Garlic Butter Sautéed Mushrooms Recipe
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.
Servings 4 people (appox.)
- 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.