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.
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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 that is, 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!
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**
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.
Melt the butter with a splash of oil in a frying pan then add the mushrooms.
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!
Stir in the chopped parsley and thyme.
Remove the mushrooms from the heat, transfer them to a serving dish, and serve immediately.
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Easy garlic mushrooms FAQ
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.
No, this dish isn’t suitable for freezing as the texture of the mushrooms can change when they are thawed.
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.
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.
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
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Other recipes
If you enjoyed these garlic mushrooms, perhaps you’d like to take a look at some of my other recipes for using mushrooms.
- Garlic stuffed mushrooms with ham and cheese – meaty portobello mushrooms make a tasty appetiser or barbeque side dish.
- Mushroom galette – a delectable blend of cream cheese, caramelized onions, and mushrooms encased in a soft and flaky pastry.
- Mushroom pate – this creamy mushroom pate is perfect for spreading on crusty bread or crackers.
- Mushroom tarts with puff pastry – these little tarts make a delicious starter or a tasty snack.
- Spicy mushroom fried rice – a great side dish to serve with steak or chicken.
The recipe
Quick and easy garlic mushrooms
(Click the stars to rate this recipe)
Equipment
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
Nutrition
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.
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