With a savory, umami-rich flavor, these Sautéed Mushrooms with Garlic make the perfect side dish or topping for just about anything! Whether you are looking to elevate a steak dinner or want a quick, flavorful addition to pasta or risotto, these sauteed mushrooms are a must try!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
The Best Sauteed Mushrooms with Garlic Recipe
These sauteed mushrooms with garlic and thyme are a delicious, easy addition to any meal, and once you try them, you’ll find yourself making them again and again! This mushrooms recipe is all about simplicity, using a handful of ingredients to bring out the natural richness of the mushrooms!
Mushrooms are an incredibly versatile ingredient, so I love to add them to everything. They soak up flavor like a sponge and can transform an ordinary dish into something restaurant-worthy. Plus, they’re loaded with nutrients, making them a healthy and delicious option for any meal!
Ingredients Needed
- Mushrooms: I used sliced baby bella mushrooms here. You can use white mushrooms, porcini mushrooms, or even sliced portabello mushrooms, too!
- Garlic: Garlic adds a savory depth of flavor and a lovely aroma.
- Thyme: Fresh thyme sprigs infuse the olive oil and butter with a beautiful herbaceous flavor. If you don’t have fresh thyme, dried can work!
- Olive Oil & Butter: Use a combination of olive oil and butter to sauté these mushrooms to perfection.
- Salt & Pepper: Season with salt and pepper to taste!
How to make Sautéed Mushrooms with Garlic
- Preheat: Heat a large skillet over medium high heat. Add in 2 tbsp of oil.
- Add Thyme: Add in thyme and cook for 2-3 minutes or until the thyme is slightly toasted and the oil is fragrant.
- Add Mushrooms: Add half of the mushrooms to the skillet spreading them out into a thin layer. Cook for 3-4 minutes without flipping.
- Flip & Add Remaining Mushrooms: Once golden brown flip then repeat until the mushrooms are crispy and caramelized. Remove from the pan and set aside on a plate. Add an additional tablespoon of oil to the same pan and repeat with the remaining mushrooms. Note: If your skillet is large enough you can cook in one batch. I find for super crispy (not soggy!) mushrooms cooking in batches helps!
- Combine All Mushrooms: Add the mushrooms that were set aside back to the skillet then add in the butter and garlic. Cook for 2-3 more minutes or until the garlic gets some color on it and the butter is melted.
- Season & Serve: Season with salt and pepper to taste and serve with fresh thyme!
Tips for Success
- High heat is key! Cooking the mushrooms over medium-high heat helps achieve that crispy, golden exterior without making them soggy.
- Don’t overcrowd the pan. To ensure the sauteed mushrooms with garlic brown properly, cook them in batches if needed, so they’re not steaming in the pan. At the end, you can toss them all together to reheat quickly.
- Add garlic at the end! Garlic can burn quickly, and since we are cooking the mushrooms at high heat, we want to be careful with it. So add it toward the end of cooking to keep it from becoming bitter!
Serving Suggestions
Sautéed mushrooms are incredibly versatile. Serve them as a side dish with roasted meats like beef brisket, stir them into pasta with garlic and oil, or use them as a topping for garlic butter steak bites or air fryer chicken breast.
These garlic butter mushrooms are also delicious on toasted bread as an appetizer or mixed into herb scrambled eggs for a savory breakfast. For a pop of freshness, garnish with extra thyme or a sprinkle of parsley!
Frequently Asked Questions
Can I use a different type of mushrooms?
Absolutely! You can use any type of mushroom—button, cremini, shiitake, or even a mix of different varieties for added texture and flavor.
Can I make sauteed mushrooms ahead of time?
Yes, these mushrooms reheat really well so you can definitely make them ahead of time! Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back the crispiness.
More Easy Recipes to Try
- Garlic Green Beans
- Mushroom Spinach Pasta
- Harissa Cauliflower
- Air Fryer Vegetables
- Baked Sweet Potato
Sautéed Mushrooms with Garlic
Ingredients
- 16 ounces mushrooms, sliced thinly
- 4 cloves garlic, minced
- 4 sprigs thyme, plus more for garnish
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- salt and pepper
Instructions
- Heat a large skillet over medium high heat. Add in 2 tbsp of oil.Add in thyme and cook for 2-3 minutes or until the thyme is slightly toasted and the oil is fragrant.
- Add half of the mushrooms to the skillet spreading them out into a thin layer. Cook for 3-4 minutes without flipping. Once golden brown flip then repeat until the mushrooms are crispy and caramelized. Remove from the pan and set aside on a plate.Add an additional tablespoon of oil to the same pan and repeat with the remaining mushrooms.Note: If your skillet is large enough you can cook in one batch. I find for super crispy (not soggy!) mushrooms cooking in batches helps!
- Add the mushrooms that were set aside back to the skillet then add in the butter and garlic. Cook for 2-3 more minutes or until the garlic gets some color on it and the butter is melted.Season with salt and pepper to taste and serve with fresh thyme!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
