Juicy, golden-brown mushrooms cooked in a rich garlic butter sauce—this Garlic Butter Mushrooms is one of those side dishes that disappears from the table before I even sit down. Whether I’m pairing it with steak, grilled chicken, pasta, or serving it up as a meatless main, these garlic butter mushrooms hit all the right notes with their deep umami flavor, subtle herbs, and luscious texture. And the best part? They come together in just 15 minutes.
Why You’ll Love This Recipe
I love how this recipe balances simplicity with depth of flavor. The garlic butter gives the mushrooms a savory richness, while thyme and parsley brighten things up just enough. Whether I’m using cremini or white mushrooms, they sear beautifully in the pan, soaking up all that buttery goodness. It’s also incredibly versatile—I’ve served it with mashed potatoes, over risotto, and even tossed it into scrambled eggs. Plus, it’s low carb, vegetarian, and gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb whole white or cremini mushrooms, cleaned and trimmed
3 tablespoons butter
1 tablespoon olive oil
5 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
Optional: 1 tablespoon white wine or vegetable broth for deglazing
Directions
I heat the butter and olive oil in a large skillet over medium-high heat.
I add the mushrooms in a single layer and let them sear, untouched, for about 4–5 minutes until they turn golden brown on one side.
Then, I stir them and continue cooking for another 4–5 minutes until browned and tender.
I toss in the minced garlic and thyme, sautéing for 1–2 minutes until everything smells amazing.
If I’m using wine or broth, I pour it in to deglaze the pan, scraping up all the flavorful bits from the bottom. I let it simmer for about a minute.
Finally, I season with salt and pepper, then finish with a sprinkle of fresh parsley before serving.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: Approximately 110 kcal per serving
Variations
Add cheese: I sometimes sprinkle grated Parmesan over the top for an extra savory kick.
Spice it up: A pinch of red pepper flakes adds a nice heat if I’m in the mood for something spicy.
Switch the herbs: Instead of thyme, I use rosemary or Italian seasoning for a different aromatic profile.
Make it creamy: A splash of heavy cream added at the end creates a rich, velvety sauce.
Vegan version: I swap butter for a plant-based alternative to keep it vegan without sacrificing flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat for the best texture—just a few minutes until they’re warmed through. I avoid the microwave if possible since it can make the mushrooms soggy.
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FAQs
How do I prevent the mushrooms from becoming soggy?
I make sure not to overcrowd the pan so the mushrooms sear rather than steam. Cooking them in a single layer and letting them sit undisturbed helps them brown beautifully.
Can I use canned mushrooms for this recipe?
I prefer fresh mushrooms for the best texture and flavor, but in a pinch, I’ll drain and pat canned mushrooms dry before sautéing.
Is this recipe keto-friendly?
Yes, these garlic butter mushrooms are naturally low in carbs and perfect for a keto or low-carb lifestyle.
What kind of mushrooms should I use?
I like using cremini for a deeper flavor, but white button mushrooms work just as well. Portobello slices are also a great option if I want larger pieces.
Can I make this ahead of time?
While they taste best fresh, I can cook them ahead and gently reheat in a skillet before serving. I just hold off on adding the parsley until the very end.
Conclusion
These garlic butter mushrooms are everything I want in a quick side dish—easy, flavorful, and endlessly versatile. With just a few ingredients and one skillet, I can elevate any meal, from simple weeknight dinners to holiday feasts. This is one of those go-to recipes I always come back to when I need something fast, comforting, and absolutely delicious.
📖 Recipe:
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Garlic Butter Mushrooms
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Juicy, golden-brown mushrooms cooked in a rich garlic butter sauce with thyme and parsley. This quick and versatile side dish is perfect with steak, pasta, or on its own.
Ingredients
1 lb whole white or cremini mushrooms, cleaned and trimmed
3 tablespoons butter
1 tablespoon olive oil
5 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
Optional: 1 tablespoon white wine or vegetable broth for deglazing
Instructions
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the mushrooms in a single layer and let them sear, untouched, for about 4–5 minutes until golden brown on one side.
- Stir the mushrooms and cook for another 4–5 minutes until browned and tender.
- Add the minced garlic and thyme, sautéing for 1–2 minutes until fragrant.
- If using, pour in the wine or broth to deglaze the pan, scraping up any browned bits, and simmer for about a minute.
- Season with salt and pepper to taste.
- Sprinkle with fresh parsley before serving.
Notes
Don’t overcrowd the pan to avoid soggy mushrooms.
Use fresh mushrooms for the best texture and flavor.
Add red pepper flakes for a bit of heat.
Swap in rosemary or Italian seasoning for variety.
For a vegan version, use plant-based butter.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet to preserve texture; avoid the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
