Get ready to elevate your culinary game with this quick and effortless side dish that’s bursting with flavor: my irresistible garlic butter sautéed mushrooms will make you feel like a gourmet chef in your own kitchen!
The simple dish gets divinely elevated by the rich aroma of garlic butter. This is how a super-basic ‘Mushrooms Sautéed in Garlic Butter’ dish looks on my dinner plate.
And just when you thought it couldn’t get any simpler or any more deliciously divine, I went ahead and paired my sautéed mushrooms with their perfect protein counterpart: Parmesan polenta. Side dish heaven.
Ingredients
- Mushrooms: Low-calorie ingredient, source of fiber, vitamin D, and antioxidants.
- Butter: Adds rich flavor, contains fats and vitamin A.
- Olive Oil: Heart-healthy fat, provides essential antioxidants.
- Garlic: Enhances flavor, offers antibacterial and heart health benefits.
- Parsley: Adds freshness, a source of vitamin K and antioxidants.
Ingredient Quantities
- 1 pound (450g) fresh mushrooms, cleaned and sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme (optional)
- 1 tablespoon lemon juice (optional)
How to Make this
1. In a large frying pan, warm the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and begins to sizzle.
2. Place the mushrooms in a single layer, making sure they don’t crowd the pan so they can cook evenly. For the next 5 minutes, let them do their thing undisturbed. That way, they’ll have a chance to brown and really develop a nice flavor.
3. Gently stir the mushrooms and keep cooking them for another 5 minutes, until they’re a tender, golden brown. List:
1. Stir the mushrooms gently
2. Continue to cook for another 5 minutes
3. Until they are golden brown and tender.
4. Add the minced garlic to the skillet and sauté it for about 1 minute, stirring frequently to keep the garlic from burning.
5. Add salt and just-ground black pepper to the mushrooms for taste.
6. Add the last tablespoon of butter and let it melt, coating the mushrooms lavishly with flavor.
7. When using, add the chopped fresh thyme and stir well to combine, cooking for another 1-2 minutes.
8. Take the skillet off the heat and add the lemon juice, if you want, to make the flavors in the dish brighter.
9. Distribute evenly by sprinkling the mushrooms with chopped fresh parsley and tossing gently.
10. Accompany your most-loved dishes or serve it solo—garlic butter sautéed mushrooms are an elegant side. They come together quickly and taste as though you labored over them.
Equipment Needed
1. Large frying pan or skillet
2. Stove or cooktop
3. Wooden spoon or spatula
4. Measuring spoons
5. Knife
6. Cutting board
7. Citrus juicer (optional, if using lemon juice)
8. Small bowl or ramekin (for holding minced garlic)
9. Plate or serving dish
FAQ
- Can I use other types of mushrooms?Absolutely! You are free to use whichever kind of mushrooms you desire, be they cremini, button, or portobello. Modify the cook time according to the type of mushroom and its thickness.
- Is it necessary to use both butter and olive oil?Employing both provides the dish with a flavor that is truly stupendous. It also staves off the burning of the butter, which is a real risk in any dish that calls for the stuff and also demands sautéing (even high-risk techniques like flambéing clear, using olive oil in such circumstances simply understates its flavor potential).
- What if I don’t have fresh herbs?Dried parsley and thyme can be substituted in. Use about one-third of the amount mentioned for fresh herbs.
- How do I prevent the mushrooms from becoming soggy?Ensure that the mushrooms are cleaned and dried thoroughly before cooking. Do not overcrowd the pan; let the mushrooms brown properly.
- Can I make this dish ahead of time?Certainly, you can make it in advance and warm it gently on the stove before serving. But for the utmost flavor, it’s best served hot and fresh.
- Is the lemon juice necessary?Optional, but refreshing in its touch of enhanced acidity, the lemon juice adds the overall flavor of the dish.
Garlic Butter Sauteed Mushrooms Recipe Substitutions and Variations
Mushrooms: Employ a blend of cremini and portobello mushrooms to achieve a flavor that’s deeper.
Butter, unsalted: Substitute with vegan butter or ghee for various dietary requirements.
Avocado oil or coconut oil can be used as substitutes for olive oil.
Garlic: You can use garlic powder instead of fresh garlic, but for flavor, fresh is preferred.
Dried parsley can substitute fresh parsley in a pinch; use about 1 teaspoon.
Pro Tips
1. For an even deeper flavor, try using a mix of mushroom varieties, such as cremini, shiitake, or oyster mushrooms, in addition to standard white mushrooms.
2. To ensure the mushrooms brown nicely, make sure they are completely dry before adding them to the pan. Any excess moisture can cause them to steam instead of sear.
3. If using lemon juice, consider adding a little lemon zest for additional brightness and a more intense citrus flavor.
4. To enhance the garlic flavor, let the minced garlic sit for about 10 minutes after chopping before adding it to the mushrooms. This allows the chemical compounds in garlic to fully develop their flavor.
5. If you want a richer taste, deglaze the pan with a splash of white wine or vegetable broth after sautéeing the garlic, and let it reduce slightly before adding the rest of the ingredients.
Garlic Butter Sauteed Mushrooms Recipe
My favorite Garlic Butter Sauteed Mushrooms Recipe
Equipment Needed:
1. Large frying pan or skillet
2. Stove or cooktop
3. Wooden spoon or spatula
4. Measuring spoons
5. Knife
6. Cutting board
7. Citrus juicer (optional, if using lemon juice)
8. Small bowl or ramekin (for holding minced garlic)
9. Plate or serving dish
Ingredients:
- 1 pound (450g) fresh mushrooms, cleaned and sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme (optional)
- 1 tablespoon lemon juice (optional)
Instructions:
1. In a large frying pan, warm the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and begins to sizzle.
2. Place the mushrooms in a single layer, making sure they don’t crowd the pan so they can cook evenly. For the next 5 minutes, let them do their thing undisturbed. That way, they’ll have a chance to brown and really develop a nice flavor.
3. Gently stir the mushrooms and keep cooking them for another 5 minutes, until they’re a tender, golden brown. List:
1. Stir the mushrooms gently
2. Continue to cook for another 5 minutes
3. Until they are golden brown and tender.
4. Add the minced garlic to the skillet and sauté it for about 1 minute, stirring frequently to keep the garlic from burning.
5. Add salt and just-ground black pepper to the mushrooms for taste.
6. Add the last tablespoon of butter and let it melt, coating the mushrooms lavishly with flavor.
7. When using, add the chopped fresh thyme and stir well to combine, cooking for another 1-2 minutes.
8. Take the skillet off the heat and add the lemon juice, if you want, to make the flavors in the dish brighter.
9. Distribute evenly by sprinkling the mushrooms with chopped fresh parsley and tossing gently.
10. Accompany your most-loved dishes or serve it solo—garlic butter sautéed mushrooms are an elegant side. They come together quickly and taste as though you labored over them.
