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!
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, 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 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:
- 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.
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 steak, ribs, salmon, chicken and pork chops. Or serve them as an appetizer alongside an epic Cheeseboard!
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
GARLIC MUSHROOMS ON VIDEO!
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 an onion chopped (optional)
- 1 pound (500 g) Cremini or button mushrooms
- 2 tablespoons dry white wine* (optional)
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic minced
- Salt and pepper to taste
- 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.
Made them . Loved them. Rave revues from the family.
Thank you for the delicious, easy and my new go-to recipe!
Simply delicious!!! I have made this a couple of times now . Everyone at home loves it. Thanks Karina
The mushrooms were delicious! I added some cream at the end and served them on toast. Perfect!
Simple and so delicious!!! I made these tonight for the first time and I will definitely make them again. I used onion and white wine.
Christy Bowman says
I loved it. Will use every time mushrooms are on sale!
So delicious! Never leave comments but this time it was inevitable. I think I’ll put it on the menu come holiday season.
Son. M says
I cut the mushrooms in quarters and used lemon juice instead of white wine, but heard red wine works good too if you use a little but of it.
Everyone loves it and it tastes delicious!
I always come here to follow the recipe when I forget it
I just use this recipe and substituted the white wine for lemon juice as well and it was amazing!
Can you cut the mushrooms in half and make it?
Son. M says
Mindy Mcjunkin says
I made this last night, with my grilled beer can chicken. I was delicious. I couldn’t find any fresh mushrooms though. So I bought canned whole button mushrooms. Other than that I followed the recipe completely. My husband raves about them. I rinsed the mushrooms really well in cold water and then let dry before I cooked them. Can only imagine how great they would have tasted with fresh mushrooms. Definitely making again. Thanks for all your recipes. They are great!! Every time I want to try something different, I now come straight to your archive of recipes to find something tasty.
Ranju Agarwala says
The garlic mushroom was delicious and easy to make.
This was delicious! Used onions and in place of wine I used a little Worcestershire and water to deglaze and used cilantro instead of parsley..
What a great recipe, everyone loved them, thanks !
Used onions and wine.
Is this the calorie count for the whole dish? What about the added unsalted butter? It is like around 350 or less.
The whole dish makes 4 servings, this is the calorie count for 1 serving.
Amazing! Didn’t add the onion or wine, used dried time and placed it on a slice of toast! Yummy snack!
Best garlic mushroom recipe, Delicious.
Delicious! Thank you for the recipe.
For my first time making mushrooms I choose this recipe as a side. There’s no lost to get it done and the taste was as yummy as I expected!
Thanks for sharing this with us!
Kristen Garzaro says
First let me just say that I usually don’t comment on anything! So let me just say this.. the Garlic Mushrooms were such a hit in my house! I cooked 1 pound of sliced portobellos following your recipe and they are all gone. My son who hates mushrooms went back for seconds! Definitely will be cooking them again!
Sabeena Shaikh says
I made this recipe tonight as a side dish with my stuffed peppers and it was my favorite part of the meal! I didn’t have wine so I used a little bit of beer. I also didn’t have parsley so I substituted with a bit of cilantro. The flavor was exceptional, especially of the thyme! It came together so quickly too. I will definitely be making this recipe again and again. Thanks so much for the tip about the onion. I’ve tried other garlic mushroom recipes but this might be my new favorite!
New favorites are fun! Glad you liked it.
I made these tonight with center cut chops and brown rice. It was so good my hubby asked if I had dented the car
I love mushrooms; if I wanted to cook this without the butter, how much olive oil should I use?
Janet Pilgrim says
I made these tonight and followed the exact recipe, except I used cremini mushrooms. They were delicious served with grilled pork chops.
These are easy and delicious.
I have made this dish twice and the compliments just keep coming.thankyou much
My family enjoyed this recipe. Thanks for sharing.
Mama Maggie's Kitchen says
This dish looks SO deliciously good. I wish I could eat that right now!
