Garlic Butter Mushrooms (Sautéed Mushrooms for Steak)

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This easy Garlic Butter Mushrooms comes together in 15 minutes or less and is SO flavourful. It’s the easiest side dish you’ll ever make; it’s especially the best sautéed mushrooms for steak! Coated in a buttery garlic sauce and fresh rosemary, you’ll want to serve this mushroom recipe with everything!

A skillet of mushrooms coated in a silky garlic butter sauce with rosemary is my favorite thing ever. I always buy a giant container of mushrooms from Costco, and this is usually what I make with it. It’s especially perfect for serving with steak or chicken.

Close up of garlic butter mushrooms with rosemary in a pan.

Why You’ll Love This Recipe

It only takes around 15 to 20 minutes to come together, so it’s perfect for sautéing while you sear steak or chicken in another pan.
You can customize this sautéed mushrooms recipe however you’d like. Don’t like rosemary? Swap for thyme, basil, oregano, or whatever herb you have on hand. Want something spicier? Add a bit of cayenne pepper or red chili flakes.
It truly goes with everything. I might be biased because I think this is the best sautéed mushrooms for steak because steak, mashed potatoes, and mushrooms are my go-to combo. However, these sautéed mushrooms pair deliciously with chicken, pork, and fish as well.
Simple, quick, and easy! What more could you want!?

Ingredients You’ll Need

Ingredients needed to make garlic butter rosemary mushrooms.

butter — I use unsalted butter, but you can use salted butter if that’s what you have on hand.
olive oil — adding olive oil to the butter in the skillet to help keep the butter from burning. I don’t use just olive oil, as sautéing the mushroom in the butter adds flavor. Not a fan of olive oil? Avocado oil is a great alternative.
mushrooms — my Costco pack of baby bellas come in varying sizes. To help it cook evenly, the giant ones are halved or quartered.
minced garlic — did you know you can freeze your own minced garlic? I freeze my garlic, so whenever I need minced garlic, I can just grab some out!
fresh rosemary — I love fresh rosemary. You could use dried rosemary if that’s what you have on hand, but I love how fragrant a fresh sprig is for these mushrooms.

How to Make Garlic Butter Mushrooms

A pan with mushrooms with garlic and rosemary added.

Melt 2 tbsp of butter and add olive oil in a medium to large skillet. I like using my cast iron.
Add in the mushrooms and stir every 3 minutes or so, over medium heat, for 10 to 15 minutes until tender.
Add in the last of the butter, minced garlic, and rosemary to the mushrooms.
Cook for another minute or two, or until the garlic is cooked through and the mushrooms are evenly coated with the butter sauce.

A staub frying pan with garlic butter mushrooms with rosemary.

Recipe Tips

You can sauté the mushrooms less if you are using sliced mushrooms or smaller-sized mushrooms.
I had a couple of large mushrooms, so I cut those in half to make sure they were similar in size. This way, they’ll cook more evenly.
This serves 2, but you can double or triple the recipe; just make your skillet is large enough so the mushrooms can brown. If the skillet is packed with mushrooms, they’re more likely to steam than brown.
Try basil, parsley, oregano, or thyme if you’re out of rosemary.
White mushrooms work as well. Baby bella mushrooms tend to taste a little more savory and earthy compared to white button mushrooms.
Avoid washing mushrooms. Mushrooms tend to absorb water like a sponge. If there’s dirt on the mushrooms, you can simply brush it off. If you must wash it, be sure to pat dry the mushrooms immediately.

Frequently Asked Questions

How do I store and reheat leftovers?

Sautéed mushrooms last 3 to 5 days in the fridge in an airtight container. When reheating, I prefer to lightly saute again on the stovetop with a splash of liquid such as broth.

What are the best mushrooms to eat with steak?

These baby bella mushrooms pair wonderfully with steak as they have a meaty texture and are hearty and flavorful!

How do I keep the mushrooms from becoming soggy?

The key is high heat! If you cook the mushrooms slowly on low heat, they’ll become soggy. Medium to medium-high heat allows the mushrooms to brown and quickly cooks down any liquid released from the mushrooms. This is why it’s also important to have olive oil in the skillet as the higher heat will burn butter if it’s on its own.