These delectable garlic mushrooms are served in butter and herb sauce, just like you’d get at a steakhouse! The perfect 10 minute side dish that goes with almost any meal.
Steakhouse mushrooms are one of my favorite things to order when I go out to eat. No need to spend $10 on sauteed mushrooms at a restaurant when you can make them at home for a fraction of the cost! Serve your mushrooms with other hearty side dishes such as rice pilaf, cauliflower casserole, roasted root vegetables, crab mac and cheese and sauteed cabbage for a memorable meal.
Let’s talk about steakhouse food. Sure, I love a good steak every now again, but what I look forward to the most are the side dishes. Creamed spinach, sweet potato casserole with marshmallows, and those melt-in-your mouth garlic mushrooms. I’m bringing the steakhouse flavors to your home kitchen with these incredibly easy sauteed garlic butter mushrooms. This recipe is great for a low carb diet!
Table of Contents
Garlic Mushrooms Ingredients
For this recipe, you’ll need mushrooms, butter, garlic, thyme, parsley, salt and black pepper.
How To Make Garlic Mushrooms
Melt butter in a large skillet, then add the mushrooms, thyme salt and pepper. Cook until the mushrooms are tender and golden brown. Add plenty of fresh garlic to the pan, then cook for another 30 seconds. Sprinkle fresh parsley over the top, then serve and enjoy.
Tips for the perfect dish
- I just throw a whole sprig of thyme leaves into this dish and the leaves will drop off the stem during the cooking process. Just be sure to remove the stem before you serve!
- Look for mushrooms that are roughly the same size so that they’ll all cook in the same amount of time.
- These mushrooms are best when served freshly made. That being said, leftovers can be refrigerated for up to 3 days in an airtight container.
- You really can use any type of mushroom in this dish. Get creative and try varieties such as oyster, portobello, shiitake, chanterelle or cremini mushrooms.
Quick Tip
I prefer to use whole mushrooms in this dish, but sliced mushrooms will also work well. You may need to reduce the cook time for sliced mushrooms.
Recipe FAQs
The best way to clean mushrooms is to use a damp paper towel to gently rub the dirt off each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water. Mushrooms are like little sponges and will soak up water if you leave them submerged.
Mushrooms can be cooked in either oil or butter with great results. I typically use butter because it adds a lot of flavor, but olive oil is also a good choice.
I love to eat sauteed mushrooms as a side dish alongside a hearty protein like steak or pork. They also work well as a vegetarian meal when paired with other dishes such as mashed potatoes, creamed spinach, lentils or roasted carrots. You can even toss the mushrooms with pasta and fresh herbs. Garlic mushrooms can even be served for breakfast with scrambled eggs!
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Flavor Variations
- Vegetables: Feel free to add other vegetables to this dish such as sliced onion, spinach, diced green beans, peas or broccoli.
- Add-Ins: Amp up the flavor with additions such as cooked crumbled bacon, chives, Worcestershire sauce, hot sauce, or make a cream sauce by pouring in 1/4 cup heavy cream and letting it simmer for 3 minutes with the mushrooms and butter.
- Cheese: Finish the dish with a sprinkle of cheese! Some great options include parmesan, feta or aged white cheddar.
It probably goes without saying that these garlic mushrooms are perfect perfect alongside a steak, but they also make a great accompaniment to roasted chicken and pork chops. If you’re a mushroom lover, you need these garlic mushrooms in your life!
More Easy Side Dish Recipes
Slow Cooker Glazed Carrots
3 hrs 5 mins
Parmesan Roasted Broccoli
30 mins
Baked Potato Wedges
40 mins
Bacon Green Bean Bundles
25 mins
Slow Cooker Creamed Corn
3 hrs 10 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Garlic Mushrooms
Ingredients
- 1 pound mushrooms I used button mushrooms
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 sprig fresh thyme or 1/4 tsp dried thyme leaves
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Instructions
- Melt the butter in a large pan over medium high heat.
- Add the mushrooms and thyme, then season generously with salt and pepper.
- Cook, stirring occasionally, until mushrooms are golden brown and tender, about 7 minutes.
- Stir in garlic, cook for an additional 30 seconds.
- Sprinkle with parsley and serve.
Notes
- The garlic flavor is prominent in this recipe. If you’re not in love with garlic, reduce the amount to 2 teaspoons.
- I just throw a whole sprig of thyme leaves into this dish and the leaves will drop off the stem during the cooking process. Just be sure to remove the stem before you serve!
- Look for mushrooms that are roughly the same size so that they’ll all cook in the same amount of time.
I’m pretty terrible at cooking, but I made something decent (though quite thick), thanks for the recipe I’m gonna keep attempting to perfect my methods because it seems solid enough for me to learn off.
Thank you for this amazingly simple yet so delicious recipe. My dinner party guests could not get enough of them. An easy 5 stars.
Hi! Would you recommend a non stick pan or cast iron for best results?
I typically use a non stick pan!
Delicious! We combined with Italian based fettuccini and hard salami. Quick & easy 🤗
This is delicious! The only difference I did was switch the thyme for chives for a bit of a different flavor
Only thing i changed was to add a drizzle of olive oil to the butter. An amazing side made with fresh mushrooms from the local stand.
I haven’t tried these yet, intend to do so very soon. I want to point out an inconsistency here. Your Note says ” If you’re not in love with garlic, reduce the amount to 2 teaspoons.”. Ingredients list says to use 1 teaspoon – how do we reduce from 1 teaspoon to 2? 🙂
There is no inconsistency. The recipe calls for 1 tablespoon of garlic, which is 3 teaspoons of garlic.
Because the recipe is 1 tablespoon of minced garlic, not 1 teaspoon, xx
This worked a treat. I also used it by replacing the mushrooms with French Beans and olive oil instead of butter and had it with flighty toasted sourdough bread.. Thanks for the inspiration 😁
I really enjoyed these and will definitely be making them again.
Made these on a whim and holey cow are they good! The first time I used whole mushrooms but I did it again with sliced and liked the results better. I also tried this same recipe on raviolis AND potatoes which is to say… it works pretty darn good on everything! Seriously, can’t go wrong with garlic butter. (-: TY for the awesome and quick recipe!
So happy to hear you enjoyed it, I appreciate you coming back to comment!
Thanks DINNERATTHEZOO for posting this amazing Article, I love this Recipe ❤️❤️
Great flavor and excellent texture. Will make again.
So glad you enjoyed it, thanks for reporting back!
I love this! This proves that mushroom is another amazing and indeed a magical plant. Thank you for sharing those mouth-watering recipe. Will surely give it a try. Amazing!
so can you put these in the microwave and how long what temp
I wouldn’t try to cook these in the microwave, they’d come out rubbery!
I’d like to increase the volume for a larger party. Has anyone done these in a slow cooker?
I’ve never tried this in the slow cooker, I think it would work but your mushrooms won’t get browned and caramelized in the slow cooker. You may want to roast them on a sheet pan instead to increase the volume, toss the mushrooms in the garlic butter then roast at 425 degrees until tender and browned!
Your presentation on all your recipes are fantastic and I can not wait to make most of them. Thank you!!!
For a party, I used drained Pennsylvania Dutchman jarred button mushrooms (huge time saver) and added a splash of white wine to the recipe…very good side dish!
Very good! Only problem was I should have made more!!!!!
Made the garlic mushroom. It was so good
that as soon that it was done I ate the whole thing.
These were absolutely amazing, I love mushrooms anyway but this recipe is one I’m going to make often I loved it so much!!