Mushrooms are sauteed in a garlic butter sauce flavored with fresh herbs. It’s an easy side dish to make for any occasion and pairs especially well with steak. It’s also keto, low carb, and gluten-free.
My whole family loves mushrooms and I always get super excited when I see a dish that is just mushrooms. Especially whole, plump garlic butter mushrooms.
This is an easy homemade version of garlic mushrooms, a side dish offered at a lot of restaurants, especially steakhouses. It’s a quick side dish recipe to make if you’re cooking dinner at home.
Mushroom Types to Use
Most types of mushrooms will work with this dish, but it’s usually made with cremini or white button mushrooms. I’ve also seen it made with baby bellas, but I use cremini mushrooms because they are darker in color.
Garlic Butter Herb Sauce Ingredients
The mushrooms are flavored with butter, salt, garlic, and herbs. For herbs, I chose parsley and thyme, but you can also use other herbs like rosemary, chives, oregano.
- Unsalted butter
- Cremini or button mushrooms
- Minced garlic
- Fresh herbs
Melt the butter in a large skillet over medium heat.
Add the mushrooms and cook them until they are tender and browned. Season them with salt.
Stir in garlic and sauté it with the mushrooms until the garlic is lightly browned.
Add the herbs and cook everything for another 30 seconds or so. Transfer them from the pan to a serving bowl and serve immediately.
It’s always a good idea to clean mushrooms before you cook them. Grocery store ones are usually pretty clean, but using a damp paper towel to brush off any dirt is a good thing to do.
If you don’t have fresh herbs on hand you can use dried herbs. If you use one tablespoon of fresh herbs you should use 1 tsp of dried.
You can also garnish them with some freshly ground black pepper before serving. A sprinkle of fresh-grated Parmesan cheese would be delicious, too.
If you don’t want to use butter, you can substitute olive oil.
These garlic butter mushrooms are great with steak and also chicken. You can also serve them as an appetizer.
Leftovers will keep in the refrigerator for two to three days. Store them in an airtight container.
This is such an easy side and just as good as the dish you get at fancy steakhouses, but a lot less expensive. I hope you enjoy it!
More Easy Recipes with Mushrooms
- 1/4 cup unsalted butter
- 1 lb mushrooms cremini or button
- salt to taste
- 4 garlic cloves minced
- 1 tbsp fresh herbs (I used parsley and thyme) finely chopped
- Melt butter in a large skillet.
- Add in mushrooms and cook until mushrooms are tender and browned. Season with salt.
- Stir in garlic. Sauté mushrooms with garlic until garlic is lightly browned.
- Add herbs and sauté mushrooms one more minute. Serve immediately.
- Most types of mushrooms will work with this dish, but it's usually made with cremini or button mushrooms. I used cremini mushrooms because they are darker in color.
- For herbs, I chose parsley and thyme, but you can also use other herbs like rosemary, chives, oregano.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.