Easy Sautéed Mushrooms in Garlic Herb Butter
Easy sautéed mushrooms in garlic herb butter are the ultimate side dish. After making this many times, I’ve discovered the trick to perfectly crispy, golden mushrooms every time. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Salmon Cakes Recipe Ready in 20 Minutes and Crispy Chocolate Rolls with Creamy Vanilla Filling Recipe.
Why This Easy Sautéed Mushrooms in Garlic Herb Butter Is Pure Comfort
- Crispy, golden edges
- Rich, garlicky flavor
- Ready in just 15 minutes
- Better than takeout
What You'll Need for Easy Sautéed Mushrooms in Garlic Herb Butter
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz mushrooms (cremini or baby bella)
- 2 tbsp butter
- 3 cloves garlic
- 2 sprigs fresh thyme
- Salt
- Black pepper
- Lemon (for serving)
- Optional: Fresh parsley
- Optional: Grated Parmesan
📝 Ingredient Notes
- Mushrooms: Cremini or baby bella work best. Avoid white button mushrooms as they can be watery.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Microplane zester/grater — Effortlessly grate garlic and zest lemon. → See on Amazon
How to Make Easy Sautéed Mushrooms in Garlic Herb Butter
- Prepare mushrooms: Clean and slice mushrooms. Mushrooms absorb water, so don't wash them until just before cooking.
- Sauté mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms, garlic, and thyme. Cook, undisturbed, until mushrooms release their water and begin to brown, about 5 minutes. Stir occasionally, then cook until golden and crispy, about 5 more minutes.
- Season and serve: Season with salt and pepper. Transfer to a serving dish, garnish with fresh thyme and a squeeze of lemon. Serve immediately.
Cook's Tips for Perfect Easy Sautéed Mushrooms in Garlic Herb Butter
- Common mistake and fix: Don't overcrowd the pan. Cook mushrooms in batches if necessary to prevent steaming.
- Tip: For extra flavor, add a splash of white wine or chicken broth to the pan after cooking the mushrooms. Let it reduce, then deglaze the pan and pour the sauce over the mushrooms.
- Tip: Store leftovers in the fridge for up to 3 days. Reheat in the oven or on the stove to maintain crispiness.
Storing & Reheating Easy Sautéed Mushrooms in Garlic Herb Butter
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Mushrooms are best made fresh, but you can slice them ahead of time and store in the fridge for up to 24 hours.
Freezing Easy Sautéed Mushrooms in Garlic Herb Butter
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven or toaster oven.
Recipe Notes
- Chef tip: For a vegetarian version, use olive oil instead of butter.
- Best substitution: Shiitake or oyster mushrooms can be substituted for cremini or baby bella.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Simply adjust the quantity of mushrooms and other ingredients accordingly.
- Troubleshooting: If mushrooms are watery, cook them longer or add a small amount of cornstarch to the pan to thicken the liquid.
Want to level up this recipe?
High-quality cutting board — Prevents mushroom slices from sticking and ensures even cooking. → Check price on Amazon
Easy Sautéed Mushrooms in Garlic Herb Butter
Ingredients
Main Ingredients
- 8 oz mushrooms (cremini or baby bella)
- 2 tbsp butter
- 3 cloves garlic
- 2 sprigs fresh thyme
Seasonings
- Salt
- Black pepper
- Lemon (for serving)
Optional Toppings
- Fresh parsley
- Grated Parmesan
Instructions
- Prepare mushrooms: Clean and slice mushrooms. Mushrooms absorb water, so don't wash them until just before cooking.
- Sauté mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms, garlic, and thyme. Cook, undisturbed, until mushrooms release their water and begin to brown, about 5 minutes. Stir occasionally, then cook until golden and crispy, about 5 more minutes.
- Season and serve: Season with salt and pepper. Transfer to a serving dish, garnish with fresh thyme and a squeeze of lemon. Serve immediately.
Notes
- Chef tip: For a vegetarian version, use olive oil instead of butter.
- Best substitution: Shiitake or oyster mushrooms can be substituted for cremini or baby bella.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Simply adjust the quantity of mushrooms and other ingredients accordingly.
- Troubleshooting: If mushrooms are watery, cook them longer or add a small amount of cornstarch to the pan to thicken the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven or toaster oven.
- Make ahead: Mushrooms are best made fresh, but you can slice them ahead of time and store in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 80
- Protein: 2g
- Fat: 7g
- Carbs: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 180mg
- Cholesterol: 15mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sautéed Mushrooms in Garlic Herb Butter FAQs
Mushrooms release water as they cook. To prevent this, cook them in a hot pan without disturbing them until the water evaporates.
While mushrooms are best made fresh, you can slice them ahead of time and store in the fridge for up to 24 hours. Reheat in the oven or on the stove before serving.
These sautéed mushrooms are a great side dish for steak, chicken, or fish. They also pair well with pasta, risotto, or mashed potatoes.
Cook mushrooms in a hot pan without disturbing them until they release their water and begin to brown. Then, stir occasionally and cook until golden and crispy.
While you can use white button mushrooms, they can be watery and may not brown as well as cremini or baby bella mushrooms.
A Warm Final Note
I can’t wait for you to try Easy Sautéed Mushrooms in Garlic Herb Butter and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
