Skillet Garlic Butter Mushrooms
Golden sauteed mushrooms swimming in garlic butter and fresh thyme, ready in 15 minutes as a side or steak topping.
Garlic Butter Mushrooms (Cremini, Skillet)
1 lb cremini or button mushrooms, halved or quartered depending on size, cooked in a single uncrowded layer in a stainless skillet with 1 tbsp neutral oil, garlic and butter added in the final 60 seconds
skillet Timer
Set for 10 mins @ Medium-High Heat
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Slice 16 oz cremini mushrooms in half or quarters depending on size.
Sear in a single layer in a hot skillet with oil for 5 minutes without stirring until golden.
Add 3 tbsp butter, 4 minced garlic cloves, and fresh thyme; toss for 2 minutes.
Finish with a splash of soy sauce and serve as a side or steak topper.
Step-by-Step Guided Instructions
Clean 16 oz cremini or baby bella mushrooms with a damp paper towel. Trim the stems. Halve small mushrooms and quarter larger ones so they are roughly uniform in size.
Never wash mushrooms under running water. They are like little sponges and will steam instead of sear.
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Spread mushrooms in a single layer and let them cook undisturbed for 4 to 5 minutes until the bottoms are deeply golden brown and they have released and reabsorbed their liquid.
The golden rule of mushroom cooking: do not stir. Leave them alone so they brown instead of steam.
Stir mushrooms once, then add 3 tbsp unsalted butter, 4 minced garlic cloves, and 3 sprigs of fresh thyme. Toss and cook for 2 minutes until the garlic is fragrant and the butter is foaming. Add 1 tbsp soy sauce and toss to coat evenly.
Soy sauce adds umami depth without making the mushrooms taste Asian. It is the secret restaurant trick.
Remove thyme sprigs. Season with salt and pepper to taste. Serve immediately as a side dish, over toast, or spooned over a grilled steak.
These mushrooms are best straight from the pan while the butter is still sizzling.
These mushrooms are the side dish that steals the show. The secret is treating them like you treat a steak: hot pan, do not touch them, let them develop a crust. Then hit them with butter and garlic at the end. They go on everything: steaks, burgers, pasta, toast, or just eaten with a fork standing at the stove.
Some kids are mushroom skeptics. Slice them thinner so they get extra crispy and call them garlic butter crisps. Skip the thyme for picky eaters.
- Grilled steak or chicken
- Crusty sourdough toast
- Creamy polenta
Reheat in a skillet over medium heat with a small pat of butter for 2-3 minutes. Do not microwave or they turn rubbery.