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Steakhouse Garlic Butter Mushrooms: The 15-Minute Side Dish

A close-up of perfectly cooked garlic butter mushrooms, glistening with sauce and topped with fresh chopped parsley.
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Learn the chef’s trick for making rich, savory garlic butter mushrooms in one skillet. This recipe delivers that perfect steakhouse side flavor fast, making it ideal for weeknight meals or special dinners.

Ingredients

Scale
  • 450 g cremini or white button mushrooms, wiped clean and halved or quartered if large
  • 15 ml olive oil
  • 30 g unsalted butter, divided
  • 6 cloves garlic, minced
  • 2.5 ml dried thyme
  • 1.25 ml salt, or to taste
  • 0.6 ml black pepper, freshly ground
  • 15 ml fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the mushrooms: Wipe the mushrooms clean. Cut them into bite-sized pieces. You want them uniform so they cook evenly.
  2. Heat the pan: Place a large skillet over medium-high heat. Add the olive oil and 15g of the butter. Let the butter melt until it foams slightly.
  3. Sear the mushrooms: Add the mushrooms to the hot pan in a single layer if possible. Do not crowd the pan; cook in batches if necessary. Let them cook undisturbed for 3 to 4 minutes until they release their moisture and start to brown.
  4. Sauté: Stir the mushrooms and continue cooking until they are golden brown on all sides, about 5 more minutes.
  5. Add flavor: Reduce the heat to medium-low. Push the mushrooms to one side of the pan. Add the remaining 15g of butter to the empty space. Once melted, add the minced garlic and dried thyme. Cook for about 30 seconds until the garlic is fragrant. Do not let the garlic burn.
  6. Combine and finish: Stir the garlic butter mixture into the mushrooms. Season with salt and pepper. Cook for 1 minute, tossing to coat everything evenly.
  7. Serve immediately: Transfer the garlic butter mushrooms to a serving dish and sprinkle with fresh parsley.

Notes

  • For the best sear, make sure your pan is hot before adding the mushrooms. If you add them to a cool pan, they will steam instead of brown.
  • If you are serving this as a steakhouse mushroom side dish, finish the sauce with a small splash of beef broth or Worcestershire sauce for extra depth.
  • Use fresh garlic. Pre-minced garlic loses the sharp, pungent flavor you need for this recipe.

Nutrition

Find it online: https://kitchenslang.com/garlic-butter-mushrooms-steakhouse-side-dish/