Garlic Butter Mushrooms
To make Garlic Butter Mushrooms, cook the main vegetable in a hot skillet, add the flavor support at the right moment, and stop while the texture still has some bite. It works because the pan stays hot enough to build flavor without turning everything limp.
These garlic butter mushrooms cook hot and fast in a skillet so they brown properly instead of steaming into a soggy mess. Garlic goes in at just the right moment so it doesn't burn.
They're a good side dish for a steak dinner or a topping for just about anything. Don't crowd the pan, or the mushrooms will steam instead of sear.
Ingredients
- 1 1/2 pounds mushrooms
- 2 tablespoons butter
- 1 teaspoon thyme
- 1 tablespoon olive oil or butter
- Salt and black pepper
Instructions
- 1Heat a wide skillet over medium-high and add the fat.
- 2Cook the mushrooms until it starts to color or soften depending on what it is.
- 3Add the butter and thyme and keep going until the whole pan smells finished instead of halfway there.
- 4Season and taste before serving.
Pro Tips
- A wide pan gives better color than a deep crowded one.
- Season in layers instead of dumping all the salt in at once.
- Stop cooking while the vegetables still have some life left in them.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Prep the vegetables ahead and cook just before serving.
Frequently Asked Questions
Can I make Garlic Butter Mushrooms ahead of time?
Yes. Prep the vegetables ahead and cook just before serving.
How do I store leftover Garlic Butter Mushrooms?
Store refrigerated for up to 4 days.
Can I freeze Garlic Butter Mushrooms?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Garlic Butter Mushrooms?
Garlic Butter Mushrooms works best with simple sides or toppings that support the main texture instead of competing with it.