Sautéed mushrooms are a fantastic side dish that adds a savory twist to any meal. The combination of garlic and fresh herbs creates a lovely aroma that fills the kitchen, making it a joy to prepare!

This sautéed mushrooms recipe tackles common issues of blandness and sogginess that often arise when preparing mushrooms as a side dish.

I remember the first time I tried sautéing mushrooms. I accidentally used too much oil, and my mushrooms were a bit soggy. But once I figured out the right technique, I realized how easy and satisfying this dish could be, especially on busy weeknights when I need a quick and flavorful side for family dinners.

This recipe is a reliable favorite because it takes just about 22 minutes from start to finish. You’ll savor the bright taste of garlic and herbs, turning simple mushrooms into a dish that feels so much more special. If you want more ideas for tasty sides, then consider my Stuffed Mushrooms.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Savory Flavor Boost The use of garlic and herbs adds a rich, aromatic flavor to sautéed mushrooms without overwhelming their natural earthiness, making each bite satisfying and tasty.
Quick and Easy Preparation This dish comes together in less than 30 minutes, perfect for weeknight dinners when you want something simple yet flavorful on your table.
Great Versatility Sautéed mushrooms can fit seamlessly into a variety of meals. Toss them into pasta, pile them on a burger, or serve them as a delicious side dish alongside your favorite protein.
Long-Lasting Freshness Cooked mushrooms store well in the fridge, offering a quick solution for meal prep. They stay tasty for several days, making dinners even easier later in the week.

Lion’s Mane Crab Cakes for Meatless Monday

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Author: Charlene
Prep Time: 60 minutes
Cool Time: Overnight
Cook Time: 25 minutes
Total Time: 8 hours
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Vegetarian lion’s mane ‘crab’ cakes: panko-breaded, fried cakes served with lemon dill aioli.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Pair with a fresh arugula salad or a quinoa side dish.
Serve alongside tangy coleslaw for added crunch.
Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Mushrooms: Choose fresh, firm mushrooms, like cremini or button. They bring umami and excellent texture. Avoid slimy or dark spots when selecting.
Garlic: Fresh garlic is key. Use whole cloves, finely chopped for best flavor. Avoid pre-minced garlic; it lacks vibrancy. It deepens flavor and aroma.
Olive oil: A good quality extra virgin olive oil works best. It helps to sauté evenly and add a rich, fruity flavor. Don’t skimp on this; it’s important!
Fresh herbs: Use herbs like thyme or parsley. They add freshness and depth. Opt for vibrant, bright herbs; wilting or browning isn’t ideal.
Black pepper: Freshly cracked pepper elevates the dish. Use a coarsely ground pepper for a bit of heat and texture. Avoid pre-ground pepper for better flavor!
Mushrooms: Choose fresh, firm mushrooms, like cremini or button. They bring umami and excellent texture. Avoid slimy or dark spots when selecting.
Garlic: Fresh garlic is key. Use whole cloves, finely chopped for best flavor. Avoid pre-minced garlic; it lacks vibrancy. It deepens flavor and aroma.
Olive oil: A good quality extra virgin olive oil works best. It helps to sauté evenly and add a rich, fruity flavor. Don’t skimp on this; it’s important!
Fresh herbs: Use herbs like thyme or parsley. They add freshness and depth. Opt for vibrant, bright herbs; wilting or browning isn’t ideal.
Black pepper: Freshly cracked pepper elevates the dish. Use a coarsely ground pepper for a bit of heat and texture. Avoid pre-ground pepper for better flavor!

Recipe Tips

If mushrooms release too much moisture, avoid overcrowding the pan, using no more than 2 pounds per skillet to allow proper sautéing.
For uneven cooking, slice the mushrooms into ½-inch-thick pieces before adding them to the skillet; this helps ensure even doneness.
If the mushrooms brown too quickly, reduce the heat to medium-low after 5-7 minutes of cooking to allow for even caramelization.
When adding garlic, do so within the last 2 minutes of cooking to prevent burning and maintain its vibrant flavor.
If the dish lacks depth, stir in 1 tablespoon of soy sauce during the last minute of cooking for an umami boost.

Serving Suggestions

Serve sautéed mushrooms alongside grilled chicken or steak for a hearty meal. Add them to a quinoa salad or serve with roasted asparagus.

Use sautéed mushrooms to make a savory mushroom risotto or as a filling for stuffed peppers. Add to pasta dishes or create a savory mushroom omelet.

Top with a drizzle of balsamic reduction or a sprinkle of fresh thyme for added flavor. Incorporate soy sauce for an umami boost if desired.

Recipe variations

You can use baby Bella mushrooms, or try white button mushrooms as another option for sautéed mushrooms to vary textures and flavor.
Add 2 tablespoons chopped garlic and 1 tablespoon soy sauce for a savory depth before stirring in 1 teaspoon balsamic vinegar for brightness.
Either unsalted butter or extra virgin olive oil can be used as the cooking fat, depending on your preference for richness or a lighter taste.
For larger servings, double all ingredients to make 4 pounds of sautéed mushrooms, using a sufficiently large skillet to avoid overcrowding and steaming.

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How to Store?

To keep your sautéed mushrooms fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 1 day to maintain the best texture and flavor.

Refrigeration: Place in an airtight container in the refrigerator up to 4 days to slow spoilage and preserve taste.

Freezing: Cool completely, transfer to a freezer-safe container or bag, freeze up to 2 months, thaw in refrigerator overnight.

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