Sautéed Mushrooms with Garlic Butter Recipe

I am a huge fan of sautéed mushrooms. Unfortunately I am the only one in my family that enjoys mushrooms. I wanted to make a brown mushroom gravy, to serve along with the chicken saltimbocca I made as part of our last Thanksgiving Day meal, but had to settle for plain brown gravy. Since I was still craving mushrooms, I made a small side dish of mushrooms in garlic butter sauce and fresh herbs to accompany our holiday meal.

Any type of mushrooms can be used in this recipe including white button, shiitake or oyster. I used baby portobellos for this dish. Garlic chives can be used in place of the regular chives. I used garlic paste in this recipe, but a few cloves of finely minced fresh garlic can be substituted for the paste.

This sautéed mushrooms side dish makes a terrific accompaniment to steak, chicken or pork. You could also omit the butter and serve the mushrooms on top of pasta, rice, or a baked potato for a delicious vegetarian dish.

I’m placing this dish on the menu for my next Thanksgiving celebration. Check out more delicious recipes on The Creative Cottage blog.

Sautéed Mushrooms with Garlic Butter Recipe

lynnsmythe

Learn how to make mushrooms sautéed in garlic butter and finished with fresh oregano and chives.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Servings 4 people

Equipment

• Cutting board
• Knife
• Sauté pan
• Spatula or large spoon
• Decorative serving dish

Ingredients

  

• 8 ounces mushrooms portobello or your favorite variety
• 2 tbsp olive oil extra virgin
• 1 tbsp butter unsalted
• 1/4 tsp black pepper
• 1/2 tsp salt if desired
• 2 cloves garlic minced
• 1 tbsp fresh oregano chopped
• 1/4 cup chives snipped

Instructions

 

• Gather all your ingredients for sautéed mushrooms.
  
• Use a slightly damp paper towel to brush off any dirt on the mushrooms.
  
• Remove and discard the mushroom stems, then thinly slice the mushroom caps.
• Add the olive oil and butter to a frying pan placed over medium high heat.
• Add the mushrooms and sauté, stirring occasionally, until they start to release their juices.
• Stir in the garlic and oregano and cook for another minute or two.
  
• Stir in the salt (if using) and pepper, adding more or less according to your personal preference.
• Place the cooked mushrooms in a decorative bowl.
  
• Sprinkle the chives on top of the mushrooms.
• Leftover sautéed mushrooms will keep in the refrigerator for a few days and can be re-heated in a microwave or small sauce pan.

Keyword mushrooms, Thanksgiving