These delectable garlic mushrooms are served in butter and herb sauce, just like you’d get at a steakhouse! The perfect 10 minute side dish that goes with almost any meal.
Steakhouse mushrooms are one of my favorite things to order when I go out to eat. No need to spend $10 on sauteed mushrooms at a restaurant when you can make them at home for a fraction of the cost! Serve your mushrooms with other hearty side dishes such as crab mac and cheese and sauteed cabbage for a memorable meal.
Let’s talk about steakhouse food. Sure, I love a good steak every now again, but what I look forward to the most are the side dishes. Creamed spinach, sweet potato casserole, and those melt-in-your mouth garlic mushrooms. I’m bringing the steakhouse flavors to your home kitchen with these incredibly easy sauteed garlic butter mushrooms. This recipe is great for a low carb diet!
Garlic mushrooms ingredients
For this recipe, you’ll need mushrooms, butter, garlic, thyme, parsley, salt and black pepper.
How to make garlic mushrooms
Melt butter in a large skillet, then add the mushrooms, thyme salt and pepper. Cook until the mushrooms are tender and golden brown. Add plenty of fresh garlic to the pan, then cook for another 30 seconds. Sprinkle fresh parsley over the top, then serve and enjoy.
Tips for the perfect dish
- I just throw a whole sprig of thyme leaves into this dish and the leaves will drop off the stem during the cooking process. Just be sure to remove the stem before you serve!
- Look for mushrooms that are roughly the same size so that they’ll all cook in the same amount of time.
- These mushrooms are best when served freshly made. That being said, leftovers can be refrigerated for up to 3 days in an airtight container.
- You really can use any type of mushroom in this dish. Get creative and try varieties such as oyster, portobello, shiitake, chanterelle or cremini mushrooms.
I prefer to use whole mushrooms in this dish, but sliced mushrooms will also work well. You may need to reduce the cook time for sliced mushrooms.
recipe faqs
The best way to clean mushrooms is to use a damp paper towel to gently rub the dirt off each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water. Mushrooms are like little sponges and will soak up water if you leave them submerged.
Mushrooms can be cooked in either oil or butter with great results. I typically use butter because it adds a lot of flavor, but olive oil is also a good choice.
I love to eat sauteed mushrooms as a side dish alongside a hearty protein like steak or pork. They also work well as a vegetarian meal when paired with other dishes such as mashed potatoes, creamed spinach, lentils or roasted carrots. You can even toss the mushrooms with pasta and fresh herbs. Garlic mushrooms can even be served for breakfast with scrambled eggs!
flavor variations
- Vegetables: Feel free to add other vegetables to this dish such as sliced onion, spinach, diced green beans, peas or broccoli.
- Add-Ins: Amp up the flavor with additions such as cooked crumbled bacon, chives, Worcestershire sauce, hot sauce, or make a cream sauce by pouring in 1/4 cup heavy cream and letting it simmer for 3 minutes with the mushrooms and butter.
- Cheese: Finish the dish with a sprinkle of cheese! Some great options include parmesan, feta or aged white cheddar.
It probably goes without saying that these garlic mushrooms are perfect perfect alongside a steak, but they also make a great accompaniment to roasted chicken and pork chops. If you’re a mushroom lover, you need these garlic mushrooms in your life!
More easy side dish recipes
These delectable garlic mushrooms are served in butter and herb sauce, just like you’d get at a steakhouse! The perfect 10 minute side dish that goes with almost any meal.
-
Melt the butter in a large pan over medium high heat.
-
Add the mushrooms and thyme, then season generously with salt and pepper.
-
Cook, stirring occasionally, until mushrooms are golden brown and tender, about 7 minutes.
-
Stir in garlic, cook for an additional 30 seconds.
-
Sprinkle with parsley and serve.
- The garlic flavor is prominent in this recipe. If you’re not in love with garlic, reduce the amount to 2 teaspoons.
- I just throw a whole sprig of thyme leaves into this dish and the leaves will drop off the stem during the cooking process. Just be sure to remove the stem before you serve!
- Look for mushrooms that are roughly the same size so that they’ll all cook in the same amount of time.
Calories: 125kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 105mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 2.8mg | Calcium: 7mg | Iron: 0.6mg
