Name: Sauteed Garlic Butter Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Tablespoon Butter; 1 pound Mushrooms; 1 teaspoon Fresh Thyme; 1 teaspoon Soya Sauce; Salt & Pepper, to taste; 4 Cloves Garlic, minced; 1 teaspoon Fresh Parsley, finely chopped

Jump to Recipe

Looking for a delicious side dish recipe? These sauteed garlic butter mushrooms will blow you away, and they’re so easy to make!

There are few things more satisfying than a good plate of sauteed mushrooms. As mushroom lovers, we love the earthy flavor and how they seem to go with just about anything.

Garlic Butter Mushrooms are a delicious side dish that can be added to any meal, and are naturally low carb. This easy recipe is quick to make, so you won’t have to worry about spending too much time in the kitchen.

The sautéing process caramelizes the natural sugars in the mushroom which brings out their rich flavor. The addition of butter provides a richness that makes these sautéed mushrooms perfect for any dish where you want an earthy, meaty texture.

This garlic mushroom recipe is so simple, but packs such great flavor that you’ll never want to cook them any other way! These sautéed garlic mushrooms go great with steak or chicken, but they’re also tasty on their own!

If you love mushrooms as much as I do then this is definitely a recipe for you!

Recipe Highlights – Why This Recipe Works

Tender sirloin steak: Quick-cooking strips stay juicy and full of flavour.
Creamy, rich sauce: Sour cream, beef broth, Worcestershire sauce, and paprika make a velvety sauce that coats every bite.
Classic comfort: Sautéed mushrooms and onions add depth and texture.
Easy weeknight meal: Minimal prep and one skillet for simple cooking.
Versatile serving: Delicious over egg noodles, rice, or mashed potatoes.

Frequently Asked Questions

You can use any kind of mushroom for this recipe- I recommend using either white button or cremini mushrooms (also called baby bella mushrooms) because those will be the easiest to find at your local grocery store.

If you do have access to a wider variety of fresh mushrooms though here is what you need to know about the varieties I would recommend using.

White Mushrooms – White button mushrooms are pretty mild flavoured but they do get nice and meaty and earthy once cooked. For this recipe you can cook whole button mushrooms, halved, quartered or sliced.
Cremini Mushrooms – Cremini are actually baby portabella mushrooms which is why they are also known as baby bellas. While a little more flavourful than button mushrooms, they are still pretty mild flavoured. These can be cut any way you like for this recipe.
Portabella Mushrooms – Very meaty and earthy flavoured. They are also quite large so they do need to be sliced for this recipe to make sure they brown nicely.
Shittake Mushrooms – These are really meaty and intensely earthy flavoured. You can chop these any way you like for this recipe.
Oyster Mushrooms – These are more delicate and a little sweet, they are still great for using in this recipe, but I would use a lot less garlic so you don’t over power their flavour.
King Oyster Mushrooms – King Oysters are very meaty, with a strong earthy flavour.
Chanterelle Mushrooms – Wild mushrooms, these are usually orange or yellow and their flavour depends on the species of chanterelle. Some are earthy and some are more peppery flavoured.

You can create some really interesting flavours and texture contrasts by pairing cremini or buttons with more intensely flavoured mushrooms. So if you can get your hands on some shiitake mushrooms or King Oysters, try combining them with some crimini or white buttons when making these sauteed garlic mushrooms.

Once you bring home your mushrooms, you’ll want to handle them with care.

Most recipes are best when made soon after the mushrooms are bought, so if you have a few days before you need to use your mushrooms, here is how to store them properly.

Fresh mushrooms should be kept in a brown paper bag and set inside the main part of the fridge for best airflow.

Using a paper bag will allow for air circulation, which will keep them from getting too moist or slimy. If you are planning on using your mushrooms within a few days, you may want to puncture the bag with a few small holes.

You can store mushrooms much longer if they are stored properly this way- up to about 5 days.

Garlic Butter Mushrooms make a perfect side dish or you can serve them as an appetizer. There are many ways you can serve these golden garlicky mushrooms! Here are some of our favourite ways to serve Garlic Butter Mushrooms:

As an appetizer – Serve with toothpicks or skewers and a bowl of Garlic Butter Dip for a quick and easy appetizer!
On a Steak – Garlic Butter Mushrooms would be delicious served piled on top of your favourite grilled steak.
As a Side – These Garlic Mushrooms are amazing paired with my sirloin tip roast, but they are great with roast chicken, fish, or pork chops too.
For Breakfast – Serve them up with Bacon and Eggs for breakfast!
As a Pizza Topping – Garlic Butter Mushrooms and Tomatoes on homemade pizza will be an instant hit with your family.
In Pasta – Toss with some cooked pasta and sprinkle over with Parmesan cheese for a simple but satisfying vegetarian meal.
On a Burger or Sandwich – Sliced Garlic Butter Mushrooms would be a delicious and unique way to top your favourite burger, or layered inside a grilled cheese sandwich made with Swiss cheese.

