 tablespoons olive oil
  • 2 large portobello mushrooms (about 8 oz.), stemmed, cleaned, and chopped
  • 1 (8-oz.) package stemmed and sliced oyster mushrooms*
  • 2 tablespoons butter
  • 3 tablespoons minced shallots
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons sliced fresh chives


1. Cook shiitake mushrooms in a single layer in 1 1/2 Tbsp. hot oil in a 10- to 12-inch nonstick skillet over high heat, stirring often, 4 to 6 minutes or until browned. Transfer to a medium bowl. Repeat procedure two more times with portobello mushrooms, oyster mushrooms, and remaining oil.

2. Melt butter in skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes or until tender. Stir in garlic; cook 1 minute. Add mushrooms, salt, and pepper; toss gently to coat. Remove from heat; stir in chives. Serve warm.

*Crimini or button mushrooms may be substituted.


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Sautéed Mushrooms Recipe