Our Garlic Mushrooms Recipe makes a rich, buttery side dish. Sautéeing mushrooms creates the perfect topping for meat or the ideal breakfast side dish. This sumptuous savory can be part of a low-carb, keto, gluten-free, or Banting diet.

The recipe for garlic mushrooms

This mushroom garlic side is a dish you can’t go wrong with. I use shiitake in this recipe, but any variety will do. Wild mushrooms add more flavor, but the dish is just as delicious with plain old button mushrooms.

When making my favorite mushroom dish, I don’t typically use a recipe, but rather, cook from the elbow.. This recipe is so simple and straightforward that after making it a few times, you won’t need a recipe either.

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Inspiration for Garlic Mushrooms Recipe

This is one of those recipes I make all the time. I love eating mushrooms whether they accompany a chicken stew or are served straight up

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Which makes me wonder why it’s referred to as a “humble” mushroom. There’s nothing humble about it. Mushrooms are bold when served over a steak. They boast umami flavors that people love to relish. These fruits of the earth brag of earthy essence and meaty textures that can keep any vegetarian satisfied.

Frankly, these humble bombshells need more attention, and today we’re giving them just that. Let’s begin with the many varieties they come in.

Kinds of Edible Mushrooms

There’s every reason to explore these mushroom varieties. Sometimes all it takes is a little nudge to steer away from the common white button mushroom to a more adventurous variety.

Button

Button mushrooms are almost always available in US grocery stores. This variety has a white, smooth-surfaced and an arch that resembles a tiny umbrella. In addition to a beautiful color, they have a mild flavor that makes them versatile. For example, I find them easy to incorporate into meat dishes to impart an earthy essence.

Cremini

Similar in appearance are cremini mushrooms, which have a brown tinge across their surface. You’ll have no problems using these in place of button mushrooms since they share a similar flavor profile, with cremini mushrooms lending a bit more savor.

Portobello

Portobellos are close cousins with cremini mushrooms (though, it may be an older cousin). They’re slightly larger, and they look weathered, with a brown, wrinkly surface that doesn’t do their meaty texture justice.

Shiitake

I love this next variety— shiitake mushrooms. They are rich full of earthy savor with a meaty texture that is perfect in place of meat. Their fun chewiness and deep aromas are why they work perfectly in this simple garlic mushroom recipe.

Maitake

Another mushroom wonder is the maitake or “hen of the woods.” You may have also come across it in Asian cuisine: a cluster of brown or tan mushrooms that’s popular for its succulent taste when cooked to release hints of mild chicken flavor and light spiciness.

Oyster

Oyster mushrooms also come in a cluster but can be such fun to try out. They range in color from greyish-white to brown and even pink. When cooked, they give off a sweet and spicy essence that can add a greater variety of flavor to any dish.

Sautéed vs. Baked Garlic Mushrooms

In this recipe, I use the sautéeing method because it is a quick and efficient way to cook mushrooms in their essence. Sautéeing is simply frying in some butter or fat and takes only a few minutes to complete. There’s no need to wait for the oven to heat up.

More specifically, sautéeing draws out the natural flavors from mushrooms and celebrates their earthy, pungent flavors. By the end of the cooking process of this recipe, the mushrooms should be soft, tender, and sizzling with irresistible butter and garlic aromas.

Baked mushrooms can be just as silky and juicy. They may even require less effort to prepare: season them, place them in a baking dish, and bake in the oven. Of course, heating up the oven takes time and baked mushrooms take slightly longer to cook compared to sautéed mushrooms. You also don’t get that fun experience of tossing the flavors together throughout the cook, which adds to the gratification of making these sautéed garlic mushrooms.

How to prepare mushrooms for cooking

How to clean mushrooms

To prepare mushrooms for cooking, gently brush any dirt off of the mushrooms with a brush or a damp paper towel. 

Avoid submerging the mushrooms in water if possible. Mushrooms are like little sponges and absorb water quickly. Any absorbed water will cause the mushrooms to steam, rather than brown.

