The magical combination of butter and garlic never gets old, and it's just the ticket when you want an easy mushroom side dish that goes with steak, chicken, or even fish. Meaty whole mushrooms mingle with gently browning butter, and some garlic and fresh thyme get tossed into the skillet at the end to deliciously perfume the browned beauties.
With just four ingredients and some salt and pepper, you can be diving into this fast and fancy side dish any night of the week in just about 15 minutes.
Garlic Butter Mushrooms: Watch the Video
The Secret to Browned Mushrooms
There are two important tips to achieving beautifully browned mushrooms. The first is cooking over medium heat so that the butter browns and turns nutty without burning, and the second is leaving the mushrooms alone so that they brown nicely. Resist the urge to stir them — just let them brown on their own (it'll take about five minutes on each side). Once the garlic and thyme go into the pan, stir to your heart's content to make sure each mushroom is aromatic and tasty.
These mushrooms are wonderful with grilled or seared meats, or on the holiday table with a big roast. Don't forget to pick up some crusty bread to soak up all those last drops of garlic butter.
Prep time: 5 minutes ; cooking time: 15 minutes
white button mushrooms (about 20), stems trimmed but not removed
freshly ground black pepper
fresh thyme leaves, plus more for garnish
Melt the butter in a large skillet over medium heat. Add the mushrooms and season with the salt and pepper. Cook undisturbed until the mushrooms are browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Using other mushrooms: Cremini mushrooms can be used in place of the white button mushrooms.