Introduction

Sautéed Mushrooms with Garlic and Herbs is a simple yet elegant side dish that brings out the rich, earthy flavors of mushrooms enhanced by the aromatic blend of fresh herbs and garlic. Whether served alongside a juicy steak, tossed into pasta, or spooned over toast, this dish delivers a restaurant-quality taste with minimal effort. Perfect for weeknight dinners or special occasions, these mushrooms are tender, flavorful, and irresistibly buttery.

Ingredients

• 1 pound (450 g) fresh mushrooms (cremini, button, or baby bella), cleaned and sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 teaspoon fresh rosemary, finely chopped (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice (optional, for brightness)

Instructions

1. Prepare the Mushrooms: Clean the mushrooms with a damp paper towel or brush to remove dirt. Slice them evenly for uniform cooking.
2. Heat the Pan: In a large skillet, heat olive oil and butter over medium-high heat until the butter melts and starts to foam.
3. Sauté the Mushrooms: Add the mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to allow browning, then stir occasionally for another 5–6 minutes until golden and tender.
4. Add Garlic and Herbs: Lower the heat slightly. Stir in minced garlic, thyme, and rosemary. Sauté for another 1–2 minutes until fragrant, being careful not to burn the garlic.
5. Season and Finish: Season with salt and pepper to taste. Add chopped parsley and a squeeze of lemon juice if desired. Toss everything together until well coated.
6. Serve: Transfer to a serving dish and enjoy warm as a side dish or topping.

Description

These Sautéed Mushrooms with Garlic and Herbs are the perfect balance of buttery richness and herby freshness. The mushrooms are beautifully browned and infused with garlicky aroma, while fresh thyme and parsley lift the flavors, making them bright and savory. Their versatility makes them ideal for pairing with meats, grains, or even as a topping on toast or pizza.

Tips

• Don’t overcrowd the pan: Cook mushrooms in batches if necessary to ensure proper browning instead of steaming.
• Use a mix of mushrooms: Combining varieties like shiitake, cremini, and oyster mushrooms adds more depth of flavor.
• Add wine or broth: For a gourmet touch, deglaze the pan with a splash of white wine or vegetable broth after sautéing.
• Avoid washing mushrooms directly under water: They absorb moisture easily—wipe or brush them instead.
• Adjust herbs to taste: Try adding chives, basil, or tarragon for different flavor notes.

Correction

If your mushrooms turn soggy instead of golden, it’s likely because:

• The pan was overcrowded.
• The heat was too low.
• You stirred them too often.

To fix this, cook them in smaller batches on high heat and let them sear undisturbed for a few minutes before stirring.