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Garlic Butter Sautéed Mushrooms

A roomy skillet gives cremini mushrooms time to release moisture and brown before butter, garlic, and thyme make a quick finish.

Deeply browned cremini mushrooms glisten with garlic butter, thyme, and parsley in a shallow bowl.

These mushrooms take about 25 minutes, with most of the work happening at the skillet. Cooking in two uncrowded batches gives their moisture room to evaporate, so the cut faces caramelize while the centers stay juicy.

Cut for a broad sear

Quartering the cremini mushrooms creates flat surfaces that can make contact with the skillet. Wiping them clean and keeping them dry helps the pan brown them instead of starting with extra surface water.

Wait for the moisture to clear

The mushrooms first hiss as they release moisture, then shift to a steadier sizzle as that liquid evaporates. Leave them undisturbed for the first few minutes so their cut sides can brown before turning.

Cremini mushroom quarters brown in a wide skillet with space between each piece. — The first batch sits in a wide skillet with space between the mushroom quarters.

Add the butter near the end

Once both batches are browned, butter carries thyme and pepper across the mushroom surfaces. Garlic goes in after the butter melts and cooks briefly, which builds its aroma without letting it burn.

Choose one bright finish

Dry sherry briefly reduces in the hot pan and loosens its browned bits. For an alcohol-free finish, use lemon juice off heat instead; either choice adds lift without masking the mushrooms.

A close view shows browned mushroom edges coated with glossy garlic butter and thyme. — Browned mushroom edges glisten with garlic butter, thyme, and parsley.

Garlic Butter Sautéed Mushrooms

4 servings

25 minutes total

Ingredients

• 1 1/2 lb cremini mushrooms, quartered
• 1 1/2 tbsp neutral oil
• 3/4 tsp kosher salt
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp freshly ground black pepper
•
• 2 tbsp chopped fresh parsley

Method

Prepare the mushrooms
Wipe the cremini mushrooms clean with a damp towel, trim any dry stem ends, and quarter them so the pieces are similar in size and expose broad cut faces.
Look for: The mushroom surfaces are clean and dry, and the quarters are roughly even.
Heat a wide skillet
Set a 12-inch skillet over medium-high heat and add half the neutral oil; wait until the oil shimmers before adding mushrooms so they begin browning on contact.
Look for: The oil moves freely across the pan and shimmers without smoking.
Brown the first batch
Spread half the mushrooms in one layer with room between pieces and leave them undisturbed for 3 minutes; turn them once and cook until their released moisture has evaporated and the cut faces are deeply golden.
Look for: The pan briefly hisses as moisture escapes, then the sound becomes a steady sizzle and the mushrooms release easily.
Brown the second batch
Transfer the browned mushrooms to a plate, add the remaining oil, and brown the rest in the same uncrowded layer, leaving the pieces untouched for 3 minutes before turning them until golden and tender.
Look for: The second batch has browned edges and no pool of liquid remains in the skillet.
Season and coat
Return all the mushrooms to the skillet, add the butter, salt, thyme, and black pepper, and toss for about 1 minute over medium heat until the butter melts and coats the mushrooms.
Look for: The melted butter glosses the mushrooms and the thyme smells fragrant.
Add the garlic
Stir in the minced garlic and cook for 30 to 45 seconds, moving the mushrooms continuously so the garlic turns fragrant without taking on a bitter brown color.
Look for: The garlic smells sweet and savory but remains pale.
Add the finishing splash
Pour in 1 tablespoon dry sherry and stir for about 30 seconds until it reduces and loosens the browned bits; if skipping sherry, turn off the heat and stir in 2 teaspoons fresh lemon juice instead, using only one finish.
Look for: The sherry's sharp aroma softens as it reduces, or the lemon juice is just warmed through off heat.
Finish and serve
Take the skillet off the heat, fold in the parsley, taste for seasoning, and serve while the mushrooms are glossy and still juicy.
Look for: The mushrooms are browned at the edges, coated in garlic butter, and juicy rather than dry.