Sautéed Garlic Mushrooms Recipe – Easy Herb Butter Style

Last Updated on 4 months by Neha Deshmukh

Sautéed Garlic Mushrooms Recipe – Easy Herb Butter Style

Hey everyone! If you’re anything like me, you’re always looking for a quick, flavorful side dish that feels a little bit special. This sautéed garlic mushrooms recipe is exactly that. It’s become a regular in my kitchen – honestly, I first made this when I was craving something comforting and didn’t want to spend hours cooking! It’s ready in under 20 minutes and tastes absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy, even if you’re a beginner in the kitchen. The combination of garlic, herbs, and butter creates a flavor explosion that’s seriously addictive. Plus, it’s super versatile – perfect as a side with rice, roti, or even just enjoyed on its own with some crusty bread. Trust me, you’ll be making this one again and again!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 400 gms Button mushrooms
• 12-15 Garlic cloves
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Dried basil
• Salt and pepper to taste
• Red pepper flakes (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Mushrooms: Fresh button mushrooms are best – they have a lovely firm texture and mild flavor. You can also experiment with other varieties like shiitake or oyster mushrooms if you’re feeling adventurous! In India, we often use dhingri mushrooms (oyster mushrooms) which work beautifully too.
• Butter: Don’t skimp on the butter! A good quality unsalted butter adds richness and flavor.
• Garlic: Fresh garlic is a must. The aroma when it sautés is just heavenly.
• Herbs: I love the blend of oregano, thyme, and basil, but feel free to adjust to your liking. You can even add a pinch of rosemary for a more complex flavor. Using dried herbs is perfectly fine, and convenient, but if you have fresh, even better!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, let’s clean those mushrooms. Gently wipe each one with a damp kitchen towel to remove any dirt. Don’t wash them, as they’ll absorb water and become soggy. Trim any woody ends from the stalks.
2. Now, heat the olive oil and butter in a skillet over low heat. Add the grated garlic cloves and sauté for about 10 seconds, until fragrant. Be careful not to burn the garlic – burnt garlic is not a good time!
3. Add the mushrooms to the skillet, arranging them in a single layer as much as possible. This helps them cook evenly. Turn the heat up to medium and sauté.
4. Let the mushrooms cook undisturbed for about 5 minutes. Then, give them a good stir and cook for another 10-12 minutes, or until they’re fork-tender and beautifully browned.
5. Finally, sprinkle with dried oregano, thyme, basil, salt, and pepper. Toss gently to coat the mushrooms evenly.
6. Transfer the mushrooms to a serving dish. If you like a little heat, sprinkle with red pepper flakes. Serve immediately and enjoy!

Expert Tips

Want to take your sautéed mushrooms to the next level? Here are a few tips I’ve learned over the years:

• The Perfect Sauté: Don’t overcrowd the pan! If you have too many mushrooms, cook them in batches. This ensures they brown nicely instead of steaming.
• Preventing Sogginess: As mentioned before, avoid washing the mushrooms. Wiping them clean is the way to go.
• Garlic Burning: Keep a close eye on the garlic! It burns quickly, so low heat and constant stirring are key.

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative. It works beautifully! My friend, who’s vegan, swears by this.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add more red pepper flakes for a fiery kick. My family loves it when I add a generous pinch.
• Quick Weeknight Version: If you’re really short on time, you can use pre-sliced mushrooms and garlic paste (though fresh is always best!).

Serving Suggestions

These mushrooms are incredibly versatile! Here are a few of my favorite ways to serve them:

• With steamed rice and dal.
• As a side dish with roti or naan.
• On top of toast for a delicious breakfast or snack.
• Mixed into pasta.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. They won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

1. What type of mushrooms work best for sautéing?

Button mushrooms are a great starting point, but feel free to experiment with cremini, shiitake, or oyster mushrooms.

2. Can I use garlic paste instead of fresh garlic cloves?

You can, but fresh garlic will give you the best flavor. If using paste, use about 1 teaspoon per clove.

3. How do I prevent the mushrooms from becoming soggy?

Don’t wash the mushrooms! Wipe them clean with a damp cloth.

4. What is the best way to store leftover sautéed mushrooms?

Store them in an airtight container in the refrigerator for up to 2 days.

5. Can this recipe be doubled or tripled easily?

Absolutely! Just adjust the ingredient quantities accordingly. You might need to cook the mushrooms in batches to avoid overcrowding the pan.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!