Garlic Butter Sautéed Mushrooms

Garlic butter sautéed mushrooms. Just the name itself conjures up images of savory, earthy goodness, doesn’t it? In our home, these little fungi have become a weeknight staple, a side dish that disappears almost as quickly as I can get them to the table. My kids, who are notoriously picky eaters, actually cheer when they see a bowl of these golden-brown beauties alongside their dinner. And honestly, who can blame them? The combination of rich butter, pungent garlic, and the naturally umami flavor of mushrooms is simply irresistible. I’ve tweaked and perfected this recipe over time, and I’m thrilled to finally share it with you. Whether you’re a seasoned chef or a kitchen novice, you’ll find this recipe incredibly easy to master, delivering restaurant-quality flavor in just minutes. Get ready to elevate your side dish game with these incredibly flavorful garlic butter sautéed mushrooms – they’re guaranteed to become a family favorite in your house too!

Ingredients

• 1 pound Mushrooms: Choose your favorite variety! Cremini, white button, or a mix of wild mushrooms all work beautifully. Make sure they are fresh and firm, without any slimy spots. Cleaning them properly is key for the best texture.
• 4 tablespoons Unsalted Butter: Butter is the heart of this recipe, providing richness and flavor. Unsalted allows you to control the saltiness of the dish. You can use salted butter and adjust the added salt accordingly, but unsalted gives you more control.
• 4 cloves Garlic: Fresh garlic is essential for that pungent, aromatic flavor. Minced finely or pressed, garlic infuses the butter and mushrooms with its signature taste. Adjust the amount to your preference – some garlic lovers might even want to add more!
• 2 tablespoons Olive Oil: Olive oil helps prevent the butter from burning and adds a subtle fruity note to the dish. Extra virgin olive oil is a great choice for its flavor and health benefits, but regular olive oil will also work perfectly.
• 1/4 cup Dry White Wine (Optional): A splash of dry white wine like Pinot Grigio or Sauvignon Blanc adds a layer of complexity and acidity that brightens the dish. If you don’t have wine, you can substitute with a squeeze of lemon juice or a tablespoon of chicken or vegetable broth.
• 2 tablespoons Fresh Parsley: Fresh parsley, chopped, provides a pop of freshness and color. It also adds a subtle herbaceous note that balances the richness of the butter and garlic. Other fresh herbs like chives or thyme can also be used.
• Salt and Black Pepper: To taste. Kosher salt and freshly ground black pepper are recommended for the best flavor. Season generously to enhance the flavors of the mushrooms, butter, and garlic.

Instructions

1. Prepare the Mushrooms: Start by cleaning your mushrooms. The best way to clean mushrooms is not to soak them in water, as they can absorb it and become soggy. Instead, gently brush off any dirt with a mushroom brush or a dry paper towel. If they are particularly dirty, you can quickly rinse them under cold running water and immediately pat them completely dry with paper towels. Trim the ends of the stems if they are dry or woody. Slice the mushrooms into even slices, about ¼ inch thick. Slicing them uniformly ensures they cook evenly. If using smaller mushrooms like button mushrooms, you can simply halve or quarter them. Larger mushrooms like portobellos may need to be sliced into thicker pieces.
2. Mince the Garlic and Chop the Parsley: While you’re preparing the mushrooms, peel and mince the garlic cloves. You can use a garlic press if you prefer, or finely chop it with a knife. Set the minced garlic aside. Wash and dry the fresh parsley and chop it finely. Set the chopped parsley aside as well. Having these ingredients prepped and ready to go will make the cooking process smoother and faster.
3. Sauté the Garlic in Butter and Olive Oil: In a large skillet, preferably cast iron or stainless steel, melt the butter and olive oil over medium heat. The combination of butter and olive oil helps to prevent the butter from burning and adds depth of flavor. Once the butter is melted and shimmering, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds to 1 minute, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as burnt garlic will taste bitter. Sautéing the garlic in butter and olive oil first infuses the fat with its flavor, creating a delicious base for the mushrooms.
4. Add the Mushrooms and Sauté: Add the sliced mushrooms to the skillet with the garlic-infused butter and olive oil. Spread them out in a single layer as much as possible to ensure even browning. Increase the heat slightly to medium-high. Sauté the mushrooms, stirring occasionally, for about 8-10 minutes, or until they are tender and have released their moisture and then reabsorbed it, turning a beautiful golden brown color. Initially, the mushrooms will release a lot of liquid. Continue to cook them until this liquid evaporates and the mushrooms start to brown and caramelize. This browning is key to developing the rich, savory flavor of the sautéed mushrooms. Avoid overcrowding the pan, as this will steam the mushrooms instead of sautéing them. If you are making a large batch, it’s best to sauté them in batches.
5. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet once the mushrooms are browned and tender. Scrape up any browned bits from the bottom of the pan with a spatula. This process, called deglazing, adds depth of flavor and creates a delicious sauce. Let the wine simmer for a minute or two, allowing the alcohol to evaporate and the sauce to slightly reduce and thicken. If you are not using wine, you can skip this step or add a squeeze of lemon juice at the end for brightness.
6. Season and Finish: Season the sautéed mushrooms generously with salt and freshly ground black pepper to taste. Remember that mushrooms can absorb a lot of salt, so don’t be afraid to season them well. Stir in the chopped fresh parsley. Cook for another minute or so, until the parsley is wilted and fragrant. Taste and adjust seasoning as needed.
7. Serve Immediately: Garlic butter sautéed mushrooms are best served immediately while they are hot and flavorful. Transfer them to a serving dish and garnish with extra fresh parsley, if desired. They make a fantastic side dish for a variety of main courses, or they can be enjoyed as an appetizer or part of a larger meal. See the “How to Serve” section for serving suggestions.

