Easy Sautéed Mushrooms
These Easy Sautéed Mushrooms have amazingly rich flavor with a buttery garlic sauce and fresh chopped herbs. It’s a quick and easy low carb side that everyone will love!
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❤️ Why You’ll Love this Sautéed Mushrooms Recipe
- Hearty baby bella mushrooms have a buttery garlic flavor
- Easy to make with just a few ingredients
- Serve on the side of just about any protein
- Great way to get your potassium in
While this is certainly an easy recipe to make, these mushrooms aren’t lacking flavor in the least! Sautéing the mushrooms for at least 8-10 minutes allows amazing flavor to develop.
Trust me when I tell you they’ll impress just about anyone you serve them to. These mushrooms are such a simple recipe that only uses a handful of ingredients. It’s a perfect last minute low carb side dish that goes with just about anything.
Mushrooms are incredibly high in potassium too! It’s important for anyone on a Ketogenic diet, to consume enough potassium. Losing water weight causes us to lose electrolytes: sodium, magnesium and potassium. Read more about this here!
So including foods that are rich in potassium like avocado, spinach, zucchini, broccoli and mushrooms is important. Each serving of these mushrooms has 423mg of potassium!! If you love mushrooms as much as I do, check out this recipe for Marinated Keto Mushrooms.
🛒 What’s in Sautéed Keto Mushrooms
- Baby bella mushrooms
- Butter
- Olive oil
- Garlic
- White wine (I use Pinot Grigio)
- Fresh Italian parsley
- Fresh lemon thyme (or thyme)
- Salt and pepper
*Exact measurements are listed in the recipe card below.
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Best Way to Sauté Mushrooms
Clean your mushrooms using a damp paper towel. Leave the small to medium mushrooms whole and slice the large ones in half.
Heat a skillet to medium heat. Add in the butter and olive oil, once melted add in the mushrooms.
Tip: Mushrooms shrink considerably when cooked so don’t worry if you think the slices are too thick.
Sauté for at least 8-10 minutes (stirring often) or until you have developed some good color on them, this is key! If you cook them for less time, you won’t get the same deep rich flavor, so don’t rush them!
Tip: First, they will seem dry, but as they continue to cook, they will start to give up liquid.
Continue to cook until most of the liquid has evaporated.
Tip: Depending on the size of your mushrooms and skillet, you may have to initially sauté them in 2 batches, then combine once they’re cooked down some.
Make a well in the center of the pan and add in the garlic. Sauté for about 20 seconds, be careful not to burn it. Deglaze the pan with the white wine, scraping up those brown bits of flavor.
Add in the salt and pepper and continue cooking for another 5 minutes or until most of the wine has evaporated.
Stir in the parsley and thyme, then serve on the side of steak, chicken, pork or whatever you like.
What are the Carbs in Mushrooms?
Each serving has 27 calories, 0.1 g fat, 2.5 g of protein, and approximately 3.5 net grams of carbs.
Are Mushrooms Good for Keto?
They sure are because they’re low in carbs, but that’s not the only reason! Mushrooms are mild in flavor and take on the flavor of whatever you season them with and can be a wonderful vessel for healthy fats, such as olive oil and butter. They’re also high in potassium, which is perfect for any low carb or Keto diet.
How Long Should you Sauté Mushrooms?
To get a good amount of flavor, they should cook for about 8-10 minutes without the heat being too high. Low and slow works best!
How to Sauté Raw Mushrooms?
You want to make sure you have enough healthy fat in the skillet. Too much and they will get soggy, too little and they could burn.
Is it Better to Sauté Mushrooms in Butter or Olive Oil?
I find that a combination of both works best. You want mostly butter, for that glorious flavor, but since butter alone will burn, you want a smaller amount of olive oil to prevent that from happening. Together they make a perfect combination and what I typically use for most everything I sauté.
Tips for Buying and Cleaning Mushrooms
As promised I am listing some of my best tips about mushrooms that’ll help ensure you have the cleanest and freshest mushrooms:
- As soon as you get fresh mushrooms home, take them out of the plastic container and place them in a paper bag or you can lay them out flat on paper towels. Place the bag or paper towels in the fridge. They’ll keep longer if they are stored chilled.
