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Steakhouse Garlic Butter Mushrooms: Quick and Savory Side

A close-up of a mound of savory garlic butter mushrooms, glistening with sauce and topped with fresh parsley.

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Make rich, savory garlic butter mushrooms in your skillet. This quick recipe delivers classic steakhouse flavor, perfect as an easy side dish for steak or any weeknight meal.

Ingredients

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  • 450 g mushrooms (cremini or button), wiped clean and sliced
  • 15 ml olive oil
  • 45 g butter, divided
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • 15 ml lemon juice (optional, for brightness)
  • Salt and black pepper to taste

Instructions

  1. Wipe the mushrooms clean and slice them. Set aside.
  2. Heat the olive oil and half of the butter (about 22g) in a large skillet over medium-high heat until the butter melts and foams.
  3. Add the mushrooms to the hot skillet in a single layer if possible. Cook without stirring for 3 to 4 minutes until they brown on the bottom.
  4. Stir the mushrooms and continue cooking until they release their moisture and start to brown further, about 5 more minutes.
  5. Reduce the heat to medium-low. Add the remaining butter and the minced garlic to the skillet. Cook for 1 minute until the garlic is fragrant, being careful not to burn it.
  6. Stir in the dried thyme, salt, and pepper. Cook for 30 seconds, stirring constantly to coat the mushrooms in the garlic butter.
  7. Remove the skillet from the heat. Stir in the fresh parsley and lemon juice, if using.
  8. Serve your steakhouse garlic butter mushrooms immediately as a perfect side dish for steak.

Notes

  • For the best texture, avoid overcrowding the pan. Cook the mushrooms in batches if necessary to achieve a good sear.
  • If you want a deeper flavor, let the butter brown slightly before adding the garlic; this creates a nutty, browned butter taste.
  • This recipe works well with any firm mushroom variety you enjoy.

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