Garlic Butter Mushrooms

These Garlic Butter Mushrooms are a restaurant quality side dish or appetizer that are so easy to make at home! Ready in about 20 minutes, they’re perfect to serve with a steak, chicken, pasta or even on their own as a tasty appetizer! Make these low carb and keto Garlic Butter Mushrooms tonight!

This post has been sponsored by Plugrá® Butter. All thoughts and opinions are my own.

Is there anything more delicious than butter and garlic? I think not. You’re with me, right? Butter is the best. And just when you thought butter couldn’t get any better, you discover Plugrá® Butter.

Nothing beats butter, except Plugrá Butter. What makes it better? A higher butterfat content—82% butterfat compared to the standard 80% in most American butters. Furthermore, since it is slow churned, it has a lower moisture content. This makes it creamier and excellent for baking as well as savory recipes. Moreover, Plugrá Butter is made with real milk from American dairy farms and has no artificial ingredients or added growth hormones.

A premium butter like this is ideal for a recipe with simple ingredients like these Garlic Butter Mushrooms. When you are using just a few ingredients, it is important to use the highest quality possible.

Which Mushrooms are best for Garlic Butter Mushrooms?

I chose to use cremini mushrooms because I really think they have better flavor than standard button mushrooms. Did you know cremini mushrooms are just immature portobello mushrooms? They are also sometimes called Baby Bella mushrooms. A mix of mushrooms would also be great here. Some of my favorite mushrooms to use in this dish are Shiitake mushrooms, oyster mushrooms, and chanterelle mushrooms.

How to make Garlic Butter Mushrooms

1. Heat a skillet over medium to medium-low heat. Add the mushrooms and allow to sit undisturbed until they start to release some moisture, about 5 minutes.
2. Add 3 tablespoons of butter to the pan; stir the mushrooms to fully coat in the melted butter.  Then let the mushrooms sit undisturbed for another 5 minutes. Watch the heat carefully and reduce if needed.  You want the butter to brown but not burn.
3. Flip the mushrooms, then allow them to sit undisturbed for another 5 minutes until browned.
4. Continue to cook, stirring occasionally, until mushrooms are browned and tender.  When done, add remaining tablespoon of butter. Stir in the garlic and herbs; season to taste with salt and pepper.  Cook for about 1 more minute until garlic and herbs are fragrant. Serve immediately.

Not only are these Garlic Butter Mushrooms delicious, they are also Keto and Low Carb.  They make a perfect side dish for a juicy steak, but also go well with chicken, pork or even a simple pasta.  However, they can also stand up on their own as an impressive appetizer.

More Mushroom Recipes:

Mushroom Zucchini Lasagna

Crab Dip Stuffed Mushrooms

Sausage Stuffed Portobello Mushrooms

Want to try Plugrá Butter? I found mine at my local Safeway in the dairy case along with the other ingredients for this easy mushroom recipe!

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Garlic Butter Mushrooms

By Meghan McMorrow | Fox and Briar

5 from 1 vote

Prep 5 minutes mins

Cook 15 minutes mins

Total 20 minutes mins

Servings 4 Servings

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These Garlic Butter Mushrooms are a quick and delicious side dish or appetizer.

Ingredients 

1x2x3x

• ▢ 4 tablespoon butter Plugrá® Butter
• ▢ 1 pound Crimini mushrooms stems trimmed
• ▢ 1 tablespoon minced garlic 3-4 cloves, more or less to taste
• ▢ 1 tablespoon fresh thyme
• ▢ 1 tablespoon fresh rosemary minced
• ▢ 1 tablespoon flat Italian parsley Minced
• ▢ kosher salt to taste
• ▢ fresh ground pepper to taste

Instructions 

• Heat a skillet over medium - medium low heat. Add the mushrooms and allow to sit undisturbed until they start to release some moisture, about 5 minutes.
• Add 3 tablespoons of butter to the pan, stir the mushrooms to fully coat in the melted butter.  Then let the mushrooms sit, undisturbed for another 5 minutes.  Watch the heat carefully and reduce if needed.  You want the butter to brown but not burn.
• Flip the mushrooms, then allow them to sit undisturbed for another 5 minutes, until browned.
• Continue to cook, stirring occasionally, until mushrooms are browned and tender.  When mushrooms are done, add remaining tablespoon of butter. Stir in the garlic and herbs, season to taste with salt and pepper.  Cook for about 1 more minute, until garlic and herbs are fragrant. Serve immediately. 

Notes

In order to avoid burning the butter, watch the heat carefully.  Keep the heat at medium or medium low rather than high.  This will take slightly longer than cooking on medium high, but you will be rewarded with nicely browned butter instead of burned butter.

Nutrition

Serving: 1Serving | Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 4.8mg | Calcium: 34mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers, Sides

Cuisine: American

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!