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

Cook Time10

Total Time15

Servings:

Calories: 146kcal

Author: Sandra

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

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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