Nutrition Facts

Serving Size: Approximately ½ cup (about 85g)
Servings Per Recipe: 4

(Estimated values, may vary based on specific ingredients and portion sizes)

• Calories: 120
• Fat: 10g

Note: These values are approximate and for informational purposes only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

This garlic butter sautéed mushrooms recipe is incredibly quick and easy, making it perfect for busy weeknights or when you need a flavorful side dish in a hurry. The majority of the time is spent cleaning and slicing the mushrooms and then sautéing them until they are perfectly browned and tender. The active cooking time is minimal, and the results are well worth the effort. You can even prep the mushrooms and garlic ahead of time to make the cooking process even faster when you’re ready to eat.

How to Serve

Garlic butter sautéed mushrooms are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Classic Side Dish:
  • Serve alongside steak, chicken, pork chops, or fish for a flavorful and complementary side dish.
  • Pair with roasted meats like roast chicken or prime rib for a comforting and elegant meal.
  • Accompany vegetarian main courses like lentil loaf, vegetable Wellington, or grilled halloumi for a hearty and satisfying vegetarian meal.
• Appetizer or Starter:
  • Serve on toasted baguette slices or crostini as a delicious appetizer. You can top them with a sprinkle of Parmesan cheese or crumbled goat cheese for extra flavor.
  • Include them as part of a charcuterie board or antipasto platter, adding a warm and savory element.
  • Serve in small bowls as a warm and inviting starter before a main course.
• Pasta and Grain Enhancer:
  • Toss with cooked pasta like spaghetti, fettuccine, or linguine for a simple yet flavorful pasta dish. Add some grated Parmesan cheese and a drizzle of olive oil for extra richness.
  • Stir into risotto during the last few minutes of cooking to add earthy flavor and texture.
  • Mix with cooked quinoa, couscous, or farro to create a flavorful and nutritious grain bowl.
• Egg Dishes:
  • Serve alongside scrambled eggs, omelets, or frittatas for a savory and satisfying breakfast or brunch.
  • Top eggs Benedict with sautéed mushrooms instead of ham or bacon for a vegetarian twist.
• Pizza and Flatbread Topping:
  • Use as a topping for homemade pizza or flatbreads, adding a gourmet touch. Combine with other toppings like caramelized onions, roasted garlic, or truffle oil for an extra decadent pizza.
• Stuffing or Filling:
  • Incorporate into savory stuffing for poultry or vegetables like bell peppers or zucchini.
  • Use as a filling for crepes, omelets, or savory pastries.

