Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you’ll be serving these mushrooms with everything!
Pan seared Garlic Mushrooms are a staple side in any restaurant, bistro, pub or steakhouse, and a huge favourite in homes all over the world. BUT, over the years I have made a few changes and added a couple of extra ingredients to regular garlic mushrooms to get the BEST flavour!
You will love this easy and delicious 10-minute side dish that pairs with anything! Low carb and Keto approved!
Garlic Mushrooms
Melt-in-your mouth garlic mushrooms can be enjoyed at breakfast (think Sheet Pan Full Breakfast With Garlic Butter Mushrooms), as a side to Roast Chicken Bites, Pork Roast with Crackle or with a juicy Steakhouse Steak. They are so versatile, you can even stuff mushrooms inside chicken breasts! Or keep it simple and serve them on your toasts (or garlic cheese bread).
Normally, garlic mushrooms are cooked in butter and garlic, hence the name of the recipe. However, you will love the extra ingredients we add even more! Because an extra kick of flavour never hurt anyone!
HOW TO MAKE GARLIC MUSHROOMS
For my recipe, you only need a handful of ingredients:
- Mushrooms
- Unsalted butter — use unsalted to control the amount of salt added.
- Olive oil — just a little oil added to the butter gets them nice and crispy on the outer edges and prevents the butter from burning.
- Garlic — please use fresh where you can.
- Herbs — we love parsley and thyme, but you can use oregano, rosemary, basil, etc.
- Salt and pepper.
Optional:
Onion — green, red, yellow or white! This is an optional ingredient BUT I find it enhances the garlic flavour.
Dry white wine — also optional. If you’ve never added wine to your garlic mushrooms, you won’t regret trying it.
That’s it! The two additional (and optional) ingredients of white wine and onion is what makes this recipes stand out from regular garlic mushrooms — in a good and tasty way!
HOW TO CLEAN MUSHROOMS
Wipe each mushroom over with a damp paper towel for soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinse under cold water and thoroughly pat dry with paper towel.
Avoid soaking mushrooms as they will absorb water like a sponge and won’t brown during cooking.
WHAT TO SERVE WITH GARLIC MUSHROOMS
Pretty much anything goes…especially for mushroom lovers. Garlic mushrooms are perfect with butter grilled steak, oven barbecue ribs, garlic parmesan salmon, garlic mushroom chicken and pork chops. Or serve them as an appetizer alongside an epic Cheeseboard!
Mushroom Tips
Size: Find mushrooms that are about the same size to ensure even cooking.
Type: We use button mushrooms as pictured here, or you can use Cremini (Swiss brown) or wild mushrooms. Choose a mushroom type you are familiar with!
Rinse mushrooms before slicing and when you are ready to cook to prevent them from getting slimy.
MORE SIDE DISH RECIPES
Honey Garlic Butter Roasted Carrots
Creamy Broccoli and Bacon
Creamy Mashed Potatoes
Green Bean Casserole
Brussels Sprouts
GARLIC MUSHROOMS ON VIDEO!
Garlic Mushrooms
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ onion chopped, optional
- 1 pound cremini mushrooms button mushrooms
- 2 tablespoons dry white wine optional
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons fresh parsley chopped
- 4 cloves garlic minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat the butter and oil in a large pan or skillet over medium-high heat.
- Sauté the onion until softened (about 3 minutes).
- Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
- Pour in the wine and cook for 2 minutes, to reduce slightly.
- Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
- Season generously with salt and pepper (to your taste).
- Sprinkle with remaining parsley and serve warm.
Trudy says
Absolutely love this receipt, this is second time I’ve made them and all family love it
Leigh says
Wonderful, made all the difference to a nice steak meal. I used the white wine, truly made a huge difference, thankyou for the recipie.
Jackelope says
Mine did not crisp on the edges (user error I am sure), but they were so good, I didn’t care. I will make them again for sure.
Grammy B says
Excellent recipe! I added a splash of fresh lemon juice when plating these. Beyond yummy!
Maria B Rugolo says
What a delicious recipe. I quartered my mushrooms, and replaced wine with chicken broth. Great recipe – full of flavor!
Karen says
Absolutely delicious! I halved the recipe since i only had 8 oz mushrooms and it’s just two of us… however, this recipe gives me a reason to buy more mushrooms!
Nana says
Yummy and easy making. I made this after a 12 hour shift within fewer minutes tada! I opte the white wine and yet turns out yummy. Thanks for sharing
Carole says
This is our new ‘go-to’ for sauteed mushrooms! We;ve sauteed in the past and they have been underwhelming, these were absolutely delicious! We didn’t have fresh thyme, but used a good quality dried thyme and it worked fine. Thank you!
Ashley says
Omg these are so good! I used dried thyme from my garden and left out the parsley and wine but wowowowow so good. I think I’m gonna try putting the leftovers on a homemade pizza.