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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!
Garlic, Butter, and Herb Sauteed Mushrooms
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!
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
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 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.
- You can use ¼ teaspoon of dried thyme instead of fresh thyme if it's not available.
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy's Recipes and Writings
- Easy Corn Pudding by Lemon Blossoms
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D's Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate's Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor's Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky