Easy Sauteed Mushrooms with Garlic Butter

overhead of golden brown sauteed mushrooms with garlic and chopped parsley

Sauteed mushrooms cooked in garlic butter till golden brown! Serve with steak, hen, on burgers, or function a simple vacation facet dish!

overhead of golden brown sauteed mushrooms with garlic and chopped parsley

These sauteed mushrooms are stuffed with garlic butter taste and is ideal when served with steak and onions or as a vacation facet throughout Thanksgiving or Christmas!

This easy and simple technique of twice cooking the mushrooms is one of the best ways to prepare dinner mushrooms as a result of it ensures that they are not soggy, however slightly have a scrumptious meaty texture and a savory, concentrated umami taste.

You’ll find yourself with good, caramelized, golden brown, sauteed mushrooms which can be similar to those you get on the steakhouse! I make this each time we’ve got steak and it is gone very quickly!

Best of all, it is prepared in solely quarter-hour!

Why this recipe works

  • Twice sauteed mushrooms – The first saute drains extra liquid from the mushrooms so they do not get soggy. The second saute concentrates their flavors and offers it that golden brown caramelization that makes these irresistible and scrumptious!
  • Low carb and keto pleasant – this may simply be tailored to be dairy free and vegan! Simply exchange the butter with extra cooking oil or add plant based mostly butter or coconut oil.
  • Meaty texture – drawing out and concentrating the liquid from the mushrooms give it a meaty texture that is reverse of being soggy.
  • Make forward – you can also make this a day upfront and reheat within the pan or within the microwave.

Ingredients you may want

  • Mushrooms – any selection works. I used child portobello or crimini mushrooms.
  • Flavorings – Worcestershire, soy sauce, balsamic vinegar, or cooking wine are all nice flavors so as to add.

How to make sauteed mushrooms

  1. Wash and prep your mushrooms. It’s okay to scrub mushrooms with water as we’ll be lowering or draining any liquid that is been absorbed.
  2. Cut any giant mushrooms in half and go away the others entire. Mushrooms can shrink fairly a bit when cooked so I like to depart them on the bigger dimension.
  3. Dry saute the mushrooms – Heat a pan over medium excessive warmth and add simply the mushrooms to the pan. Stir sometimes. They will begin to launch liquid after 3 to 4 minutes.
  4. Either drain the liquid or cut back it till the pan is dry. Evaporating the liquid gives you a concentrated umami taste that is stuffed with mushroom taste.
  5. Second sauteAdd the oil, butter, garlic, and every other flavoring. Saute the mushrooms till they get golden brown.
  6. Serve – Garnish with chopped parsley and serve instantly.

Substitutions and Variations

  • Add extra greens like onions, spinach, or peppers when sauteing the mushrooms with the butter and garlic.
  • Make it spicy – add a pinch of chili pepper flakes for a bit of warmth.
  • To make it vegan, exchange the butter with plant based mostly butter, coconut oil, or substitute with cooking oil.
  • Flavorings – some choices are worcestershire, soy sauce, balsamic vinegar, or cooking wine. I’ve tried all of those flavorings they usually all style scrumptious!

Expert suggestions and methods

  • If you are in a rush, drain the surplus liquid from the mushrooms as a substitute of lowering it down. Use the mushroom broth in soups or stews.
  • Wait till the liquid is totally evaporated within the pan or drain it properly earlier than including the butter and garlic. This will assist stop the mushrooms from getting soggy.
  • To get a golden brown sear on the mushrooms, place them reduce facet down on the pan and go away them alone for a couple of minutes.

Frequently Asked Questions

Is it okay to scrub mushrooms?

Yes! It’s high quality to scrub mushrooms as it has been proven they do not take up as a lot water as as soon as thought. Just keep away from soaking them in water. If you are still hesitant, you possibly can wipe off any dust with a moist paper towel.

How do you make mushrooms not soggy?

Mushrooms comprise loads of moisture and when cooked, they launch loads of their liquid.

To stop them from getting soggy, this recipe makes use of the twice cooked technique. First, dry sauteing the mushrooms will get them to launch their liquid so it could possibly both be drained or lowered. Then, as soon as the mushrooms are now not soggy, we saute them once more with butter, garlic, and every other flavorings to get them golden brown.

What does it imply to dry saute mushrooms?

Dry saute means to prepare dinner an ingredient in a pan with no oil, butter, or water. Dry sauteing mushrooms is an excellent technique to intensify their taste and texture.

Simply add the mushrooms to a pan heated over medium excessive warmth and do not add any oil, butter, or water.

What does twice cooking mushrooms do?

The first spherical of cooking mushrooms removes any extra liquid from the mushrooms. This liquid will be drained and saved for different recipes or it may be lowered till the liquid is gone.

The second spherical of cooking sears the mushrooms in order that they get a golden brown colour. You can even add extra flavors like garlic and butter throughout the second saute. You’ll find yourself with a scrumptious concentrated umami taste and a splendidly meaty texture with none sogginess.

Sauteed Mushrooms with Garlic Butter

These simple sauteed mushrooms with garlic butter make the proper low carb facet for steak, hen, or every other protein. Use as a topping for burgers and mashed potatoes or function a vacation facet dish for Thanksgiving or Christmas!

Prep Time 5 minutes

Cook Time 9 minutes

Total Time 14 minutes

Course Appetizer, Sides

Cuisine American

✎ Recipe Notes

  1. Leftovers – Store in an hermetic container within the fridge for as much as 3 days.
  2. Reheating – reheat within the microwave for 30 seconds at a time till warmed by means of.
  3. Dry saute means to prepare dinner in a pan with out including any oil, butter, or water. Add simply the ingredient you are cooking to the pan. This technique is nice for mushrooms since mushrooms launch a lot of their very own liquid throughout the dry saute. Removing this liquid is vital to getting a pleasant golden brown sear.
  4. Mushroom selection – Any mushrooms work with this recipe, I used child portobello mushrooms, additionally known as crimini mushrooms. Button mushrooms, oyster mushrooms, chanterelles, procini, or shiitake mushrooms can be nice too.


Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 365mg | Fiber: 1g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg