Umami Mushrooms are tender, savory, and full of rich flavor - the kind of side dish that goes with just about anything. In just a few minutes, you'll have golden mushrooms ready to top steak, stir into pasta, or enjoy on their own.
I love making these mushrooms on busy weeknights because they cook quickly and don't need a lot of fuss. They remind me of the way my mom always added mushrooms to simple skillet dinners for extra flavor.
Quick Overview:
- Ready in 15 minutes, start to finish.
- Rich, savory umami flavor from just 3 ingredients.
- A versatile side for steak, pasta, burgers, and more.
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Why You'll Love This Recipe
Quick cook: ready in 15 minutes, great for weeknights.
Savory flavor: umami seasoning takes mushrooms to the next level.
Versatile: works as a topping for burgers, as a side dish, or to mix into pasta and rice.
Key Ingredients for Savory Mushrooms
- Crimini mushrooms: also known as baby bellas, they're meaty and perfect for caramelizing.
- Olive oil: adds richness while helping the mushrooms brown.
- Umami seasoning (affiliate link): brings out deep, savory flavor in every bite.
Ingredient Substitutions
- White button mushrooms can be used instead of crimini
- Avocado oil, butter, or ghee works in place of olive oil.
- Soy sauce or coconut aminos can be substituted for umami seasoning.
Variations on Umami Mushrooms
- Garlic butter mushrooms: add a minced garlic clove and pat of butter at the end.
- Herb mushrooms: stir in fresh thyme or parsley for brightness.
- Spicy mushrooms: sprinkle in crushed red pepper flakes before serving.
Caramelized Mushrooms Top Tips
- Don't overcrowd: use a wide skillet so mushrooms caramelize instead of steaming.
- Leave them alone: stir only occasionally so they can brown properly.
- Deglaze smartly: a splash of water or coconut aminos helps release the browned bits without making the mushrooms soggy - and adds even more flavor in the process.
How to Store
Refrigerate cooked mushrooms in an airtight container for up to 3 days. To reheat, warm them in a skillet over medium heat until hot, or microwave in short intervals.
You Might Be Wondering
I prefer stainless steel - I've moved away from non-stick pans because I don't love the idea of that coating flaking into food, and cast iron works great here too. That's just my preference, though; use whatever skillet you're comfortable with.
Umami is often described as a deep, savory richness - it's what gives foods like mushrooms, aged cheese, and soy sauce that satisfying, can't-quite-place-it flavor. It's considered one of the five basic tastes alongside sweet, salty, sour, and bitter.
Crimini (baby bella) mushrooms have a nice, meaty umami flavor and hold up well to caramelizing, which is why they're my go-to here - though shiitake and portobello are also known for being especially umami rich if you want to experiment.
Serve With...
Umami mushrooms are delicious on top of steak or chicken, but I also love pairing them with other recipes from my site. Try them alongside creamy mashed potatoes, or serve next to pork tenderloin. They are also delicious tucked into a caramelized onion grilled cheese sandwich!
More Easy Vegetable Recipes
If you like these mushrooms, you'll want to try my Caramelized Onions for another rich side dish. This green bean soup is a delicious light lunch, and sweet chili cauliflower and air fryer broccolini are flavorful veggie dish.
When you make this Umami Mushrooms recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Umami Mushrooms
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Ingredients
- 10 ounces sliced crimini mushrooms
- ½ tablespoon olive oil
- 1 teaspoon umami seasoning
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 6 minutes stirring occasionally, or until caramelized.
- Deglaze the skillet if needed using a tablespoon of water. Season with umami seasoning. Cook and stir one more minute.
Shelby Law Ruttan says
One of the easiest and most flavorful side dish recipes that I make often. Ready fast and super flavorful.
brian bollig says
"staniless steel skillet and prefer using staniless steel over non stick"
What is this staniless steel you keep referring to?
Shelby Law Ruttan says
I never use a non-stick skillet anymore as I do not like the coating that can come off the skillet and get into your food. I prefer stainless steel (I did link to a stainless steel skillet in the post) as to me it is safer for cooking. Cast iron is another great way to cook these mushrooms and can be used in place of stainless steel. This is just my preference and my recommendation. You can use what you feel comfortable with.