Garlic Butter Mushrooms are one of those side dishes that everyone seems to love. When have you ever thought, "There are too many mushrooms in this." Never, right? Made in just 10 minutes with a few everyday ingredients, they're a lovely way to enhance any meal.
Tender mushrooms bathed in luscious garlic butter sauce call to the mushroom lover in all of us. Spooned over sizzling steaks or pork chops, piled onto juicy chicken breasts, swirled into soup or pasta, or served on their own, they're simply irresistible.
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Ingredients You Need to Make Garlic Butter Mushrooms
- Mushrooms: one type or a variety (button, chanterelle, shiitake, crimini)
- Butter: salted butter or unsalted butter
- Garlic: fresh garlic cloves
- Kosher Salt or Fine Sea Salt and Freshly Ground Black Pepper
- Fresh Parsley: ideally flat leaf parsley (Italian parsley)
- Fresh Chives: or green onions
How to Wash Mushrooms
Unless you're serving mushrooms raw, you can quickly rinse them with water, rubbing away any dirt, and pat dry with a clean kitchen towel or paper towel (or dry in a salad spinner). (America's Test debunked the myth that you should not rinse mushrooms with water - you can read about it here)
Recipe Options
- White button mushrooms are easy to find and reliably delicious, but you can make this recipe with any mushrooms you like - a combination or just a single variety. Oyster, Shiitake, Cremini and Chanterelle are all good choices.
- Swap in or add just about any fresh herb you like: fresh thyme, oregano, rosemary or tarragon.
- Add a splash of dry white wine for warmth and flavor depth.
- Sprinkle in a pinch of red pepper flakes or more to add a spicy kick.
How to Store and Reheat
Refrigerate leftover sautéed mushrooms in an airtight container for up to 5 days. Stir them straight from the refrigerator into soup or pasta (like Garlic Butter Noodles) or reheat in a skillet over medium heat until hot to serve on their own.
Serve Alongside
- Slow Roasted Salmon
- Pan-Fried Lamb Chops
- Cast Iron Pork Chops
- Bacon Wrapped Pork Tenderloin
- Grilled Chicken Thighs
- Carne Asada
- Roasted Boneless Leg of Lamb
How to Make Garlic Butter Mushrooms
Cook and stir garlic in a skillet of sizzling butter until fragrant. Add cleaned and sliced mushrooms and cook and stir until golden brown and tender - (their liquid will release and evaporate). Take care not to stir for the last couple of minutes, which can inhibit browning. Stir in more butter and season to taste with salt and pepper. Garnish with chives and parsley and serve.
Garlic Butter Mushrooms
Ingredients
- 1 pound mushrooms one type or a variety (button, chaneterell, shiitake, crimini)
- 3 tablespoons butter divided
- 2 cloves garlic finely chopped
- salt and freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
Instructions
- Clean mushrooms and trim bottom of stem. Cut into ¼-inch thick slices.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds.
- Add mushrooms, cook and stir 7 to 9 minutes, until liquid releases, then evaporates and mushrooms are tender and golden brown (let stand undisturbed for last 2 minutes for better browning). Stir in remaining 1 tablespoon butter. Season to taste with salt and freshly ground black pepper. Transfer to serving bowl, sprinkle with fresh parsley and chives and serve.
Perfect side for Roast Salmon this Sunday.
A perfect pair, David!
Sounds good…I’ll try them this weekend…just wonder when I add a splash of white wine in the receipe?
Hi Rick! I'd add the wine just after you add the mushrooms to the sizzling garlic butter in step 3. Enjoy!
Love these shrooms! Honestly I’d use way more garlic!
haha! Love it, Mimi. Add as much garlic as you like!
Garlic + butter makes everything better! I do enjoy mushrooms, but they usually don't call me to - these mushrooms, though? They're not just calling to me...they're screaming "make me!!!" 🙂
I always long for markets that carry different mushrooms or any other vegetable for that matter. Here, it's hard to find variety. This recipe looks amazing and simple Marissa! Have a great weekend!
So many mushrooms! Looks absolutely gorgeous - although I love mushrooms, we can only get a few types readily here at the shops, so I don't use them nearly enough. I love how you have brought out their flavour with the simple combination of butter, shallots and herbs too. Maybe one day I will be in Paris in mushroom season to experience those markets myself!! <3
This is so lovely, Marissa! I am such a fan of mushrooms, and I remember the French having many wonderful dishes that incorporate them. I love that you've shared a recipe here that I can try at home. I will do so this weekend and report back...probably with a big #NOM and #IWishICouldBeAsTalentedAsMarissa 😉
You're so sweet, Beeta! I haven't been able to get enough of the mushrooms here - especially the big meaty ones that I can never remember the name of. xo
Your Mushroom Dish would be a great addition to Thanksgiving...????
Two more days to go! Let's talk soon.
Absolutely! 🙂
Those mushroom are GORGEOUS! And that garlic butter sounds incredible! You must be having such a blast in Paris 🙂
Thanks so much, Kathleen! We really are having fun here! xo
This recipe looks awesome, simple yet delicious 🙂
Thank you! I'm so enjoying the markets here - feeling a little jealous that you have access to them all the time. 🙂 When we're back in the US, I'll especially miss how easy it is here to get delicious, farm-fresh eggs...
Hi Marissa! When I was in my 20's (a LONG time ago) I was quite poor and dating a fellow who also was. There was an expensive steak house in town which we couldn't afford, however we could afford the salad (bread was free) and the sautéed mushrooms, which we shared! I couldn't have asked for a better meal! This dish reminded me of that time! Life is so much better when it is simple! 🙂
I love that story, Dorothy! Thank you for sharing it...and I so agree - life is better when it's simple. 🙂