Sautéed Mushrooms With Garlic, Herbs & Balsamic

Name: Sautéed Mushrooms With Garlic, Herbs & Balsamic
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds baby Bella (crimini) mushrooms; 2 tablespoons olive oil; 4 medium garlic cloves (minced); 1/2 teaspoon salt (or more to taste); 3 tablespoons balsamic vinegar; 4 springs thyme (divided); 3 sprigs rosemary (divived); 1/8 teaspoon ground pepper

ByAnne Danahy, RD PublishedOctober 2, 2025October 2, 2025 Updated onOctober 2, 2025

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Sautéed mushrooms are one of my favorite easy and tasty side dishes to serve with roast turkey, chicken, beef, or over a bed of creamy polenta. These mushrooms take approximately 30 minutes to cook and are richly flavored with garlic, herbs, and balsamic vinegar.

Try this recipe for holidays or when you want to dress up your Sunday roast chicken or beef.

A pan of sauteed mushrooms with spoon in the pan and a sprig of thyme next to it.

This simple mushroom side dish pairs beautifully with a platter of roasted fall vegetables. And if you have leftovers, add the sautéed mushrooms to a pot of mushroom and barley soup or a pan of roasted baby potatoes.

Why You’ll Love This Recipe

SO EASY. This mushroom recipe is foolproof and impossible to under or overcook.
MAKE IT AHEAD. Make these sautéed mushrooms in advance, refrigerate them, and reheat them when you’re ready to eat.
VEGAN-FRIENDLY. Mushrooms are a great way to add umami-rich, meaty flavor to vegan or vegetarian meals, such as grilled Mediterranean vegetables or a rice and vegetable bowl.

Recipe Ingredients

Here are the key ingredients needed to make garlic, herb, and balsamic sautéed mushrooms. Substitutions and variations are in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make sauteed mushrooms.

Mushrooms. You’ll need about two pounds of fresh mushrooms for this recipe, which may seem like a lot, but they’ll cook down to just under 4 cups. I prefer crimini or baby Bella mushrooms because they have a firm yet tender texture and a rich, earthy flavor. Large portobello mushrooms or white button mushrooms work well, too.

Fresh herbs. I highly recommend cooking and garnishing the mushrooms with a few sprigs of fresh thyme and rosemary. These herbs enhance the meaty flavor of the sauteed mushrooms.

Balsamic vinegar. This adds some natural sweetness and helps the mushrooms caramelize as they cook. Balsamic vinegar also enhances the mushrooms’ natural umami flavors.

Substitutions and Variations

Try a mix of mushroom types. White button, portobello, shitake, oyster, or porcini (rehydrate the dry ones) are delicious in combination with the crimini mushrooms.
If you have a bottle of red wine open, add a splash while the mushrooms cook. This is a delicious variation if you’re serving the mushrooms with beef. A splash of soy sauce or Worcestershire sauce is also a tasty addition.
Add about ⅓ cup of mushroom or vegetable stock as the mushrooms cook for extra flavor. You may need to cook them for a bit longer to allow the liquid to reduce.
Substitute a medium shallot for the garlic cloves.
Serve the cooked mushrooms with a sprinkle of grated Parmesan cheese or topped with crumbled blue cheese.

Step-By-Step Instructions

1. Prep the mushrooms. Brush off any dirt with a soft brush or paper towel. If you rinse the mushrooms, make sure to dry them well. If using crimini (baby Bella) or button mushrooms, cut them into quarters or ½ -inch slices. Cut portobello mushrooms into 1-inch pieces lengthwise, and then cut them again crosswise so you have about one-inch pieces.

2. Cook the mushrooms. Lay them in a large sauté pan, cover them with about ¼ cup of water, and let them cook on high heat until they start to lose their moisture and the water evaporates. Then, add the olive oil, salt, and minced garlic, stir, and sauté for about 8 more minutes until they’re softened and brown.

3. Add the balsamic vinegar and herbs. Once you add the vinegar, let the mushrooms cook on medium-low heat for about 15 minutes. If the mushrooms seem too dry, add about ¼ cup of water and cook until it evaporates.

4. Remove the herb stems. Once all of the liquid has evaporated, remove the wilted thyme and rosemary. Taste and add pepper, additional minced thyme and rosemary, extra salt, or a splash more balsamic vinegar as needed.

A pan of sauteed mushrooms garnished with a sprig of thyme. Fresh thyme and a green napkin are next to the pan.

Expert Tips

I recommend using whole mushrooms and slicing them yourself. Presliced mushrooms turn slimy quickly while in the package and the quality often isn’t very good.

If you use wild mushrooms like maitake, shitake, or chantarelle, cut them into smaller pieces or mince them. While they add a nice flavor variety to the recipe, these can be a bit chewy or tough when sautéed.

When sautéeing the mushrooms in olive oil, don’t stir them constantly. Let them sit for a few minutes so they leave brown bits on the bottom of the pan. Scrape this up when you add the balsamic or any additional water. It adds a delicious flavor to the dish!

You can’t overcook sautéed mushrooms, so it’s OK to hold them over low heat until you’re ready to serve them. If they start to dry out, add ¼ cup of water or broth and stir. You can repeat this process several times once the liquid has cooked off.

What To Serve With Sautéed Mushrooms

These mushrooms are a perfect side dish for Thanksgiving turkey, any roasted or grilled poultry or meat, or pistachio-crusted salmon.
They’re also great spooned over polenta or pasta with olive oil and roasted grape tomatoes.
Use leftover sautéed mushrooms in chicken pot pie casserole, mushroom barley soup, or creamy chicken and mushroom pasta.

Recipe FAQs

How long can you keep sautéed mushrooms?

Store the cooked mushrooms in a covered container in the refrigerator for up to three days. Reheat them over medium-low heat in a pan or in the microwave. You can also freeze them in a shallow container for up to three months.

Are crimini mushrooms healthier than white button mushrooms?

All mushrooms have a range of vitamins, minerals, and antioxidants that can protect your health. According to the Mushroom Council, white button mushrooms are actually higher in antioxidants than crimini mushrooms. However, crimini mushrooms provide more minerals such as calcium, potassium, copper, and selenium.