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Easy Garlic Butter Mushrooms (Quick Skillet Recipe)

Easy Garlic Butter Mushrooms

Tender browned mushrooms are finished with garlic, butter, parsley, and optional lemon juice or soy sauce for a quick, savory skillet side dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound (450 g) White button or cremini mushrooms
  • 2 tablespoons Unsalted butter, divided
  • 1 tablespoon Olive oil
  • 3-4 cloves Garlic cloves, finely minced
Seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 2 tablespoons Fresh parsley, chopped
  • 1 teaspoon, optional Fresh lemon juice
  • 1-2 teaspoons, optional; use one, not both Soy sauce or Worcestershire sauce

Method
 

Step-by-Step
  1. Wipe or briefly rinse the mushrooms, then dry them thoroughly. Trim the stems, leave small mushrooms whole, and halve or quarter larger mushrooms.
  2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
  3. Add the mushrooms in a single layer and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
  4. Add the remaining 1 tablespoon of butter. Stir in the garlic, kosher salt, and black pepper.
  5. Cook for 1–2 minutes more, stirring frequently, until the garlic is fragrant but not browned.
  6. Remove the skillet from the heat. Add the parsley and, if using, lemon juice or soy sauce or Worcestershire sauce, then toss and serve immediately.

Notes

Do not overcrowd the skillet; cook in batches if necessary so the mushrooms brown instead of steam. Add garlic only after the mushrooms have browned to prevent it from burning. Refrigerate leftovers in a covered container and reheat gently in a skillet.