Sauteed garlic butter mushrooms are a favorite side dish at many restaurants and steakhouses, and a staple at my house! Perfect for weeknight dinners and special enough to serve on any holiday table, the herb garlic butter sauce on these mushrooms will make you want to serve this dish with everything!
These mushrooms are a mainstay on my dining room table. I’m talking at least twice a week, and there are never any leftovers.
When we go to restaurants I always order a side of buttery sauteed mushrooms but you can make way more at home at a fraction of the cost!
It’s a simple, easy recipe that is ready to eat in just 10 minutes and it’s keto-friendly and gluten-free so if you’re dieting or gluten sensitive, baby this is the side dish for you! And if you’re not, then this is especially the side dish for you!
Let’s make garlic butter mushrooms
First and foremost, we need to talk ingredients:
- Button or Baby Bella Mushrooms. I would save the fun, funky, and wild mushrooms for things like mushroom risotto, or this yummy crispy mushroom pasta with garlic sauce. Buttons and Baby Bellas soak up the flavored garlic butter so well and are very easy to find at most grocery stores.
- Unsalted Butter. You always want to control your salt content!
- Olive Oil. Olive oil has a higher smoke point than butter does, so it keeps the butter from burning while you saute the garlic and mushrooms.
- Fresh Garlic.
- Fresh Herbs. Dried herbs are fine, but I love using fresh thyme and parsley.
- And some salt and black pepper, because we always need to season our food!
All we do is melt the butter in the olive oil, add in the mushrooms, garlic, and herbs. Let the mushrooms cook all the way through until golden brown and buttery, soaking up all that great herbaceous garlic butter, then season to taste with salt and pepper. That’s it! Serve immediately because otherwise, you’ll end up eating half the pan by yourself.
Pro Tip: How to Clean Mushrooms
Mushrooms tend to have some dirt on them, so the best way to clean them is to brush them off with a slightly damp paper towel or a mushroom cleaning brush. You can also lightly rinse them then quickly dry them off with a paper towel.
Do not soak the mushrooms with water. Mushrooms are like little sponges so they’ll become waterlogged and won’t saute well.
What to Serve with Sauteed Garlic Butter Mushrooms
These mushrooms are so good, they go with just about anything. I’m so serious! They are so good served for breakfast with diner-style Steak and Eggs, hashbrowns, Corned Beef Hash, or on Avocado Toast.
They’re also a perfect side for the holidays! Serve these beauties with slices of roasted prime rib, beef tenderloin, juicy Thanksgiving turkey, or pork roasts.
Other great holiday sides:
Another great idea for these buttery garlic mushrooms is slicing the mushrooms before cooking and using those sliced mushrooms as toppings for burgers, mixed into pasta dishes, in French Dip Sandwiches, or in grilled cheeses. They’re so good!
Can we make healthy sauteed mushrooms?
If you’re counting calories, you can make these buttery mushrooms healthier. Omit the butter and use more olive oil while sauteing the mushrooms. I wouldn’t use the same amount as the butter (1/2 cup) maybe use 1/4 cup more since oil doesn’t have the same water content as butter does.
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- 16 oz button or baby bella mushrooms, cleaned and dry
- 8 tbsp (1 stick; 100 g) unsalted butter
- 4 tbsp (60 mL) olive oil
- 3-6 cloves fresh garlic, smashed
- 3 sprigs fresh thyme, leaves stripped from stem
- 3 tbsp fresh parsley, chopped finely
- Kosher salt and freshly cracked black pepper
- In a large skillet over medium heat, melt the unsalted butter in olive oil.
- Once the butter is completely melted, add in the mushrooms and smashed garlic cloves. Cook the mushrooms over medium heat, stirring occasionally with a wooden spoon, for about 4 minutes.
- Add the fresh thyme and parsley to the pan, stir to coat the herbs in the butter and cook for another 3-5 minutes until the mushrooms are golden brown.
- Season the garlic butter mushrooms with salt and pepper to taste.
- Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 372 Total Fat: 38g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 61mg Sodium: 341mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 3g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.