I have a Buttered Mushroom Recipe that makes guests fight over seconds, so you better keep scrolling.

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I’m obsessed with garlic butter mushrooms because they hit that savory sweet spot I didn’t know I needed. I love the way cremini mushrooms soak up butter and garlic, and I can’t stop spooning them next to turkey or steak.

These are my go-to Side Dishes For Holidays and the kind of Buttered Mushroom Recipe I shove onto every plate at family dinners. Rich, buttery, garlicky.

No fuss, just bold flavor that actually matters. And people always fight over the last forkful.

I don’t even try to stop them. Sometimes I serve them straight from the pan, zero shame always.

Ingredients

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Cremini/button mushrooms: meaty bite, earthy and cozy, so holiday-friendly.
Unsalted butter: rich, silky coating that feels indulgent and warm.
Olive oil: keeps things from burning and adds mild fruitiness.
Garlic cloves: punchy aroma, makes it smell like a home kitchen.
Shallot: mellow onion vibe, adds subtle sweetness and depth.
Fresh thyme: little woodsy pops that smell like winter walks.
Parsley: bright green freshness to cut through the richness.
White wine/chicken broth: deglazes and adds a light, savory lift.
Fresh lemon juice: pops brightness, wakes up the whole dish.
Kosher salt: brings out mushroom flavor, don’t skip it.
Black pepper: warm bite that balances buttery richness.
Red pepper flakes: optional kick, cozy heat for cold nights.

Ingredient Quantities

1 pound cremini or button mushrooms, wiped clean and halved if large

4 tablespoons unsalted butter

1 tablespoon olive oil

4 garlic cloves, minced (about 1 tablespoon)

1 small shallot, finely chopped (optional but recommended)

1 to 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

2 tablespoons fresh parsley, chopped

1/4 cup dry white wine or low-sodium chicken broth (optional for deglazing)

1 tablespoon fresh lemon juice, plus more to taste (optional)

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Pinch of red pepper flakes (optional for a little heat)

How to Make this

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1. Pat mushrooms dry and halve any big ones so they cook evenly; don’t wash them under water or they’ll soak up too much moisture.

2. Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 2 tablespoons butter until butter foams but before it browns.

3. Add mushrooms in a single layer, don’t crowd the pan; let them sit undisturbed for 3 to 4 minutes so they get a good brown on one side.

4. Stir and continue cooking another 3 to 4 minutes until most of the moisture has evaporated and mushrooms are nicely browned.

5. Push mushrooms to the side, lower heat to medium and add remaining 2 tablespoons butter; add the shallot and cook about 1 minute until soft, then add the minced garlic and thyme and cook 30 to 45 seconds until fragrant.

6. Sprinkle in salt, pepper and the pinch of red pepper flakes if you want heat, toss everything together so flavors combine.

7. Pour in 1/4 cup white wine or chicken broth to deglaze the pan, scrape up brown bits, and simmer 1 to 2 minutes until the liquid mostly reduces.

8. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley, taste and adjust salt, pepper or more lemon if needed.

9. Remove from heat, let sit a minute so butter melds with juices, then serve warm. Don’t overcook or they’ll get rubbery; doing this on medium high gives the best caramelized flavor.

Equipment Needed

1. Large heavy skillet or frying pan (12 inch works great)
2. Wooden spoon or heatproof spatula
3. Chef knife and cutting board
4. Measuring spoons and 1/4 cup measuring cup
5. Small mixing bowl for minced garlic/shallot and parsley
6. Tongs or slotted spoon for stirring and flipping
7. Paper towels or clean kitchen towel to pat mushrooms dry
8. Citrus juicer or fork to squeeze the lemon

FAQ

Q: Can I use button mushrooms instead of cremini?

A: Yes. Button mushrooms work great, they cook the same way and taste very similar. If they're big just halve or quarter them so they cook evenly.

Q: Do I have to use wine for deglazing?

A: No, you don't. Use low sodium chicken broth or even water if you want. The wine adds brightness but it's totally optional.

Q: How do I get mushrooms to brown and not get soggy?

A: Don't crowd the pan. Cook in one layer over medium-high heat, give them time to brown before you stir. Also start with hot butter and oil so they sear right away.

Q: Can I make these ahead for Thanksgiving or Christmas?