- Fresh mushrooms should never be stored in any type air tight bag or container because condensation will build up and they will go bad quickly.
- There are different schools of thought on the best way to clean mushrooms. For best results, don’t clean them until you’re ready to use them. Using a slightly damp paper towel, gently clean each mushroom. I don’t recommend washing them though, because mushrooms act like sponges and will soak up the water, rendering soggy. However, if you have stubborn debris, you can quickly run that spot under the water.
- As you’re cleaning them, look for any that have become slimy and discard them. Sometimes if they’ve been in the container that’s been wrapped in plastic at the store, the ones on the bottom will start to go bad sooner.
How to Serve Sautéed Mushrooms
- A salad with Creamy Garlic Italian Dressing and these Keto mushrooms add amazing texture and flavor.
- Serve on your next antipasti platter or charcuterie board.
- Serve as a Keto side dish with grilled steak or chicken. Just plate your grilled meat and drop a few mushrooms right on top.
- Allow the mushrooms to cool slightly. then mix with mini mozzarella balls and roasted red peppers for a quick Italian salad.
- Make a fantastic mushroom tapenade! In the bowl of a food processor, add sautéed mushrooms, parsley, extra virgin olive oil, fresh garlic, and just a few red pepper flakes. Pulse just until everything is a finely diced. Serve with your favorite low carb veggies, such as bell pepper slices or celery or for something really delicious, serve it with these Homemade Keto Tortilla Chips.
- Top your morning omelet with these low carb mushrooms. They add a wonderful buttery flavor to scrambled eggs as well.
More Keto Side Dishes
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
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Easy Sautéed Mushrooms
Ingredients
- 1 1/2 pounds baby bella mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/3 cup white wine, I use Pinot Grigio
- 1 tablespoon fresh Italian parsley, chopped
- 2 teaspoons fresh lemon thyme, (or regular thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Clean your mushrooms using a damp paper towel. Leave the small to medium mushrooms whole and slice the large ones in half. Heat a skillet to medium heat. Add in the butter and olive oil, once melted add in the mushrooms.
- Sauté for at least 8-10 minutes (stirring ofteor until you have developed some good color on them, this is key! If you cook them for less time, you won’t get the same amazing flavor, so don’t rush them! First, they will seem dry, but as they continue to cook, they will start to give up their liquid.
- Once most of the liquid has evaporated, make a well in the center of the pan and add in the garlic. Sauté for about 20 seconds, be careful not to burn it. Deglaze the pan with the white wine, scraping up those brown bits of flavor.
- Add in the salt and pepper and continue cooking for another 5 minutes or until most of the wine has evaporated. Stir in the parsley and thyme, then serve on the side of a steak, chicken, pork or whatever you like.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe*Originally published on July 1, 2019, updated on July 21, 2023 with new photos, improvements to the recipe and helpful tips.
I’ve never been much of a mushroom fan, but these have a rich flavor that I love.
Thank you for your kind review… it means so much!
Super delicious! I used vegetable broth instead of Pinot Grigio (we are an alcohol free household). I will definitely be making these again. They were easy, flavorful, and I even got my teens to eat them!
Awesome! I’m so glad the substitute worked out well for you and that everyone enjoyed them.
I made these mushrooms for my stir fry this week and they were soooo yummy. Love the white wine in it too!
Using them in your stir fry sounds amazing, I’m glad you loved it!
these were delicious last night with some grilled chicken and pasta!
Yum! Sounds like the perfect meal.
Served these sauteed mushrooms with steak and it was a perfect combo! With its rich and buttery flavors, it made our dinner more satisfying and impressive!
That’s awesome to hear! I love them with steak too.
I really love the butter, savory flavor of these mushrooms. I tried one and was tempted to call them done, but decided to be patient and let them cook a little longer. The flavor really did develop quite a bit more!
So happy you tried them.