Garlic butter mushrooms are the perfect snack, appetizer, or side dish anytime!
Sliced mushrooms are sauteed in garlic butter, and sprinkled with savory thyme and parsley.
These juicy and flavorful mushrooms are so quick and easy to make, you’ll turn to this recipe again and again!
A side of sauteed mushrooms is fast and easy to make, perfect served with almost any entree such as chicken, pork, and steaks!
Simple Ingredients
Mushrooms – Use white button, baby bellas, cremini, or sliced Portobello mushrooms, shiitake, or morels, or a combination.
Seasonings – Olive oil and butter add flavor and a dark, roasted color to mushrooms, but you can use leftover bacon grease instead for a smoky flavor.
Variations – Deglaze the pan with a little red wine, and chopped onions, and add some garlic herb seasoning to create a delicious sauce to go with the mushrooms. Add other keto-friendly veggies like strips of colorful bell peppers, zucchini, or asparagus.
How to Make Garlic Butter Mushrooms
These savory mushrooms are as easy to make as 1, 2, 3:
- Cook mushrooms in oil until their liquid has evaporated (as per the recipe below).
- Cook garlic and butter on one side of the pan and season the mushrooms with thyme on the other side.
- Mix them both and season to taste. Serve with parsley, if desired.
Tips for Success
- Start with clean mushrooms. Avoid washing them so they don’t soak up additional moisture. Simply wipe them with a clean, dry paper towel.
- Trim the ends off the stems when slicing the mushrooms. (Save these ends in the freezer to add extra flavor to vegetable or turkey soup stock.)
Serving and Storing Garlic Butter Mushrooms
Keep leftover garlic butter mushrooms in an airtight container in the refrigerator for up to 3 days. Enjoy them cold or reheat them in the microwave or on the stovetop in a dry saute pan.
Freeze them in a zippered bag with the air pressed out. They will keep for up to one month. Add leftovers to an omelet or soup.
More Low Carb Mushroom Recipes
Did you try this recipe for Garlic Butter Mushrooms? Be sure to leave a comment and rating below!
Garlic Butter Mushrooms
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound brown or white mushrooms
- 2 tablespoons butter
- 2 cloves garlic minced
- ⅛ teaspoon dried thyme leaves
- 1 tablespoon fresh chopped parsley
Instructions
- Gently wipe the mushrooms with a paper towel and cut into thick ½-inch slices.
- In a 10-inch skillet, heat the oil over medium-high heat.
- Add the mushrooms and quickly toss to coat with oil. Once coated, allow the mushrooms to cook undisturbed for 4-5 minutes until they brown on one side. Stir and continue cooking the mushrooms until any released liquid has evaporated.
- Move the mushrooms to one side of the pan. Add the butter and garlic to the empty side and cook until fragrant, about 1 minute. Sprinkle the thyme leaves over the mushrooms.
- Stir garlic butter into the mushrooms and season with salt & pepper to taste. Garnish with parsley.
Notes
- To clean mushrooms, do not wash. Simply wipe them with a clean, dry paper towel. This prevents them from absorbing too much moisture.
- Keep leftover refrigerated in an airtight container, and use within 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Garlic Butter Mushrooms Recipe
