I love making these Sautéed Garlic Mushrooms for busy dinners because they come together in just 15 minutes in one pan. Fresh garlic and thyme keep the flavors simple, while butter and soy sauce give the mushrooms a rich, savory finish. They’re so easy to fit into dinner.
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Why This Recipe Works
I love these sautéed garlic mushrooms when I need a quick side that delivers plenty of savory flavor. Here’s why you’ll love them:
- Rich Garlic Butter Flavor: Plenty of butter and fresh garlic coat every mushroom with rich, savory flavor. It’s a combination I also love in these Creamy Garlic Butter Steak Bites with Mushrooms.
- Golden and Juicy: Cooking the mushrooms over medium-high heat helps them caramelize on the outside while staying tender and juicy inside.
- Ready in 15 Minutes: The whole recipe comes together quickly in one pan with just a few simple ingredients. It’s an easy side for busy weeknights or steak dinners.
- Steakhouse Style: Butter, garlic, and earthy mushrooms give this easy side that classic steakhouse feel. If you love that pairing, try my Mushroom Sauce for Steak, too.
- Extra Savory: A small splash of soy sauce brings out the natural umami flavor of the cremini and shiitake mushrooms, while fresh thyme adds a herby finish.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Mushrooms – I like using a mix of cremini and shiitake mushrooms for their earthy flavor and meaty texture. Button, portobello, or other favorite mushrooms work well, too.
- Unsalted Butter – Butter helps the mushrooms caramelize while giving them a rich, steakhouse-style flavor. Swap it for dairy-free butter to make the recipe vegan.
- Fresh Thyme – Fresh thyme adds an earthy, herby flavor that pairs especially well with mushrooms and garlic. Rosemary or parsley are good substitutes.
- Garlic – Finely chopped fresh garlic adds plenty of savory flavor. Adding it toward the end of cooking keeps it fragrant and prevents it from burning.
- Light Soy Sauce – Just a splash adds salty, umami flavor that complements the earthy mushrooms. Tamari is an easy substitute if needed.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the ingredients: Halve the mushrooms and finely chop the garlic.
- Sauté the mushrooms: Melt 4 tablespoons of butter over medium-high heat, then add the mushrooms and cook until browned.
- Add the garlic: Season with salt, reduce the heat, and stir in the garlic and remaining butter.
- Finish and serve: Add the thyme and soy sauce, cook for 1 more minute, and serve warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Try Different Mushrooms: I use cremini and shiitake, but you can also try button, portobello, oyster, or a mix of mushrooms you already enjoy.
- Add More Herbs: I love thyme with mushrooms, but you can also add fresh rosemary, parsley, or basil. Try combining a couple of herbs if you have them on hand.
- Make It Saucy: I like spooning homemade chimichurri or tarragon sauce over the finished mushrooms. You can also add a little extra garlic butter before serving.
What to Serve with Sautéed Garlic Mushrooms
Main Dishes
- We love serving these buttery mushrooms with Steak with Garlic Cream Sauce or Garlic Butter Ribeye Steak and Shrimp for a cozy steakhouse-style dinner at home.
- For another hearty meal, pair them with Pork Chops with Tarragon Sauce or Creamy Garlic Tuscan Salmon with Spinach.
Sides
- We often serve the mushrooms alongside Caramelized Onion Mashed Potatoes and Garlic Parmesan Asparagus for a comforting family-style meal.
- For extra greens on the table, they pair nicely with French Style Green Beans or Easy Sautéed Broccolini with Garlic and Lemon.
FAQs
Cremini and shiitake mushrooms work especially well because they have a hearty texture and savory flavor. You can also use button, portobello, oyster, or a combination of mushrooms you already enjoy.
Mushrooms release quite a bit of moisture as they cook, especially when the pan is crowded. Use a large skillet, keep the heat at medium-high, and give the mushrooms enough space to brown instead of steam.
Start with a hot pan and avoid overcrowding it. Let the mushrooms cook over medium-high heat without stirring constantly so they have time to develop golden, caramelized edges.
Keep leftover mushrooms in a shallow airtight container in the refrigerator for up to 1 week. You can also freeze them on a lined baking sheet until firm, then transfer them to a freezer-safe container. For the best texture, reheat them gently in a skillet until warmed through.
More Recipes You’ll Enjoy
- Creamy Mushroom Soup – Creamy Mushroom Soup is a comforting meal made with sauteed mushrooms, hearty vegetables, savory herbs, and heavy cream.
- Creamy Cauliflower Gnocchi With Mushrooms – Creamy Cauliflower Gnocchi With Mushrooms is ready in less than 20 minutes. It’s an easy and family-friendly dinner for busy weeknights.
- Mushroom Burger – These mushroom burgers are the ultimate savory, juicy, meaty alternative to classic beef patties! Bonus: They’re ready in 20 minutes!
- Stuffed Chicken Marsala – Stuffed chicken marsala is a gourmet meal that will soon be part of your weeknight rotation! This recipe is packed with rich, juicy flavors.
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Sautéed Garlic Mushrooms
Ingredients
- 12 oz mushrooms, cremini and shitake, cut in half
- 6 tbsp unsalted butter
- 6 sprigs thyme
- 6 cloves garlic, finely chopped
- ¼ tsp sea salt
- 3 tsp light soy sauce
Instructions
- Cut the mushrooms in half and finely chop the garlic.
- Heat a pan to medium-high heat. Add in 4 tablespoons of butter and the mushrooms. Cook for 5-7 minutes. Add salt and cook for 1 more minute.
- Add the garlic and the remaining 2 tablespoons of butter. Turn down the heat to medium-low and cook for 1 more minute. Add the thyme and soy sauce, mix, and cook for 1 more minute.
Notes
- Dry the mushrooms well. Extra moisture will make them steam instead of developing golden, caramelized edges.
- Use a large skillet. Give the mushrooms plenty of room so they brown evenly rather than crowding together.
- Start with a hot pan. Medium-high heat helps the mushrooms caramelize while keeping their centers tender and juicy.
- Don’t stir too often. Let the mushrooms sit against the hot skillet for a minute or two at a time to encourage browning.
- Salt after browning. Adding the salt after the mushrooms have cooked for several minutes helps prevent them from releasing too much moisture early on.
- Add garlic near the end. Lower the heat first so the finely chopped garlic becomes fragrant without burning.
- Save some butter for finishing. Adding the remaining butter with the garlic creates a rich, glossy coating on the mushrooms.
- Go easy on extra salt. Soy sauce already brings plenty of savory, salty flavor, so taste before seasoning further.
- Serve them hot. The mushrooms have their best texture straight from the skillet, whether served as a side or spooned over steak, chicken, or fish.
- Reheat leftovers on the stovetop. A few minutes in a skillet over medium heat will revive their texture better than the microwave.
chris
absolutely delicious!!
Ilona
Don’t think I can make mushrooms any other way after trying these! They come together so quickly but are so flavorful!
lena
Ohh I am so happy you loved this recipe Ilona. Thank you for sharing your review.
Teresa
These mushrooms are going to be on my thanksgiving table this year! Absolutely delicious and so easy! Thank you Lena- another winner!!
Natalya Crisostomo
This looks amazing.