Savory, buttery Garlic Mushrooms are the perfect side dish for serving with steak, chicken, or roast turkey. They are easy to make, filling, and full of umami and garlic flavor!
When it comes to vegetable side dishes, I find that my family always eats them best when I change things up and throw in new, fresh flavors from time to time.
That’s definitely the case with these Garlic Mushrooms. Not only is it a nice change to have meaty mouthfuls of mushrooms with their savory flavor, but adding the fresh herbs and plenty of garlic makes a big difference!
If you love mushrooms like we do, you might also like our Roasted Garlic & Mushroom Risotto, Soy-Glazed Mushroom Swiss Burgers, and Meaty Mushroom Chili.
And don’t forget that they are being sauteed in butter which browns and gains a nutty, rich flavor along the way.
These are absolutely fabulous and go so well with almost anything you can think of! We enjoyed them with a pork tenderloin, but they are just as deserving of a place on your Thanksgiving table as they are for a Sunday meal.
How to Make Garlic Mushrooms
- Melt the butter with the oil in a large pan over medium-high heat. The butter gives great flavor while the oil, which has a higher smoke point, helps prevent burning.
- Saute the onion just until softened. Add the mushrooms and cook for 4 minutes without moving the mushrooms around in the pan. Stir, then cook for another 3-5 minutes, stirring occasionally until the mushrooms are golden brown, tender, and starting to get slightly crispy on the edges.
- Add the garlic, thyme, and half of the parsley. Saute for another 30-60 seconds until fragrant. Season with salt and pepper, just to taste. Sprinkle with remaining parsley and serve immediately.
How long will these keep in the fridge?
If there are leftovers, they will keep in an airtight container in the fridge for about 5 days.
More Recipes Like This
- Oven Roasted Asparagus with Garlic and Parmesan
- Tender Roasted Green Beans
- Easy Oven Roasted Cauliflower
- Stir-Fried Baby Bok Choy
- Best Boiled Corn on the Cob
- Baked Portabello Mushrooms
- Roasted Brown Sugar Butternut Squash
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Garlic Mushrooms
Ingredients
- 4 Tablespoons salted butter
- 1 Tablespoon olive oil
- 1 pound cremini or white button mushrooms about 20-24
- 1 teaspoon fresh thyme
- 2 Tablespoons chopped fresh parsley
- 3-4 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Melt the butter with the oil in a large pan over medium-high heat.
- Add the mushrooms and cook for 4 minutes without stirring. Stir, then let cook another 3-5 minutes, stirring occasionally, until golden brown, tender, and crispy on the edges.
- Add garlic, thyme, and half of the parsley. Saute another 30-60 seconds until fragrant. Season with salt and pepper, to taste. Sprinkle with remaining parsley and serve immediately.
- Leftovers will keep in the fridge for 5 days.
Notes
- You can use ¼ teaspoon of dried thyme instead of fresh thyme if it’s not available.
Nutrition
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My hubby loves mushrooms and I am treating him to these for his birthday. So many great flavors going on! A KEEPER!
Hi there. The garlic mushrooms recipe mentions to sauté onion, but I don’t see it in the recipe. Did you mean garlic?
So sorry about that typo! No, I tried it with onions in a previous version and accidentally left that in my notes when I was typing up the recipe apparently. I preferred it without so I omitted it from the ingredient list but apparently not from the instructions! It’s fixed now!
Wow. Just wow. Those look completely drool worthy!! We always have garlic and mushrooms, too. Definitely making this one.