Easy Sauteed Mushrooms With Garlic Butter Recipe

I whipped up these mushrooms sautéed in butter, olive oil, and garlic, and they quickly became a highlight on my plate. Rich cremini slices seasoned with salt, pepper, and an optional touch of balsamic infusion are one of my favorite mushroom side dishes. I love sharing this classic side dish with friends.

I recently came across a simple but really tasty way to prepare sauteed mushrooms with garlic butter that quickly became one of my favorite side dishes. I started with 16 oz of cremini mushrooms, cleaned and sliced, then heated 2 tablespoons of unsalted butter with a tablespoon of olive oil in a pan.

Once it was melted and a bit bubbly I tossed in 3 garlic cloves minced up pretty fine. The garlic sizzled away, releasing an amazing aroma into the whole kitchen.

I seasoned it with some salt and freshly ground black pepper and even experimented with a teaspoon of balsamic vinegar for that extra kick. This dish turned out perfect for pairing with steak, chicken, or even as a topping on mashed potatoes.

Its simplicity and rich flavor make it an ideal recipe when you’re in the mood for a healthy yet boldly flavored mushroom dish that works well with almost any protein. Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it’s super quick and easy to make so even on busy days I can whip it up without much hassle.
I also really like how the mushrooms get a nice sear which makes them taste rich and earthy.
The garlic and butter mix is my favorite part, its flavor really jumps out and makes every bite awesome.
And I love that it’s so versatile – I can serve it with steak, chicken, burgers or even over mashed potatoes, which gives me plenty of dinner options.

Ingredients

• Mushrooms offer fiber, protein and vitamins; they add an earthy, umami flavor.
• Unsalted butter gives rich creaminess but can be heavy if overdone.
• Olive oil is heart healthy with good unsaturated fats and flavor.
• Garlic pumps up the taste and helps boost your immune system.
• Balsamic vinegar or soy sauce deliver a tangy kick and balanced acidity.
• Fresh parsley brings a bright, slightly bitter note along with vitamins.

Ingredient Quantities

• 16 oz mushrooms (cremini or button, cleaned and sliced)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 teaspoon balsamic vinegar or Worcestershire sauce or soy sauce
• Optional: 2 tablespoons chopped fresh parsley

How to Make this

1. Start by cleaning your mushrooms and slicing them if they arent already cut.

2. Heat up a large skillet over medium-high heat and add 1 tablespoon of olive oil along with 2 tablespoons of unsalted butter.

3. Once the butter is melted, add in the mushrooms in a single layer, making sure they have enough room so they brown nicely.

4. Let the mushrooms cook undisturbed for about 3 to 4 minutes so they get a good sear on one side.

5. Stir the mushrooms and then add the 3 minced garlic cloves. Cook for another minute, but dont let the garlic burn.

6. Sprinkle in salt and freshly ground black pepper to taste, stirring well to coat all the mushrooms evenly.

7. If you want to boost the flavor, drizzle in 1 teaspoon of balsamic vinegar or Worcestershire sauce or soy sauce and give it a good stir.

8. Continue to sauté the mushrooms for another 2 minutes until they are tender and all flavors are mixed together.

9. Remove the pan from heat and, if using, toss in 2 tablespoons of chopped fresh parsley for a touch of color and extra flavour.

10. Serve your sauteed mushrooms right away as a yummy side for steak, chicken, or even over mashed potatoes and burgers. Enjoy!

Equipment Needed

1. Large skillet
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Spatula or wooden spoon

FAQ

Easy Sauteed Mushrooms With Garlic Butter Recipe Substitutions and Variations

• Unsalted butter: you can use salted butter instead, or go for a dairy-free option like coconut oil if you’re feeling adventurous
• Olive oil: if you’re out of it, vegetable oil or avocado oil works just fine for sauteing
• Garlic: in a pinch, try garlic powder instead of fresh garlic, but use less since it’s more concentrated
• Optional taste kick: if you dont have balsamic vinegar, red wine vinegar or a squeeze of lemon juice can add a nice tang
• Fresh parsley: you could substitute with chopped basil or cilantro if you wanna change up the flavor a bit

Pro Tips

1. Make sure you dont overcrowd the pan when you add the mushrooms because too many in the pan will steam them instead of browning them right; give them some breathing room for the best flavor boost.
2. Keep a close eye on the garlic once its in the pan – it only needs a minute so it doesnt burn and turn bitter, ruining the taste of your dish.
3. Experiment with that optional balsamic vinegar or soy sauce, but add it slowly; a little bit goes a long way and you dont wanna overpower the natural umami of the mushrooms.
4. If you want a really rich flavor, try cooking the mushrooms a little longer on that initial sear before stirring them, but dont overdo it or youll end up with mushy mushrooms instead of a nice crunchy texture sometimes.