Easy Garlic Butter Mushroom Skillet is made with clarified butter and lots of garlic and thyme. It’s a great side dish that goes well with everything such as chicken, steak or fish and it’s done in just 10 minutes.
I’m sure this Easy Garlic Butter Mushroom Skillet recipe will make you as excited as I was when I tried it for the first time. And this sentence comes from someone who doesn’t like mushrooms much. Yes, it’s true. I just eat mushrooms when my husband, who loves them, asks me to add some mushrooms in a recipe. So, sometimes I cook with mushrooms just to please him, like my Chicken and Mushroom Recipe (Web Story), Rice with Mushroom and Asparagus, stuffed mushrooms and Mushroom Cauliflower Rice Skillet Recipe (Web Story).
Few weeks ago, I made this Easy Whole30 Sweet Potato Chili recipe and after he ate his second bowl of chili, I asked him if he liked it and he said, “Oh yes, especially because you added lots of mushrooms” 😉 I knew he would love that recipe and I liked it too, but mostly because of the sweet potato, which is my favorite veggie in the world.
But today’s recipe it’s so flavourful, that I actually really love it. Isn’t that funny when we spend our whole life saying that we don’t like something and suddenly we start loving it? I can honest say to you that this is the tastiest mushroom side dish you’ll ever make. This Garlic Butter Mushroom Skillet is just the perfect side dish to everybody enjoy, especially now with the cold weather.
How to make Garlic Butter Mushroom Skillet:
For this recipe, you’ll need mushrooms, clarified butter, garlic, thyme, salt and pepper. You can use any type of mushrooms you have on hand such as white button mushrooms, brown mushrooms, wild mushrooms and even cremini mushrooms. Then, you’ll sauté them with clarified butter, garlic and thyme for about 10 minutes. And it’s done! Easy and quick!
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To make this recipe even more delicious I like to use fresh herbs. This time I used fresh thyme, but you can go bananas here and add whatever type of herbs you have (parsley, rosemary or even Italian seasoning). Use herbs that you know you and your family will enjoy. But if fresh herbs are not easily accessible for you, of course you can use dried herbs as well. Either one will work just fine.
And for those who don’t have ghee or clarified butter, don’t worry. You can make this recipe with regular butter too. However, if you’re doing whole30 or following paleo or low-carb diets you need to stick with ghee.
Serve this Garlic Butter Mushroom recipe with:
- Garlic Butter Baked Pork Chops
- Pan Seared Steak with Mushrooms
- Baked Lemon Dijon Salmon
- Garlic Butter Salmon in Foil
- Rosemary Lemon Roasted Chicken Breasts
- In a large cast iron skillet, melt the butter over medium high heat.
- Add garlic and stir.
- Add the mushrooms, thyme, salt and pepper. Stir to season the mushrooms very well.
- Cook, stirring occasionally, until mushrooms are tender. It’s about 5-7 minutes.
- Sprinkle with fresh sprigs thyme. Enjoy.
- You can buy the mushrooms pre-sliced or slice your own. Baby bellas or white mushrooms are a great mushroom to use too.
- If you do not have fresh thyme, feel free to use dried thyme.
- If do you not have a cast-iron skillet, you can use a non-stick skillet or stainless steel skillet.
- To store: Keep the cooked mushrooms in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the mushrooms on the stovetop or microwave.
- To freeze: Freeze for up to 2 months in a freezer-safe bag.
Nutrition information is calculated using an ingredient database and should be considered an estimate.