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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

    Table of Contents

    • Garlic Butter Mushrooms
      • How to cook garlic butter mushrooms
      • How to store mushrooms
      • Other recipes you might enjoy
      • Garlic Butter Mushrooms
        • Ingredients
        • Instructions
        • Notes

    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!

    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

    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.
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    Total Time: 20 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

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