Sautéed Garlic Mushrooms

4.24 from 17 votes

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.

Prep Time5

Cook Time7

Total Time13

Course: Appetizer, Side Dish

Cuisine: American

Keyword: 20 minute recipe, appetizer, easy appetizer, herbs, mushrooms, side dish, sides, vegetarian

Servings: servings

Calories: 365kcal

Author: Lena Gladstone

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.

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Nutrition