Garlic Butter Sauteed Mushrooms Recipe
If you’re craving a dish that’s bursting with flavor, super easy to make, and guaranteed to impress, you’ve got to try this Garlic Butter Sauteed Mushrooms Recipe. It’s one of those recipes I come back to over and over, whether for a quick weekday dinner side or an elegant appetizer when friends come over. Mushrooms soaked in garlic butter? Yes, please! Stick around, and I’ll show you exactly how to nail it every time.
Why This Recipe Works
- Simple Technique: Dry sauteing mushrooms first releases their natural moisture, resulting in a rich, meaty flavor and golden brown color.
- Flavor Boosters: Garlic and butter infuse the mushrooms with an irresistible aroma and taste you won’t forget.
- Customizable Add-ins: Optional ingredients like soy sauce or balsamic vinegar add layers of umami that you can tailor to your mood.
- Quick & Versatile: Ready in about 15 minutes, it’s a perfect side that pairs effortlessly with everything from steak to pasta.
Ingredients & Why They Work
Choosing the right ingredients here really makes a difference because it’s such a simple recipe — every element shines through. Fresh mushrooms provide that earthy flavor, while butter and garlic are classic partners that never disappoint. I recommend grabbing the freshest mushrooms you can find and adjusting the optional flavoring to your preference.
- Mushrooms: Use any variety — cremini, shiitake, or button all work. Cut larger ones in half so they cook evenly.
- Butter: Adds richness and helps caramelize the mushrooms for a beautiful golden finish.
- Avocado Oil: A high smoke-point oil that prevents the butter from burning during sauteing.
- Garlic: Fresh minced garlic infuses the dish with that classic aromatic punch.
- Chopped Parsley: Brightens the dish and adds a fresh contrast to the savory mushrooms.
- Salt and Pepper: Essential seasonings that bring everything together.
- Optional Flavoring (choose one): Worcestershire sauce, balsamic vinegar, soy sauce, or white wine — each adds a unique umami twist.
Make It Your Way
One of the things I love most about this Garlic Butter Sauteed Mushrooms Recipe is how easily you can personalize it. Whether you prefer it more garlicky or want to experiment with different umami boosters, this recipe plays well with your own twist.
- Variation: I’m a huge fan of adding a splash of soy sauce for an Asian-inspired flair — it adds great depth without overpowering the mushrooms.
- Dietary: Use olive oil to keep it dairy-free; just skip the butter for a lighter version.
- Seasonal Touch: Stir in fresh thyme or rosemary in the last minute for a fragrant, seasonal lift.
Step-by-Step: How I Make Garlic Butter Sauteed Mushrooms Recipe
Step 1: Prep Your Mushrooms
First things first, give your mushrooms a quick rinse to clean off any dirt — I find a gentle rinse and pat dry works best to avoid sogginess. Cut any large mushrooms in half so they cook uniformly. I usually keep baby portobellos whole, but if you’re using larger mushrooms, halving them is key to even cooking.
Step 2: Dry Saute the Mushrooms
Heat a wide pan over medium-high heat—this is where the magic starts. Add just the mushrooms in a single layer, no oil or butter yet. Stir occasionally as they release their liquid, which takes about 3 to 4 minutes. You want to keep cooking until the liquid either evaporates or drain it off to get that really rich, concentrated mushroom flavor. This step is critical because it leads to that gorgeous golden sear.
Step 3: Add Butter, Oil, and Flavor
Once the liquid is gone, lower the heat slightly and add your butter, avocado oil, and minced garlic, plus your choice of optional flavor — whether that’s a splash of balsamic vinegar or soy sauce. Stir everything together and let the mushrooms brown beautifully, about 3 to 4 minutes. The garlic gets fragrant, and the mushrooms soak up all those rich flavors.
Step 4: Finish and Serve
Turn off the heat, season with salt and pepper to taste, and toss in chopped parsley for a fresh burst of color and flavor. Serve these warm — they’re insanely good right out of the pan!
Tips from My Kitchen
- Don’t Skip Dry Saute: I learned the hard way that tossing mushrooms in butter too soon makes them soggy. Dry sautéing helps them caramelize and intensify in flavor.
- High Heat is Your Friend: Keeping your pan hot ensures the mushrooms brown nicely rather than steam.
- Use Fresh Garlic: I always mince fresh garlic last minute for the best fragrance and flavor.
- Drain the Liquid If Needed: If the mushrooms release a lot of water, don’t hesitate to drain it for a beautiful sear.
