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    You are here: Home / Recipes / Sides / Garlic Butter Mushrooms (Sautéed Mushrooms for Steak)

    Garlic Butter Mushrooms (Sautéed Mushrooms for Steak)

    Posted: Apr 19, 2023 Last Modified: Apr 20, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    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

    Mushrooms added to a skillet.
    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.

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

    Garlic Butter Mushrooms

    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!
    5 from 1 vote
    Print Rate
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 2 servings

    Ingredients

    • 2½ tablespoons unsalted butter
    • 1 splash olive oil
    • 400-500 grams baby bella mushrooms, whole, halved, or quartered
    • 2 tablespoons minced garlic
    • 1 sprig fresh rosemary

    Instructions

    • Melt 2 tablespoons of butter and add olive oil in a medium-large skillet.
    • Add in the mushrooms and stir every 3 minutes or so, over medium heat, for 10 to 15 minutes until tender and browned.
    • Add in the last ½ tablespoon of butter, minced garlic, and rosemary to the mushrooms.
    • Cook for another 1 to 2 minutes, or until the garlic is cooked through and the mushrooms are evenly coated with the melted butter.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 186kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 15mg | Potassium: 933mg | Fiber: 1g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
    Author: Carmy
    Course: Side Dish
    Cuisine: American, Canadian

    More Side Dishes to Try

    • Maple Balsamic Brussels Sprouts
    • Rosemary Roasted Potatoes
    • Gochujang Mushrooms
    • Marinated Tomatoes
    • Air Fryer Frozen French Fries
    • Sautéed Corn and Shallots

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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