You know what’s underrated? Mushrooms. Everyone gets hyped about steak or chicken, but mushrooms are like that quiet friend who suddenly shows up to a party looking amazing and steals all the attention. Add garlic and butter into the mix, and you’ve basically got a side dish that could outshine the main course. Honestly, if you’re not careful, you might eat the whole pan before it even hits the table. (Don’t worry, no judgment here.)
Why This Recipe is Awesome
For starters, it’s fast. Like, 15 minutes fast. It’s also stupidly simple—but tastes like something you’d order at a nice restaurant. Garlic, butter, and mushrooms are the holy trinity of comfort food. Plus, this side goes with literally anything: steak, chicken, fish, pasta, or just a fork straight to your mouth.
Ingredients You’ll Need
- 1 pound mushrooms (button, cremini, or whatever makes your heart happy)
- 3 tablespoons butter (don’t skimp—this is garlic butter mushrooms, not garlic “margarine” mushrooms)
- 3 cloves garlic, minced (measure with your heart)
- 1 tablespoon olive oil (keeps the butter from burning)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, but it makes you look fancy)
Step-by-Step Instructions
- Clean mushrooms. Wipe them down with a damp paper towel—don’t drown them, mushrooms are basically sponges.
- Heat olive oil and butter in a skillet over medium-high heat until melted and foamy.
- Toss in the mushrooms. Spread them out so they actually sauté instead of steaming. Cook for 5–7 minutes until they’re golden and slightly crispy.
- Add garlic. Stir for about 1 minute until it smells like garlic heaven. Don’t burn it, unless you enjoy bitterness.
- Season with salt and pepper. Taste and adjust—trust your instincts here.
- Sprinkle parsley on top if you’re feeling extra. Serve hot and watch them disappear.
Common Mistakes to Avoid
- Crowding the pan. Mushrooms hate being squished. Give them space or they’ll just steam and turn soggy.
- Washing them under water. Mushroom + sponge = disaster. Just wipe them clean.
- Adding garlic too early. Burnt garlic = sadness. Add it near the end.
- Using margarine. Look, life’s too short. Use real butter.
Alternatives & Substitutions
- Swap parsley with thyme or rosemary for an earthier vibe.
- Add a splash of soy sauce or balsamic vinegar for extra depth.
- Going fancy? Toss in a bit of white wine after the mushrooms brown.
- Dairy-free? Use olive oil only, or vegan butter.
FAQ (Frequently Asked Questions)
Can I use frozen mushrooms?
Technically yes, but they’ll release more water and won’t get that golden sear. Fresh is best.
What mushrooms work best?
Button or cremini are classics, but shiitakes or portobellos will taste incredible too.
Can I meal prep these?
Sure, but they’re best fresh. Reheated mushrooms get a little sad and chewy.
Do I need a cast iron skillet?
Not required, but it helps give them that gorgeous sear.
Can I make this a main dish?
Yes! Just toss them with pasta, rice, or toast for a full meal.
Is this keto-friendly?
Absolutely. Butter, garlic, mushrooms—it checks all the boxes.
Final Thoughts
Garlic butter mushrooms are proof that sometimes the simplest recipes are the best. You don’t need a long ingredient list or a complicated technique—just a hot pan, real butter, and some mushrooms that want to live their best life.
So the next time you’re wondering what to make with dinner, skip the boring steamed veggies and whip these up instead. Just don’t be surprised when people start fighting over the last bite.