Sautéed Mixed Mushrooms


1/4 cups canola oil
4 ounces cremini mushrooms (quartered)
4 ounces shiitake (large, quartered)
4 ounces portabello mushroom (gills removed, quartered)
4 ounces white button mushrooms (quartered)
2 cloves garlic (finely chopped)
1/2 small yellow onion (finely chopped)
2 tablespoons chopped parsley (roughly)
2 tablespoons unsalted butter
kosher salt
freshly ground black pepper

Sautéed Mixed Mushrooms Method

  1. Heat oil in a 12″ skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 12–15 minutes. Add garlic and onion; cook until soft, 3–5 minutes. Stir in parsley, butter, salt, and pepper.
  2. Tip:The key to achieving perfectly browned mushrooms is to heat the oil in the pan before adding them, and then stir the mushrooms only when necessary, so each side can sear without steaming. A touch of butter adds richness.

  3. courtesy of


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