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This easy sautéed mushrooms recipe is a buttery side dish that goes with everything! It’s restaurant quality yet made with simple, everyday ingredients like lemon and parsley.

It’s the perfect pairing with my Simple Filet Mignon recipe.

a skillet with sauteed mushrooms and a wooden spoon

Why you’ll love it

Learning how to sauté mushrooms is really simple, and you’ll be tempted to make this quick side dish with every meal. The earthy mushrooms are brightened up with lemon juice and fresh parsley, and of course we’ve got plenty of garlic.

Garlic butter mushrooms have a meaty texture and tons of savory flavor. They’re golden and rich, and they’re like what you’d get at a steakhouse. Impress everyone with how fancy these pan fried mushrooms seem, and you’ll be thrilled how easy they are to make!

What you’ll need

  • Olive oil and butter – for sautéing
  • Onion and garlic – our tasty aromatics. Your kitchen will smell so good! I like sweet onions best.
  • Mushrooms – I chose cremini mushrooms. You may also find them labelled as baby bellas.
  • Italian seasoning – a jar of this all-purpose blend of herbs is always in my pantry
  • Dijon mustard – my favorite flavor enhancer
  • Lemon – we’re using both fresh lemon juice and zest for brightness
  • Parsley – a burst of freshness
ingredients for sauteed mushrooms in prep bowls

Helpful tips

  • The mushrooms and onions will only start to brown once the water the mushrooms release is cooked off/evaporates! A little patience goes a long way in this recipe to get gorgeous concentrated flavors. 🙂
  • Your skillet will seem quite full to begin with (a 10.25″ skillet is pictured in the photos), but don’t worry; the mushrooms cook down a lot as the water is released.

How to make sautéed mushrooms

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

melting butter in a skillet and sauteing onions and mushrooms

Heat up the oil and butter in a skillet, then add the onions, mushrooms, and Italian seasoning. Stirring every so often, sauté until the water is cooked off and they get a great sear. Don’t rush this step!

adding in mustard and seasonings to a skillet of sauteed mushrooms

Add in the garlic, Dijon, lemon juice and zest, and parsley. Cook for another minute or so. Season with salt & pepper, and serve immediately.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • You don’t really taste the Dijon. It works with the other ingredients to produce a delicious overall flavor, but you could omit it if you don’t want to buy a jar just for this recipe.
  • Try adding a splash of dry white or red wine, a dash of Worcestershire sauce, or even some balsamic vinegar after the mushrooms are seared.

What to serve with sautéed mushrooms

Leftovers and storage

  • Store leftover sautéed mushrooms for 3-4 days in the fridge in an airtight container.
  • Reheat slowly over a low heat in a saucepan.
  • I don’t recommend freezing cooked mushrooms as they can get a weird texture.
a bowl with sauteed mushrooms and a spoon

If you made these garlic sautéed mushrooms, please leave a star rating and review below! You can also find me on Instagram.

a skillet with sauteed mushrooms and a wooden spoon
5 from 2 votes

Easy Garlicky Sautéed Mushrooms

This easy sautéed mushrooms recipe is a buttery side dish that goes with everything! It's restaurant quality yet made with simple, everyday ingredients like lemon and parsley.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 1/4 cup butter cut into smaller pats
  • 1/2 medium onion chopped
  • 16 ounces cremini mushrooms sliced
  • 1/2 teaspoon Italian seasoning
  • 4 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice + zest of 1/2 lemon
  • 2 tablespoons chopped fresh parsley
  • Salt & pepper to taste


  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the onions, mushrooms, and Italian seasoning. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned. It'll take about 20 minutes depending on the size of your skillet, how thick you cut the mushrooms, etc. Do not rush this step!
  • Stir in the garlic, Dijon mustard, lemon juice + zest, and parsley, and cook for another minute or two; just long enough to cook out that raw garlic flavor.
  • Season with salt & pepper as needed, and serve immediately.


  • This recipe will go a lot faster if you only want to use 8 oz of cremini mushrooms as the pan won’t be as crowded and they will brown faster.


Calories: 170kcal, Carbohydrates: 8g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 114mg, Potassium: 561mg, Fiber: 1g, Sugar: 3g, Vitamin A: 529IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 2 votes (2 ratings without comment)

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