Sautéed Garlic Butter Mushrooms

Sautéed Garlic Butter Mushrooms

Golden-brown mushrooms simmered in garlicky butter with a splash of fresh herbs.

Total 25 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These mushrooms develop a deep, caramelized crust by cooking undisturbed in a hot skillet before being finished in a pool of garlic butter and fresh thyme. They work as a side for steak, a topping for toast, or a quick addition to pasta and risotto.

Ingredients

  • 1 pound cremini mushrooms, cleaned and halved
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon juice

Method

  1. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  2. Add the mushrooms in a single layer, cut side down, and let them cook undisturbed until deeply browned.

  3. Stir the mushrooms and continue cooking until browned on most sides and reduced in size.

  4. Reduce the heat to medium and push the mushrooms to one side of the skillet. Add the butter and minced garlic to the empty side.

  5. Toss the mushrooms through the melted butter and garlic, then stir in the thyme, salt, and pepper. Cook until fragrant.

  6. Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning before serving.

Rate this recipe

★ 4.3 (1)

Sautéed Garlic Butter Mushrooms

These mushrooms develop a deep, caramelized crust by cooking undisturbed in a hot skillet before being finished in a pool of garlic butter and fresh thyme. They work as a side for steak, a topping for toast, or a quick addition to pasta and risotto.

25 min 4 servings 140 cal

Ingredients

  • 1 pound cremini mushrooms, cleaned and halved
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon juice

Method

  1. 1

    Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  2. 2

    Add the mushrooms in a single layer, cut side down, and let them cook undisturbed until deeply browned.

  3. 3

    Stir the mushrooms and continue cooking until browned on most sides and reduced in size.

  4. 4

    Reduce the heat to medium and push the mushrooms to one side of the skillet. Add the butter and minced garlic to the empty side.

  5. 5

    Toss the mushrooms through the melted butter and garlic, then stir in the thyme, salt, and pepper. Cook until fragrant.

  6. 6

    Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning before serving.