15-Minute Garlic Butter Mushrooms
A simple, 15-minute side dish that’s rich in flavor, low in carbs, and packed with plant-based protein. Perfect with meats, pastas, or as a standalone snack.
Equipment
- 1 Large bowl
- 1 Large skillet
- 1 Tablespoon measuring spoon
- 1 teaspoon measuring spoon
- Knife and cutting board
- Spoon or spatula (for tossing)
Ingredients
- 1 pound Cremini or Baby Bella mushrooms quartered
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 4 large garlic cloves minced
- 2 tablespoons fresh Italian parsley chopped, for garnish
Instructions
- Prepare the Mushrooms: Start by washing your Cremini or Baby Bella mushrooms under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel—excess water can prevent proper browning. Trim the stems if needed, then cut each mushroom into quarters to ensure even cooking and perfect caramelization. Place the quartered mushrooms in a large mixing bowl.
- Season the Mushrooms: Drizzle 1 tablespoon of extra-virgin olive oil over the mushrooms to help them cook evenly and develop a rich flavor. Sprinkle 1 teaspoon of kosher salt and a few cracks of freshly ground black pepper directly onto the mushrooms. Toss everything gently but thoroughly with your hands or a spoon, ensuring each mushroom piece is evenly coated with oil, salt, and pepper. This step enhances flavor and helps draw out moisture during cooking.
- Melt the Butter: Place a large skillet over medium heat and add 2 tablespoons of unsalted butter. Allow the butter to melt slowly, watching carefully as it begins to foam and sizzle slightly. Melting the butter first ensures the garlic will sauté evenly and infuse the mushrooms with its rich, buttery aroma.
- Sauté the Garlic: Once the butter is fully melted and foamy, add 4 minced garlic cloves to the skillet. Stir constantly with a spatula for about 30 seconds until fragrant. Be careful not to burn the garlic—it should release a nutty, aromatic scent but remain pale in color. Properly sautéed garlic is essential for creating the signature flavor of this dish.
- Cook the Mushrooms: Add the seasoned mushrooms directly into the skillet with the garlic butter. Using a spatula or spoon, toss them gently to coat all sides with the buttery garlic mixture. Spread the mushrooms out evenly in the pan so they cook uniformly and develop a golden-brown color.
- Caramelize the Mushrooms: Allow the mushrooms to cook for 10–12 minutes over medium heat, stirring every 2 minutes. This step encourages the edges to caramelize beautifully, intensifying the umami flavor. If the mushrooms release too much water, continue cooking until the liquid evaporates and the mushrooms are tender yet slightly firm. This careful attention ensures a perfect balance of texture and taste.
- Garnish and Serve: Remove the skillet from heat. Sprinkle 2 tablespoons of freshly chopped Italian parsley over the mushrooms for a fresh, vibrant finish. Gently toss or stir to combine. Serve the garlic butter mushrooms immediately while hot, as a side dish to complement meats, pastas, or even as a flavorful addition to salads.
Notes
- Use Cremini or Baby Bella mushrooms for a richer flavor and firmer texture.
- Ensure mushrooms are dry before cooking; excess water prevents caramelization.
- Adjust salt and pepper to taste; mushrooms absorb seasoning well.
- Stir frequently but gently to avoid breaking mushrooms during cooking.
- Fresh garlic is preferred over pre-minced for the best aroma and taste.
- Garnish with fresh parsley just before serving to maintain color and freshness.
- For extra flavor, consider adding a splash of white wine or a pinch of smoked paprika.
- This recipe is low-carb, gluten-free, and suitable for a variety of dietary plans.