A: Yep. You can cook them a few hours ahead and rewarm gently in a skillet or oven. They might lose a bit of crispness but the flavor stays great.

Q: Can I use dried thyme instead of fresh?

A: Yes use 1 teaspoon dried for about 1 to 2 teaspoons fresh. Dried is more concentrated so a little goes a long way.

Q: How do I make these vegan?

A: Swap the butter for vegan butter or extra olive oil. Everything else stays the same and they still come out rich and tasty.

Garlic Butter Mushrooms (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

Mushrooms: Use baby bella, portobello caps sliced, or oyster mushrooms if you want a meatier bite. Button mushrooms work fine too, just cut big ones in halves.
Unsalted butter: Swap for equal parts olive oil, ghee, or a good quality plant based butter. Ghee gives a nutty richness and vegan butter keeps it dairy free.
Fresh thyme: Substitute 1 teaspoon dried thyme, or use 1 teaspoon fresh rosemary or 1 tablespoon chopped fresh oregano for a slightly different herb note.
Dry white wine: Use low sodium chicken or vegetable broth, or a splash of apple cider vinegar diluted with water for acidity if you don’t want alcohol.

Pro Tips

– Get the pan really hot before the mushrooms hit it. If the skillet isn’t hot enough they’ll steam instead of brown. Add them in one layer and walk away for at least 3 minutes so they can form a good crust, then flip.

– Don’t skimp on drying the mushrooms. Even a little surface moisture will prevent browning. Pat them with paper towels and let them sit a minute after cutting so moisture beads up, then dab again if needed.

– Use a mix of butter and oil like the recipe says, but finish with an extra small knob of cold butter off the heat to make a glossy sauce. It melts into the pan juices and rounds out the flavor better than more butter added while cooking.

– If you want deeper flavor, add the shallot earlier with the mushrooms for a minute or two so it takes on color, or roast the whole batch at 425 F for 8 to 12 minutes before finishing in the pan. Roasting concentrates flavor and gives a chewier bite, which is great with fresh herbs.

Garlic Butter Mushrooms (Christmas Recipe & Thanksgiving Recipe)

Recipe by Samantha Dalling

0.0 from 0 votes

I have a Buttered Mushroom Recipe that makes guests fight over seconds, so you better keep scrolling.

Servings

servings

Calories

166

kcal

Equipment: 1. Large heavy skillet or frying pan (12 inch works great)
2. Wooden spoon or heatproof spatula
3. Chef knife and cutting board
4. Measuring spoons and 1/4 cup measuring cup
5. Small mixing bowl for minced garlic/shallot and parsley
6. Tongs or slotted spoon for stirring and flipping
7. Paper towels or clean kitchen towel to pat mushrooms dry
8. Citrus juicer or fork to squeeze the lemon

Ingredients

1 pound cremini or button mushrooms, wiped clean and halved if large
4 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced (about 1 tablespoon)
1 small shallot, finely chopped (optional but recommended)
1 to 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1/4 cup dry white wine or low-sodium chicken broth (optional for deglazing)
1 tablespoon fresh lemon juice, plus more to taste (optional)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Pinch of red pepper flakes (optional for a little heat)

Directions

Pat mushrooms dry and halve any big ones so they cook evenly; don’t wash them under water or they’ll soak up too much moisture.
Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 2 tablespoons butter until butter foams but before it browns.
Add mushrooms in a single layer, don’t crowd the pan; let them sit undisturbed for 3 to 4 minutes so they get a good brown on one side.
Stir and continue cooking another 3 to 4 minutes until most of the moisture has evaporated and mushrooms are nicely browned.
Push mushrooms to the side, lower heat to medium and add remaining 2 tablespoons butter; add the shallot and cook about 1 minute until soft, then add the minced garlic and thyme and cook 30 to 45 seconds until fragrant.
Sprinkle in salt, pepper and the pinch of red pepper flakes if you want heat, toss everything together so flavors combine.
Pour in 1/4 cup white wine or chicken broth to deglaze the pan, scrape up brown bits, and simmer 1 to 2 minutes until the liquid mostly reduces.
Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley, taste and adjust salt, pepper or more lemon if needed.
Remove from heat, let sit a minute so butter melds with juices, then serve warm. Don’t overcook or they’ll get rubbery; doing this on medium high gives the best caramelized flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.