Flavor-Packed Garlic Butter Mushrooms
Tender, buttery mushrooms sautéed with garlic and fresh herbs make a quick, nutritious side dish. High in plant-based protein and fiber while low in carbs, this flavorful recipe takes just 15 minutes and pairs perfectly with weeknight dinners or special occasions.
Equipment
- 1 large skillet or sauté pan
- 1 spatula or wooden spoon
- 1 Cutting Board
- 1 Knife
Ingredients
- 1 lb fresh mushrooms cleaned and sliced
- 4 tbsp unsalted butter
- 2 tsp fresh garlic minced
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp fresh thyme chopped (or 1 tsp dried Italian seasoning)
Instructions
- Prepare Your Mushrooms: Start by choosing fresh, firm mushrooms. Gently wipe each mushroom with a damp paper towel or soft brush to remove any dirt—avoid rinsing them under water, as mushrooms absorb moisture and may become soggy. If the mushrooms are large, slice them evenly to ensure they cook at the same rate. Place them in a large bowl while you prep the other ingredients.
- Measure and Melt the Butter: Measure out 4 tablespoons of unsalted butter. Place a large skillet or sauté pan over medium heat and add the butter. Allow it to melt slowly, swirling the pan occasionally so the butter doesn’t brown or burn. The goal is to create a warm, fragrant base for the garlic and mushrooms to cook in.
- Infuse the Butter with Garlic: Once the butter has melted completely, add 2 teaspoons of freshly minced garlic and 1 teaspoon of garlic powder to the pan. Stir constantly for about 30–45 seconds. This step allows the garlic to release its aroma and infuse the butter with flavor. Be careful not to let the garlic burn, as burnt garlic will taste bitter.
- Add the Mushrooms: Gently add the sliced mushrooms to the skillet, spreading them in an even layer so each piece makes contact with the butter. This ensures even browning. Stir the mushrooms to coat them fully in the garlic butter mixture.
- Sauté the Mushrooms: Cook the mushrooms over medium heat for 5–7 minutes, stirring occasionally. As they cook, they will release moisture, shrink slightly, and begin to brown. Pay attention to the edges—the ideal mushroom will be golden and tender but still retain a slight bite. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté.
- Add Fresh Herbs: Once the mushrooms have browned and softened, sprinkle in 1 tablespoon of chopped fresh thyme (or 1 teaspoon of dried Italian seasoning if fresh herbs are unavailable). Stir gently to combine, allowing the herbs to release their flavors. You’ll notice a fragrant herbal aroma that elevates the simple mushrooms into a gourmet-tasting dish.
- Season to Taste: Taste the mushrooms before adding additional salt and pepper. If you used salted butter, you might need very little extra seasoning. Sprinkle in salt and freshly ground black pepper as desired, then stir thoroughly to ensure every mushroom slice is seasoned.
- Finish with Extra Herbs (Optional): For a visually appealing and aromatic finish, sprinkle a pinch of extra fresh thyme on top of the mushrooms before serving. This adds color and enhances the flavor without overpowering the dish.
- Serve Immediately: Transfer the sautéed garlic butter mushrooms to a serving plate or bowl and serve them hot. They make a perfect side dish for grilled meats, pasta, or roasted vegetables, and can even be enjoyed as a quick appetizer with bread. These mushrooms are best enjoyed fresh from the pan while the flavors are vibrant and the texture is tender.
- Tips for Extra Flavor: For an extra layer of flavor, you can deglaze the pan with a splash of dry white wine or vegetable broth after the mushrooms have browned. Allow it to simmer for 30 seconds, scraping up any flavorful bits stuck to the bottom of the pan. This adds depth and richness to your dish while keeping it simple and elegant.
Notes
- Use fresh, firm mushrooms for the best texture and flavor.
- Clean mushrooms with a damp cloth or soft brush; avoid rinsing under water.
- Slice larger mushrooms evenly to ensure consistent cooking.
- Butter can be substituted with olive oil or plant-based margarine for a lighter or vegan version.
- Adjust garlic and herbs to taste; this recipe is very customizable.
- Let mushrooms brown without stirring immediately to develop deeper flavor.
- Taste before adding extra salt, as butter may already provide enough seasoning.
- A small pat of butter or drizzle of olive oil at the end enhances richness.
- Fresh herbs like thyme, rosemary, or parsley elevate flavor and aroma.
- Serve immediately for best texture; mushrooms can become rubbery if stored too long.
