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.
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)
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.
Notes
Use mixed mushrooms like shiitake or oyster for more depth of flavor.
To make it dairy-free, substitute butter with a plant-based alternative.
Add red pepper flakes while cooking the garlic for a spicier version.
Finish with a splash of balsamic vinegar or lemon juice for brightness.
Top with grated Parmesan for a cheesy finish.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet to maintain texture; avoid freezing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 105
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
