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Easy Garlic Herb Sautéed Mushrooms Recipe

Easy Garlic Herb Sautéed Mushrooms

Tender, golden-brown mushrooms are sautéed with butter, olive oil, garlic, thyme, parsley, and black pepper for a quick side dish. Optional lemon juice adds a fresh finishing note.
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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, wiped clean, trimmed, and cut as needed
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Olive oil
Seasonings and Herbs
  • 3 cloves Garlic, finely minced
  • 1 teaspoon Fresh thyme leaves
  • 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 Lemon juice

Method
 

Step-by-Step
  1. Wipe or quickly rinse the mushrooms, dry them thoroughly, and trim the stem ends. Leave small mushrooms whole, halve medium mushrooms, and quarter large mushrooms.
  2. Heat the olive oil and butter in a wide skillet over medium-high heat. Add the mushrooms in a mostly single layer and cook for 4–6 minutes without frequent stirring.
  3. Stir the mushrooms and continue cooking for another 3–5 minutes, until tender and most of the released liquid has evaporated.
  4. Add the garlic, thyme, kosher salt, and black pepper. Cook for 30–60 seconds, just until the garlic is fragrant.
  5. Remove the skillet from the heat and stir in the parsley and optional lemon juice. Taste and adjust the seasoning before serving.

Notes

Use a wide skillet and avoid overcrowding, since excess moisture can make mushrooms steam instead of brown. Do not soak the mushrooms; if rinsed, dry them very well. Store leftovers covered in the refrigerator and reheat gently in a skillet.