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Need a fast, flavorful side? These garlic herb button mushrooms cook in just 10 minutes and turn any dinner into something special! Perfect for everything from busy weeknight meals to an elegant dinner party menu.
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If you love the flavor of steakhouse-style sides but want something quick, easy, and crowd-pleasing, these button mushrooms are about to become your go-to dish.
Ready in just 10 minutes, they're rich, buttery, and perfectly seasoned with garlic and herbs - just like the kind you would get alongside a sizzling steak at your favorite restaurant!
I love this recipe for button mushrooms, and am thrilled to share it with you here. No matter who's at the table, this easy side is guaranteed to impress!
Featured Review
I’m glad I found this recipe. I had bought a pound of white mushrooms and was wondering what to do with them. I had all the ingredients for this recipe and made them right away. It was easy and I loved the mushrooms. Ate it with brown rice. Thank you for the recipe. It’s a keeper. - Cindee
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Ingredients for Cooking Button Mushrooms
| Ingredient | Notes & Substitutions |
|---|---|
| White Button Mushrooms | The most common variety of mushroom - you may find them under other names, like table mushrooms or champignon mushrooms. Cooked whole, they have a lovely texture and flavor. Other mushrooms can be used, but you'll need to adjust the cook time depending on the size of the mushrooms. |
| Butter | You can use unsalted or salted butter; if you use salted, be sure to add less salt when seasoning the mushrooms, or they may become too salty. |
| Olive Oil | I love using a robust extra virgin olive oil for this dish. Mushrooms really soak up flavor, so I recommend using a flavorful oil you enjoy rather than a neutral oil. |
| Garlic | While this recipe calls for minced fresh garlic, you can also use garlic paste. If you have no fresh garlic or garlic paste, in a pinch, you can replace it with ½ teaspoon garlic powder. |
| Parsley | Chopped, fresh parsley makes a delicious vibrant addition to these earthy mushrooms. |
| Thyme | I'm using dried thyme. Feel free to use fresh, if you happen to have it. Use about 3 teaspoons of fresh thyme, if using fresh. |
| Salt | Kosher salt or sea salt flakes work best. |
| Pepper | Freshly cracked black pepper is great if you have it! |
How to Cook Button Mushrooms Step-by-Step
Step 1: Begin by cleaning your mushrooms. Do this by wiping them down with a damp paper towel, carefully removing excess dirt. Trim any extra long mushroom stems. You can gently rinse them, if they need it, but be careful - mushrooms absorb a lot of water, and this can affect their texture when cooked. Make sure they're nice and dry after cleaning.
Step 2: Add butter and olive oil to a large pan over medium-high heat. This is for taste. If you prefer to use one or the other rather than both, you can, but I find the mushrooms taste their best when you use both oil and butter! Let the pan heat until the butter is melted.
Step 3: Once the pan is nice and hot, add the mushrooms. Let them cook for a minute or two - when they're hot, sprinkle them with salt and pepper. I always prefer to add salt when food is hot because heat helps incorporate more flavor with the seasoning.
Step 4: Let the mushrooms cook for 5-7 minutes. Stir them frequently while they're in the pan to allow them to brown and caramelize all over. You don't have to constantly stir, or they won't get properly caramelized - just stir them around enough to ensure all of them brown nicely on all sides.
Step 5: Reduce the heat to medium. Add garlic, thyme, and parsley to the pan with the mushrooms, and cook for another 1-2 minutes, coating all of the mushrooms with the herbs and garlic. Your kitchen should smell pretty amazing right about now!
Step 6: Toss everything together in the pan, then add it to a serving dish. Pour the remaining pan drippings over top - that herby, buttery oil has a flavor you don't want to miss out on. Once it's on the plate, sprinkle it with any remaining fresh parsley for garnish (if desired), and serve warm.
Isabel's Top Tips for Cooking Button Mushrooms
- For this sautéed mushrooms recipe, smaller and more evenly sized mushrooms work best because each mushroom will be bite-sized. But, all whole button mushrooms will work, so use what you can find.
- Make sure the mushrooms are completely dry when you begin cooking! This will help get the edges crispy and will ensure your mushrooms don’t end up soggy.
- This dish is absolutely amazing for freezing ahead to serve with any meal you'd like. Read on for my freezing instructions.
What to Serve with Button Mushrooms
Amazing Button Mushrooms Recipe
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 16 oz button mushrooms
- salt and pepper
- 3 cloves garlic - minced
- 1 tablespoon flat leaf parsley - chopped, plus more for optional garnish
- 1 teaspoon thyme - dried
Instructions
- Rinse mushrooms to remove any dirt and pat dry with a paper towel. Trim any extra long mushroom stems.16 oz button mushrooms
- Add butter and olive oil to a large pan over medium-high heat. Let heat until butter is melted.2 tablespoon butter,1 tablespoon olive oil
- Add mushrooms and sprinkle with salt and pepper.salt and pepper
- Let mushrooms cook for 5-7 minutes, stirring infrequently to allow mushrooms to brown and caramelize.
- Reduce heat to medium and add garlic, thyme, and parsley. Cook for 1-2 minutes, until fragrant.3 cloves garlic,1 tablespoon flat leaf parsley,1 teaspoon thyme
- Toss everything well in the pan, then add to a serving dish, making sure to pour remaining pan drippings over top.
- Sprinkle with remaining parsley for garnish and serve warm.
Notes
- To get your mushrooms ready for cooking, you’ll need to rinse them, making sure any dirt is cleaned off. Rinse again, and pat dry with a paper towel.
- Make sure the mushrooms are completely dry when you begin cooking! This will help get the edges crispy and will ensure your mushrooms don’t end up soggy.
sheenammuskaan says
Wow! I am a big fan of Mushrooms and this recipe looks terrific. I will definitely put my hands on the recipe really soon 🙂
Em Beitel says
Thanks so much! We love cooking with mushrooms. Let us know what you think when you try it!
Rose says
Made this for dinner and it was very good. Only one thing I would say is not to salt the mushrooms until after they have carmelized. Salting before they brown up a bit makes them watery.
Em Beitel says
We are so glad you enjoyed it, Rose! Thank you so much for your comment!
Cindee says
I’m glad I found this recipe. I had bought a pound of white mushrooms and was wondering what to do with them. I had all the ingredients for this recipe and made them right away. It was easy and I loved the mushrooms. Ate it with brown rice. Thank you for the recipe. It’s a keeper.
Em Beitel says
This is so great to hear, Cindee. We're so glad you enjoyed it!