Sautéed Garlic Mushrooms with Butter and Parsley

These sautéed garlic mushrooms are packed with flavor and pair well with almost anything. They caramelize quickly in butter (or a vegan alternative) with garlic, herbs, and a splash of coconut aminos or soy sauce for a savory finish.

Mushrooms are one of those foods I didn’t appreciate as a child but now crave constantly. They add depth and umami to simple meals, and when cooked properly they become irresistible. If you’re a fan of bold flavors, these mushrooms will quickly become a go-to.

Use these sautéed garlic mushrooms to elevate burgers, chicken, steak, or roasted vegetables. They also make a great simple side dish—rich, fast, and versatile.

For the recipe you’ll need (full ingredients and instructions are in the recipe card below):

• Sliced baby portabella mushrooms or any sliced mushrooms
• Ghee, butter, or vegan butter (or extra-virgin olive oil)
• Coconut aminos or soy sauce
• Minced garlic
• Dried rosemary
• Dried basil
• Salt and black pepper

Can this be made vegan or dairy-free?

Yes. Replace ghee or regular butter with vegan butter or extra-virgin olive oil for a dairy-free version.

What size skillet should you use?

Use a skillet at least 10 inches in diameter so the mushrooms can sit in a single layer and brown evenly. Overcrowding the pan prevents proper caramelization.

Can you double this recipe?

Yes, but avoid adding all the mushrooms at once. To double, cook half the mushrooms first in a single layer, remove and brown the second half, then combine and finish together. This prevents overcrowding and ensures an even, golden sear.

How to serve this

These sautéed garlic mushrooms are extremely versatile. Here are some favorite ways to enjoy them:

• On top of a burger
• With steak
• Over sautéed or grilled chicken
• Alongside roasted vegetables
• With mashed potatoes
• Mixed into rice (regular or cauliflower)

They’re also excellent served simply as a side. No matter how you serve them, they add a savory, caramelized touch that feels special.

More recipes like this:

Chicken in Mushroom Gravy

Skillet Mushroom Steak Bites

Salisbury Steak in Mushroom Gravy

Creamy Herb Mushroom Chicken

Sausage & Mushroom Cauliflower Gnocchi

Sautéed Garlic Mushrooms

Rich, caramelized mushrooms flavored with garlic, herbs, and a splash of coconut aminos or soy sauce.

Servings:

4
servings

Ingredients

• 3
  tbsp
  ghee, butter, or vegan butter, can use extra-virgin olive oil
• 8
  oz
  sliced mushrooms, preferably sliced baby portabella
• 1
  tbsp
  coconut aminos or soy sauce
• 1 1/2
  tsp
  garlic, minced
• 1/2
  tsp
  dried rosemary
• 1/2
  tsp
  dried basil
• 1/4
  tsp
  salt
• 1/4
  tsp
  black pepper

Instructions

• Add 2 tablespoons of butter, ghee, or olive oil to a skillet over medium-high heat. Once hot and melted, add the mushrooms in a single layer. Let them brown without stirring, about 3 to 4 minutes.
• Stir and flip the mushrooms, then continue to sauté until browned and tender, another 3 to 4 minutes. The aroma at this point will be fantastic.
• Add the remaining tablespoon of butter or oil, then stir in the coconut aminos or soy sauce, minced garlic, rosemary, basil, salt, and pepper. The mixture will bubble—simmer for 1 to 2 minutes until everything is heated through and the garlic turns golden.

Notes

Nutrition information assumes four servings; actual serving count will vary depending on how you use the mushrooms. As a side you may get two servings; as a topping for burgers you could get up to six.

Nutrition

Calories: 117kcal,
Carbohydrates: 3g,
Protein: 2g,
Fat: 11g

Nutrition information is automatically calculated and should be used as an approximation.