Garlic Butter Mushrooms Recipe delivers golden, juicy mushrooms in a rich, garlicky butter sauce with thyme and a bright pop of lemon. It suits steak-night fans, veggie lovers, and weeknight cooks who want a quick side dish on the table in about 22 minutes. I make these whenever my fridge looks empty, because butter, garlic, and a pound of mushrooms always save dinner.
Easy Garlic Butter Mushrooms Recipe
Garlic Butter Mushrooms Recipe stays simple because you need one skillet, a hot burner, and a few everyday ingredients. The method asks you to brown the mushrooms first, then add garlic and herbs, so nothing burns and everything tastes bold.
You slice or leave the mushrooms whole, toss in butter and olive oil, and stir a couple of times. The pan does most of the work while you set the table or talk yourself out of eating them straight from the skillet.
Ingredients You Need
- Mushrooms: 1 pound cremini or baby bella (white mushrooms also work, but cremini brown better). Halve large ones to match size.
- Butter: 3 tablespoons. I like Kerry Gold for flavor.
- Olive oil: 1 tablespoon. Oil raises the smoke point so the butter does not brown too fast.
- Garlic: 4 large cloves, minced. Use jarred garlic if you need a shortcut, but fresh tastes sweeter and less sharp.
- Shallot: 1 small, minced (optional). It adds a gentle sweetness.
- Fresh thyme or rosemary: 1 teaspoon minced. Dried thyme works in a pinch, use 1 or 2 pinches.
- Parsley: 2 tablespoons chopped for finish.
- Lemon: 1 teaspoon zest and 2 teaspoons juice. Bottled juice works if that is what you have.
- Kosher salt and black pepper: to taste.
- Umami boost: 1 teaspoon soy sauce or Worcestershire. I reach for Kikkoman or Lea and Perrins.
- Splash option: 2 tablespoons dry white wine. Chicken broth works if you skip wine.
- Heat kick: pinch of red pepper flakes (optional).
Equipment: 12-inch skillet or sauté pan, cutting board, sharp knife, spoon or spatula, paper towels, small bowl for aromatics.
How to Make Garlic Butter Mushrooms
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
- Prep the mushrooms: Wipe mushrooms with a damp towel and dry them well. Trim stems and halve any large pieces so everything cooks evenly.
- Preheat the pan: Set a 12-inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter and heat until the butter foams.
- Sear the mushrooms: Add mushrooms in an even layer. Do not crowd the pan. Cook 3 to 4 minutes without stirring, then toss and cook 3 minutes more until you see deep browning.
- Season and flavor: Sprinkle with salt and pepper. Push mushrooms to one side. Add the remaining 2 tablespoons butter to the empty side, then add garlic, shallot, and thyme. Stir the aromatics in the butter for 30 seconds, then toss everything together.
- Deglaze and finish: Pour in white wine or broth and scrape up the browned bits. Stir in soy sauce or Worcestershire, then cook 1 to 2 minutes until the liquid reduces and lightly coats the mushrooms.
- Brighten and serve: Turn off the heat. Add lemon zest, lemon juice, and parsley. Taste, adjust salt and pepper, and serve hot.
Tips & Common Mistakes
- Dry the mushrooms very well or they will steam instead of brown.
- Heat the pan before you add mushrooms so they sear on contact.
- Use oil with butter to prevent scorching and to promote even browning.
- Do not overcrowd the pan. Cook in two batches if your skillet runs small.
- Salt after the first sear. Early salt pulls out moisture and slows browning.
- Add garlic near the end so it turns fragrant, not bitter.
- Stir less than you think. Let the cut sides sit to build color.
- Finish with acid and fresh herbs to balance the butter.
- Taste before serving and adjust seasoning, especially if you used soy sauce.
Variations I’ve Tried
- Balsamic glaze: Add 1 tablespoon balsamic and 1 teaspoon honey during the reduction for a glossy, tangy finish.
- Miso butter: Mash 1 teaspoon white miso into the last tablespoon of butter, then melt it in at the end for extra savory depth.
- Chili and lime: Swap lemon for lime, add extra red pepper flakes, and finish with cilantro.
- Creamy skillet mushrooms: Stir in 3 tablespoons heavy cream and 2 tablespoons grated Parmesan during the last minute.
- Garlic herb panko: Toast 1 tablespoon butter with 1 or 2 pinches panko and a little parsley, then sprinkle over for crunch.
- Truffle twist: Drizzle a tiny splash of truffle oil over the finished mushrooms.
How to Serve Garlic Butter Mushrooms
Serve these buttery garlic mushrooms with steak, roast chicken, or pork chops for a steakhouse vibe at home. Spoon them over mashed potatoes, polenta, or toasted sourdough for a cozy meatless meal. Toss them with pasta and extra Parmesan for a quick dinner. Pair with a light red like Pinot Noir or a buttery Chardonnay.
Make-Ahead and Storage
Cook the mushrooms, cool them, and store in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months if you need to, though the texture softens a bit after thawing. Reheat in a hot skillet with a small splash of oil and a pat of butter until warmed and glossy. Add fresh herbs and a squeeze of lemon after reheating to wake up the flavors.
Nutrition Information
Approximate per serving for 4 servings: 140 calories, 12 g fat, 4 g carbs, 3 g protein, 1 g fiber, 330 mg sodium. These numbers vary based on salt level, butter brand, and add-ins. I calculate using 1 pound mushrooms, 3 tablespoons butter, and 1 tablespoon olive oil.
Garlic Butter Mushrooms
Ingredients
Instructions
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes.
- Add the minced garlic and remaining butter. Season with salt and pepper.
- Continue to cook for another 2-3 minutes, stirring often until mushrooms are tender and coated in garlic butter.
- Remove from heat and stir in chopped parsley.
- Serve warm as an appetizer or side dish.