Mushroom Side Dish: 4 Easy Sides for Any Meal

A mushroom side dish can be quick enough for a weeknight yet substantial enough for a holiday plate. These four options use sautéing, roasting, creamy sauce, and glazing to create different textures.

Each mushroom side dish recipe includes measured ingredients, timing, yield, and clear doneness cues. Use the browning tips to keep mushrooms savory rather than watery.

Mushroom Side Dish: Garlic Sautéed Mushrooms

Yield: 4 servings
Prep time: 10 minutes
Cook time: 12 minutes

Ingredients:

• 1 pound cremini or button mushrooms, brushed clean and halved
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice

1. Heat a large skillet over medium-high heat. Add the olive oil once the pan feels hot.
2. Add the mushrooms in a single layer. Cook for 4 to 5 minutes without stirring, until the bottoms turn deep golden brown.
3. Stir and continue cooking for 3 to 4 minutes. The mushrooms should shrink, release their moisture, and look browned rather than glossy with liquid.
4. Lower the heat to medium. Add the butter, garlic, salt, and pepper. Cook for 2 minutes, stirring often, until the garlic is fragrant but not brown.
5. Remove from the heat and toss with parsley and lemon juice. Serve immediately.

Do not crowd the skillet. If the mushrooms cover the pan in more than one layer, cook them in two batches. Crowding traps steam, so the mushrooms simmer in their own moisture instead of browning. Keep the pan uncovered, and avoid salting before the mushrooms develop color.

Mushroom Side Dish Recipes: Roasted Herb Mushrooms

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 1 1/2 pounds mixed mushrooms, such as cremini, shiitake, and oyster
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped chives

1. Heat the oven to 425°F. Trim the mushroom stems and cut large mushrooms into pieces about 1 1/2 inches wide.
2. Pat the mushrooms dry. Toss them with olive oil, rosemary, thyme, salt, and pepper.
3. Spread them on a large rimmed baking sheet, leaving space between pieces. Roast for 15 minutes.
4. Stir and roast for 5 to 10 minutes more, until the edges are browned and the centers are tender.
5. Transfer to a serving bowl and toss with balsamic vinegar and chives.

Dry mushrooms roast better than damp ones, so wipe away excess water before seasoning. Use two baking sheets if the mushrooms are tightly packed. A crowded tray creates steam and prevents crisp edges. They are done when the liquid on the tray has mostly evaporated and the mushrooms have visibly shrunk.

Creamy Mushroom Side with Parmesan

Yield: 4 servings
Prep time: 10 minutes
Cook time: 18 minutes

Ingredients:

• 1 pound cremini mushrooms, sliced 1/4 inch thick
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine or low-sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup finely grated Parmesan
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

1. Heat the olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally.
2. When the mushrooms are lightly browned and their released liquid has nearly disappeared, add the butter and shallot. Cook for 3 minutes.
3. Stir in the garlic and cook for 30 seconds. Pour in the wine or broth, scraping up browned bits from the pan.
4. Simmer for 2 minutes, then add the cream. Cook uncovered for 4 to 5 minutes, stirring occasionally, until the sauce coats a spoon.
5. Turn off the heat. Stir in the Parmesan and pepper, then finish with parsley.

For the best flavor, brown the mushrooms before adding dairy. Keep them in a fairly even layer, and cook in batches if needed. The finished sauce should cling to the mushrooms. If it looks thin, simmer for another minute; if it becomes too thick, loosen it with a tablespoon of broth.

Mushroom Side Dishes: Glazed Mushrooms

Yield: 4 servings
Prep time: 8 minutes
Cook time: 15 minutes

Ingredients:

• 1 pound small button or cremini mushrooms, wiped clean
• 1 tablespoon neutral oil
• 1 tablespoon unsalted butter
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 garlic clove, grated
• 1/4 teaspoon red pepper flakes
• 1 scallion, thinly sliced

1. Whisk the soy sauce, maple syrup, rice vinegar, garlic, and red pepper flakes in a small bowl.
2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes, turning occasionally.
3. When the mushrooms are browned and most of their moisture has evaporated, add the butter and stir until melted.
4. Pour in the sauce and cook for 2 to 3 minutes, stirring frequently. The liquid should reduce to a shiny glaze that coats each mushroom.
5. Remove from the heat and scatter with scallion before serving.

Use a wide pan and leave room around the mushrooms during the first cooking stage. If the pan is crowded, the glaze will combine with excess mushroom liquid and stay watery. The mushrooms are ready when tender inside, caramelized at the edges, and coated with a syrupy sauce rather than a loose puddle.