Tender, savory garlic butter mushrooms are so decadently flavorful and are one of the easiest side dishes or appetizers you can make! Just 10 minutes is all you need to saute this amazing dish to perfection!
Sauteed garlic butter mushrooms are savory, caramelized, and packed full of rich, buttery flavor!
Who doesn’t love an easy side dish? Delicious, rich garlic butter mushrooms are exactly that! It only takes 10 minutes from start to finish to have these amazing mushrooms ready to eat.
These decadent, buttery mushrooms pair perfectly with steak, chicken, pork chops—or really any meat! I use my easy and flavorful steak seasoning to season the mushrooms in addition to the garlic, so they’re delightfully savory!
My garlic butter mushrooms also use a secret ingredient—teriyaki sauce! Teriyaki sauce helps the mushrooms to brown and adds a hint of sweetness, in addition to making them extra golden brown and caramelized.
Not sure about the teriyaki sauce? Don’t worry - I’ve got suggestions for substitutions!
❤️ Why You'll Love This Recipe!
Ridiculously Easy! The mushrooms are simply sautéed in butter and seasonings until brown—it really doesn’t get much easier than that!
Super Fast! It only takes a few minutes to prep the mushrooms and a few minutes to cook, but the mushrooms will taste like they’re gourmet!
Perfect with Steak! I love delicious, sautéed mushrooms on top of a juicy steak! It really amps up the flavor, especially when the mushrooms are coated in an incredible garlic butter sauce!
Garlic butter mushrooms are just so easy to make! I love how golden brown the mushrooms get in all the yummy butter!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- 1 pound Button Mushrooms – You can also use another variety like Cremini/Baby Bella! The larger mushrooms should be quartered, and you can cut the small ones in half.
- 1 tablespoon Olive Oil – Olive oil is great to help fry the mushrooms! It raises the smoke point of the butter, so it doesn’t burn.
- 3 tablespoons Butter – You can’t have garlic butter mushrooms without butter! I prefer to use unsalted here—too much salt can make the mushrooms watery!
- 1 tablespoon Minced Garlic – I prefer to mince my own garlic for the best flavor, but you can use pre-minced! 1 tablespoon is about 3 cloves of garlic.
- 1 tablespoon Teriyaki Sauce – This helps to brown the mushrooms and add loads of delicious, savory flavor!
- 1 teaspoon Steak Seasoning – You can also use salt and pepper to season the mushrooms, but I recommend using my steak seasoning to make these mushrooms out of this world!
Don’t want to use teriyaki sauce? You can use some Worcestershire sauce, or some beef bouillon base (I like Better Than Bouillon).
🔪 Step-by-Step Instructions
Super easy garlic butter mushrooms are done in just 10 minutes! That’s the fastest you’ll ever be able to whip up a side dish!
- Prep Mushrooms. Clean and cut 1 pound of mushrooms into even sizes—you can leave very small ones whole or cut in half, and larger ones can be quartered. You just want the mushrooms all to be around the same size!
- Sauté Mushrooms. Over medium heat, add 1 tablespoon of olive oil and 3 tablespoons of butter to a large frying pan or skillet. You want it to be large enough for the mushrooms to be in an even layer. Once heated, add the prepared mushrooms, 1 tablespoon of minced garlic, 1 tablespoon of teriyaki sauce (or substitute), and 1 teaspoon of steak seasoning.
- Finish Mushrooms. Stir the mushrooms with garlic butter sauce until the mushrooms are browned slightly, about 5 minutes. Then, reduce the heat to low and simmer slowly until mushrooms are tender, about 5 more minutes. When the mushrooms are tender and golden brown, plate the mushrooms and serve immediately.
My savory, intensely flavorful garlic butter mushrooms are perfect as a side dish to accompany steak, grilled chicken, or other vegetables! Try making my pan-seared flat iron steak recipe - the mushrooms will pair wonderfully! Enjoy!
