These garlic butter mushrooms are a quick and easy side dish for any meal.
They’re rich, savory, supremely garlicky, and ready in just 15 minutes with minimal prep.
I think they’re great with pasta, like this Cacio e Pepe recipe. But you can serve them with everything from steak to salmon!
Easy Garlic Butter Mushrooms
Mushrooms can be pretty divisive. You either love or hate them, right?
I happen to love mushrooms. But even if you’re not a fan, I highly recommend this sautéed mushroom recipe.
They have loads of flavor and a great texture – no soggy shrooms here, thank you!
Instead, they’re tender and melt-in-your-mouth delicious, thanks to the rich garlic butter.
And all you need is a handful of pantry staples and a skillet. That’s it!
Ready to fall in love? Let’s make garlic butter mushrooms!
Ingredients
As mentioned, you’ll need only a handful of ingredients to make this easy veggie side dish.
You’ll find the complete list with measurements at the bottom of the post. Until then, here’s a quick shopping list:
- Mushrooms. I like cremini mushrooms because they’re a great size and have a nice texture and good taste. But most small mushrooms will work.
- Olive Oil. For sautéing the mushrooms.
- Butter. Regular, unsalted butter, to be precise. If all you have is salted, omit the extra salt in the recipe.
- Garlic, Thyme, Salt, & Pepper. Use fresh cloves, not powdered garlic. Then add the herbs and seasonings for a boost of flavor.
- Lemon Juice (or White Wine). This is optional. But it helps deglaze the pan and scrape off flavorful bits in the pan. You could also use chicken, beef, or vegetable broth.
- Fresh Parsley. For garnish and a pop of color.
How to Make Garlic Butter Mushrooms
The great thing about this mushroom recipe is how quickly it comes together. There’s hardly any prep, and it’s ready in just 15 minutes!
Here’s how you’ll make it:
1. Sauté the mushrooms. Clean and trim them first. Then cook until brown on all sides.
2. Add the garlic butter. This goes in at the end, so you don’t burn the garlic. Just mix and cook until it’s fragrant and the mushrooms are well coated.
3. Season and serve. Stir in the herbs and seasonings and serve them hot!
Recipe Tips and Tricks
If you’re a mushroom lover, this recipe is a cinch to whip up!
If not, here are a few tips to keep in mind:
- Don’t wash the mushrooms. Simply wipe them clean with a damp (but not soggy) paper towel. Mushrooms absorb water and will become mushy if they get too wet.
- Most types of mushrooms will work. Button and cremini mushrooms are best for this recipe. But you can use whatever small-sized mushrooms you like best.
- Add extra herbs. Oregano and basil work well in this recipe, as do rosemary and dill. You can also add a splash of balsamic vinegar or soy sauce along with the lemon juice for more flavor.
- Be generous with the garlic. The 4 cloves listed here are a general guideline. I add more because I LOVE garlic.
- Want a richer sauce? Add a tablespoon of heavy cream at the end of the cooking process.
How to Store and Reheat
Mushrooms are always best fresh out of the pan. The texture just isn’t as good after sitting around.
Still, you can keep the leftovers and enjoy them later. Here’s how:
To Store. Place the cold mushrooms in an airtight container and refrigerate for 3 to 5 days.
To Reheat. Reheat cold mushrooms in a skillet over medium heat until hot.
To Freeze: I don’t usually freeze mushrooms because they don’t always thaw well. But if you really have to:
- Make sure they’re cold, then place them in an airtight freezer bag.
- Press out all the excess air and freeze for up to two months.
- To reheat, cook from frozen in a hot skillet.
Keep in mind that mushrooms absorb moisture like crazy. So the texture might not be as good after freezing.
What to Serve with Mushrooms
These garlicky mushrooms pair well with most main courses. Here’s how I usually serve them:
- As a side dish for chicken, pork chops, steak, fish, etc.
- As a topping for steak, baked potatoes, pizza, or pasta.
- Mixed into rice, quinoa, or couscous.
- Added to mashed potatoes, omelets, or quiche.
More Easy Sides You’ll Love
Fried Cabbage
Stuffed Portobello Mushrooms
Zucchini Fritters
Parmesan Roasted Broccoli
Garlic Butter Mushrooms
4
servings2
minutes15
minutes154
kcalThese garlic butter mushrooms are a quick and easy side dish for any meal. They’re rich, savory, supremely garlicky, and ready in just 15 minutes.
Ingredients
1 pound button or cremini mushrooms (450 grams)
1 tablespoon olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons lemon juice or white wine for deglazing, optional
2 tablespoons fresh parsley, chopped
Instructions
- Wipe the mushrooms clean with a damp cloth or paper towel. Trim the stems and cut into even sizes, as needed.
- In a large skillet, warm the olive oil over medium-high heat. Add the mushrooms in a single layer and cook for 5-7 minutes without stirring. When brown on the bottoms, stir and cook until all the sides are browned and the mushrooms have released their moisture.
- Reduce the heat to medium, add the butter and minced garlic, and stir well to coat the mushrooms. Cook for 2-3 minutes or until the garlic is fragrant.
- Season with thyme, salt, and black pepper, then add the lemon juice or white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Sprinkle with chopped parsley and give everything a final stir. Serve hot as a side dish with steak, chicken, pork, or pasta. Enjoy!
Notes
- Do not wash the mushrooms in water. Just wipe them clean with a damp paper towel or clean cloth.
- For an extra flavor boost, add a splash of soy sauce or balsamic vinegar with the lemon juice or wine.
- For a richer sauce, stir in a tablespoon of heavy cream after taking the pan off the heat – just before serving.
Nutrition
- Calories: 154kcal
- Carbohydrates: 2.9g
- Protein: 1.5g
- Fat: 15.5g
- Saturated Fat: 8.2g
- Cholesterol: 31mg
- Sodium: 94mg
- Potassium: 157mg
- Fiber: 0.5g
- Sugar: 1.5g
- Calcium: 12mg
- Iron: 1mg
