Garlic Butter Mushrooms
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Garlic Butter Mushrooms with fresh thyme and a splash of sherry are everything a great side should be. They’re quick to make, packed with flavor, and versatile. It’s the kind of simple, satisfying side dish that feels far more elegant than the effort it requires!
Why This Recipe is a Keeper!
Sauteed Garlic Butter Mushrooms is one of those recipes that proves a handful of good ingredients and proper technique can deliver restaurant-quality results at home. The sherry adds subtle sweetness and depth, the thyme keeps things fresh and aromatic, and the mushrooms soak it all up beautifully!
This garlic and butter mushrooms recipe is:
- Restaurant quality! Tastes as if it came from a high-end steakhouse!
- Savory and satisfying! Mushrooms deliver rich, umami flavor that feels indulgent without being heavy.
- Quick and easy to prepare! Big flavor with minimal ingredients and very little hands-on time.
- Versatile! Garlic and butter mushrooms are perfect as a side for steak, chicken, pork, or spooned over pasta, polenta, or toast.
Whether you’re cooking a simple weeknight dinner or rounding out an elegant meal, these sautéed garlic butter mushrooms fit right in.
How to Make garlic butter mushrooms:
Recipe Ingredients:
Here’s everything you’ll need to make this garlic and butter mushrooms recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Unsalted Butter: Using unsalted butter in this garlic mushrooms recipe is essential to getting nicely browned mushrooms. Mushrooms are mostly water and will release plenty of it, so they don’t need a moisture magnet like salt.
- Cremini Mushrooms: Cremini mushrooms are the same as baby Portobello mushrooms. You can also use white mushrooms, but I think Cremini mushrooms have better flavor and look nicer.
- Dry Sherry: Sherry is a fortified wine from Spain. Taylor makes a decent cooking-grade sherry, and it will keep for several months in the refrigerator. You can also use dry white wine, but I highly recommend sherry if possible.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat the olive oil and 3 tablespoons of unsalted butter over medium-high heat in a large skillet or saute pan that’s large enough to hold all the mushrooms in a single layer. Add the mushrooms, ensuring they’re in a single layer.
- Cook undisturbed for 4 to 5 minutes, allowing them to release their moisture and develop deep caramelization. Stir or lift and shake the pan to toss and continue cooking for 2 to 3 minutes, until the moisture evaporates and the mushrooms are browned on most sides.
- Reduce the heat to medium-low. Add the garlic and cook, stirring constantly, for 10 to 15 seconds, just until fragrant.
- Add the thyme and sherry. Let the mixture sizzle and reduce slightly for 15to 20 seconds, then stir to coat the mushrooms.
- Remove from heat. Stir in the remaining 1 tablespoon butter and season to taste with salt and freshly ground black pepper. Serve immediately.
Chef Tips and Tricks:
- Use a wide pan. Mushrooms need space, and just like browning beef, crowding them steams them rather than caramelize them. Let the mushrooms sit undisturbed at first so they develop a deep, golden color.
- Use both oil and butter. Oil raises the smoke point; butter brings flavor.
- Don’t add salt until the very end. Salting too early draws out moisture and slows browning.
- Serve these garlic and butter mushrooms immediately. Garlic butter mushrooms are most delicious hot out of the skillet!
Recipe FAQs:
It’s up to you; I prefer to wash them. If you do wash them, wash them before quartering or slicing. I give them a quick rinse, then immediately blot them dry with a paper towel. Otherwise, wipe them off with a damp paper towel.
Yes, but they may release more moisture and brown a little less evenly than freshly cut mushrooms.
I don’t recommend it. Sautéed garlic butter mushrooms are best hot out of the pan. Have the mushrooms cleaned and quartered, then give your guests a little dinner theatre by sauteeing right before serving, shaking the pan, and flipping the mushrooms if you can.
Serve with:
- Beef Braciole Recipe
- Italian Meatloaf
- Pan-Seared Lamb Chops with Anchovy Butter
- Roast Chicken Half with Fingerling Potatoes
More great recipes with mushrooms you’ll love!
- Barley Risotto Stuffed Portobello Mushrooms
- Date Night Beef Stroganoff
- Chicken Pinot Noir
- Chicken Marsala Meatballs with Baked Parmesan Polenta
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Garlic Butter Mushrooms
Ingredients
- 2 teaspoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 pound Cremini mushrooms (baby Portobellos), stems trimmed and quartered
- 4 cloves garlic, minced
- 1 tablespoon dry sherry, or white wine
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil and 3 tablespoons unsalted butter over medium-high heat in a large skillet or saute pan that's large enough to hold all the mushrooms in one layer.
- Add the mushrooms in a single layer and cook undisturbed for 4-5 minutes, allowing them to release their moisture and develop deep caramelization.
- Stir or lift and shake the pan to toss and continue cooking for 2-3 minutes, until the moisture evaporates and the mushrooms are browned on most sides.
- Reduce the heat to medium-low. Add the garlic and cook, stirring constantly, for 10-15 seconds, just until fragrant.
- Add the thyme and sherry. Let the mixture sizzle and reduce slightly for 15-20 seconds, then stir to coat the mushrooms.
- Remove from heat. Stir in the remaining 1 tablespoon butter and season to taste with salt and freshly ground black pepper. Serve immediately.
Notes
- You can also use white mushrooms, but I think Cremini mushrooms have better flavor and look nicer.
- You can also use dry white wine, but I highly recommend sherry if possible for the rich, buttery flavor.
- Use a wide pan. Give the mushrooms plenty of space and let them cook undisturbed at first so they brown deeply rather than steam.
- Cook with oil and butter. Oil prevents burning; butter adds rich flavor.
- Season at the end. Salting too early pulls out moisture and interferes with browning.
- Serve immediately. They’re best straight out of the skillet.
- Garlic Butter Mushrooms cook quickly. Have the mushrooms cleaned and quartered, then give your guests a little dinner theatre by sauteeing right before serving, shaking the pan, and flipping the mushrooms if you can.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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