Garlic butter mushrooms are a delightful dish that combines the earthy flavors of the mushrooms with the rich and savory notes of garlic, butter and thyme (or parsley). These mushrooms are sauteed to perfection, creating a delightful blend of texture and flavor.
If you’re anything like me, you’re often looking for unique side dishes that don’t include potatoes, rice, pasta, or roasted vegetables. All of these are great though. Sometimes you just want something a little different. For me, these Sautéed Garlic Butter Mushrooms scratched the surface of something else to serve with my next main course like these Slow Cooker Sweet and Sour Pork Chops or these Sweet and Spicy Chicken Wings.
Table of Contents
Component
- mushrooms. My favorite mushroom for this recipe is carmini (or baby bella) mushrooms. They have a slightly deeper, more earthy flavor than white mushrooms. They also have a firmer texture that holds up well when bounced. They are also easily available. White mushrooms are my next choice mainly due to their availability. They have a milder flavor than carmini mushrooms. If you prefer that, then go for these. My next choice is shiitake, which might be a little harder to find. They will definitely add a unique flavor to this dish. Finally, oyster mushrooms can be a good option. They are known for their nutritional value, so if you are health conscious, you might want to go for these. You may need to chop the larger mushrooms into bite-sized pieces before sautéing them.
- unsalted butter. We use unsalted butter in this recipe to control the amount of salt as you will add salt. Likewise, salt is also added to a salty cooking wine.
- garlic. freshly ground. I used to use canned minced garlic. Now I know better. 😉
- Salty white cooking wine. I like to use a salty white cooking wine when I can because it’s one of my pantry staples. You can give any dry white wine, like Chardonnay. If so, you may need to add a little more salt than if you were using cooking wine. Do a taste test.
- Thyme or curly leaf parsley. Anyone will work. Both taste great with mushrooms.
- salt and pepper. Add it to your taste. Start with just a pinch and increase if needed. See my notes above about savory cooking wine. You may need to adjust the amount of salt depending on whether you are using a regular dry white wine or a salty cooking wine.
See recipe card for quantities.
Instructions
This recipe is very simple and straightforward. It’s perfect for a beginner or novice cook.
Start by preparing the mushrooms. They will need to be cleaned, but it is important to avoid soaking them in a bowl of water or washing them under running water because they will absorb the water and this will dilute their flavor and ruin their texture. It is best to wipe them with a clean damp cloth or paper towel.
Once they are clean, remove the stems, if desired. I removed them because that way they are easier to cut. Finally, slice them carefully. You can also saute them whole if you’re using small mushrooms, but they’ll roll off your toast if you do. Toast? More on that later!
Add the sliced mushrooms to the pan and stir to coat them in the garlic butter.
Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they are soft and lightly browned.
Add fresh thyme or chopped parsley.
Remove the pan from the heat and transfer the mushrooms to a serving dish.
submission suggestions
- extension. These mushrooms are great on their own as a unique side dish.
- Addition to grilled meat. These guys make the perfect side dish to a juicy burger, steak or grilled chicken!
- Addition of rice. Does your rice need a little jazz? These mushrooms will surely do the trick. My husband liked them this way the best!
- Topping for pasta. These garlic butter mushrooms make a great addition to pasta!
- Toast. This may be a new idea for you. They make a great addition to toast! We tried topping our toast with smoked salmon; Peanut Butter; avocado and tomatoes; and ricotta and fruit. Now we move on to mushrooms!
equipment
A few notes about the equipment I used:
- A sharp chef’s knife. I recently purchased this Classic chef knife WÜSTHOF 8 inches and love it. Yes, it’s an investment but worth the money. To be safe, it is important to have a sharp knife, especially when cutting slippery mushrooms!
- Non-stick pan. I use and recommend it Le Creuset 12-inch non-stick pan, which is made of hard anodized aluminum. If you are using a ceramic pan, it may take a little longer to heat up at first. If you use cast iron, your mushrooms may cook faster.
- Heat resistant silicone spatula. If your pan doesn’t stick, it’s essential that you use a utensil that won’t scratch the surface. I use and love This set is from Dee Oro. You can also use a wooden spoon.
- Oven. My oven is gas. If you are cooking on an electric stove, remember that the time and temperature may need to be adjusted.
storage
Store leftovers in an airtight container in your refrigerator. They should keep for a few days, but no more than a week.
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recipe
Garlic Butter Mushrooms
Garlic butter mushrooms are a delightful dish that combines the earthy flavors of the mushrooms with the rich and savory notes of garlic, butter and thyme (or parsley). These mushrooms are sauteed to perfection, creating a delightful blend of texture and flavor.
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Instructions
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Clean the mushrooms by wiping them with a damp cloth or paper towel to remove any dirt or debris. See Note 5. Remove stems, if desired. Carefully slice the mushrooms.
1 kilo of mushrooms
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In a large pan, melt the butter over medium heat.
4 tablespoons of unsalted butter
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Add the minced garlic to the pan and sauté for about one minute, or until fragrant.
4 teaspoons of garlic
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Add the sliced mushrooms to the pan and stir to coat them in the garlic butter.
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Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they are soft and lightly browned.
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Stir in the wine and thyme or parsley. Season with salt and pepper to taste.
¼ cup of salty white cooking wine, 2 tablespoons of thyme, salt and pepper
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Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
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Remove the pan from the heat and transfer the garlic butter mushrooms to a serving dish. See note 6 for submission suggestions.
Remarks
- Mushroom options: I used carmini mushrooms. I love their color and taste. White (aka button), carmini (aka baby bella), shiitake or oyster mushrooms will work. Use whatever is available and preferred.
- butter: We use unsalted butter in this recipe to control the salt content. You will add salt. Additionally, cooking wine, if you choose to use it, contains salt.
- Freshly minced garlic: It’s really worth the effort to buy fresh garlic and mince it yourself instead of buying the pre-minced garlic in jars. If that’s too much trouble, a garlic press comes in handy. However, I found that too much expensive garlic was left behind in the press. I prefer to grind it myself using a sharp chef’s knife!
- wine: I used a salted cooking wine for the number of tests I did for this recipe. However, I’m sure any dry white wine (like Chardonnay) will work just as well. If you do use Chardonnay, you may need to add a little more salt because salty cooking wine already contains salt (obviously! 😂).
- Cleaning the mushrooms: It is important to clean the mushrooms with a clean damp cloth or paper towel. Mushrooms absorb water so you never want to soak them in water to wash them. Always use a damp towel.
- Serving suggestions: These mushrooms are great on their own as a side dish. They are also incredibly versatile and work well as a side to grilled meat (like chicken, steak or burgers), rice, pasta and even toast!
Nutrition facts
Calories: 146KKL (7%)Carbohydrates: 6G (2%)protein: 4G (8%)Fat: 12G (18%)Saturated fat: 7G (44%)Polyunsaturated fat: 1GUnsaturated fat: 3Gtrans fat: 0.5GCholesterol: 30mg (10%)sodium: 9mgpotassium: 408mg (12%)fiber: 2G (8%)Sugar: 2G (2%)vitamin: 516IU (10%)Vitamin C: 9mg (11%)calcium: 28mg (3%)iron: 1mg (6%)
The nutritional information provided is for one serving and is an estimate only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
