Garlic Mushrooms

4.99 from 60 votes

Buttery Garlic Mushrooms with a mouth watering herb garlic butter sauce! You will love this 10-minute side dish that goes with anything!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: garlic mushrooms, mushrooms

Servings: serves

Author: Karina Carrel

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

US - Metric

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.

Don’t overcrowd the pan or stir too often. Giving the mushrooms space and time against the hot skillet helps them brown instead of steam.

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.

Add the garlic near the end so it has enough time to become fragrant without burning.

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! Xx

Mushrooms cook fast but you have to make sure you have high heat to ensure that any water it may have absorbed evaporates quickly!

Nutrition