Garlic Butter Mushrooms
Sautéed cremini mushrooms in garlic butter with fresh thyme and parsley — a quick, savory side or topping.
Servings: 4 servings
Ingredients
Ingredients
- 4 tablespoonbutter unsalted
- 1 1/2 poundscremini mushrooms
- 2 tablespoonfresh thyme chopped
- 1/2 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
- 5 clovesgarlic minced
- 2 tablespoonfresh parsley chopped
Instructions
Instructions
- Clean the mushrooms: wipe them with a damp cloth or paper towel to remove dirt, then trim about 1/4" off the stem ends of each mushroom. If any mushrooms are very large, cut them in half so pieces are similar in size.
- Heat a large skillet over medium-high heat and add 4 tablespoons unsalted butter. Melt the butter until it foams but is not browned.
- Add 1 1/2 pounds cremini mushrooms, 2 tablespoons chopped fresh thyme, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste). Stir to coat the mushrooms evenly with butter and seasonings.
- Cook the mushrooms, stirring occasionally, until they are browned and have begun to shrink, about 5–10 minutes.
- Add 5 cloves garlic, minced, and cook while stirring constantly for about 30 seconds, until the garlic is fragrant but not browned.
- Remove the skillet from the heat, stir in 2 tablespoons chopped fresh parsley, taste and adjust seasoning if needed, and serve immediately.
Equipment
- Large Skillet
Notes
Cremini mushrooms are also known as “baby bellas”.
You can use white button (common) mushrooms, sliced portobellos, or shiitake mushrooms instead of cremini.
If you want, you can use other herbs such as sage or oregano. For fresh herbs, use 2 tbsp. For dried herbs, use 1 tbsp.
You can adjust the amount of garlic to suit your preference.
You can use white button (common) mushrooms, sliced portobellos, or shiitake mushrooms instead of cremini.
If you want, you can use other herbs such as sage or oregano. For fresh herbs, use 2 tbsp. For dried herbs, use 1 tbsp.
You can adjust the amount of garlic to suit your preference.