Dinner

Sauteed Mushrooms with Garlic Butter Recipe

Bylina Carter January 3, 2026January 3, 2026

Introduction

Sauteed Mushrooms with Garlic Butter is a simple yet flavorful side dish that brings out the rich, earthy taste of mushrooms. Perfectly caramelized with a hint of garlic and your choice of savory flavorings, this recipe is sure to become a staple in your kitchen.

A close-up view of a white bowl filled with shiny, cooked mushrooms that are dark brown with hints of black and garnished with small bits of green herbs. The mushrooms are sliced, showing smooth, moist textures with some slight charring. Around the bowl, there are whole fresh mushrooms with light to dark brown caps on a white marbled surface. The image shows the mushrooms piled in the bowl with some glistening oil or sauce on them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb mushrooms (any variety; cut large ones in half)
2 Tablespoons butter

1 Tablespoon avocado oil
3 cloves garlic, minced

Chopped parsley or other herbs for garnish
Salt and pepper, to taste

1½ Tablespoons Worcestershire sauce or
1½ Tablespoons balsamic vinegar or
1½ Tablespoons soy sauce or

1½ Tablespoons white wine

Instructions

Step 1: Wash and prepare the mushrooms. Cut any large mushrooms in half so they are roughly the same size for even cooking.
Step 2: Heat a pan over medium-high heat and add the mushrooms in a single layer. Stir occasionally and cook until they release their liquid, about 3 to 4 minutes. Drain the liquid or let it evaporate completely to concentrate the flavor and allow the mushrooms to brown.

Step 3: Add the avocado oil, butter, minced garlic, and your chosen flavoring (Worcestershire sauce, balsamic vinegar, soy sauce, or white wine). Continue to sauté for another 3 to 4 minutes until the mushrooms turn golden brown.
Step 4: Remove from heat, season with salt and pepper to taste, garnish with chopped parsley, and serve warm.

Tips & Variations

For a deeper flavor, try adding a splash of dry white wine or sherry instead of one of the listed options.

Use a mix of mushroom varieties like cremini, shiitake, and oyster for a more complex taste and texture.
To keep mushrooms from steaming, make sure your pan isn’t overcrowded; cook in batches if necessary.
Fresh herbs such as thyme or rosemary can be added alongside garlic for a fragrant boost.

Storage

Store leftover sauteed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain their texture and flavor. Avoid reheating in the microwave as it can make them tough.

How to Serve

Close-up image of cooked mushroom slices, showing about two layers of thick, glossy brown mushrooms with dark centers and light brown edges. The mushrooms have a juicy, oily texture with a shiny surface, and their curved shapes overlap each other. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Fresh mushrooms are best for sautéing since frozen ones release more water and may become soggy. If using frozen, thaw and drain them well before cooking.

What is the purpose of draining or evaporating the mushroom liquid?

Removing the excess liquid concentrates the mushroom’s flavor and allows them to brown properly rather than steam, creating a better texture and richer taste.