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Anyone else find themselves falling into a side dish rut? I tend to get into the same routine ( steamed green beans, roasted Brussels sprouts, simple french salad ) until the holiday season comes back around, and then my zeal for delicious side dish recipes returns. These garlic butter mushrooms hit all the right notes for a great fall side dish, too: they are hearty without being starchy, rich, but oh so simple to throw together, and as an added bonus: inexpensive!
Of course you don’t need to keep this recipe only in your fall rotation. It’s absolutely divine when paired with a medium-rare steak hot off the summer grill and some fresh corn.
If you like steakhouse sides, make sure to check out these recipes too:
I don’t know that I’m obsessed with steakhouse sides so much as I’m obsessed with button mushroom recipes, though.
Or really any mushroom recipes. Cremini, portabello, plain ol’ white mushrooms. You name the mushroom, and I’ll eat it. Particularly some of the really fun ones like Hen of the Woods and Enoki!
I used baby bellas ( cremini ) mushrooms in this recipe, but any type of mushroom would work beautifully.
If you like this garlic butter mushroom recipe, you might also like these main dishes:
Garlic Butter Mushrooms
- 1 lb mushrooms cremini, button, any kind you like really
- 1/4 cup butter
- 2 Tablespoons wine
- 4 cloves garlic
- 1/2 teaspoon Fresh Thyme Leaves
- 1/2 teaspoon Chopped Fresh Rosemary Leaves
- 1 Tablespoon Chopped Fresh Parsley
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- In a large pan over medium heat, add the butter and allow it to melt.
- Add the mushrooms and stir to coat in the butter. Cook in the butter for about 8 - 10 minutes. ( 8 if your mushrooms are small, 10 if they are very large )
- Add the remaining ingredients ( wine, garlic, thyme, rosemary, parsley, pepper, salt) to the pan and stir to combine. Cook for another 2 - 3 minutes, and serve!