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.
Deborah Graham says
The BEST mushrooms I’ve ever made! Thanks!
Shweta says
This is the most amazing mashroom recipe I have made by far. Its absolutely delicious and my family favourite too. However I substituted the white wine with apple cider, tastes awesome.
Amy says
Thank you so much for sharing this recipe Karina! The entire family loved these! (And that’s rare!) This recipe will be in my cookbook and my go-to! Absolutely delicious. I didn’t change a thing! Thank you again! Enjoy your weekend!
Rae Maddox says
I made these as a starter to bring to a family Winter celebration last year. They were delicious and the bowls were wiped clean, no leftovers. I really can’t say how much flavour and juicy goodness is found in this dish. Family fav. Thank you for sharing your recipe.
Irene Hass says
Just bought the mushrooms so will be making this. Sounds yummy. All my flavors
Centuryfoods says
That is a great idea! Thank you for sharing! Let me know how you made it and what you thought of it! Thank you so much
Mayda says
OMG. These are amazing. So simple but sooooo tasty. I made these for my super picky eater friend and she ate them up like popcorn. Defs making this again.
Walz says
Simple but delicious recipe, full of flavor. I used copped up mushroom and had it with thin slices of angus pan seared beef. Enjoyed it.
Highly recommended
Sachin says
Awesome recipe
Laurel Rocha says
These are delicious! I used shallots and a sauvignon blanc and it was delicious. Great recipe! Very easy to follow and the flavors complement each other well.