Garlic Butter Mushrooms
Deeply browned, juicy mushrooms finished in foaming garlic-thyme butter with lemon and parsley — the perfect partner for steak.
Nutrition per serving
½ cup- Net carbs
- 3.5g
- Calories
- 135kcal
- Protein
- 3.8g
- Fat
- 12g
- Total carbs
- 4.8 g
- Fiber
- 1.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Creamy garlic: Cream and parmesan simmered into the garlic butter for a rich, saucy side, or a sauce for steak and chicken.
- After the garlic butter step, pour in the cream and simmer 2–3 minutes, until it thickens enough to coat the mushrooms.
- Stir in the parmesan off the heat, then add the lemon and parsley.
Dairy-free soy garlic: Tamari, garlic and a drizzle of toasted sesame oil instead of butter and thyme — savory, dairy-free and great over cauliflower rice.
- Brown the mushrooms in the olive oil as written, then add the avocado oil and garlic instead of the butter and thyme.
- Splash in the tamari and toss for about 1 minute, until it glazes the mushrooms. Finish with the sesame oil and green onions; no extra salt is needed.
Red wine & shallot: Shallot and dry red wine reduced into the pan juices — steakhouse mushrooms made for a ribeye.
- Add the shallot with the butter, garlic and thyme and cook 1–2 minutes, until softened.
- Pour in the wine and simmer 3–4 minutes, stirring, until it has reduced to a glossy glaze. Season and skip the lemon juice.
- Also add
-
1 tsp fresh thyme leavesleave out -
½ tsp saltleave out - Also add
-
1 tsp lemon juiceleave out - Also add
Estimated cost $5.60 for 4 servings ($1.40 each) · how we estimate
Instructions
-
Wipe the mushrooms clean with a damp paper towel (or rinse them quickly and dry right away). Cut them into even halves or quarters so they cook at the same rate.
-
Heat the oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if they don't fit — and leave them alone for 3–4 minutes, until the undersides are browned.
-
Stir and keep cooking 4–5 minutes more. They will release their liquid, then it will evaporate and the mushrooms will start to sizzle and brown all over.
-
Reduce the heat to medium-low and add the butter, garlic and thyme. Cook 1–2 minutes, spooning the foaming butter over the mushrooms, until the garlic is fragrant.
-
Season with the salt and pepper, add the lemon juice and parsley, toss and serve.
Tips for success
-
Salt at the end. Salting early pulls water out of the mushrooms before they have a chance to brown, so they stew instead of sear. - Don't panic when the pan seems to soak up all the oil — mushrooms absorb it first, then release it (along with their juices) as they cook.
- Spoon over garlic butter steak bites or chicken thighs, or fold into omelets. A splash of dry white wine after the garlic adds steakhouse depth.
Nice to have, not needed
- A splash of dry white wine after the garlic adds steakhouse depth — they are just as good without.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat in a skillet over medium heat for 2–3 minutes.
Prep tip: Freeze flat in a bag and break off a handful at a time for omelets, sauces or steak night.
Refrigerate up to 4 days and reheat in a skillet. Freezes well for up to 3 months — handy for adding to sauces and omelets.
Variations
3 variations, each with its own ingredients and macrosCreamy garlic
FlavorCream and parmesan simmered into the garlic butter for a rich, saucy side, or a sauce for steak and chicken.
- + ½ cup heavy cream
- + ¼ cup Parmesan
4.5 g net · 256 kcal · 6.5 g protein · 24 g fat · ≈$1.86 per serving (+1 g net carbs vs the original)
Dairy-free soy garlic
DietTamari, garlic and a drizzle of toasted sesame oil instead of butter and thyme — savory, dairy-free and great over cauliflower rice.
- butter → avocado oil
- lemon juice → tamari or soy sauce
- parsley (fresh) → green onions
- + 1 tsp toasted sesame oil
- no fresh thyme leaves
- no salt
3.9 g net · 104 kcal · 4.3 g protein · 8.4 g fat · ≈$1.48 per serving (+0.4 g net carbs vs the original)
Red wine & shallot
FlavorShallot and dry red wine reduced into the pan juices — steakhouse mushrooms made for a ribeye.
- + 1 small shallot
- + ½ cup dry red wine
- no lemon juice
5.3 g net · 166 kcal · 4 g protein · 12 g fat · ≈$1.89 per serving (+1.8 g net carbs vs the original)
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