When my family eats at restaurants, we always share what we call a 'Swiss plate'. It's one dish that everyone at the table agrees on and shares; at the steakhouse, that's a pan of puttery mushrooms.
And when we make restaurant-worthy steaks at home, we don't skip the Swiss plate of some sort of mushrooms (often a mushroom risotto because I've been obsessed with them recently).
While I am all about a good mushroom risotto as a side, the beauty of these steakhouse style garlic butter mushrooms is just how simple this they are.
We saute the mushrooms until they're burnished golden brown, then let them soak up all that good flavor from the garlic butter and fresh time. Tastes like they just came straight from a reservations-only steakhouse.
They're not just for date night in, either. These sauteed mushrooms are weeknight friendly with roast chicken, they slide right onto a holiday table, work as a cozy appetizer for parties, and are even a great pizza topping. I'll have them on the table for Thanksgiving, Christmas, and NYE just as quick as they're here for a steak dinner. They're that good.
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Herby Steakhouse-Style Garlic Butter Mushrooms
With one quick cook in the skillet and just a handful of ingredients, you will have perfectly browned (not soggy) restaurant-worthy pan-fried mushrooms.
The key is in the temperature, we don't want to burn the garlic and butter, while having enough time to really infuse the mushrooms with the taste of that rich, buttery, white wine and garlic sauce.
This is an insanely good side so if you got a larger family or a small crowd to please, double the recipe. Trust me.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Baby Bella Mushrooms - aka cremini mushrooms! Found at basically any grocery store.
- Butter and Oil - butter for the flavor, oil to protect the butter from the heat.
- Freshly Minced Garlic - the jar-lic won't cut it here. Fresh garlic will give this side dish the flavor it deserves.
- Fresh Thyme Leaves - the lemony goodness of fresh thyme cuts through the rich butter so well.
- Salt and Pepper.
- Optional: White Wine or Chicken Broth - Just a splash adds so much extra flavor, it definitely takes this to restaurant-quality levels.
Ingredient Swaps
- No cremini mushrooms? Use white button mushrooms, they're the same thing.
- No fresh thyme? Dried works, but use only half the amount.
How to Make Sauteed Garlic Butter Mushrooms
Step 1
Saute the mushrooms in butter + oil.
In a wide pan, start cooking the mushrooms in the butter and oil.
Step 2
Cook until golden brown.
This will take about 8-10 minutes, we really want that water to come out of the mushrooms so they aren't soggy.
Step 3
Add garlic + thyme.
Lower heat to medium-low to keep the garlic and butter from burning. Add minced garlic and a little fresh thyme. Cook for about 2 minutes, until the garlic is fragrant.
Optional: splash 1 tablespoon wine or stock and let it evaporate to incorporate more flavor. Add a squeeze of lemon.
Step 4
Serve.
Serve hot with steak, on crostini, or as a holiday side.
Chef's Tips for the Best Mushrooms
- Start with a hot pan. Let the skillet preheat before the mushrooms hit the pan! That's the secret to a deep golden sear.
- Quarter the larger mushrooms. We want them all even-sized so they cook up at the same time.
Troubleshooting
Mushrooms act like little sponges so don't rinse them. Use a soft brush or a damp paper towel to clean them so they’ll brown beautifully instead of steaming.
Chances are the pan’s too crowded or the heat’s too low. Use a wide skillet and let them sit undisturbed for a few minutes to get that sear.
Warm them in a skillet over medium heat instead of the microwave, just until heated through.
Serve These Garlic Butter Mushrooms With…
They're fabulous with steak and eggs at brunch, added to my favorite French Dip sandwiches, and served with prime rib and and turkey for the holidays.
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Steakhouse Worthy Garlic Butter Mushrooms
Equipment
- 12 inch skillet
Ingredients
- 16 oz button or cremini mushrooms, cleaned, halved/quartered as necessary
- 4 tablespoon butter, salted or unsalted
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 sprigs fresh thyme, leaves stripped from stem
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon white wine, or sherry or chicken broth, optional
Instructions
- Brush mushrooms clean with a damp paper towel or soft brush. Trim stems and halve or quarter large ones so they’re all about the same size.16 oz button or cremini mushrooms
- Heat olive oil and butter together in a 12-inch cast iron or stainless skillet over medium-high until the butter melts and starts to foam. Add mushrooms in a single layer without crowding (work in batches if needed). Cook for 8-10 minutes, stirring occasionally, until browned on most sides and the liquid from the mushrooms has evaporated.4 tablespoon butter, 1 tablespoon olive oil
- Reduce heat to medium-low. Sprinkle with salt and pepper. Stir in garlic and thyme and cook 2–3 minutes, stirring often, until the garlic is fragrant and softened but not browned.5 cloves garlic, 2 sprigs fresh thyme, ½ teaspoon black pepper, 1 teaspoon kosher salt
- If using, splash in wine or stock and cook until nearly evaporated. Taste and adjust seasoning if needed.1 tablespoon white wine
- Serve hot as a side for steak, roast chicken, holiday dinners, or spooned over crostini or pizza.
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