Steakhouse Garlic Butter Mushrooms

Ingredients

• 1 lb (450g) fresh button mushrooms: These are your base. Button mushrooms are great for this recipe because they soak up the garlic butter beautifully and have a soft texture that complements the sauce. If you prefer a more earthy flavor, you can use cremini mushrooms instead.
• 4 tablespoons unsalted butter: The heart of the sauce! Butter adds richness and gives the garlic and herbs something to cling to.
• 4 cloves garlic, minced: Fresh garlic is key here. It gives the dish that savory depth of flavor that you’ll want in every bite.
• 1 tablespoon fresh thyme leaves: Thyme is my go-to herb for garlic butter mushrooms. It has this aromatic, slightly earthy taste that pairs so well with the butter and garlic. You can also use rosemary if you prefer a stronger flavor.
• Salt and pepper, to taste: Don’t skimp on the salt! It helps to bring out the natural flavor of the mushrooms.
• 1 tablespoon fresh parsley, chopped: This adds a fresh, slightly peppery finish to the dish, and the bright green color looks beautiful against the golden mushrooms.
• 1 tablespoon olive oil: This is to cook the mushrooms before adding the garlic butter. Olive oil is great because it has a high smoke point and adds an extra layer of flavor.

Instructions

1. Prep the mushrooms: Start by cleaning your mushrooms. I recommend wiping them gently with a damp paper towel to remove any dirt—this will keep them from getting soggy if you rinse them under water. Then, trim off the stems if they’re a little long, and slice the mushrooms into halves or quarters depending on their size.
2. Cook the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms in a single layer. Don’t overcrowd the pan—if your skillet is too small, cook them in batches. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they’ve softened and have developed a nice golden-brown color. This is where the magic happens. The mushrooms will release their moisture and then caramelize, which gives them that deep, savory flavor.
3. Add the garlic: Once the mushrooms are golden and tender, add the minced garlic to the pan. Stir it in and cook for an additional 1-2 minutes, making sure the garlic doesn’t burn. If you’ve ever had burnt garlic, you know how bitter it can taste, so keep an eye on it! As the garlic cooks, your kitchen will start to smell incredible, and that’s when you know it’s time to move on to the next step.
4. Make the garlic butter sauce: Now, it’s time for the buttery goodness! Add the unsalted butter to the pan with the garlic and mushrooms. Stir everything together until the butter has melted and the mushrooms are well-coated in that rich, savory sauce. Add a pinch of salt and freshly cracked black pepper to taste. This is where I usually like to taste-test to see if it needs a little extra salt or pepper. You can never have too much flavor!
5. Add the fresh thyme: Sprinkle in the fresh thyme leaves and stir to incorporate. Thyme adds such a wonderful herbal flavor that takes these mushrooms from great to wow. If you’re using rosemary instead of thyme, you’ll want to chop it finely so it blends well with the mushrooms and garlic.
6. Finish with parsley: After everything’s well-mixed and the butter is bubbling away, remove the pan from the heat. Sprinkle the chopped parsley over the mushrooms for a pop of freshness and color. The parsley adds a slight peppery taste that balances the richness of the butter.
7. Serve and enjoy!: These garlic butter mushrooms are best served hot, straight from the skillet. Pair them with a juicy steak, serve them over a bowl of pasta, or simply enjoy them with some crusty bread to soak up that delicious sauce.