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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…
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!
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.
- 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.
- 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.
- 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!
Garlic Butter Mushrooms
Garlic Butter Mushrooms - plump, juicy mushrooms sauteed in plenty of garlic and butter then finished off with parsley.
- 600 g button mushrooms 1.3 lbs - whole (see notes)
- 3 tbsp salted butter
- 1 tbsp olive oil
- 2 tbsp finely chopped fresh parsley
- 4 garlic cloves crushed/minced
- 1 tbsp fresh lemon juice optional
- salt and pepper to taste
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.
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*