Sauteed Mushrooms with Garlic Butter

Garlic butter mushrooms in a white bowl.

5 from 24 votes

Sauteed Mushrooms with Garlic Butter

You're going to love my sauteed mushrooms with garlic butter. Tender mushrooms, with their rich flavor and meaty texture, are sure to please.

Prep Time5

Cook Time8

Total Time13

Course: Side Dish, vegetable

Cuisine: American, French

Servings:

Calories: 140kcal

Author: Chef Ryan Littley

Ingredients

2 lb mushrooms - use any variety; cut big ones in half
2 tablespoon butter salted or unsalted
1 tablespoon avocado oil or olive oil
1½ tablespoon garlic finely minced - about 3 cloves
1 teaspoon Italian parsley finely chopped for garnish
salt to taste
black pepper to taste

Optional Flavoring - choose one

1½ tablespoon Worcestershire sauce
1½ tablespoon balsamic vinegar
1½ tablespoon soy sauce
1½ tablespoon white wine

Instructions

Rinse the mushrooms with cold water and use a soft bristle brush or a damp paper towel to brush off any excess dirt.
Cut any large mushrooms in half so that they are all relatively the same size.
Place a large skillet over medium-high heat and add only the mushrooms in a single layer to dry sautee them. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
Either drain the liquid or let it continue to reduce until it's evaporated. This will give you a concentrated mushroom flavor that's full of umami. Removing this liquid is key to getting a golden brown sear.
Once the liquid is drained or evaporated, add the oil, butter, garlic, and any one type of flavoring (Worcestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
Turn off the heat and season with salt and black pepper to taste. Garnish with chopped Italian parsley and serve.

Notes

What is Dry Sauteing?

Dry saute means to cook in a pan without adding any oil, butter, or water. Add just the ingredients you're cooking to the pan. This method is great for mushrooms since mushrooms release so much of their own liquid during the dry saute. Removing this liquid is key to getting a nice golden brown sear.

What type of Mushrooms should I use?

Any mushrooms work with this recipe; I used baby portobello mushrooms, also called crimini mushrooms. Button mushrooms, oyster mushrooms, chanterelles, porcini, and shiitake mushrooms are also good choices.

Can I use other seasonings to make the mushrooms?

Absolutely; feel free to add fresh thyme, rosemary, or any of your favorite fresh herbs or dry seasoning blends to the recipe for extra flavor.

If you don't have any fresh chopped garlic on hand, you can also use garlic powder or garlic salt to make this simple recipe.

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