These savory garlic butter mushrooms are fast, flavorful, and a dream of a side dish! They’re ready to rock your plate in just 15 minutes.
We’re mad for mushrooms in this house.
They’re hearty, flavorful, and add so much extra umami oomph to recipes. I love adding them to pasta, soup, and stir frys and you will find me making and scarfing copious amounts of stuffed mushrooms around the holidays.
Whenever I need a quick veggie side dish, these Garlic Butter Mushrooms swoop in to save the day.
They’re naturally vegetarian, gluten-free, low-carb, low-calorie, and pair nicely with just about any main dish you throw at it.
Simple Ingredients – Big Flavor!
- 1 pound cremini (baby bella) mushrooms
- 3 cloves fresh garlic
- olive oil
- butter
- salt
- thyme (dried or fresh will work!)
- fresh parsley (optional garnish)
For a little spice, crushed red pepper flakes make a tasty add-in for this simple side. You can also replace the salt with a little soy sauce for extra umami flavor!
Garlic Butter Mushrooms
When it comes to this savory side dish, you can make a little… or a lot! I wrote up the recipe using a pound of mushrooms which will yield about 4 substantial sides to pair with your choice of main dish.
You can easily halve the recipe if needed or double it to feed a larger crew!
Serve them with your favorite protein (steak, chicken, shrimp, pork, tofu) or with creamy pasta dishes. They’re also great as a topping for burgers (mushrooms swiss – delish!), polenta, sauteed spinach, or mashed potatoes. I also have it on good authority that they’re a pretty stellar pizza and flatbread topping. Delicious!
Let’s get our recipe on, shall we?
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Clean mushrooms with a damp paper towel and cut into quarters.
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Heat a large skillet (cast iron or stainless steel work best here) to medium-high heat.
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Add 1 TBSP oil and the mushrooms. Stir to coat the mushrooms with oil then leave them for 4 minutes without touching/moving.
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Once the bottom side of the mushrooms are nice and golden stir them up and cook for an additional 6 minutes, stirring occasionally. During the final minute, add 3 TBSP butter, ½ tsp salt, ⅛ tsp pepper, and dried or fresh thyme. Saute until both the mushrooms/garlic are tender and fragrant.
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Feel free to give it a little taste test and add any additional salt/pepper/thyme desired. Crushed red pepper flakes can be added for a spicy kick.
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Remove from heat, garnish with fresh parsley, and serve.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 135kcal, Carbohydrates: 6g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 23mg, Sodium: 300mg, Potassium: 526mg, Fiber: 1g, Sugar: 2g, Vitamin A: 349IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg
When it comes to your skillet (cast iron and stainless steel both work great!) the bigger the better. Keeping the mushrooms spread out while cooking can give them space to get nice and golden.
Q: Can i make these mushrooms in advance?
You sure can! They’re a great meal prep side dish and you can enjoy them on their own or toss them into other dishes. I had some leftovers a few weeks ago and served them over a baked potato with some melted cheese and holy cow it was delicious!
Simply reheat via skillet or microwave, whichever works best for you!
q: cAN i USE PRE-SLICED MUSHROOMS INSTEAD OF WHOLE MUSHROOMS?
While I use whole mushrooms and cut them into quarters, you are welcome to also use a 16 oz package (or two 8 oz packages) of pre sliced mushrooms. If you find the extra surface area requires a little more butter to coat them, feel free to add it!
Why mushrooms? They’re a great source of B Vitamins like Riboflavin, Niacin, Pantothenic Acid , and folate. They’re also loaded with Potassium, Selenium, and antioxidants.
If you get a chance to try these garlic butter mushrooms, let me know! I’d love it if you left me a comment or review using the form below. I’m always so excited to hear from you!
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