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
