I love a simple skillet dish that tastes like it took all afternoon—and these garlic butter mushrooms do exactly that. Quick, deeply flavored, and glossy from butter and a splash of lemon, they’re a weeknight favorite I’ve made dozens of times; for a slightly different roast method I sometimes consult a step-by-step guide like this one. Learn more variations here.
Why Make This Recipe
- Fast: ready in about 15–20 minutes, great when you need a flavorful side in a hurry.
- Umami-packed: mushrooms plus browned butter bring savory depth without heavy sauces.
- Versatile: serves as a side, topping for steak, or tossed with pasta or rice.
- Nutritious: low in calories and a good source of B vitamins, potassium, and fiber.
- Personal insight: I love it because a hot pan and a few cloves of garlic transform humble mushrooms into something restaurant-worthy; for a roasted take I sometimes adapt ideas from this browned butter method. Try that roasted version.
Recipe Overview
- Prep time: 5 minutes (clean and slice).
- Cook time: 10–15 minutes.
- Total time: 15–20 minutes.
- Servings: 3–4 as a side.
- Difficulty: Easy.
- Method: Stove-top sauté in a hot skillet to brown mushrooms, finish with butter, garlic, herbs, and a squeeze of lemon.
My Experience Making This Recipe
I tested this several times using cremini and baby bella mushrooms to find the best color and texture. I learned that starting mushrooms on high heat and finishing on medium gives the best caramelized edges without drying them out.
How to Make Garlic Butter Mushrooms
Start with dry, room-temperature mushrooms (about 1 pound), sliced if large. Heat a large skillet over medium-high to high heat with 1 tablespoon olive oil, add the mushrooms in a single layer (don’t crowd), and let them brown undisturbed for 2–3 minutes before stirring. Reduce to medium, add 2–3 tablespoons unsalted butter, 3 minced garlic cloves, 1 teaspoon fresh thyme (or ¼ tsp dried), and cook 1–2 minutes until fragrant; finish with 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Expect a glossy sauce that coats the mushrooms—if the pan looks dry, add a splash of white wine or 1–2 tablespoons water to deglaze.
Expert Tips for Success
- Use a hot, heavy skillet (cast iron or stainless steel) to get good browning; preheat the pan for 3–4 minutes.
- Don’t crowd the pan: cook in batches if needed so mushrooms sear instead of steam.
- Add garlic later: stir in garlic after the mushrooms have browned to prevent burning and bitterness.
- Finish with cold butter (room temperature) off the heat for a silky emulsion—this is called monter au beurre.
- Salt at the right time: a pinch early helps draw moisture and aid browning, but most seasoning is best at the end to taste.
How to Serve Garlic Butter Mushrooms
- As a side with roasted chicken or steak; spoon the buttery juices over meat for extra flavor.
- Toss with pasta, cooked quinoa, or risotto and finish with grated Parmesan.
- Serve on toasted sourdough or crostini as an elegant appetizer.
- For a cozy weeknight combo, plate them with roasted squash and spinach—this lasagna-inspired pairing is one of my favorites. See that idea here.
Storage and Reheating Guide
Store cooled mushrooms in an airtight container in the refrigerator for 3–4 days. For longer keeping, freeze in a freezer-safe container or bag for up to 2 months; thaw overnight in the fridge before reheating. Reheat on the stovetop in a skillet over medium heat with a drizzle of olive oil or a pat of butter to refresh texture; microwave is acceptable for convenience but will make them softer.
Recipe Variations
- Dairy-free: swap butter for extra-virgin olive oil or vegan buttery spread and finish with a few drops of olive oil for gloss.
- Creamy: stir in ¼ cup heavy cream or crème fraîche at the end for a silky sauce to toss with pasta.
- Add protein: toss in cooked bacon or pancetta at the end for smoky saltiness.
- Mushroom mix: use shiitake, oyster, or a wild mushroom blend for deeper flavor; a roast variation inspired by browned butter and thyme works beautifully. Roasted mushroom idea.
Nutritional Highlights
- Low in calories and carbs, mushrooms are a good source of potassium, selenium, and B vitamins.
- Using moderate butter adds richness—consider portion size if watching saturated fat.
- Allergen info: naturally gluten-free; replace dairy if you need a dairy-free version. Aim for about ¾ cup cooked mushrooms per person as a reasonable side portion.
Troubleshooting Common Issues
- Mushrooms are soggy: they were crowded in the pan. Solution: cook in batches and use high heat to encourage evaporation.
- No browning: pan wasn’t hot enough or mushrooms were wet. Solution: pat dry with paper towels and preheat the skillet well.
- Garlic burned and tastes bitter: garlic was added too early or heat was too high. Solution: add garlic late in the cook or lower the heat.
Frequently Asked Questions
Q: Can I use frozen mushrooms?
A: Frozen mushrooms release more water and won’t brown as well. If using frozen, thaw and pat dry thoroughly, then increase heat and cook longer to evaporate moisture, but texture will be softer than fresh.
Q: What mushrooms work best for this recipe?
A: Cremini and baby bella are my go-to for balanced flavor and texture; white button are fine, and shiitake adds a meaty, woodsy note. Mix varieties for the best complexity.
Q: How do I get the sauce glossy without making it greasy?
A: Emulsify a small amount of cold butter into the pan off the heat and add a splash (1–2 tsp) of acid like lemon juice or wine—this helps bind the fat and creates a silky sheen without excess greasiness.
Q: Can I make this ahead for guests?
A: Yes—cook mushrooms 90% of the way, cool quickly, and refrigerate. Reheat in a hot skillet, finishing with fresh garlic, herbs, and a squeeze of lemon to refresh flavor before serving.
Conclusion
If you want an additional tested reference or a slightly different take on garlic butter mushrooms, check this Garlic Butter Mushrooms recipe for more ideas and variations: Garlic Butter Mushrooms – Skinnytaste.
For more recipe inspiration, try adapting cooking techniques from an air-fryer protein I like to serve alongside mushrooms. Air-fryer honey butter garlic chicken tenders.
Print
Garlic Butter Mushrooms
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and flavorful garlic butter mushrooms, perfect as a side or topping for various dishes.
Ingredients
- 1 pound mushrooms, sliced
- 1 tablespoon olive oil
- 2–3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ¼ teaspoon dried)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Heat a large skillet over medium-high to high heat with olive oil.
- Add the mushrooms in a single layer and let them brown undisturbed for 2–3 minutes before stirring.
- Reduce heat to medium, then add butter, garlic, and thyme; cook for 1–2 minutes until fragrant.
- Finish with lemon juice and parsley, and add a splash of white wine or water if the pan looks dry.
Notes
Use a hot, heavy skillet for good browning and don’t crowd the mushrooms. Add garlic later to prevent burning and use cold butter to finish for a silky sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove-top sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg