Garlic Mushrooms

Pan seared garlic mushrooms are a staple side dish not just in our home, but in any bistro, restaurant, pub, steakhouse, and homes all over the world.

BUT, over the years, we've made a few changes to this mushroom recipe with a few extra ingredients to give a reliable flavor to regular garlic mushrooms. Low carb, keto-approved, and all done in 10 minutes!

About These Garlic Mushrooms

Mushrooms are a great source of fiber and protein, making them a satisfying addition to a meal. These garlic butter mushrooms can be easily paired as a side to our roast chicken beef tenderloinalong with some pasta, steak or on top of some toasted garlic bread. These are such a versatile and easy snack, that you can even enjoy them on their own.

The beauty of garlic mushrooms is that they're normally cooked in just butter and garlic, hence the name of the recipe. However, because of how simple it is, it's quite easy to customize, and you will love the extra ingredients we've added in our version!

The Ingredients

This recipe doesn't require a lot of ingredients:

• Mushrooms: For a reliable flavor and texture, opt for fresh white button mushrooms or cremini. Look for mushrooms that are firm, smooth, and free of blemishes. Avoid any that feel slimy or have dark spots.
• Thyme: Fresh thyme leaves add an aromatic depth to the dish. When buying fresh thyme, look for vibrant green leaves that are not wilted.
• Parsley: Flat-leaf parsley is richer in flavor compared to curly parsley. Chop it finely just before using to retain its vibrant flavor and aroma.
• Garlic Butter: Quality garlic butter is essential for a rich, savory flavor. Use unsalted butter to control the saltiness of the dish, and choose fresh cloves garlic for a reliable taste. You can make your own Garlic Butter by mixing softened butter with minced garlic and a pinch of salt.

*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

White Button vs Cremini

We usually go for Cremini mushrooms for this recipe because they have a little more flavor than white button mushrooms. They're slightly richer and more savory, which works well with the butter, garlic and herbs.

White button mushrooms are milder, but they're still a great alternative and will cook up just as nicely. If that's what you already have in the fridge, there's no need to go out and buy something different. We just prefer Cremini when we have the choice because they give the dish a bit more flavor overall.

How to Clean Mushrooms

Before you can make this dish, be sure to clean your mushrooms properly! You don't need to peel them since the skin is completely edible, so it comes down to preference.

• First, you need to wipe each mushroom with a damp paper towel. You can use a soft pastry brush if needed to remove loose dirt and debris. Be sure to work on one mushroom at a time, taking great care of them to ensure they're fully clean.
• Lightly rinse the mushrooms under cold water and thoroughly pat them dry with a paper towel.
• Avoid soaking the mushroom to get the good sizzle. As they absorb water like a sponge and this is what prevents them from browning during cooking.

How to Cook Garlic Mushrooms

So, how do you make garlic mushrooms? It is as easy as sautéing the onions, browning the mushrooms, then finishing everything with garlic, herbs and a splash of wine. We love this recipe because it comes together in about 10 minutes, but still has so much flavor from just a handful of simple ingredients.

The key is giving the mushrooms enough time to brown before adding the garlic. Once they're golden around the edges, the rest comes together quickly.

Sauté Onions

Heat your butter and oil over medium-high heat until butter is melted. Then add your onions and cook until softened (this will take about 3 minutes).

Add Mushroom and Wine

Add in your mushrooms and cook for about 4-5 minutes or until golden and crispy on the edges. Add in the wine, allow to cook for 2 minutes, and reduce slightly.

Season and Serve

Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant. Season generously with salt and pepper (to your taste). Sprinkle with remaining parsley and serve warm.

Some Tips to Help

Start with dry mushrooms. Any extra water sitting on the surface has to evaporate before they can start browning, which is why we always pat them dry well after cleaning.

Give them enough room in the pan too. If the mushrooms are crowded together, they'll release their moisture and steam instead of getting those golden, slightly crispy edges. Use your biggest skillet, or cook them in batches if you need to.

Once they're in the pan, resist the urge to constantly stir them. Letting them sit against the hot surface for a little while gives them time to actually develop some colour.

The garlic goes in right at the end for a reason. Thirty seconds is plenty of time for it to become fragrant without burning and turning bitter.

And the wine is completely optional. We love what a little dry white wine does here because it picks up everything from the bottom of the pan and adds another layer of flavour, but the mushrooms are still good without it.

FAQ's

Absolutely! While the recipe calls for button or cremini mushrooms, you can experiment with other varieties like shiitake, oyster, or portobello for different textures and flavors.

Yes, you can make this recipe vegan by replacing the butter with a plant-based alternative, such as vegan butter or olive oil.

To achieve crispy edges, make sure not to overcrowd the pan. Cook the mushrooms in a single layer and avoid stirring them too often. This will allow them to brown and develop a nice crust.

What you need

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 onion chopped, optional
• 1 pound cremini mushrooms button mushrooms
• 2 tablespoons dry white wine optional
• 1 teaspoon fresh thyme leaves chopped
• 2 tablespoons fresh parsley chopped
• 4 cloves garlic minced
• 1 pinch salt to taste
• 1 pinch pepper to taste

Method

1. Heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the onion and cook for about 3 minutes, stirring occasionally, until softened and fragrant.
2. Add the mushrooms and toss to coat them in the butter and oil. Cook for 4-5 minutes, stirring only occasionally, until they're golden brown with lightly crispy edges.
3. Pour in the wine, if using, and stir well to pick up all of the flavor from the bottom of the pan. Let it cook for about 2 minutes, or until the wine has reduced slightly and the mushrooms have absorbed some of that extra flavor.
4. Add the thyme, 1 tablespoon of parsley and garlic. Stir everything together and cook for about 30 seconds, just until the garlic is fragrant. Season with salt and pepper to taste.
5. Finish with the remaining parsley and give the mushrooms one last toss through all of that garlic butter. Taste and adjust the seasoning if needed, then serve warm.