Buttery Garlic Mushrooms are glazed with a dry white wine, featuring aromatic fresh herbs, garlic, and of course butter.
I may be the biggest mushroom lover in my family. But it’s a tight competition. This recipe for buttery garlic mushrooms is one of our favorites. It takes so little time to prepare, and the smell of the herbs is heavenly.
Buttery Garlic Mushrooms
I like classic flavor pairings. And, it doesn’t get much more classic than butter and garlic. The buttery garlic mushrooms in this recipe are cooked to tender perfection.
You can make this dish with either a dry white wine or chicken broth, and you can swap out the rosemary for thyme. But, if you are not opposed to cooking with wine, and if you like the taste of rosemary–choose them.
That lemony, pine-like flavor of the rosemary slides right into place alongside the butter and garlic. And the aroma of the fresh herbs is fantastic. You can thank me later.
I love these mushrooms so much, when I’m not eating them straight from the skillet, I add them to quesadillas, spaghetti, and rice.
How To Make Garlic Mushrooms
There’s a trick for how to make garlic mushrooms turn out with plenty of fantastic garlic flavor. For this recipe, unlike many other recipes that include garlic, you’ll add fresh garlic to this recipe at the end of the cooking process.
When added at the beginning of the recipe, the garlic can mellow a good bit by the time the recipe is complete. However, for optimum flavor, it does best when cooked quickly.
You’ll really only need to cook it for about a minute, just until the pan is fragrant. This will allow the flavor to work through the dish, but also makes the most of it while the garlic is at its best.
Buttery Garlic Mushroom Recipe
- In a large skillet, over medium-high heat, heat the oil and the butter. Add the onion and cook for 2-3 minutes, stirring occasionally, until softened.
- Add the mushrooms and continue cooking, stirring occasionally, until softened and browned, about 5 minutes.
- Add the broth or wine and scrape up any bits on the bottom of the pan. Season the mushrooms to taste with salt and pepper.
- Add the garlic, rosemary or thyme (if desired), and parsley. Cook just one more minute, until the garlic and herbs are fragrant. Remove from the heat.
- Taste again and season only as needed with additional salt or pepper. Serve warm.
Just a note about cooking with mushrooms, and I do love cooking with mushrooms, they shrink dramatically through the cooking process. A pound of fresh mushrooms will cook down to just about 2 cups of fabulously delicious sliced mushrooms.
So, if you’re anything like my family, you’ll want to multiply this recipe accordingly. While many recipes don’t allow for crowding the pan, with this one, I find it works fine if you stir and toss continuously. You’re going to cook the mushrooms until the liquid is absorbed.
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Buttery Garlic Mushrooms
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 pound fresh Cremini or button mushrooms thinly sliced
- 2 tablespoons dry white wine or chicken broth
- 4 garlic cloves minced
- 1 teaspoon finely minced fresh rosemary or thyme optional
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- In a large skillet, over medium-high heat, heat the oil and 2 tablespoons butter. Add the mushrooms and cook, stirring frequently, until softened and browned and all liquid has been absorbed, about 5 minutes. Season lightly with salt and pepper
- Add the wine and scrape up any bits on the bottom of the pan. Add the remaining tablespoon of butter, garlic, rosemary or thyme (if desired), and parsley. Cook just one more minute, until the garlic and herbs are fragrant. Remove from the heat.
- Taste and season only as needed with additional salt or pepper. Serve warm.
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