Garlic Butter Mushrooms
Tender, flavorful mushrooms sautéed in garlic and butter make this a quick, low-carb, fiber-rich side dish. Ready in just 15 minutes, it’s perfect for weeknights or meal prep.
Equipment
- 1 large bowl
- 1-Large skillet
- 1 spatula or wooden spoon
- Measuring Spoons
Ingredients
- 1 pound Cremini or Baby Bella mushrooms quartered
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 4 large garlic cloves minced
- Chopped fresh Italian parsley for garnish
Instructions
- Prepare the Mushrooms: Start by washing your Cremini or Baby Bella mushrooms under cold running water to remove any dirt or debris. Gently pat them dry with a clean kitchen towel or paper towel to prevent excess moisture from steaming the mushrooms later. Quarter each mushroom evenly to ensure they cook uniformly and caramelize perfectly. Place the quartered mushrooms in a large mixing bowl.
- Season and Toss: Drizzle the mushrooms with 1 tablespoon of extra-virgin olive oil. Sprinkle 1 teaspoon of kosher salt evenly over them, followed by a few cracks of freshly ground black pepper. Using clean hands or a spatula, toss the mushrooms thoroughly to coat them evenly in oil and seasonings. This initial coating helps enhance flavor and promotes a rich golden-brown finish during cooking.
- Melt the Butter: Place a large skillet over medium heat and add 2 tablespoons of unsalted butter. Allow the butter to melt completely, stirring occasionally to prevent it from burning. Watch for the butter to start foaming gently—that’s your cue that the pan has reached the right temperature for sautéing the garlic and mushrooms without scorching them.
- Sauté the Garlic: Add the minced garlic (4 large cloves) to the foaming butter. Stir constantly for about 30 seconds until the garlic releases its fragrant aroma. Be careful not to brown the garlic at this stage, as burnt garlic can create a bitter flavor. This step infuses the butter with the rich, savory essence of garlic, which will coat the mushrooms beautifully.
- Cook the Mushrooms: Immediately add the seasoned mushrooms to the skillet. Use a spatula or wooden spoon to toss the mushrooms thoroughly so each piece is evenly coated with the garlic butter. Spread the mushrooms into a single layer as much as possible to allow proper caramelization.
- Sauté Until Golden: Cook the mushrooms over medium heat for 10–12 minutes. Stir the mushrooms gently every 2 minutes to ensure even browning on all sides. As they cook, the mushrooms will release moisture, shrink slightly, and develop a rich, golden-brown color with a tender, juicy interior. This slow, consistent cooking brings out their natural umami flavor.
- Final Touches: Once the mushrooms are perfectly caramelized and tender, remove the skillet from the heat. Taste a mushroom and adjust seasoning with additional salt or pepper if needed. Sprinkle chopped fresh Italian parsley over the top for a pop of color and a bright, herbal note.
- Serve and Enjoy: Transfer the garlic butter mushrooms to a serving dish while still warm. Serve immediately as a side dish alongside meats, pasta, grains, or as a topping for salads. These mushrooms can also be portioned for meal prep and reheated gently in a skillet to maintain their flavor and texture.
Notes
- Always use fresh mushrooms for the best flavor and texture; Cremini or Baby Bella mushrooms are ideal because they hold their shape and caramelize beautifully.
- Pat mushrooms dry after washing to prevent them from steaming instead of sautéing.
- Use unsalted butter so you can control the seasoning.
- Stir mushrooms gently but frequently to ensure even cooking and golden edges.
- Taste and adjust seasoning at the end to enhance natural umami flavors.