How to Serve Garlic Butter Sauteed Mushrooms Recipe
Garnishes
I almost always garnish with fresh chopped parsley — it adds a lovely, fresh note and makes the mushrooms look restaurant-worthy. Sometimes, I add a sprinkle of grated Parmesan or a drizzle of truffle oil for a fancy touch.
Side Dishes
This recipe is so versatile that I serve it alongside steak, roasted chicken, or tossed into pasta. Sometimes I pile it on a toasted baguette slice and call it an appetizer. It’s also fantastic stirred into creamy risotto or alongside scrambled eggs for breakfast.
Creative Ways to Present
For special occasions, I serve these garlic butter mushrooms in small ramekins or on a charcuterie board with different cheeses and cured meats. Another favorite is spooning them over polenta or grilled bread with a sprinkle of chili flakes for extra warmth.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge. They keep well for up to 3 days, which is perfect for a quick side or to jazz up a sandwich during the week.
Freezing
Freezing mushrooms can be a bit tricky because they release a lot of moisture when thawing. While I’ve tried freezing this recipe, I recommend enjoying it fresh or refrigerating instead to keep that perfect texture.
Reheating
When reheating, I find microwaving in short 30-second bursts works fine for a quick fix, but reheating gently on the stovetop preserves the texture better — just warm them over medium heat until heated through, and you’re good to go.
FAQs
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Can I use frozen mushrooms for this Garlic Butter Sauteed Mushrooms Recipe?
While fresh mushrooms are best for this recipe due to their texture and flavor, you can use frozen mushrooms if necessary. Just be sure to thaw and drain them thoroughly before cooking to avoid excess moisture, which can prevent browning.
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What’s the best way to get mushrooms browned and not soggy?
Dry sautéing your mushrooms first without any oil or butter allows them to release their water. Once that liquid evaporates or is drained off, adding fat lets you get a nice golden sear instead of soggy mushrooms.
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Can I make this recipe vegan?
Absolutely! Swap butter for a plant-based alternative and use olive or avocado oil. Skip any optional animal-derived sauces like Worcestershire sauce or opt for a vegan version.
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How long does this dish stay fresh in the refrigerator?
Stored properly in an airtight container, your sauteed mushrooms will stay fresh for up to 3 days, making them great for meal prep.
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Can I add other vegetables to this recipe?
You sure can! Onions, bell peppers, or spinach all complement mushrooms well. Just be mindful of cooking times since some veggies cook faster than mushrooms.
Final Thoughts
To me, this Garlic Butter Sauteed Mushrooms Recipe isn’t just a side dish — it’s a flavor-packed little delight that feels special yet so approachable. I remember the first time I made these for a dinner party, and everyone kept going back for seconds. Trust me, once you try this recipe, it’ll become a staple in your kitchen too. So grab those mushrooms and butter, and let’s make some magic happen!
Print
Garlic Butter Sauteed Mushrooms Recipe
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious sautéed mushrooms cooked in garlic butter with an optional flavorful twist using Worcestershire sauce, balsamic vinegar, soy sauce, or white wine for a rich umami-packed side dish or appetizer.
Ingredients
Main Ingredients
- 2 lb mushrooms – use any variety; cut big ones in half
- 2 Tablespoons butter
- 1 Tablespoon avocado oil
- 3 cloves garlic – minced
- salt and pepper – to taste
- chopped parsley or other herbs – for garnish
Optional Flavoring (Choose ONE)
- 1½ Tablespoons Worcestershire sauce
- 1½ Tablespoons balsamic vinegar
- 1½ Tablespoons soy sauce
- 1½ Tablespoons white wine
Instructions
- Prepare Mushrooms: Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size to ensure even cooking.
- Dry Sauté Mushrooms: Heat a pan over medium-high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
- Evaporate or Drain Liquid: Either drain the liquid or let it continue to reduce until it’s evaporated. This concentrates the mushroom flavor and is key to getting a golden brown sear.
- Add Butter, Oil, Garlic, and Flavoring: Once the liquid is gone, add the avocado oil, butter, minced garlic, and your choice of one optional flavoring (Worcestershire sauce, balsamic vinegar, soy sauce, or white wine). Continue to sauté until the mushrooms turn golden brown, about 3 to 4 minutes.
- Season and Garnish: Turn off the heat, season with salt and pepper to taste, garnish with chopped parsley or other herbs, and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave for 30 seconds at a time until warmed through to avoid overcooking.
- Dry sautéing means cooking mushrooms without any added oil or butter initially to release their own liquid and achieve a better sear.
- Any mushroom variety works well; baby portobello (crimini), button, oyster, chanterelles, porcini, or shiitake mushrooms are all excellent choices.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
