Garlic Butter Mushrooms
Garlic Butter Mushrooms- tender and flavorful mushrooms, sauteed in a skillet with garlic, butter and shallots. Ready in 15 minutes, perfect for an appetizer or a side dish.
Hello mushroom lovers! With this simple Garlic Butter Mushrooms Recipe you have a great meze for a glass of wine or a side for your favorite meat. These are addictive, so doubling the recipe might be a good idea. Seriously the best garlic button mushroom recipe.
I used parsley and thyme in the recipe, but rosemary, dill or just your favorite fresh or dried herb can be added, if you’d like.
These buttery, flavorful and addictive mushrooms that can be enjoyed with different meals of your choice.
What to do when you have a lot of fresh mushrooms?
I always tend to have mushrooms in the fridge for those times when I crave my favorite Creamy Mushroom Soup, or just want to make some pizza or Balsamic Mushroom Bacon Pasta.
If you happen to have a lot of mushrooms in your hands, freezing them when still uncooked is an option, but I don’t recommend it. When thawed, mushrooms tend to get mushy and watery.
You can freeze cooked mushrooms more successfully in an air tight container for up to 2 months.
Simply sautee the mushrooms with garlic and butter, let them cool to room temperature and freeze.
If you like marinated mushrooms, these are loaded with flavor and taste amazing on their own or can be added to party platters for a fancy appetizer. Marinating mushrooms can preserve them for up to 10 days, if kept in the fridge.
Are Button, Crimini and Portobello mushrooms the same mushroom?
The button or white mushroom, the crimini or brown mushroom, and the portobello mushroom are the same mushroom.
Agaricus bisporus is an edible mushroom native to grasslands in Europe and North America.
It has two color states while immature—white and brown—both of which have different names.
This mushroom is commonly sold under the name portobello mushroom (also portabella or portobella).
When immature and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, or chestnut mushroom.
What ingredients do I need to make garlic butter mushrooms?
- Button Mushrooms
- Black pepper
- Butter (browned butter will work as well), olive oil can be used for a vegan alternative
- Garlic (I prefer fresh garlic, but garlic powder can be substituted), keep in mind that 1/8 tsp of garlic powder equals 1 garlic clove
- Shallot or Onion ( I always use shallots when I have them, because of the milder odor of the shallots)
- Parsley, fresh thyme or any other herb of your choice for garnishing
How to make this garlic butter mushrooms recipe?
- Melt butter in a pan. Add the shallot and garlic and cook for 1-2 minutes, until fragrant.
- Add the mushrooms, cook for 5-7 minutes, until they release liquid and it has almost evaporated. Stir frequently.
- Season with salt and pepper.
- Top with parsley and fresh thyme.
More mushroom recipe:
- Grilled Portobello Mushrooms Recipe
- Creamy Mushroom Sauce – for chicken and mushrooms
- Low Carb Stuffed Mushrooms Recipe
Garlic Butter Mushrooms
- 1 lb button Mushrooms
- 1/2 tsp Salt or more to taste
- 1/4 tsp Black pepper
- 3 tbsp Butter
- 3 cloves Garlic — pressed
- 1/4 cup chopped Shallot or onion
- Parsley for garnishing
- Fresh thyme for garnishing
Melt butter in a pan. Add the shallot and garlic and cook for 1-2 minutes, until fragrant.
Add the mushrooms, cook for 5-7 minutes, until they release liquid and it has almost evaporated. Stir frequently.
Season with salt and pepper.
Top with parsley and fresh thyme.