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close up of sauteed mushrooms with garlic butter and chopped parsley in a white bowl
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5 from 128 votes

Sauteed Mushrooms with Garlic Butter

These easy sauteed mushrooms with garlic butter make the perfect low carb side for steak, chicken, or any other protein. Use as a topping for burgers and mashed potatoes or serve as a holiday side dish for Thanksgiving or Christmas!
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Appetizer, Sides
Cuisine: American
Servings: 8
Calories: 70kcal


  • 2 lb mushrooms* - use any variety; cut big ones in half
  • 2 Tablespoons butter
  • 1 Tablespoon avocado oil
  • 3 cloves garlic - minced
  • chopped parsley or other herbs - for garnish
  • salt and pepper - to taste

Optional Flavoring (Choose ONE of the following):

  • Tablespoons worchesterchire sauce OR
  • Tablespoons balsamic vinegar OR
  • Tablespoons soy sauce OR
  • Tablespoons white wine


  • Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size.
    baby portabello mushrooms washed and prepped on a white plate
  • Heat a pan over medium high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
    Either drain the liquid or let it continue to reduce until it's evaporated. This will give you a concentrated mushroom flavor that's full of umami. Removing this liquid is key to getting a golden brown sear.
    mushrooms releasing liquid after being dry sauteed in a pan
  • Once the liquid is drained or evaporated, add the oil, butter, garlic, and any flavoring (worchestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
    pan seared baby portobello mushrooms with minced garlic and a pad of butter added on top
  • Turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and serve.
    close up of twice cooked mushrooms with garlic butter and chopped parsley


  1. Leftovers - Store in an airtight container in the fridge for up to 3 days.
  2. Reheating - reheat in the microwave for 30 seconds at a time until warmed through.
  3. Dry saute means to cook in a pan without adding any oil, butter, or water. Add just the ingredient you're cooking to the pan. This method is great for mushrooms since mushrooms release so much of their own liquid during the dry saute. Removing this liquid is key to getting a nice golden brown sear.
  4. Mushroom variety - Any mushrooms work with this recipe, I used baby portobello mushrooms, also called crimini mushrooms. Button mushrooms, oyster mushrooms, chanterelles, procini, or shiitake mushrooms would be great too. 


Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 365mg | Fiber: 1g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg