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Pan seared garlic mushrooms are a staple side dish not just in my home, but in any bistro, restaurant, pub, steakhouse, and homes all over the world.
BUT, over the years, I’ve made a few changes to this mushroom recipe with a few extra ingredients to give the BEST flavor to regular garlic mushrooms. Low carb, keto-approved, and all done in 10 minutes!
About These Garlic Mushrooms
Mushrooms are a great source of fiber and protein, making them a satisfying addition to a meal. These garlic butter mushrooms can be easily paired as a side to my roast chicken, beef tenderloin, along with some pasta, steak or on top of some toasted garlic bread. These are such a versatile and easy snack, that you can even enjoy them on their own.
The beauty of garlic mushrooms is that they’re normally cooked in just butter and garlic, hence the name of the recipe. However, because of how simple it is, it’s quite easy to customize, and you will love the extra ingredients I’ve added in my version!
The Ingredients
This recipe doesn’t require a lot of ingredients:
- Mushrooms: For the best flavor and texture, opt for fresh white button mushrooms or cremini. Look for mushrooms that are firm, smooth, and free of blemishes. Avoid any that feel slimy or have dark spots.
- Thyme: Fresh thyme leaves add an aromatic depth to the dish. When buying fresh thyme, look for vibrant green leaves that are not wilted.
- Parsley: Flat-leaf parsley is richer in flavor compared to curly parsley. Chop it finely just before using to retain its vibrant flavor and aroma.
- Garlic Butter: Quality garlic butter is essential for a rich, savory flavor. Use unsalted butter to control the saltiness of the dish, and choose fresh cloves garlic for the best taste. You can make your own Garlic Butter by mixing softened butter with minced garlic and a pinch of salt.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
White Button vs Cremini
I usually go for Cremini mushrooms for this recipe because they have a little more flavor than white button mushrooms. They’re slightly richer and more savory, which works really well with the butter, garlic and herbs.
White button mushrooms are milder, but they’re still a great alternative and will cook up just as nicely. If that’s what you already have in the fridge, there’s no need to go out and buy something different. I just prefer Cremini when I have the choice because they give the dish a bit more flavor overall.
How to Clean Mushrooms
Before you can make this dish, be sure to clean your mushrooms properly! You don’t need to peel them since the skin is completely edible, so it really comes down to preference.
- First, you need to wipe each mushroom with a damp paper towel. You can use a soft pastry brush if needed to remove loose dirt and debris. Be sure to work on one mushroom at a time, taking great care of them to ensure they’re fully clean.
- Lightly rinse the mushrooms under cold water and thoroughly pat them dry with a paper towel.
- Avoid soaking the mushroom to get the perfect sizzle. As they absorb water like a sponge and this is what prevents them from browning during cooking.
How to Cook Garlic Mushrooms
So, how do you make garlic mushrooms? It really is as easy as sautéing the onions, browning the mushrooms, then finishing everything with garlic, herbs and a splash of wine. I love this recipe because it comes together in about 10 minutes, but still has so much flavor from just a handful of simple ingredients.
The key is giving the mushrooms enough time to brown before adding the garlic. Once they’re golden around the edges, the rest comes together really quickly.
Sauté Onions
Heat your butter and oil over medium-high heat until butter is melted. Then add your onions and cook until softened (this will take about 3 minutes).
Add Mushroom and Wine
Add in your mushrooms and cook for about 4-5 minutes or until golden and crispy on the edges. Add in the wine, allow to cook for 2 minutes, and reduce slightly.
Season and Serve
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.
Some Tips to Help
Start with dry mushrooms. Any extra water sitting on the surface has to evaporate before they can start browning, which is why I always pat them dry really well after cleaning.
Give them enough room in the pan too. If the mushrooms are crowded together, they’ll release their moisture and steam instead of getting those golden, slightly crispy edges. Use your biggest skillet, or cook them in batches if you need to.
Once they’re in the pan, resist the urge to constantly stir them. Letting them sit against the hot surface for a little while gives them time to actually develop some colour.
The garlic goes in right at the end for a reason. Thirty seconds is plenty of time for it to become fragrant without burning and turning bitter.
And the wine is completely optional. I love what a little dry white wine does here because it picks up everything from the bottom of the pan and adds another layer of flavour, but the mushrooms are still really good without it.
FAQ’s
Absolutely! While the recipe calls for button or cremini mushrooms, you can experiment with other varieties like shiitake, oyster, or portobello for different textures and flavors.
Yes, you can make this recipe vegan by replacing the butter with a plant-based alternative, such as vegan butter or olive oil.
To achieve crispy edges, make sure not to overcrowd the pan. Cook the mushrooms in a single layer and avoid stirring them too often. This will allow them to brown and develop a nice crust.
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Garlic Mushrooms
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 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 skillet over medium-high heat. Once the butter has melted, add the onion and cook for about 3 minutes, stirring occasionally, until softened and fragrant.
- Add the mushrooms and toss to coat them in the butter and oil. Cook for 4-5 minutes, stirring only occasionally, until they’re golden brown with lightly crispy edges.
- Pour in the wine, if using, and stir well to pick up all of the flavor from the bottom of the pan. Let it cook for about 2 minutes, or until the wine has reduced slightly and the mushrooms have absorbed some of that extra flavor.
- Add the thyme, 1 tablespoon of parsley and garlic. Stir everything together and cook for about 30 seconds, just until the garlic is fragrant. Season with salt and pepper to taste.
- Finish with the remaining parsley and give the mushrooms one last toss through all of that garlic butter. Taste and adjust the seasoning if needed, then serve warm.
Video
Notes
Storage, Freezing and Reheating
Garlic mushrooms will soften slightly as they sit, but leftovers still reheat well. Store them covered in the refrigerator for up to 3 days. You can freeze them too, although the texture will be a little softer once thawed. Let the mushrooms cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium-low heat until warmed through. Add a small pat of butter if the mushrooms look a little dry. The microwave also works, but use short bursts to avoid overcooking them. Happy cooking! XxNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strolling through many pages, this really looks good, will try.
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.
Fantastic! I will make these on a regular basis.
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.
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?
Yes!
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.
that was fantastic thank u