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Steakhouse Garlic Butter Mushrooms: Quick and Savory Side Dish

Close-up of whole, sautéed garlic butter mushrooms glistening in butter and topped with fresh parsley in a cast iron skillet.
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Make rich, savory garlic butter mushrooms in minutes. This easy skillet recipe delivers restaurant-style flavor, perfect as the best side for steak or a quick weeknight vegetable.

Ingredients

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  • 1 pound cremini or button mushrooms, cleaned and sliced
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Wipe the mushrooms clean and slice them uniformly. Set aside the chopped parsley.
  2. Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Wait until the butter melts and begins to foam.
  3. Add the sliced mushrooms to the hot skillet in a single layer if possible. Do not overcrowd the pan; cook in batches if necessary.
  4. Cook the mushrooms without stirring for 3 to 4 minutes until they release their moisture and begin to brown on the bottom side.
  5. Stir the mushrooms and continue cooking until they are tender and deeply browned, about 5 to 7 minutes total.
  6. Reduce the heat to medium-low. Push the mushrooms to one side of the pan. Add the remaining 3 tablespoons of butter to the empty space.
  7. Once the butter melts, add the minced garlic and dried thyme. Cook for about 30 to 60 seconds until the garlic is fragrant. Do not let the garlic burn.
  8. Stir the garlic butter mixture into the mushrooms. Season with salt and pepper.
  9. Cook for one final minute, allowing the mushrooms to absorb the garlic butter sauce.
  10. Remove the skillet from the heat. Stir in the fresh chopped parsley. Serve the pan seared mushrooms immediately.

Notes

  • For a deeper, steakhouse flavor, use brown butter by cooking the butter slightly longer until the milk solids toast and smell nutty before adding the garlic.
  • If you are serving these as a main course or appetizer, consider adding a splash of dry white wine or beef broth after the garlic cooks, letting it reduce slightly before adding the final butter.
  • Use high-heat mushrooms like cremini or baby bellas for the best texture when sautéing.

Nutrition

Find it online: https://daisyrecipe.com/garlic-butter-mushrooms-recipe-easy-side/