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    Home » Side Dishes

    Garlic Butter Mushrooms

    Published: Jun 18, 2019 · Modified: Nov 23, 2021 by Lee-Ann · 17 Comments

    Jump to Recipe - Print Recipe

    Garlic Butter Mushrooms

    Picture my sauteed garlic butter mushrooms, so plump and tender - just sitting in the frypan glistening away, the aroma of melted butter and garlic filling the air...

    fried garlic butter mushrooms sitting in a silver skillet

    I think I can guess your first question, and the answer is yes - they do taste as good as they look!

    I also think your second question is, what can I serve these juicy little garlic butter mouthfuls of mushroom with?

    Answer - just about anything! What about a big juicy steak piled high with these butter soaked mushrooms? Maybe chicken or fish? Or as a perfect, quick appetiser or side dish.

    These sauteed mushrooms only need a handful of ingredients, and it's one of those dishes that really showcases mushrooms at their best. 

    Simple, classic flavours that allow the mushrooms to shine!

    Table of Contents

    • How to cook garlic butter mushrooms
    • How to store mushrooms
    • Other recipes you might enjoy
    • 📖 Recipe
    • Garlic Butter Mushrooms

    How to cook garlic butter mushrooms

    • In a large frypan, heat together butter and olive oil.
    • Add mushrooms to the pan, mixing to coat in butter and oil mixture, then spread out mushrooms in an even layer as best you can - see image below.

    process shot showing how to make garlic butter mushrooms

    • Fry over medium-high heat, without turning, for 8-9 minutes. At this stage if you pick up one of the mushrooms you should see a lovely brown tasty bit on the bottom - see the image below.

    process shot showing how to make garlic butter mushrooms

    • Then you want to flip over all of the mushrooms - I do this one by one, which seems tedious but once you've done it you realise it doesn't take that long!
    • Allow the mushrooms to fry, again without moving them, for 8-9 minutes on the other side.
    • Then add crushed garlic and finely chopped parsley to the pan - see image below - and stir the mushrooms for a further minute to cook the garlic.

    process shot showing how to make garlic butter mushrooms

    • Add a squeeze of fresh lemon (optional) and salt and pepper to taste, then serve immediately.

    How to store mushrooms

    Mushrooms need to be stored in a paper bag in the fridge, as they sweat and will go slimy if you keep them in plastic.

    Most supermarkets have paper mushroom bags available when you purchase, but I keep a recycled one in my kitchen drawer in case they run out and I need to bring them home in plastic.

    I'm a girl who does like her mushrooms, they find their way into a lot of my recipes. However, my husband is not such a big mushroom fan and is more take-it-or-leave-it when it comes to mushrooms. He draws the line at a big bowl of mushrooms like this - even if they are drenched in butter and garlic!

    So I made these mushrooms when he was away - I loved every mushroomy minute of it!

    Other recipes you might enjoy

    Garlic Butter Sauce - the ultimate fast and tasty 5 minute sauce made with melted butter, garlic, parsley and lemon juice. This easy sauce goes with everything!

    Tuscan Chicken Thighs - tender chicken thighs smothered in a parmesan cream sauce packed with semi dried tomatoes, spinach, garlic and bacon.

    Turkish Rice - Turkish Rice (orzo rice) is a great way to add some extra taste to your usual boiled rice. The fried orzo gives this rice rich nutty flavour.

    Lee-Ann

    📖 Recipe

    fried garlic butter mushrooms sitting in a silver skillet

    Garlic Butter Mushrooms

    Garlic Butter Mushrooms - plump, juicy mushrooms sauteed in plenty of garlic and butter then finished off with parsley.
    Print Pin Rate
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    Total Time: 20 minutes minutes
    Serving: 4 as a side
    Calories: 144kcal
    Author: Lee-Ann Grace

    Ingredients

    • 600 g button mushrooms 1.3 lbs - whole (see notes)
    • 3 tablespoon salted butter
    • 1 tablespoon olive oil
    • 2 tablespoon finely chopped fresh parsley
    • 4 garlic cloves crushed/minced
    • 1 tablespoon fresh lemon juice optional
    • salt and pepper to taste

    Instructions

    • In a large frying pan, heat butter (3 tbsp) and olive oil (1 tbsp) over medium high heat.
    • Add mushrooms (600g/1.3 lbs) to pan and mix to coat them in the butter/oil mixture.
    • Spread mushrooms out on the base of the pan in a flat, even layer as best you can. Allow to fry for 8-9 minutes without moving.
    • Flip the mushrooms over one by one, and them let them fry (again without moving) for a further 8-9 minutes.
    • Add crushed garlic (4 cloves) and parsley (2 tbsp) to pan, mixing to coat and fry for another minute.
    • Add lemon juice (1 tbsp) to pan if using, then give it all a mix. Add salt and pepper to taste and serve immediately.

    Notes

    I have used button mushrooms, these are the most common variety of mushrooms found in most Australian supermarkets. From some research, I think a US equivalent would be cremini mushrooms.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

     

    Reader Interactions

    Comments

    1. LUCY

      August 22, 2022 at 1:24 am

      Hello I. Do not see the nutrition info- calories are carbs?

      Reply
    2. Victoria

      February 21, 2022 at 1:55 pm

      5 stars
      WOW! They were so good that I still cant make up my mind whether, to hoard the recipe and look like a mushroom maven when serving them or stand on the corner with a paperboy cap on and telling everyone, all about it!

      Reply
      • Lee-Ann

        February 21, 2022 at 2:06 pm

        Hehe! Too funny Victoria! Glad you enjoyed them! L x

        Reply
    3. Nancy

      May 17, 2021 at 12:01 am

      5 stars
      This is a simple and great tasting side dish. It is always a win when my husband gives a thumbs up on a new recipe.

      Reply
      • Lee-Ann

        May 17, 2021 at 12:16 am

        Awesome Nancy! I love the hubby’s thumbs up too! L x

        Reply
    4. Hellen

      February 15, 2021 at 11:13 pm

      I love mushrooms..and like this???..The best I've ever had..Thank you.

      Reply
      • Lee-Ann

        February 16, 2021 at 1:31 am

        Thanks so much Hellen!

        Reply
    5. Tess

      December 20, 2020 at 5:06 pm

      What if you made them the day before then heated them up the next day for dinner? Do they keep or do they shrink up and get mushy? I’m having a big dinner and I won’t have the stove top space to cook them.

      Reply
      • Lee-Ann

        December 20, 2020 at 6:34 pm

        Hi Tess! I haven’t made them ahead before, but I don’t think they will shrink up if you keep them in an airtight container in the fridge. Hope this helps x

        Reply
    6. Suzanne

      October 06, 2020 at 5:55 am

      This looks so good! What a delicious fall appetizer to bring to a party!

      Reply
    7. Antonia

      January 12, 2020 at 5:26 am

      5 stars
      These are seriously the best mushrooms I've ever had. Thanks so much for the recipe!

      Reply
      • Lee-Ann

        January 12, 2020 at 8:12 am

        Woo hoo!!! Thanks for stopping by and letting me know Antonia! You’ve made my day! L x

        Reply
    8. vaghareli khichdi

      July 14, 2019 at 9:50 pm

      Yum. Who else could just eat a plate of those mushrooms?

      Reply
      • Lee-Ann

        July 15, 2019 at 9:34 am

        I know, right?! Thanks for stopping by Vaghareli!

        Reply

    Trackbacks

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      […] Garlic Butter Mushrooms – plump, juicy mushrooms sauteed in plenty of garlic and butter then finished off with parsley and a squeeze of lemon. View this Recipe […]

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