Garlic Butter Sautéed Mushrooms
These sautéed mushrooms are one of the quickest and easiest side recipes! They’re buttery and absolutely irresistible with an almost melt-in-your-mouth quality to them.
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You can serve these sautéed mushrooms with steak, chicken, hamburgers, in a meat or veggie wrap, and more! I honestly love just snacking on these buttery bites plain, as is (which is also why you may catch a few mushrooms missing here and there …)
These sautéed mushrooms also make a great Christmas/New Year’s/Thanksgiving side! I mean, they look and sound fancy.
Garlic butter sautéed mushrooms ingredients:
You know it’s going to be an easy recipe when I can fit all of the ingredients in one picture. The picture above features all of the ingredients you’ll need for these sautéed mushrooms! You’ll just need:
- mushrooms: of course!
- olive oil: to sauté and brown the mushrooms. You can also use any other oil with a high smoking point (like canola, peanut, vegetable, etc.)
- butter: for flavor and it gives these mushrooms an almost melt-in-your-mouth quality!
- garlic: lots of it! It’s the main flavor in these mushrooms
- salt and pepper: to taste
- parsley: for topping. It adds a nice peppery freshness to the mushrooms!
Quick note on slicing your mushrooms:
Since the mushrooms I had on hand were on the smaller side, I chose to leave them as whole sautéed mushrooms. If your mushrooms are large, or if you prefer smaller pieces, you can either halve or slice your mushrooms. Cook times will vary so do keep an eye out for that.
AND do make sure whichever cut you choose for your mushrooms that they fit in one even layer in your skillet. If they overlap too much, it’s a good idea to do more than one batch instead of trying to squeeze them all.
Tips for sautéing mushrooms:
- make sure your mushrooms are dried well: After washing your mushrooms, make sure to drain them very well and pat them dry with a paper towel or cloth. Any unnecessary moisture can cause problems with browning the mushrooms.
- pick a skillet that fits all of your mushrooms in one layer! This may be the most important tip! If your mushrooms are overlapping, not only will they not cook evenly, but it’s more likely they’ll steam and won’t brown nicely.
- use oil with a high smoking point: the key to getting golden brown mushrooms (and not steamed mushrooms) is to start with a hot pan. Part of that is having an oil that can handle the heat of sautéing. We can’t sauté with butter because it can burn before the mushrooms finish cooking! Speaking of hot pans …
- start with a HOT pan! That initial sear on the mushrooms will help them brown without steaming and releasing too much water!
- cook on medium to high heat: Higher heat is ideal, but you may need to lower and adjust the heat if the pan gets too hot at any point. But generally speaking, you should stick around medium to high heat to get a proper sauté on the mushrooms. Higher heat helps cook the mushrooms quickly without them having the chance to release too much of their nature water.
- add salt AFTER you’re done cooking the mushrooms: salt draws out moisture. So adding it at the end of cooking helps prevent moisture from interfering with browning the mushrooms!
If you liked these sautéed mushrooms in garlic butter, you may also like some of these other side recipes:
Garlic Butter Sautéed Mushrooms Recipe
- 2 tablespoons extra-virgin olive oil
- 1 pound button or cremini mushrooms, washed
- 1/4 cup (1/2 stick) unsalted butter
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 tablespoon fresh chopped parsley (for topping)
- Pick a large skillet that fits all of your mushrooms in one even layer. Add the olive oil to your skillet, and heat over medium-high heat until hot.
- Add your mushrooms to the skillet. Arrange the mushrooms in an even layer, and let them sear for 3 to 4 minutes without touching them. Give them a toss with a spoon, and let them sear again, undisturbed, for another 2 to 3 minutes, or until golden brown on both sides.
- Make a well in the center of the skillet by moving the mushrooms off to the edges of the pan. Add your butter and garlic to the center. Cook the butter and garlic for one minute, then toss the mushrooms in the garlic butter. Continue cooking for another 1 to 2 minutes, or until the mushrooms are coated in the garlic butter and have fully softened.
- Take off the heat and add your salt and pepper to taste. Top with fresh parsley before serving.