Name: Sautéed Garlic Butter Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ½ pounds cremini or white mushrooms, cleaned and sliced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 tablespoon low-sodium soy sauce or tamari; ½ teaspoon kosher salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon chopped fresh thyme (optional); 1 tablespoon chopped fresh parsley (for garnish)

Jump to Recipe·Print Recipe

Tender, golden mushrooms infused with garlic and bathed in buttery richness—this quick and easy Sautéed Garlic Butter Mushrooms delivers big flavor with minimal effort. These sautéed garlic butter mushrooms pair beautifully with meats, grains, or can be served as a satisfying vegetarian bite all on their own.

Sautéed Garlic Butter Mushrooms

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds cremini or white mushrooms, cleaned and sliced

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon low-sodium soy sauce or tamari

½ teaspoon kosher salt (or to taste)

¼ teaspoon black pepper

1 tablespoon chopped fresh thyme (optional)

1 tablespoon chopped fresh parsley (for garnish)

Directions

I heat a large skillet over medium-high heat, adding butter and olive oil, and wait for the butter to melt fully.

Then I add the mushrooms in a single layer and let them sit untouched for 3–4 minutes to get a nice sear.

After that, I stir them and let them cook for another 5–7 minutes, stirring every so often, until they’re golden and tender.

I add the garlic and soy sauce next, giving everything a good stir to coat the mushrooms. I let that cook for 1–2 minutes until the garlic smells amazing.

I finish by seasoning with salt, pepper, and thyme if I’m using it.

Just before serving, I sprinkle over some fresh parsley for a burst of color and freshness.

Servings and timing

Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: Approximately 105 kcal per serving

Variations

I sometimes use mixed mushrooms (like shiitake or oyster) for more depth of flavor.

To make it dairy-free, I just swap the butter for a plant-based alternative.

For a spicier kick, I add a pinch of red pepper flakes while cooking the garlic.

I’ve also stirred in a splash of balsamic vinegar or lemon juice at the end for brightness.

Adding grated Parmesan on top gives it a cheesy finish if I want something extra rich.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat to help maintain their texture, though the microwave works in a pinch. I avoid freezing them since mushrooms tend to get rubbery when thawed.

FAQs

How do I keep mushrooms from getting soggy?

I make sure to cook them in a hot pan without overcrowding. Letting them sit without stirring for the first few minutes helps them brown instead of steam.

Can I use canned mushrooms instead?

Fresh mushrooms give the best texture and flavor, so I don’t recommend using canned ones for this recipe.

Is this recipe gluten-free?

Yes, especially if I use tamari or a certified gluten-free soy sauce.

Can I make these mushrooms ahead of time?

They taste best fresh, but I sometimes prep them earlier in the day and reheat them gently before serving.

What can I serve these mushrooms with?

I like pairing them with steak, roasted chicken, pasta, or spooning them over toast or mashed potatoes. They’re incredibly versatile.

Conclusion

These sautéed garlic butter mushrooms are one of my favorite go-to side dishes. They’re fast, flavorful, and flexible—ideal for any dinner table. Whether I’m cooking for guests or just myself, I always find a reason to make them again.

📖 Recipe:

Sautéed Garlic Butter Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Tender, golden mushrooms infused with garlic and bathed in buttery richness—this quick and easy side dish delivers big flavor with minimal effort. Naturally gluten-free, vegetarian, and low-carb, these mushrooms pair well with meats, grains, or can be served on their own.

Instructions

Heat a large skillet over medium-high heat. Add butter and olive oil and let the butter melt completely.
Add the mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to develop a sear.
Stir the mushrooms and continue cooking for another 5–7 minutes, stirring occasionally, until golden and tender.
Add the garlic and soy sauce, stirring well to coat the mushrooms. Cook for 1–2 minutes until the garlic is fragrant.
Season with salt, pepper, and thyme if using.
Garnish with fresh parsley just before serving.