If you're anything like me, you're often looking for unique side dishes that don't involve potatoes, rice, pasta, or roasted vegetables. While those are all great. sometimes you just want something a little different. For me, these sautéed garlic butter mushrooms scratched that itch for something different to serve with my next main dish like these slow cooker sweet & sour pork ribs, these sweet and spicy chicken wings, or these lemon pepper chicken thighs.
Table of Contents
- Mushrooms. My favorite mushroom for this recipe is cremini (or baby bella) mushrooms. They have a slightly deeper, more earthy flavor than white mushrooms. They also have a firmer texture that holds up well to sautéing. They are also readily available. White mushrooms are my next choice mainly due to their availability. They have a milder flavor than cremini mushrooms. If you prefer that, then go for these. My next choice is shiitake, which might be a little harder to find. They will definitely add a unique flavor to this dish. Finally, oyster mushrooms can be a good option. They are known for their nutritional value, so if you are health conscious, you might want to go for these. You may have to chop the larger mushrooms into bite-sized pieces before sautéing them.
- Unsalted butter. We use unsalted butter in this recipe to control the amount of salt since you will be adding salt. Also, salted cooking wine has salt added to it as well.
- Garlic. Freshly minced. I used to use prepped minced garlic in jars. Now I know better. 😉
- Salted white cooking wine. I like to use salted white cooking wine when I can because it's one of my pantry staples. You can sub any dry white wine, like Chardonnay. If you do, you may need to add a bit more salt than if you use cooking wine. Do a taste test.
- Thyme or curly leaf parsley. Either one will work. They both taste great with mushrooms.
- Salt and pepper. Add this to according to your taste. Start with just a pinch and increase if needed. See my comments above about salted cooking wine. You may need to adjust the salt amount depending on whether you use a regular dry white wine or salted cooking wine.
See recipe card for quantities.
This recipe is very simple and straight forward. It's perfect for a cooking beginner or novice.
Start by preparing the mushrooms. They will need to be cleaned, but it's important to avoid soaking them in a bowl of water or washing them under a running water because they will absorb the water and that will dilute their flavor and ruin their texture. It's best to wipe them with a clean damp cloth or paper towel.
Once they are clean, remove the stems, if you would like. I removed them because they're easier to slice that way. Finally, carefully slice them. You can also sauté them whole if you're using small mushrooms, but they'll roll off your toast if you do that. Toast? More on that later!
Add the sliced mushrooms to the skillet and toss to coat them in the garlic butter.
Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they are tender and lightly browned.
Stir in the wine.
Add fresh thyme or chopped parsley.
Remove the skillet from the heat and transfer the mushrooms to a serving dish.
- Side dish. These mushrooms are great on their own as a unique side dish.
- Topping for grilled meat. These guys make the perfect topping for a juicy burger, steak, or grilled chicken!
- Rice topping. Does your rice need some jazzing up? These mushrooms will surely do the trick. My husband loved them this way the best!
- Pasta topping. These garlic butter mushrooms make a great topping for pasta!
- Toast. This may be a new idea for you. They make a great topping for toast! We've tried topping our toast with smoked salmon; peanut butter; avocados and tomatoes; and ricotta and fruit. Now we're on to mushrooms!
- Soup. Add them to a bowl of chicken soup!
A few notes about the equipment I used:
- Sharp chef's knife. I recently purchased this WÜSTHOF classic 8" chef's knife and love it. Yes, it is an investment but well worth the money. For safety, it's important to have a sharp knife, especially when slicing slippery mushrooms!
- Nonstick skillet. I use and recommend this 12" nonstick skillet by Le Creuset, which is made of hard anodized aluminum. If you are using a ceramic skillet, it may take a bit longer to heat up initially. If you're using cast iron, your mushrooms may cook faster.
- Heat-resistant silicone spatula. If your skillet is non-stick, it's essential that you use a utensil that won't scratch the surface. I use and love this set by di Oro. You can also use a wooden spoon.
- Stove. My stove is gas. If you are cooking on an electric stove, bear in mind that time and temperature may need to be adjusted.
Store leftovers in an airtight container in your fridge. They should keep for a few days, but no longer than a week. Better yet, make a batch of slow cooker potato soup and add your leftovers to that!
Watch How to Make It
Garlic Butter Mushrooms
- 1 pound mushrooms White (aka button), cremini (aka baby bella), shiitaki, or oyster mushrooms would work. Use whatever is available and preferred. See Note 1 for more info on the mushroom options.
- 4 tablespoons unsalted butter See Note 2.
- 4 teaspoons garlic Freshly minced. See Note 3.
- ¼ cup salted white cooking wine Any dry white wine, like Chardonnay, will work as well. See Note 4.
- 2 tablespoons thyme Or curly leaf parsley. Either one will work. They both taste great with mushrooms.
- Salt and pepper Add these to taste. Start with just a pinch and increase as needed.
- Clean the mushrooms by wiping them with a damp cloth or paper towel to remove any dirt or debris. See Note 5. Remove the stems, if desired. Carefully slice the mushrooms.1 pound mushrooms
- In a large skillet, melt the butter over medium heat.4 tablespoons unsalted butter
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.4 teaspoons garlic
- Add the sliced mushrooms to the skillet and toss to coat them in the garlic butter.
- Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they are tender and lightly browned.
- Stir in the wine and thyme or parsley. Season with salt and pepper to taste.¼ cup salted white cooking wine, 2 tablespoons thyme, Salt and pepper
- Continue cooking for an additional 1-2 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat and transfer the garlic butter mushrooms to a serving dish. See Note 6 for serving suggestions.
- Mushroom options: I used cremini mushrooms. I love their color and flavor. White (aka button), cremini (aka baby bella), shiitaki, or oyster mushrooms would work. Use whatever is available and preferred.
- Butter: We use unsalted butter in this recipe to control the salt content. You will be adding salt. In addition, cooking wine, if you choose to use it, contains salt.
- Freshly minced garlic: It truly is worth the effort to buy fresh garlic and mince it yourself rather than buying the pre-minced garlic in jars. If that's too much trouble, a garlic press comes in handy. However, I have found that too much precious garlic is left behind in the press. I prefer to mince it up myself using a sharp chef's knife!
- Wine: I used salted cooking wine for the several tests I did for this recipe. However, I am confident that any dry white wine (like Chardonnay) will work as well. If you do use a Chardonnay, you may need to add a bit more salt because salted cooking wine already contains salt (obviously! 😂).
- Cleaning the mushrooms: It's important to clean the mushrooms with a clean damp cloth or paper towel. Mushrooms absorb water so you never want to soak them in water to wash them. Always use a damp towel.
- Serving suggestions: These mushrooms are great on their own as a side dish. They are also wonderfully versatile and work well as a topping for grilled meat (like chicken, steak, or burgers) rice, pasta, and even toast!
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