Garlic Butter Mushrooms are a quick, savory side dish with tender mushrooms cooked in a rich garlic butter sauce. They're simple enough for weeknight dinners but flavorful enough to serve with steak, chicken, pasta, or a holiday meal.
A Quick Look at the Recipe
✅ Recipe Name: Garlic Butter Mushrooms
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~150 per serving estimated
🥣 Main Ingredients: Mushrooms, butter, garlic, white wine, thyme
📖 Dietary Info: Gluten-free; low-carb; vegetarian
👌 Difficulty: Easy - sauté, simmer, serve
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The white wine helps loosen the browned bits in the pan and adds a little acidity to balance the butter. As the mushrooms cook down, they soak up the garlic, thyme, and buttery sauce so every bite is rich without feeling too heavy.
This is an easy recipe to make when you need a simple vegetable side that still feels a little special. If you love easy sides, try our Air Fryer Baked Potatoes, Green Bean Casserole, or Cheesy Scalloped Potatoes next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Garlic Butter Mushrooms:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Garlic Butter Mushrooms:
- Recipe Notes & Tips:
- How to Store:
- Garlic Butter Mushrooms FAQs:
- More Side Dish Recipes You'll Love
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- Garlic Butter Mushrooms
Why You'll Love these Garlic Butter Mushrooms:
Quick Side Dish: These mushrooms cook in about 20 minutes, making them easy for weeknights.
Rich Garlic Butter Flavor: Butter, garlic, thyme, and white wine create a savory sauce that coats the mushrooms.
Great with Almost Anything: Serve them with steak, chicken, pasta, rice, or roasted vegetables.
Steakhouse-Style at Home: The white wine and garlic butter make these feel a little more special without extra work.
Key Ingredients:
- mushrooms. Sliced mushrooms cook down into a tender, savory side dish. Baby bella, cremini, or white mushrooms all work well.
- butter. Adds richness and helps create the garlic butter sauce that coats the mushrooms.
- garlic. Fresh minced garlic gives the mushrooms bold flavor. Add it after the mushrooms start to soften so it does not burn.
- white wine. Helps deglaze the pan and adds flavor to the sauce. Use a dry white wine for the best balance.
- thyme. Adds a savory herb flavor that pairs really well with mushrooms and garlic.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use a dairy-free butter alternative or olive oil instead of butter.
- Use different mushrooms: Baby bella, cremini, white button, or sliced portobello mushrooms all work well.
- Skip the wine: Use chicken broth or vegetable broth instead of white wine if you prefer.
- Add fresh herbs: Fresh thyme, parsley, or rosemary can be added for extra flavor.
- Make it spicy: Add a pinch of red pepper flakes while the mushrooms cook.
How to Make Garlic Butter Mushrooms:
- Step 1: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic, dried thyme, salt, and pepper.
- Step 2: Stir and cook for 1 minute, until fragrant. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Simmer for 4-5 minutes, or until the wine has reduced and the mushrooms are tender.
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Recipe Notes & Tips:
- Do not overcrowd the pan: Mushrooms release moisture as they cook, so use a large skillet to help them brown instead of steam.
- Let the mushrooms cook before adding garlic: Garlic can burn quickly, so add it after the mushrooms have softened and started to brown.
- Use dry white wine: A dry white wine works best because it adds flavor without making the mushrooms taste sweet.
- Cook off the wine: Let the wine simmer until it reduces so the sauce becomes more concentrated and buttery.
- Serve right away: These mushrooms are best warm, while the garlic butter sauce is still glossy and the mushrooms are tender.
How to Store:
Refrigerator: Store Garlic Butter Mushrooms in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a small pat of butter if the mushrooms need more sauce.
Freezer: Freezing is not recommended because mushrooms can become watery and soft after thawing.
Garlic Butter Mushrooms FAQs:
Baby bella, cremini, white button, or sliced portobello mushrooms all work well. Baby bella and cremini mushrooms have a deeper flavor, while white mushrooms are a little milder.
Yes, you can replace the white wine with chicken broth or vegetable broth. The flavor will be slightly different, but the broth will still help deglaze the pan and create a flavorful sauce.
Use a large skillet and avoid overcrowding the pan. Mushrooms release moisture as they cook, so giving them enough space helps the liquid evaporate and allows them to brown instead of steam.
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Garlic Butter Mushrooms
Ingredients
- 16 ounces mushrooms, sliced
- ¼ cup butter
- 5 garlic cloves, minced
- ¼ cup white wine
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the minced garlic, dried thyme, salt, and pepper. Stir and cook for 1 minute, until fragrant.
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan.
- Simmer for 4-5 minutes, or until the wine has reduced and the mushrooms are tender.
- Taste and adjust the salt or pepper if needed before serving warm.
Nutrition
Notes
- Do not overcrowd the pan: Mushrooms release moisture as they cook, so use a large skillet to help them brown instead of steam.
- Let the mushrooms cook before adding garlic: Garlic can burn quickly, so add it after the mushrooms have softened and started to brown.
- Use dry white wine: A dry white wine works best because it adds flavor without making the mushrooms taste sweet.
- Cook off the wine: Let the wine simmer until it reduces so the sauce becomes more concentrated and buttery.
- Serve right away: These mushrooms are best warm, while the garlic butter sauce is still glossy and the mushrooms are tender.
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