Garlic Butter Mushrooms are a quick, savory side with tender mushrooms sautéed in garlic-herb butter. Perfect with steak, pasta, or on toast.

Scale

450 g mushrooms (about 1 lb), cleaned and halved if large

4 tablespoons unsalted butter

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

1 teaspoon lemon juice (optional)

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1. Dry mushrooms well and trim stems if needed.

2. Heat butter and olive oil in a large skillet over medium heat.

3. Add mushrooms in a single layer and cook without stirring for 3–4 minutes to develop color.

4. Stir and continue to cook 4–6 minutes until mushrooms release juices and soften.

5. Add minced garlic and cook 1 minute more until fragrant.

6. Season with salt and black pepper, stirring to combine.

7. Finish with chopped parsley and a squeeze of lemon juice if desired.

8. Serve hot as a side, over pasta, or on toasted bread.

Use a mix of cremini, button, or wild mushrooms for extra depth.

Avoid overcrowding the pan so mushrooms brown rather than steam.

Add a splash of white wine or stock to deglaze the pan for extra flavor.