Tips for the BEST Sauteed Mushrooms

These delicious mushrooms really shine when you get them nice and golden brown – caramelizing the mushrooms really brings out their best flavour. Here is how to get the best results:

When prepping your mushrooms be sure to rinse or wipe your mushrooms. Do not soak them or they will soak it up and make it more difficult to brown.
Choose a heavy pan that will cook the mushrooms evenly and retain the heat when you add the ingredients. I adore my cast iron pan for this, but any heavy bottomed pan will do.
Make sure you heat the pan before adding your butter, and don’t add the mushrooms until your butter is frothy. You want the mushrooms to sizzle when they hit the pan.
Don’t overcrowd the pan. You want to use a pan that is large enough to cook the mushrooms in a single layer. Work in batches for the best result if your pan won’t fit them in a single layer.
Don’t skip the soy sauce. It adds a little salt which helps to dry out the mushrooms a little, and allows them to caramelize better which brings out their rich meaty flavour.
Don’t stir too much. The less you stir, the better caramelization you will achieve.

Storage and Reheating

Storage

Since Garlic Butter Mushrooms are best within a day or two, you can store them in the fridge for up to three days in an airtight container. You should also add any juices from the mushrooms back into your Garlic Butter Mushrooms so they stay nice and saucy!

Reheating

To reheat Garlic Butter Mushrooms, simply pop them back in the pan and reheat them over medium heat for a few minutes until they are nice and hot!

Ingredients and Substitutions

Butter – Plain old salted butter is best here. If you need to go vegan or dairy-free, simply replace the 4 tablespoons of butter with 2 tablespoons of olive oil.
Mushrooms – You can use any kind of mushrooms you like as discussed above. We like to cook whole mushrooms as I find it gives them a meatier bite, but you can halve, quarter or even slice these and they will still turn out fabulous. Make sure you give your mushrooms a quick rinse or a wipe with a damp paper towel before cooking.
Thyme – Fresh thyme is best but if you need to substitute with dried use only 1/2 teaspoon. You can experiment with other fresh herbs like marjoram, tarragon, or rosemary.
Soya Sauce – Helps the mushrooms brown and carmelise nicely. Don’t add sooner as the salt in the soy sauce can dry the mushrooms out too much.
Salt & Pepper – You only need about 1/2 tsp each but season to your own taste for best results.
Garlic – This dish is fairly garlic forward, if you aren’t a massive garlic fan you can cut it down to just 2 cloves.
Parsley – Adds a nice fresh balance to all the butter and garlic. You can omit if desired.

Featured side dish recipes including glazed carrots, roasted butternut squash, and melting potatoes.

Looking for More Quick and Easy Side Dish Recipes?

If you like these easy garlic mushrooms, check out some more of my favourite easy side dishes:

These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

How to Make Sauteed Garlic Butter Mushrooms

Yields: 4 Servings | Prep time: 5 Mins | Cook time: 10 Mins

Ingredients

4 Tablespoon Butter
1 pound Mushrooms
1 teaspoon Fresh Thyme
1 teaspoon Soya Sauce
Salt & Pepper, to taste
4 Cloves Garlic, minced
1 teaspoon Fresh Parsley, finely chopped

Directions

Heat a large skillet or large sauté pan over medium-high heat.
Add the butter, and then the mushrooms once the butter has melted.
Saute, stirring occasionally, until the mushrooms shrink and start to turn golden, about 5-7 minutes.
Turn the heat down to medium-low. Add the thyme, soya sauce, salt and pepper, and cook for a further 2-3 minutes, allowing the mushrooms to get perfectly golden.
Stir in the garlic and cook for 30 seconds, or until garlic is fragrant.
Remove from heat, stir in parsley and serve immediately.

4 Servings

Sauteed Garlic Butter Mushrooms

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Looking for a delicious side dish recipe? These sauteed garlic butter mushrooms will blow you away, and they’re so easy to make!

Ingredients

4 Tablespoon Butter
1 pound Mushrooms
1 teaspoon Fresh Thyme
1 teaspoon Soya Sauce
Salt & Pepper, to taste
4 Cloves Garlic, minced
1 teaspoon Fresh Parsley, finely chopped

Instructions

Heat a large skillet or large sauté pan over medium-high heat.
Add the butter, and then the mushrooms once the butter has melted.
Saute, stirring occasionally, until the mushrooms shrink and start to turn golden, about 5-7 minutes.
Turn the heat down to medium-low. Add the thyme, soya sauce, salt and pepper, and cook for a further 2-3 minutes, allowing the mushrooms to get perfectly golden.
Stir in the garlic and cook for 30 seconds, or until garlic is fragrant.
Remove from heat, stir in parsley and serve immediately.