• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Easy » Garlic Butter Mushrooms

    Garlic Butter Mushrooms

    First Published: Jul 12, 2023 · Modified: Sep 11, 2023 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    Garlic butter mushrooms are a delectable dish that combines the earthy flavors of mushrooms with the rich, savory notes of garlic, butter, and thyme (or parsley). These mushrooms are sautéed to perfection, creating a delightful blend of texture and flavor.
    Jump to Recipe Jump to Video
    Sauce from the skillet being spooned over sautéed garlic butter mushrooms as they sit in the skillet.

    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
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Equipment
    • Storage
    • Related Recipes
    • Watch How to Make It
    • Recipe
    • Comments

    Ingredients

    Garlic butter sautéed mushroom ingredients on a marble surface.
    • 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.

    Instructions

    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!

    Butter melting in a skillet.
    In a large skillet, melt the butter over medium heat.
    Minced garlic added to melted butter in a skillet.
    Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.

    Sliced mushrooms in skillet with garlic butter.

    Add the sliced mushrooms to the skillet and toss to coat them in the garlic butter.

    Closeup of sautéed mushrooms in a skillet.

    Cook the mushrooms for about 6-8 minutes, stirring occasionally, until they are tender and lightly browned.

    White wine being poured over sautéed sliced mushrooms in a skillet.
    Closeup of chopped parsley added to skillet with sautéed mushrooms.

    Stir in the wine.

    Add fresh thyme or chopped parsley.

    Closeup of cooked mushrooms in a skillet.
    Continue cooking for an additional 1-2 minutes, allowing the flavors to meld together.

    Remove the skillet from the heat and transfer the mushrooms to a serving dish.

    Serving Suggestions

    • 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!

    Equipment

    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.
    Close up of garlic butter sautéed mushrooms.

    Storage

    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!

    Related Recipes

    Looking for recipes to pair with this recipe or recipes like it? Try these:

    • Closeup overhead view of three cooked chicken cutlets in mushroom sauce in a large skillet
      Mushroom Chicken
    • Western omelette and roasted potatoes on a white plate.
      Western Omelette
    • Close up of Parmesan butter noodles in a skillet.
      Parmesan Butter Noodles
    • Slice of mushroom breakfast casserole on a white plate with fork
      Mushroom Breakfast Casserole

    Watch How to Make It

    Recipe

    Sauce from the skillet being spooned over sautéed garlic butter mushrooms as they sit in the skillet.

    Garlic Butter Mushrooms

    Garlic butter mushrooms are a delectable dish that combines the earthy flavors of mushrooms with the rich, savory notes of garlic, butter, and thyme (or parsley). These mushrooms are sautéed to perfection, creating a delightful blend of texture and flavor.
    5 from 1 vote
    Print Rate
    Course: Side Dish
    Cuisine: American
    Keyword: easy, quick, simple
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 146kcal
    Author: Heavenly Home Cooking

    Equipment

    • Chef's knife
    • Cutting board
    • Heatproof spatula
    • Large skillet
    • Measuring spoons

    Ingredients

    • 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.

    Instructions

    • 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.

    Notes

    1. 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. 
    2. 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.
    3. 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!
    4. 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! 😂).
    5. 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.
    6. 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!

    Nutrition

    Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 9mg | Potassium: 408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    « Western Omelette
    Lemon Pepper Chicken Thighs »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast couscous in a white mug bowl ready to eat
      Breakfast Couscous
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Stack of orange pancakes sitting on a turquoise plate topped with yogurt, fresh strawberries and homemade granola. Fresh oranges, a turquoise and white napkin and cup of coffee or tea are in the background.
      Orange Pancakes
    • Close up of quiche provencale on a white plate
      Quiche Provencale
    • Folded crepe with sliced strawberries on a white plate
      Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo