Garlic Butter Sautéed Mushrooms

Cremini mushrooms brown in an uncrowded skillet, then get tossed with butter, garlic, and thyme for a juicy, deeply savory side in 25 minutes.

25 min

4 servings

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

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

Equipment

12-inch wide skillet · Flexible spatula · Plate for first batch

Give them room

A wide pan and two batches let the released moisture evaporate, leaving the mushrooms browned instead of steamed.

Serve right away

Bring the mushrooms to the table while the garlic butter is glossy and the browned edges are still distinct.

Prepare and heat

01. Wipe mushrooms clean, trim dry stem ends, and quarter them evenly so their cut faces can brown.

02. Heat a 12-inch skillet over medium-high and add 3/4 tbsp oil. Wait for a shimmer before adding mushrooms.

Brown in batches

03. Spread half the mushrooms in one layer; leave them untouched for 3 minutes, then turn and cook until liquid evaporates and cut faces are deeply golden.

04. Transfer the first batch to a plate, add the remaining 3/4 tbsp oil, and repeat with the rest. Avoid crowding so moisture escapes.

Add butter and aromatics

05. Return all mushrooms to the pan; toss with butter, salt, thyme, and pepper until glossy.

06. Add garlic and stir for 30 to 45 seconds, just until fragrant; keep it pale to avoid bitterness.

Brighten and serve

07. Add 1 tbsp dry sherry and stir until reduced, or turn off the heat and use 2 tsp lemon juice instead; choose one.

08. Fold in parsley off heat, taste for seasoning, and serve while the mushrooms are glossy and juicy.