However, if mushrooms are very dirty, you can give them a quick rinse. If you do this, be sure to dry them immediately. 

How to slice mushrooms

Firstly, when it comes to slicing a mushroom, use a sharp knife. Because mushrooms have a rubbery texture, the sharpness is needed for a clean cut. Because of the mushroom texture dull knife will squish the slices and could cut you.In summary, a dull knife just won’t cut it!

First, put a damp towel under your cutting board to keep it from slipping. Next, place one mushroom on a cutting board. With your blade angled under the mushroom head, cut the stem off. 

After removing the stem, turn the mushroom gill side down and slice the mushroom into equal slices. Repeat these steps for each mushroom. When you’ve finished, it’s time to cook them.

How to Make Garlic Mushrooms

Making garlic mushrooms is easy. I start by sautéeing mushrooms in butter (although you can use ghee or oil). Because butter adds decadence to the dish, it will create rich flavors. 

While butter adds great flavor to the dish, it does burn easily. Because of this, you might want to drizzle in a bit of avocado oil to prevent the butter from burning. Another option is to use ghee, which has a higher heat tolerance.

When using butter in recipes, I prefer to use grass-fed varieties to add some omega-3 fatty acids to the dish, but any butter will work for this recipe.

The next step is to add in some garlic. Garlic always makes everything better, as you’ll witness with the inviting aromas it will immediately set off in your kitchen.

Finally, I add a pinch of red pepper flakes to give the dish a bit of heat. Give it a good mix, and finish it off by sprinkling parsley to add color and herby essence. The final result should be a buttery dish with spicy mushroom aromas.

What foods go well with mushrooms

This Garlic Mushrooms Recipe works perfectly spooned over a good steak or as a side dish to most meats.

Because it’s so versatile, this recipe would work well with our recipe for Three Ingredient Roast Chicken, Garlic Rosemary Rack of Lamb, or our Grilled Marinated London Broil. The butter and garlic seasoning has a way of elevating any meal

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If you have leftovers, store them in the refrigerator in an air-tight container. One way to use leftover garlic mushrooms in an omelette the next day. Another way to use them up is to add onion or cheese to the garlic mushrooms and add them to some scrambled eggs. Of course, you can eat them by themselves. I find the leftovers are just as sumptuous.

Final Words

I hope you find this mushroom recipe as versatile as I do. It’s bound to add warm, hearty goodness to almost any meal

Enjoy!

-Annissa

Make a quick and easy side dish with this delicious low-carb, keto-friendly, and gluten-free recipe for Garlic Mushrooms! This recipe pairs well with a good steak, eggs or chicken dishes. Enjoy!

5 from 12 votes

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Garlic Mushrooms Recipe

Our Garlic Mushrooms Recipe makes a quick and easy side dish. This delicious recipe can be part of a low-carb, keto, gluten-free, Paleo, dairy-free, whole-30, or Banting diet.

Course Condiment, Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 4 minutes

Total Time 9 minutes

Servings 4

Author Annissa Slusher

Ingredients

• 2 tablespoons butter (ghee, coconut oil, or other oil may be substituted)
• 5 ounces mushrooms sliced (shiitake, wild mushrooms, portabellas, or button mushrooms all work)
• 1 clove garlic crushed
• 1 pinch red pepper flakes
• 1 tablespoon parsley minced
• sea salt
• freshly ground pepper

Instructions

1. Heat a large skillet over medium high heat. Add butter and melt. 

   

2. When butter has melted and has stopped foaming, stir in mushrooms. Sprinkle lightly with salt and pepper. Cook mushrooms, stirring occasionally, until tender. 
   

   

3. Stir in garlic and red pepper flakes. Cook until garlic is fragrant. Turn off the heat.

   

4. Taste and adjust seasoning. Stir in parsley flakes just before serving.

   

Recipe Notes

Serving size: 1/4 of the recipe 

Per serving: 

Calories: 44

Fat (g): 4

Carbs (g): 1

Fiber (g): 0

Protein (g): 1

Net carbs (g): 1

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