THE BEST Sautéed Mushrooms with Garlic Butter
Posted: 09/24/2018
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Sautéed Mushrooms swimming in a silky garlic butter sauce…these are mushroom perfection! They are great on steak, chicken, or as a side dish.
My photography studio is upstairs, as many of you know (remember the cherry martini incident?) and there are certain recipes that I’ll finish photographing and end up sitting on the floor eating it right off the set. These mushrooms are one of those recipes. I couldn’t stop plucking them out of the pan with my fingers and popping them into my mouth. The garlicky, buttery coated mushrooms are unbelievably irresistible.
This recipe for sautéed mushrooms isn’t a fancy or elaborate one in the process or the difficulty, but it is one that really shines in its simplicity. These mushrooms are perfect on top of a perfectly seared steak, or served along side a juicy chicken breast.
Tip: Try cutting these into slices instead of in half and putting them on burgers or in a grilled cheese sandwich! You may need to reduce cooking time slightly, but otherwise follow the directions the same way.
What you need to remember to make these sautéed mushroom really shine is how to sauté the mushrooms in just the right way, which we’re going to talk about. You want to get them nice and golden brown — this is where the flavor comes from! The caramelization of the mushrooms is key! Do not be afraid of turning up the heat!
In order to accomplish a nice sear on these mushrooms, start by sautéing them in olive oil, which has a somewhat higher smoke point. If you use butter at a high heat like this, it could burn. Avocado or grapeseed oil works beautifully, too.
Also important, don’t constantly stir them! Leave them alone! Resist every urge to stir these before the four minutes are up like the recipe directions read.
Tip: I love, love, love these with the garlic, but if you’re not a fan of garlic, this recipe still works well without it.
When they’re nice and golden brown, add butter to create a silky, shiny coating on these mushrooms. They’re completely irresistible. A sprinkling of chopped fresh parsley really adds a nice touch of color and fresh flavor.
Love mushrooms? Try sautéed mushrooms with wine and garlic, marsala roasted mushrooms, or coq au vin stuffed mushrooms! These smothered pork chops with mushrooms are so tender and delicious! Crostini with wild mushrooms and goat cheese are always a crowd-pleaser and so is bacon and mushroom flatbread with shaved asparagus and ricotta.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Golden brown sautéed mushrooms swimming in a silky garlic butter sauce - these are mushroom perfection. I'll show you how!
Ingredients
- 1 tablespoon olive oil
- 16 ounces white, cremini, or baby bella mushrooms, washed and cut in half (quartered if very large)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter (see note)
- ½ to 1 tablespoon minced garlic, to taste (2-4 medium-sized cloves)
- 1 tablespoon chopped fresh parsley
Instructions
- In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.
- Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
- Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
- Remove from heat, stir in parsley and serve immediately.
Notes
- Serving size: ½ cup.
- If desired, reduce butter to 1-2 tablespoons.
- Leftover mushrooms can be refrigerated for up to 4 days or frozen for up to 6 months. Reheat gently in a skillet or the microwave.
Nutrition Information
Calories: 89kcal, Carbohydrates: 3g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 199mg, Potassium: 250mg, Fiber: 1g, Sugar: 2g, Vitamin A: 232IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
L Gray says
Great mushrooms as a side or on top. Good taste.
Rachel Gurk says
Thanks so much!
Dee says
Fantastic recipe.
Rachel Gurk says
Thanks so much, Dee!
Gabi says
Just wanted to say that I came across this recipe months ago as a novice cook with a goal to improve my cooking skills during the pandemic and I have since made it countless times! The mushrooms always come out perfect and I have gotten so many compliments. I really appreciate how you broke down the time and heat level for each step–a lot of recipes skip details like these, which makes it harder for newer cooks like me!
Rachel Gurk says
Ahhh your comment means everything to me! Thank you so much for taking the time to tell me. I’m so happy that this recipe simplified things for you! Happy cooking!
Shoba says
This is probably one of the best – and easiest – mushroom recipes I have ever made. Mouth wateringly delicious.
Thank you, Rachel
Rachel Gurk says
So glad to hear that! Thank you for taking the time to leave a review, it truly means so much to me!
Tom says
Until you posted this recipe, I’ve never come across one for sautéed mushroom that was really impressive. I served them with a couple of filet mignons and they were really delicious! Thank you for sharing!
Tom
Rachel Gurk says
Thank you SO much! I’m really glad you liked them! The high heat start and not over-stirring really makes a big difference in them.
Jo says
First time commenting on a recipe but I just had to. These mushrooms are the absolute best! Thank you so much!! Much love from Brisbane, Australia
Rachel Gurk says
I’m honored! Thanks for taking the time to leave a comment!
Joe Lee says
I like to add some mustard with the wine.
Rachel Gurk says
Great addition!
Ray says
Hi Rachel,
I ended up with a 2.5lb. carton of white mushrooms after Easter. I was going to make beef stroganoff, but recalled your mushroom side. Since it was such a nice evening here, I decided to grill a London Broil and make your mushroom side, along with a baked potato. The mushroom side, made as directed was out of this world! I should have saved this dinner for a State Dinner – ha!
Thanks for the work you do. Everyone should make this soon.
Rachel Gurk says
Thank you so much for the kind comment! That sounds like an amazing meal!
Nancy says
yummy recipe…
Rachel Gurk says
Thanks so much!
Ann Amaram says
Just saw the recipe. I like it because it is easy to make . Am yet to make it. I love to cook.
Rachel Gurk says
So glad to hear it, Ann! I hope you love the mushrooms!
Brenda Walters says
Would this be good with shivered almonds?
Rachel Gurk says
I bet it would be!
Sheri says
What if I don’t have olive oil, can I have use canola oil?
Rachel Gurk says
It will affect the flavor slightly, but most of the flavor comes from the garlic and the butter. Should work fine!
Amy says
I’ve made this a couple of times and it is really good. The grocery store was out of shallots this time so had to use onion instead.
Rachel Gurk says
So glad you like them! Thanks for taking the time to leave a comment! I don’t actually put shallots or onions in mine. :)
Jen says
Made exactly as written and they came out amazing. Thank you, thank you, thank you! I am not good at cooking and this recipe was easy to follow and *delicious*. I’ll never make mushrooms any other way.
Rachel Gurk says
I’m so glad to hear it! This comment made my day!
Maureen Boland says
Would LOVE to try this. But google ads are covering the directions. So useless to me.
Rachel Gurk says
Hi Maureen, I’m so sorry to hear that! We just redesigned the site to make it more user-friendly, and we’ve been working really hard on it but there have been some bumps along the way. Would you be willing to share what browser you’re using and if you were on a mobile device or a computer? It would be so helpful so we can make sure to clear it up for other users who may be experiencing the same.
Wendy says
This recipe is simple and Amazing! Made them to go with prime rib and the family couldn’t say enough about them. I used large white button shrooms and followed the recipe. Thank you!
Rachel Gurk says
I’m glad you liked them! I bet they were amazing with prime rib. Thanks for taking the time to leave a comment!