💭 Angela's Tips & Recipe Notes
- When cleaning mushrooms, don’t soak them in water! Mushrooms absorb a lot of water, so it’s important not to introduce too much water to them before cooking. I like to simply wipe off the dirty with a damp paper towel, but if your mushrooms are particularly dirty, you can quickly rinse off the mushrooms and pat dry!
- If mincing your own garlic, crush the garlic first to make it easier! Crush the cloves well with your knife, then chop until the garlic is well minced. You can also use a sprinkle of salt to help break down the garlic if needed. If you don’t like the smell of garlic on your hands, soap them up and rub them on your sink! It sounds weird, but the stainless steel absorbs the aroma of the garlic!
- If you’d like to use seasoning to boost your mushrooms' flavor, try using my easy steak seasoning recipe! It’s filled with delicious onion and garlic powder, bold pepper and smoked paprika, and is balanced out by sweet thyme and rosemary! It’s an amazing accompaniment to the garlic butter mushrooms.
- Want to use bouillon paste instead of teriyaki sauce? Make sure you reduce the amount! Bouillon paste is super concentrated and can get very salty, so I would recommend starting with a teaspoon and then adding more if you’d like. You don’t want to have an over-salted dish!
🥡 Storing & Reheating
These delicious garlic butter mushrooms will last for about 3 to 5 days in the refrigerator. You should make sure they’re completely cooled before storing the garlic butter mushrooms in an airtight container or a plastic storage bag.
You can also make these tasty mushrooms ahead of time and freeze them! Once they've cooled, transfer to an airtight, freezer-safe container or a freezer storage bag.
They’ll keep for up to a year! I recommend putting them directly from frozen into a hot skillet or whatever you’re heating them in—this way they’ll be less likely to get mushy!
Reheating Garlic Butter Mushrooms
There is some mixed information online about whether reheating mushrooms is safe, but it is safe to reheat mushrooms as long as they’re stored properly!
I recommend using a skillet with a little bit of oil or butter over medium heat. Sauté the mushrooms until they’re completely heated through and browned again!
If you prefer, you can also use the microwave. Transfer the mushrooms to a microwave-safe bowl, then heat at 30-second intervals, stirring in between, until the mushrooms are completely heated.
The microwave might make the mushrooms a little rubbery—so be careful not to overheat them!
🍄 What To Serve With Mushrooms
Mushrooms can easily harbor bacteria, so make sure they don’t sit out at room temperature for too long! Either serve the mushrooms immediately or once they’ve cool transfer them promptly to the fridge!
This will ensure no one gets sick from the mushrooms. If you’re serving them for a holiday gathering and have the ability to keep them warm, that’ll also work!
Because mushrooms are so spongy, once they’re cooked down, you’ll notice that you might wind up with less than you started! If you’re cooking for a crowd of mushroom lovers, you can easily double the recipe so that no one is fighting over that last delicious bite!
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Garlic Butter Mushrooms
- 1 lbs button mushrooms (or other variety, halved and quartered)
- 1 tablespoon olive oil (extra virgin)
- 3 tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon teriyaki sauce (optional or use Better Than Bouillon beef base or Worcestershire sauce)
- 1 teaspoon steak seasoning (or salt and pepper to taste)
- Clean and cut your mushrooms into even sizes from full size to halved or quartered.1 lbs button mushrooms
- Over medium heat add the olive oil and butter to a frying pan.1 tablespoon olive oil, 3 tablespoon butter
- Add the mushrooms, garlic, better than bouillon, and steak seasoning.1 lbs button mushrooms, 1 tablespoon minced garlic, 1 tablespoon teriyaki sauce, 1 teaspoon steak seasoning
- Stir in the butter garlic sauce until the mushrooms are browned slightly about 5 minutes.
- Reduce heat to low and saute until mushrooms are nice and tender about another 5 minutes.
- Plate the mushrooms, then serve and enjoy!
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!