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    Home » Recipes » Mushroom recipes

    Quick and easy garlic mushrooms

    Published: May 4, 2023 · Modified: May 24, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    If you are looking for a tasty side dish to complement your main course, then you can't go wrong with this recipe for quick and easy garlic mushrooms. The combination of garlic, herbs and butter makes these mushrooms rich, delicious and satisfying. Plus they are prepared in minutes, making them an easy side dish that you can serve on any busy weeknight.

    Garlic mushrooms garnished with parsley in a white dish.
    Jump to:
    • The best garlic mushrooms
    • What you will need
    • What to do
    • Easy garlic mushrooms FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    The best garlic mushrooms

    This is a real 'call-back-the-past' recipe!

    Many years ago my partner and I would go out for supper to our local eatery. He'd order himself either a steak or a rack of ribs and I'd order a bowl of garlic mushrooms, a side of cheesy garlic bread and a plate of sliced tomatoes. There was something about garlic mushrooms, crusty bread and fresh tomatoes that was so delicious. It was an absolute feast!

    Over the years I'd forgotten all about it, until I made these delicious easy garlic mushrooms - then it all came flooding back. I must admit, I carried a lot less weight in those days too! Note to self ...... 🙂

    So if you are looking for a nice light supper that is low on calories - this is the way to go.

    On the other hand, if you are looking for something to add a bit of oomph to your chicken, meat or fish dishes, these easy garlic mushrooms will absolutely fit the bill.

    The mushrooms are sauteed in butter and garlic until they are tender and golden, and then given extra flavour by the addition of parsley and thyme. And the best thing is, they only take minutes to make!

    Close up of a dish of garlic mushrooms.

    This is how you do it.

    What you will need

    Equipment

    You will need a sharp knife and a chopping board for cutting up the mushrooms (or you could just use whole baby button mushrooms and skip the cutting-up step).

    And for cooking the mushrooms you will need a frying pan large enough to hold them all.

    Ingredients

    This recipe will make enough for 4 people as a side dish.

    **You can get the full list of ingredients and complete instructions for making these quick and easy garlic mushrooms on the printable recipe card at the end of this post**

    Ingredients for easy garlic mushrooms.

    Mushrooms - I simply used white closed-cap mushrooms. You can substitute with chestnut or button mushrooms. If your mushrooms are on the larger size, cut them into halves or quarters. Smaller mushrooms can be left whole. You should wipe any bits of dirt from the mushrooms with a damp cloth. Don't submerge the mushrooms in water to clean them as they will soak up water like a sponge and release it as they cook.

    Oil and butter - these are used for frying the mushrooms. A splash of oil helps prevent the butter from burning. I tend to use unsalted butter when I'm cooking so that I can control the salt content.

    Garlic - use as much or as little as your taste dictates. You can use fresh garlic cloves which you should mince finely, or for convenience, you can use ready-minced garlic from a jar.

    Salt - this is to your own taste - I like to add just a pinch to bring out the flavour.

    Parsley and thyme - fresh is best, but you can substitute with dried herbs if that's all you have available. Just remember that dried herbs have a more highly concentrated flavour than fresh so you will need less if you are using dried herbs. If you are using fresh thyme, strip the leaves from the stem. Fresh parsley should be finely chopped.

    What to do

    This won't take long.

    Chopped white mushrooms in a frying pan.

    Melt the butter with a splash of oil in a frying pan then add the mushrooms.

    A frying pan containing mushrooms that have released their moisture.

    Allow the mushrooms to cook over a gentle heat until they release their moisture. This will take 2 to 3 minutes.

    A frying pan containing mushrooms that have completely browned.

    Add the garlic and salt and allow the mushrooms to continue to fry (on a gentle heat) until the moisture has evaporated and the mushrooms have browned. You can see the mushrooms have shrunk somewhat!

    Chopped parsley and thyme added to browned mushrooms in a frying pan.

    Stir in the chopped parsley and thyme.

    A white serving dish with red handles filled with garlic mushrooms.

    Remove the mushrooms from the heat, transfer them to a serving dish, and serve immediately.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Overhead shot of a serving dish of mushrooms with a spoon.

