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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4
Calories: 146kcal
- 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!
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