Sautéed Mushrooms


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  • 1 lb fresh mushrooms
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of black pepper


1. Wipe off the mushrooms with a dry or slightly damp cloth. Alternatively, rinse the mushrooms in a colander and drain well. Pat dry or air dry.

2. Remove ends then slice, quarter, or mince the mushrooms. If using button, cremini (baby bella) or portabella mushrooms, you don’t have to remove the whole stem.

3. Heat a large skillet over high heat and add half of the olive oil until very hot, almost smoking.

4. Add half of the mushrooms. Toss and stir until they are coated with oil. Stir and cook until some of the mushrooms begin to brown.

5. Push the cooked mushrooms to the edges of the pan. Add the remaining oil to the middle of the pan, then add the remaining mushrooms, salt and pepper.

6. Continue to stir and cook until the rest of the mushrooms begin to brown. Remove from heat and serve.



Measuring spoon, a damp cloth, a colander, knife, large skillet


Sautéed mushrooms are delicious in soups and stews, on sandwiches and salads, combined with other sautéed or roasted vegetables … or eaten right out of the pan!