These garlic butter mushrooms are decadently flavorful and are one of the easiest side dishes or appetizers you can make! They are savory, caramelized, and full of rich, buttery flavor! Just 10 minutes is all you need to saute this amazing dish to perfection!
These buttery mushrooms pair perfectly with a ribeye steak, chicken, pork chops, or game meat!
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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.
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, making them extra golden brown and caramelized.
Not sure about the teriyaki sauce? Don’t worry - I’ve got suggestions for substitutions!
If you love mushrooms, check out my cream of mushroom pork chops, mushroom steak sauce, and cream cheese stuffed mushrooms!
❤️ Why I Love This Recipe
- Ridiculously Easy! The mushrooms are simply sautéed in butter and seasonings until brown—it 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 amps up the flavor, especially when the mushrooms are coated in an incredible garlic butter sauce!
🥘 Ingredients
Garlic butter mushrooms are just so easy to make! I love how golden brown the mushrooms get in all the yummy butter!
- Button Mushrooms – 1 pound of 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.
- Olive Oil – 1 tablespoon of extra virgin olive oil. Olive oil is great to help fry the mushrooms! It raises the smoke point of the butter so it doesn’t burn.
- Butter – 3 tablespoons of unsalted butter. You can’t have garlic butter mushrooms without butter! I prefer to use unsalted here—too much salt can make the mushrooms watery!
- Minced Garlic – 1 tablespoon of 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.
- Teriyaki Sauce (optional) – 1 tablespoon of teriyaki sauce. This helps to brown the mushrooms and add loads of delicious, savory flavor! If you don't have teriyaki sauce, use Worcestershire sauce or beef bouillon base (I like Better Than Bouillon). Or, you can try a different teriyaki sauce substitute.
- Steak Seasoning – 1 teaspoon of 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!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Garlic Butter Mushrooms
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! All you need is a cutting board, a knife, a large skillet, and a wooden spoon.
This recipe will make 4 servings of garlic butter mushrooms.
- Prep Mushrooms. Clean and cut 1 pound (450 grams) 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 (15 milliliters) of olive oil and 3 tablespoons (56 grams) 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 (8 grams) of minced garlic, 1 tablespoon of teriyaki sauce (2.5 grams or substitute), and 1 teaspoon (2 grams) 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 until mushrooms are tender, about 5 more minutes. When the mushrooms are tender and golden brown, plate the mushrooms and serve immediately.
🍴 What To Serve with
These are perfect as a side dish for steak, grilled chicken, or other vegetables! Try making my pan-seared flat iron steak or a NY strip - the mushrooms will go with them wonderfully! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Cleaning Mushrooms: Avoid soaking mushrooms in water as they absorb moisture quickly. Instead, wipe off dirt with a damp paper towel. If they are very dirty, a quick rinse and pat dry will suffice.
- Mincing Garlic: For easier mincing, crush the garlic cloves with a knife first, then chop finely. Use a bit of salt to help break down the garlic. To remove the garlic smell from hands, soap them and rub them against a stainless steel sink – it helps absorb the odor.
- Seasoning Mushrooms: Enhance the flavor of mushrooms with my easy steak seasoning blend, featuring onion and garlic powder, black pepper, smoked paprika, thyme, and rosemary. It pairs wonderfully with garlic butter mushrooms.
- Using Bouillon Paste: If substituting teriyaki sauce with bouillon paste, use it sparingly due to its high concentration. Start with a teaspoon and adjust to taste to avoid over-salting.
🥡 Storing & Reheating
These delicious garlic butter mushrooms will last 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.
Freezing
You can also make these 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
I recommend using a skillet with a little 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!
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❓ Recipe FAQs
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 cooled, 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 full of water, once they’re cooked, water is released, and you’ll notice that you might wind up with less volume than you started with! 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 bite!
I like to use both! Butter adds a rich flavor while adding a tablespoon of extra virgin olive oil raises the smoke point so your butter does not burn. I would not recommend using butter alone, though, as it could easily burn while cooking your mushrooms.
🍄 Other Ideas For What To Eat With Mushrooms
- Pan Seared Swordfish
- Stuffed Chicken Breast
- Smoked Prime Rib
- Pan Seared Ribeye
- Parmesan Risotto
- Grilled Chicken Quarters
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📖 Recipe Card
Garlic Butter Mushrooms
Ingredients
- 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Clean and cut your 1 lbs button mushrooms into even sizes from full size to halved or quartered.
- Over medium heat, add the 1 tablespoon olive oil and 3 tablespoon butter to a frying pan.
- Add the mushrooms, 1 tablespoon minced garlic, 1 tablespoon teriyaki sauce (or better than bouillon), and 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!
Val Coffey says
Great recipe! I made them as a side dish to spaghetti and meat sauce. I used Worcestershire sauce, as that's what I had on hand, and added some crushed rosemary at the end. Super yummy!
Angel says
Absolutely delicious, thank you for everything. And it was very fast like you said
Danny Martin says
A perfect side dish for my steak, I sliced them kind of thin and put the mushrooms and butter all over the steaks, yummy!
Angela @ BakeItWithLove.com says
Thanks for sharing! So glad you enjoyed the mushrooms with your steak dinner!
Maria B Rugolo says
Absolutely delicious! I followed the recipe as written, using worcestershire sauce but only had one 8 oz of pkg of mushrooms. Quick, easy and so good!
Roberta says
Made these as a side with spaghetti…..sooooo good‼️‼️‼️
Angela @ BakeItWithLove.com says
Thank you! Glad to hear that the mushrooms were a hit!