Sauteed Mushrooms with Garlic Butter

These simple Sauteed Mushrooms with Garlic Butter make a downright delicious side dish, perfect alongside a juicy steak, tender chicken, piled high on a juicy grilled burger or a good ol’ pork chop.

What’s the Best Mushroom Variety to Use for Cooking?

The short answer? Use your favorite mushrooms, or a combination of them. There’s really no wrong way to go about it.

For this recipe, I use a combination of baby portabella and cremini mushrooms, both of which are easy to find at our local grocery store. Porcini mushrooms are another favorite of mine, and if I happen to get my hands on fresh chanterelles or morels, you can bet they’ll be making their way into the skillet, too. Shiitake mushrooms have a meaty texture and earthy flavor that’s really appealing.

If you’re curious about the different textures, varieties and how they’re best used, you can read more about the 12 most common mushroom varieties on Country Living.

Easy Sauteed Mushrooms with Garlic Butter Recipe

Sautéed mushrooms are a staple on steakhouse menus across the country, and I have to say, they’re a regular at our table, too. They’re one of those simple side dishes that seem to make just about everything taste a little better.

Serve them alongside your favorite grilled steaks, burgers, chicken, or pork for an easy supper, especially when the grill is fired up during the warmer months. They’re also delicious spooned over skillet-fried chicken, mashed potatoes, or anything that could use a little extra buttery, savory goodness. I especially love serving them with my Skillet Fried Chicken with Bacon, Onion and Mushroom Gravy.

Simple ingredients to make Sauteed Mushrooms with Garlic Butter: (Scroll down for full printable recipe card and quantities.)

Mushrooms – A combination of baby portabella mushrooms and cremini mushrooms are the stars of this easy side dish.
Fats – Using a combination of butter and olive oil prevents the milk solids in the butter from burning, but still adds to the rich flavor.
Garlic and Onion – Fresh garlic and mild shallot or red onion for a mild onion flavor.
Liquid – Beef stock or red wine to deglaze the pan.
Sauce – Teriyaki sauce or soy sauce expands the flavor profile.
Spices – Salt, black pepper or crushed red pepper flakes.
Fresh Herbs – Fresh thyme for a fresh earthy flavor.

How to Make Sauteed Mushrooms with Garlic Butter Recipe

Clean and Prep Mushrooms – Clean mushrooms using a mushroom brush or damp paper towel.
Prepare Skillet – Melt butter and oil over medium-high heat in a large skillet.
Brown Mushrooms – Cook mushrooms in a single layer in 2 batches adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping to char. Remove to a platter using a slotted spoon.
Cook Shallots – To the pan add shallot and garlic, saute until softened and fragrant Add red wine, teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
Combine – Add mushrooms back to skillet, toss with sauce.
Serve – Garnish with fresh thyme and serve immediately.

Kitchen Equipment to Make Garlic Butter Mushrooms

Large skillet.
A sharp knife and chopping board.
Measuring cups and measuring spoons.
Large slotted spoon.
Plate or platter.

Recipe Variations, Tips and Substitutions

Mushrooms – You can make this recipe using your favorite variety of mushrooms. Simple white button mushrooms, shiitake mushrooms, portabella mushrooms, porcini mushrooms or any fresh mushroom combination that you enjoy. You can also use dried shiitakes, just soak them in boiling water to plump prior to sauteeing.
Cleaning Mushrooms – You should never submerge mushrooms in water. They’re like sponges and will absorb too much liquid which in essence, will ruin them. To clean them, brush them with a vegetable brush or using a clean lint free kitchen towel that’s damp to remove dirt.
Use a Large Skillet – It’s best to sauté mushrooms in a single layer in a hot skillet to allow them time to brown on each side before turning. If you fill the skillet, they tend to steam when liquid is released and won’t get that crust that makes them so tasty.
Beef Stock – Depending on your personal preference, you can deglaze the pan with either beef stock, beef broth, red wine or white wine according to your preference.
Fresh Herbs – If you’d like, you could replace the thyme another fresh herb such as rosemary, chives, parsley, basil or tarragon. Adjust the amount called for specific to the flavor or the alternate herb chosen.
Serving Options – These mushrooms are delicious with your grilling favorites, like steak, burgers, chicken or pork chops. They can also be served in stir frys, as a topping over cheesy grits or polenta, added to eggs, omelets, as a topping for pizza or pasta or added to creamy risotto. Add a salad and it’s a meal!

Storage and Leftovers

Leftovers – Store cooked Sauteed Mushrooms in an airtight container chilled in the refrigerator for up to 2 days.
Reheating – Reheat in a non stick skillet over medium heat, in the microwave or air fryer.
Freezer – You can freeze leftovers for up to 1 month. thaw in the fridge and reheat just before serving.

Dishes to Serve with Sauteed Mushrooms

Enjoy these mushrooms with Garlic Butter Steak Bites.
Juicy Baked Chicken Breasts served on a toasted hoagie roll with these mushrooms and melted cheese would be a delicious meal option.
Thinly sliced Chili Rubbed Skirt Steak.
Chili Rubbed Pork Loin Roast is tender and juicy.
Add them to these open faced Hot Roast Beef Sandwiches.
Garlic Brown Sugar Chicken and rice.

recipe-for-sauteed-mushrooms-with-garlic-butter

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