Anyone else fall into a side-dish rut? I often cycle through the same few options—steamed green beans, roasted Brussels sprouts, a simple French salad—until the holidays reignite my enthusiasm for new recipes. These garlic butter mushrooms are a perfect fall side: hearty without being starchy, rich yet incredibly easy to prepare, and budget-friendly.
This dish isn’t limited to autumn, though. It’s equally delicious alongside a medium-rare steak fresh from a summer grill, or paired with fresh corn for a seasonal meal.
If you like steakhouse sides, make sure to check out these recipes too:
- Potato Gratin
- Corn Pudding
- Southern Style Baked Macaroni and Cheese
I’m especially partial to button mushrooms, but I enjoy nearly every variety—cremini, portobello, white button, and the more exotic ones like hen of the woods or enoki. For this recipe I used baby bellas (cremini), but any mushroom will work beautifully.
If you enjoy these garlic butter mushrooms, you might also like these main dishes:
- Oven Roasted Beef Tenderloin
- Pork Tenderloin with Mushrooms
- Spinach-Stuffed Chicken Breasts
📖 Recipe
Garlic Butter Mushrooms
Ingredients
- 1 lb mushrooms cremini, button, or any kind you prefer
- ¼ cup butter
- 2 Tablespoons wine white or red
- 4 cloves garlic
- ½ teaspoon fresh thyme leaves
- ½ teaspoon chopped fresh rosemary
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
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In a large pan over medium heat, add the butter and allow it to melt.
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Add the mushrooms and stir to coat them thoroughly in the butter. Cook for about 8–10 minutes—8 minutes if the mushrooms are small, up to 10 minutes for larger mushrooms—until they release their juices and soften.
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Add the wine, garlic, thyme, rosemary, parsley, pepper, and salt. Stir to combine and cook another 2–3 minutes to blend the flavors. Serve warm.
Tried this recipe?
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