New this month
Get the Allrecipes magazine just $5!

Superb Sauteed Mushrooms


"These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!"
Added to shopping list. Go to shopping list.


25 m servings 199 cals
Original recipe yields 4 servings


  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 306
  1. 410 Ratings

Most helpful positive review

I used sliced baby bella mushrooms and insteaf of using garlic salt, I used Penzey's Shallot Salt. These mushrooms were to die for. I know it's bad to say so but........I ate the whole thing mys...

Most helpful critical review

A pleasant taste on its own, but I'd try it on a hard crust of white bread to balance the sweet taste and rubbery consistence

Most helpful
Most positive
Least positive

I used sliced baby bella mushrooms and insteaf of using garlic salt, I used Penzey's Shallot Salt. These mushrooms were to die for. I know it's bad to say so but........I ate the whole thing mys...

This recipe is great....have been making mushrooms this way for years....the only changes I make are to use real wine (whatever you drink with your meal) and in place of teriyaki sauce I use Wor...

This recipe is absolutely delicious. The flavors blend marvelously. I did use baby portobellos, but I'm sure the recipe would work fine with button mushrooms, as well. The only thing I will chan...

These mushrooms were simply delectable and SO simple! The only change I made was to use baby port mushrooms instead of the button mushrooms (just a personal preference) but OMG these are amazin...

What a superior sauteed mushroom recipe! I did use a Pinot Noir wine instead of cooking wine, and maybe a wee bit more than a tablespoon, also added in a couple extra cloves of garlic. The wine ...

My husband and I have made this exactly as written and also used a mix of different kinds of mushrooms. So, so YUMMY! I also wish people would NOT rate a recipe they haven't even tried to make y...

I can't deal with garlic(I know, that one in a million?) so instead just added a dash of garlic powder, used a good red table wine and finished the recipe as written. The perfectly cooked mushr...


The only change I made was to use Worcestershire sauce instead of the teriyaki sauce and red wine vinegar instead of the cooking wine. I also made it in the pan I'd just cooked a few steaks in....