    Easy garlic mushrooms FAQ

    What types of mushrooms can I use for this recipe?

    You can use any kind of mushrooms for this recipe. Button mushrooms, cremini or chestnut mushrooms, portobello mushrooms or even oyster mushrooms are all suitable. Smaller mushrooms such as button mushrooms can be left whole; larger mushrooms should be halved or quartered. If you are using portobello or oyster mushrooms you can cut them into slices.

    Can I freeze garlic mushrooms?

    No, this dish isn't suitable for freezing as the texture of the mushrooms can change when they are thawed.

    How long can I store garlic mushrooms?

    Garlic mushrooms can be stored in a covered container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove. Garnish with extra chopped fresh parsley before serving.

    What other herbs can I use?

    You can vary the taste of these mushrooms by substituting the thyme for finely chopped rosemary. You may also like to substitute the thyme with oregano.

    Are mushrooms healthy?

    Mushrooms are rich in nutrients and are packed with essential vitamins and minerals such as Vitamins D and B, selenium, potassium and copper. They are also high in antioxidants. Mushrooms are also low in calories, making them a great food for anyone trying to maintain a healthy weight.

    Save for later

    If you would like to make these garlic mushrooms yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed these garlic mushrooms, perhaps you'd like to take a look at some of my other mushroom recipes.

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    📋The recipe

    Close up of a dish of garlic mushrooms.

    Quick and easy garlic mushrooms

    If you are looking for a tasty side dish to complement your main course, then you can't go wrong with this recipe for quick and easy garlic mushrooms. The combination of garlic, herbs and butter makes these mushrooms rich, delicious and satisfying. Plus they are prepared in minutes, making them an easy side dish that you can serve on any busy weeknight.
    Recipe by: Veronica
    Appetizer, Starter
    British
    Calories 139
    Prep 5 minutes minutes
    Cook 15 minutes minutes
    Total Time 20 minutes minutes
    Servings: 4 people as a side dish
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • Chopping Board
    • Frying Pan

    Ingredients

    • 10½ ounces / 300 grams white mushrooms or mushrooms of your choice
    • 1 tablespoon sunflower oil
    • 1½ ounces / 50 grams unsalted butter
    • 2 or 3 cloves garlic (minced) or use 1 teaspoon crushed garlic from a jar.
    • ½ teaspoon salt
    • 1 small bunch fresh parsley
    • 1 tablespoon fresh thyme leaves

    Instructions

    • Wipe the mushrooms with a damp cloth to remove any dirt or debris. If the mushrooms are large, cut them in halves or quarters.
      10½ ounces / 300 grams white mushrooms
    • Heat the butter and oil in a frying pan until the butter has melted, then add the mushrooms and salt.
      1 tablespoon sunflower oil, 1½ ounces / 50 grams unsalted butter, ½ teaspoon salt
    • Fry the mushrooms on a gentle heat until they start to release their moisture.
    • Add the garlic and continue to fry on a gentle heat until the moisture has evaporated and the mushrooms have browned.
      2 or 3 cloves garlic (minced)
    • Chop the parsley finely, and strip the thyme leaves from the stems. Stir the parsley and thyme into the mushrooms and fry one minute longer.
      1 small bunch fresh parsley, 1 tablespoon fresh thyme leaves
    • Transfer the mushrooms to a serving dish and garnish with extra chopped parsley. Serve hot.

    Notes

    Leftover mushrooms can be stored for up to 3 days in a covered container in the refrigerator.  Reheat in a saucepan on the stove.
    This dish is not suitable for freezing.
    You can use any kind of mushrooms for this recipe. Button mushrooms, cremini or chestnut mushrooms, portobello mushrooms or even oyster mushrooms are all suitable. Smaller mushrooms such as button mushrooms can be left whole; larger mushrooms should be halved or quartered. If you are using portobello or oyster mushrooms you can cut them into slices.

    Nutrition

    Calories - 139kcal | Carbohydrates - 3g | Protein - 2.6g | Fat - 13.9g | Saturated Fat - 6.8g | Cholesterol - 27mg | Sodium - 369mg | Potassium - 262mg | Fiber - 0.9g | Sugar - 1.3g | Vitamin D - 277µg | Calcium - 10mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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