Additional Tips for Perfect Garlic Butter Sautéed Mushrooms

1. Choose the Right Mushrooms: While cremini and white button mushrooms are classic choices, don’t be afraid to experiment with other varieties. Oyster mushrooms, shiitake mushrooms, or a mix of wild mushrooms can add unique flavors and textures to your dish. Consider using a combination of mushroom types for a more complex flavor profile.
2. Don’t Overcrowd the Pan: Overcrowding the pan will cause the mushrooms to steam instead of sauté, resulting in soggy mushrooms. Sauté the mushrooms in batches if necessary to ensure they brown properly. A large skillet or sauté pan is recommended to provide ample surface area for browning.
3. High Heat is Key: Sautéing mushrooms requires medium-high to high heat. This allows the mushrooms to brown quickly and develop a caramelized flavor without becoming mushy. Ensure your pan is hot before adding the mushrooms.
4. Don’t Skimp on the Butter and Garlic: Butter and garlic are the stars of this recipe, so don’t be shy with them! The butter provides richness and flavor, while the garlic adds pungency and aroma. Using good quality butter will also enhance the overall flavor of the dish.
5. Season Generously: Mushrooms tend to absorb salt, so season them generously with salt and pepper throughout the cooking process. Taste and adjust seasoning as needed to ensure the flavors are well-balanced. Don’t be afraid to add a pinch of red pepper flakes for a touch of heat, or a sprinkle of dried thyme or oregano for added herbal notes.
6. Add Acidity for Balance: A splash of dry white wine or a squeeze of lemon juice at the end of cooking adds brightness and acidity that balances the richness of the butter and garlic. This also helps to deglaze the pan and create a flavorful sauce. Balsamic vinegar can also be used for a different flavor profile.
7. Fresh Herbs Make a Difference: Fresh parsley is a classic choice for garnish and flavor, but other fresh herbs like chives, thyme, or rosemary can also be used. Add the herbs towards the end of cooking to preserve their fresh flavor and aroma. You can also experiment with dried herbs, but use them sparingly as they have a more concentrated flavor.
8. Serve Immediately for Best Texture: Sautéed mushrooms are best served immediately after cooking while they are hot and tender-crisp. They can become slightly softer if left to sit for too long. If you need to keep them warm, you can place them in a warm oven (around 200°F) for a short period, but avoid overheating them as they can dry out.

Frequently Asked Questions (FAQ)

Q1: Can I use different types of mushrooms for this recipe?
A: Absolutely! This recipe is delicious with a variety of mushrooms. Cremini (baby bella) and white button mushrooms are classic choices, but you can also use oyster mushrooms, shiitake, portobello (sliced), or a mix of wild mushrooms. Each type will bring a slightly different flavor and texture to the dish. Experiment and find your favorite combination!

Q2: How do I clean mushrooms properly?
A: The best way to clean mushrooms is to gently brush off any dirt with a mushroom brush or a dry paper towel. Avoid soaking them in water, as they can absorb it and become soggy. If they are very dirty, you can quickly rinse them under cold running water and immediately pat them completely dry with paper towels. Never submerge mushrooms in water for extended periods.

Q3: Can I make this recipe ahead of time?
A: Sautéed mushrooms are best served fresh and hot. While you can technically reheat them, they may lose some of their texture and become a bit softer. If you need to prep ahead, you can clean and slice the mushrooms and mince the garlic in advance. Store them separately in airtight containers in the refrigerator. Then, when you’re ready to cook, the process will be even faster.

Q4: Can I make this recipe vegan or dairy-free?
A: Yes, you can easily make this recipe vegan or dairy-free by substituting the butter with vegan butter or olive oil. Vegan butter alternatives work very well and will provide a similar richness. Olive oil will also work, though the flavor profile will be slightly different. Ensure you are using a plant-based alternative for the butter and the dish will be completely vegan and dairy-free.

Q5: What if I don’t have white wine? Can I substitute something else?
A: If you don’t have dry white wine, you can substitute it with a squeeze of fresh lemon juice, a tablespoon of chicken or vegetable broth, or even a splash of apple cider vinegar. These alternatives will provide a touch of acidity to balance the richness of the butter and garlic. If you prefer not to use any liquid, you can simply skip the deglazing step, and the mushrooms will still be delicious.

Q6: How long do sautéed mushrooms last in the refrigerator?
A: Cooked garlic butter sautéed mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in a skillet over medium heat or in the microwave until heated through. Keep in mind that the texture may be slightly softer after reheating.

Q7: Can I freeze sautéed mushrooms?
A: Freezing sautéed mushrooms is not recommended as their texture can become quite mushy and watery upon thawing. They are best enjoyed fresh or within a few days of cooking when stored in the refrigerator.

Q8: Can I add other ingredients to this recipe?
A: Absolutely! This recipe is a great base for adding other flavors. You can add a pinch of red pepper flakes for heat, dried herbs like thyme or oregano, a sprinkle of Parmesan cheese at the end, or even a drizzle of truffle oil for a more luxurious touch. Consider adding caramelized onions, shallots, or a touch of cream or crème fraîche for different variations. Feel free to experiment and customize the recipe to your liking!

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