Description
A simple skillet of sautéed mushrooms tossed in garlic and butter for a rich, savory side with caramelized edges and bright herb finish.
Perfect for busy home cooks who want a quick, crowd-pleasing side for chicken, steak, pasta, or toasted bread.
Ingredients
Units
Scale
- 1 pound cremini mushrooms, cleaned and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (or 1 teaspoon chopped fresh thyme)
- 1 teaspoon lemon juice (optional)
Instructions
- Heat: Warm a large skillet over medium-high heat and add olive oil and 1 tablespoon butter until shimmering.
- Add: Place mushrooms in a single layer and let cook undisturbed 3–4 minutes to brown.
- Stir: Toss mushrooms and continue to cook 2–3 minutes until deeply golden.
- Season: Sprinkle salt and pepper, then add garlic and cook 30–60 seconds until fragrant.
- Finish: Stir in remaining butter, parsley, and lemon juice; remove from heat and serve immediately.
Notes
- Use a large skillet and cook mushrooms in a single layer for the best golden-brown sear.
- Add garlic near the end so it becomes fragrant without burning.
- For a creamier version, stir in 1/4 cup heavy cream after the garlic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4 Servings
- Calories: 145
- Sugar: 2 g
- Sodium: 145 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg