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Overhead photo of a cast iron pan with garlic butter mushrooms inside.
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Easy Garlic Butter Mushroom Skillet

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.
Course Side Dish
Cuisine American
Keyword gluten-free, low-carb, mushroom, paleo, side dish, whole30
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 People
Calories 138kcal

Ingredients

  • 1 pound brown mushrooms cut into quarters
  • 4 tablespoons clarified butter – ghee if you are not doing Whole30 you can use regular butter
  • 4 garlic clove minced
  • 1 teaspoon fresh thyme leaves
  • 2 sprigs fresh thyme for garnishing
  • salt and pepper to taste

Instructions

  • 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.

Notes

  • 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

Serving: 1/4 | Calories: 138kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 591mg | Potassium: 526mg | Fiber: 6g | Sugar: 2g