Butter Garlic Sauteed Mushrooms

These flavorful sauteed mushrooms are the perfect topping for steak. The secret is to use lots of butter and cook them slowly and patiently.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 261kcal

¼ cup unsalted butter
1 pound mushrooms white or cremini, wiped clean and sliced
1 tablespoon fresh garlic minced
½ teaspoon Diamond Crystal kosher salt Or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
½ teaspoon dried thyme
2 tablespoons parsley chopped, for garnish

In a large skillet, heat the butter over medium heat.
¼ cup unsalted butter
When the foaming subsides, add the sliced mushrooms, minced garlic, kosher salt, black pepper, and dried thyme.
1 pound mushrooms, 1 tablespoon fresh garlic, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
Cook, stirring often, over medium heat, until the mushrooms are tender and the liquids they release have evaporated, for about 7 minutes.
Garnish the mushrooms with chopped parsley. Serve immediately.
2 tablespoons parsley

Seasonings, especially salt, are guidelines. Adjust to taste.
The most important tip I can give you is to be generous with the butter and stay patient. Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That's when the mushrooms release their flavor.
It's best to wipe the mushrooms clean with damp paper towels. If you prefer to wash them, do so quickly (don't soak them) and dry them well right after washing.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. In fact, they tend to become even more flavorful after a day or two! You can reheat them, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge before reheating them.