Easy Garlic Butter Mushroom Skillet is made with clarified butter, plenty of garlic and fresh thyme. This quick side dish pairs beautifully with chicken, steak or fish and is ready in just 10 minutes.
This Easy Garlic Butter Mushroom Skillet surprised me the first time I tried it. I’m not usually a big mushroom fan, but this recipe converted me — and that’s coming from someone who typically only cooks mushrooms because my husband loves them. I’ve added mushrooms to other dishes like Chicken and Mushroom, Rice with Mushroom and Asparagus, stuffed mushrooms and Mushroom Cauliflower Rice Skillet, but this skillet stood out for its bold, comforting flavor.
A few weeks ago I made a Sweet Potato Chili and my husband immediately said he loved it, especially because I added lots of mushrooms. I enjoyed that chili too, mostly thanks to the sweet potato, but this mushroom skillet is a different kind of winner — it’s so flavorful that I genuinely love it now. This Garlic Butter Mushroom Skillet is one of the tastiest side dishes you can make, and it’s especially welcome on chilly days.
Serve this Garlic Butter Mushroom recipe with:
- Garlic Butter Baked Pork Chops
- Pan Seared Steak with Mushrooms
- Baked Lemon Dijon Salmon
- Garlic Butter Salmon in Foil
- Rosemary Lemon Roasted Chicken Breasts
Easy Garlic Butter Mushroom Skillet
Ingredients
- 1 pound brown mushrooms cut into quarters
- 4 tablespoons clarified butter – ghee if you are not doing Whole30 you can use regular butter
- 4 garlic clove minced
- 1 teaspoon fresh thyme leaves
- 2 sprigs fresh thyme for garnishing
- salt and pepper to taste
Instructions
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In a large cast iron skillet, melt the clarified butter over medium-high heat.
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Add the minced garlic and stir briefly until fragrant.
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Add the mushrooms, fresh thyme leaves, salt and pepper. Stir so the mushrooms are evenly seasoned.
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Cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 5–7 minutes.
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Garnish with fresh thyme sprigs and serve warm. Enjoy.
Notes
- You can use pre-sliced mushrooms or slice them yourself. Baby bellas or white mushrooms work well.
- If you don’t have fresh thyme, dried thyme is an acceptable substitute—use a smaller amount since dried herbs are more concentrated.
- If you don’t have a cast-iron skillet, a non-stick or stainless steel skillet will also work.
- To store: Keep cooked mushrooms in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat gently on the stovetop or in the microwave until warmed through.
- To freeze: Freeze in a freezer-safe bag for up to 2 months; thaw and reheat before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
