Name: Garlic Butter Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb (450g) cremini or white mushrooms, cleaned and halved; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Optional: 1 tablespoon balsamic vinegar or dry white wine for deglazing

Juicy, caramelized mushrooms sautéed in rich garlic butter and finished with herbs—these melt-in-your-mouth mushrooms make the perfect savory side for steak, chicken, or any roasted meat. The combination of earthy mushrooms, fragrant garlic, and creamy butter creates a simple yet luxurious dish that comes together in minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) cremini or white mushrooms, cleaned and halved

3 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Optional: 1 tablespoon balsamic vinegar or dry white wine for deglazing

Directions

I start by heating olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Once the butter is melted and sizzling, I add the mushrooms in a single layer and let them cook undisturbed for about 4–5 minutes so they develop a golden-brown crust.

Then I stir them and continue to sauté for another 3–4 minutes until tender and beautifully browned.

I reduce the heat to medium and add the minced garlic and thyme, stirring constantly for about a minute until fragrant.

If I want extra flavor, I deglaze the pan with a splash of balsamic vinegar or white wine, scraping up any delicious bits from the bottom.

Finally, I stir in the remaining tablespoon of butter and cook for one more minute until the mushrooms are glossy and perfectly coated.

I season with salt and pepper, remove from heat, and finish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories: Approximately 120 kcal per serving

Variations

I sometimes use a mix of mushrooms like shiitake, oyster, or portobello for more depth of flavor.

Adding a squeeze of lemon juice at the end brightens the dish and cuts through the richness.

For a creamy twist, I stir in a splash of heavy cream or a dollop of sour cream right before serving.

A sprinkle of Parmesan cheese gives it a savory finish.

To make it vegan, I swap the butter for plant-based butter or olive oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat with a small pat of butter until hot. I avoid microwaving since it can make the mushrooms soggy.

FAQs

How do I keep mushrooms from getting soggy?

I make sure to cook them over high heat and avoid overcrowding the pan. This helps them brown instead of steam.

Can I use frozen mushrooms?

Yes, but I thaw and drain them well first. Fresh mushrooms still give the best texture and flavor.

What’s the best type of mushroom for this recipe?

I like cremini or white mushrooms for their mild flavor, but baby bella or wild mushrooms also work beautifully.

Can I make these mushrooms ahead of time?

Yes, I can cook them a few hours ahead and reheat gently before serving. They reheat nicely on the stove.

What dishes go well with garlic butter mushrooms?

I love serving them with steak, roasted chicken, or even over pasta, rice, or toasted bread for a simple meal.

Conclusion

These garlic butter mushrooms are a quick and comforting side dish that never fails to impress. I love how the buttery, garlicky sauce clings to every mushroom, creating a dish that’s both elegant and effortless. Whether I’m making a weeknight dinner or a special meal, this recipe always finds a place on my table.

Recipe: