Side Dishes

Garlic Butter Sautéed Mushrooms

Golden mushrooms, garlic, and thyme make a savory side for steak, chicken, or a bowl of pasta. A little soy sauce adds depth, with optional white wine for the pan.
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Prep
5 minutes
Cook
8 minutes
Total
13 minutes
Serves
6 side servings

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About this recipe.

Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.

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 (white, brown, cremini or portobello will work well)
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 1/4 cup White Wine (white; optional)
  • 1 Thyme sprig (fresh (or a pinch of dried thyme))
  • 2 cloves Garlic (minced)
  • 1 tbsp Chives (chopped, for garnish (optional))
  • salt and black pepper (to taste, optional; taste before salting because of soy sauce)

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Give Them Room to Brown

Use a wide skillet and cook in batches if the mushrooms crowd together. Let their moisture reduce before adding the garlic so it stays fragrant rather than burning.

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The cooking plan

How to make Garlic Butter Sautéed Mushrooms.

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.

  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.

  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.

  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

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 Sautéed Mushrooms

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Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6 side servings
Course: Side Dish
Ingredients Instructions Notes

Ingredients
  

  • 1 lb Button Mushrooms white, brown, cremini or portobello will work well
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • ¼ cup White Wine white; optional
  • 1 Thyme sprig fresh (or a pinch of dried thyme)
  • 2 cloves Garlic minced
  • 1 tbsp Chives chopped, for garnish (optional)
  •  
    salt and black pepper to taste, optional; taste before salting because of soy sauce

Instructions
 

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.
  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.
  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.
  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Notes

Use a wide skillet and work in batches if necessary so the mushrooms brown instead of steaming. Timing varies with mushroom size and pan heat; cook until tender and golden. Soy sauce adds salt, so taste before seasoning. Serve as a side or spoon over steak, chicken, pasta, polenta, or toast.

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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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