Ed Kruzel says
For those that don’t care for wine, replace it with a shot of Jack Daniels. Less healthy, but so good, is to add a little brown sugar to the butter and let dissolve before adding the mushrooms.
Made your mushrooms for dinner tonite, I didn’t have any wine ,but did add the onions. Delicious, will make again thanks for sharing.
Linda Melchiano-Gay says
Great recipe. Made them as a side for my dinner party. thank you!
wendy sue says
wow! Just made this tonight and although we are not too fond of mushrooms, we ate them all up, there were no leftovers! Great recipe, thanks for posting!
Wanda Nielson says
loved the mushrooms as we have done this many times also shrimp is awesome done this way too–
Wow, the mushrooms came out great and easy to make!!!
Kanayo Anekwe says
This recipe looks delicious! I am going to make it for dinner tonight for my family alongside some rice that I made yesterday. Thanks for the tip!
Hi, pls suggest an alternative for white wine.
John Scardina says
Try using white wine vinegar. It should work.
Chicken or vegetable stock is also a good alternative to wine
How about a sub for butter to.
I’ve got coconut oil n olive oil!??? What about maybe a good balsamic vinegar!?
Has anyone tried making this ahead of time and reheating it in a pan before serving? How did it turn out?
I made it 1 day before and kept it in the fridge (cooked too much for 1 person). Microwaved it the next day and its still good!
Try white grape juice, that is what I use.
Do you think this could be made the night before and reheated in a tin for Christmas dinner?
Hi Claire! I don’t see why not? I hope you like them!
Can I ask you what kind of stainless steel pans you use? I’m trying to find one that I like and was wondering if you mind telling me what brand yours is?? And…. I can’t wait to try this recipe. Am spending the day just browsing through your recipes. You have so many good ones!
I have a variety of different cookware that I use. I tend to lean toward STAUB. Thanks for taking the time to look through. I know that you will find some that you will fall in love with. Keep me posted on which onces you like! Thanks for following along with me! xo
Love these but was wondering if somehow this can be done in an air fryer to cut down on fat.
That is a great idea! Thank you for sharing! Let me know how you made it and what you thought of it! XO
Can I use red wine instead??
Absolutely! Marsala, sherry or any dry red work really well
Lee Hoffman says
I am at a lost as to why the mushrooms in the photos are a delicious looking red; can find anything in the recipe that would account for this. Would the ones who have made it tell me what occurs in the cooking process that provides this appetizing color…..or is it just the photography?
The sauce will make it that color as well as my lighting in the pictures. I do not use much photoshop so it looks just like I was cooking it each time. Hope that helps! XO
I just made this tonight. It was a hit!
I love that it was a quick and easy recipe yet full of flavour.
Made these last night for dinner. I wouldn’t change a thing!!! I can’t wait to try other recipes. Thank you so much. I have found my new favorite site for recipes.
AW! Thank you so much! That is so sweet of you! I am so glad that you found it too. Enjoy all the recipes! XO
linda b says
was told could use apple juice instead of wine
MMM! That sounds different and good! Let me know how it turns out! XO
We loved these so much! Served them with your steakhouse steak and dinner was really impressive. I never thought to add white wine, but I think I prefer it to sherry which is what we normally do.
Thank you so much for the idea! Love your recipes!
Sonal sood says
Can we add vinegar to it inspire of white wine??….this dish will taste good without the wine??????
Yes, of course! It will still be great!
Flo Aversa says
I love so many of your recipes.
I cannot get fresh herbs where I live, so can I replace the fresh Thyme & fresh Parsley with dried? If so, how much would I use please?
You would replace them with 1/2 teaspoon thyme and 1 Tablespoon parsley. Enjoy! XO
Michelle Morris says
I’m allergic to an enzyme in alcohol, but I LOVE mushrooms – THIS LOOKS AMAZING!! Is there an alternative I can use, or would it be ok if I skipped that step?
You can skip that step. Thanks for letting me know! XO
Made these tonight to go with the prime rib we had for Easter dinner. So easy and so delicious. A real hit! Thanks Karina!
I love mushrooms and this recipe looks amazingly delicious. Can’t wait to try it.