Garlic Butter Mushrooms with Teriyaki

Side Dishes

Garlic Butter Mushrooms with Teriyaki

Browned button mushrooms finished with garlic butter, a little teriyaki sauce and steak seasoning. A wide skillet helps the mushrooms brown instead of steam.
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Prep
10 minutes
Cook
15 minutes
Total
25 minutes
Serves
4 side portions

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About this recipe.

Browned button mushrooms finished with garlic butter, a little teriyaki sauce and steak seasoning. A wide skillet helps the mushrooms brown instead of steam.

Garlic Butter Mushrooms with Teriyaki

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Button Mushrooms
  • 1 tbsp Olive oil
  • 3 tbsp Unsalted butter (divided)
  • 1 tbsp Garlic (Minced)
  • 1 tbsp Teriyaki sauce
  • ½ tsp Steak seasoning (plus more to taste, if needed)

Give the mushrooms space

A wide skillet lets moisture escape so the mushrooms can brown. Dry them after cleaning and cook in batches if the pan is crowded.

Add garlic toward the end

Brown the mushrooms first, then lower the heat before adding the garlic and remaining butter. The teriyaki and steak seasoning provide salt, so taste before adding more.

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The cooking plan

How to make Garlic Butter Mushrooms with Teriyaki.

  1. Wipe the mushrooms clean or rinse briefly, then dry well. Trim the stems and halve or quarter the mushrooms so the pieces are similar in size.

  2. Heat the olive oil and 1 tablespoon of the butter in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook for 7–10 minutes, turning occasionally, until browned and most released liquid has evaporated. Work in batches if the pan is crowded.

  3. Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and the garlic. Stir for 30–60 seconds, just until fragrant; do not burn the garlic.

  4. Stir in the teriyaki sauce and steak seasoning. Cook for 1–2 minutes, stirring, until the mushrooms are glossy and tender. Taste before adding any extra seasoning, since both sauces can be salty.

  5. Serve hot as a side dish, or spoon over separately cooked steak, chicken or potatoes. Those serving additions are not included in the recipe quantities.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Mushrooms with Teriyaki

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Browned button mushrooms finished with garlic butter, a little teriyaki sauce and steak seasoning. A wide skillet helps the mushrooms brown instead of steam.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 side portions
Course: Side Dish
Cuisine: American
Ingredients Instructions Nutrition Notes

Ingredients
  

  • 1 lb Button Mushrooms
  • 1 tbsp Olive oil
  • 3 tbsp Unsalted butter divided
  • 1 tbsp Garlic Minced
  •  
    1 tbsp Teriyaki sauce
  •  
    ½ tsp Steak seasoning plus more to taste, if needed

Instructions
 

  1. Wipe the mushrooms clean or rinse briefly, then dry well. Trim the stems and halve or quarter the mushrooms so the pieces are similar in size.
  2. Heat the olive oil and 1 tablespoon of the butter in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook for 7–10 minutes, turning occasionally, until browned and most released liquid has evaporated. Work in batches if the pan is crowded.
  3. Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and the garlic. Stir for 30–60 seconds, just until fragrant; do not burn the garlic.
  4. Stir in the teriyaki sauce and steak seasoning. Cook for 1–2 minutes, stirring, until the mushrooms are glossy and tender. Taste before adding any extra seasoning, since both sauces can be salty.
  5. Serve hot as a side dish, or spoon over separately cooked steak, chicken or potatoes. Those serving additions are not included in the recipe quantities.

Nutrition

Serving: 4ozCalories: 140kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 180mgPotassium: 385mgFiber: 1gSugar: 3gVitamin A: 276IUVitamin C: 3mgCalcium: 16mgIron: 1mg

Notes

Pan size: Use a wide skillet so the mushrooms have space. A crowded pan may need extra time or a second batch.
Seasoning: Teriyaki and steak-seasoning blends vary in saltiness. Start with ½ teaspoon of steak seasoning and add more only if needed.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk; teriyaki commonly contains soy and wheat, so check labels.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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