Sauteéd Garlic Mushrooms
These Sautéed Garlic Mushrooms are rich in flavor and delicious on almost anything. They caramelize quickly with butter, garlic, herbs, and coconut aminos or soy sauce.
Mushrooms are one of those things that I never appreciated as a kid and now I want them ALL THE TIME. Anyone else? That and hot sauce. Kid Christina was not on board with hot sauce but if you watch my Instagram stories you know I eat it on most meals these days.
I got off track.
Any meal can easily be elevated when you top what you’re making with these Sautéd Garlic Mushrooms. They’re so good on burgers, chicken, steak, or even just roasted vegetables. I’m serious. Add them to your entree and voila you’re fancy. That’s how that works.
These Sautéed Garlic Mushrooms are also delicious as a simple side dish!
For this recipe you’ll need (full ingredients list and instructions are in the recipe card below):
- Sliced baby portabella mushrooms (or any sliced mushrooms)
- Ghee, butter, or extra-virgin olive oil
- Coconut aminos or soy sauce
- Minced garlic
- Dried rosemary
- Dried basil
- Simple seasonings
Can this be made vegan or dairy-free?
Absolutely. Use vegan butter or extra-virgin olive oil instead of ghee or regular butter if you like.
What size skillet should you use?
For these mushrooms you want a skillet no smaller than 10″ because all the mushrooms should touch the bottom of the pan. A skillet that’s too small will make it difficult to get the caramelization you need.
Can you double this recipe?
Yes! This doesn’t make a lot because we want to have lots of room in the skillet so that every mushroom is touching the bottom to achieve that beautifully browning.
If you want to make 16 oz of mushrooms instead: To avoid overcrowding the pan, add 8 oz of the mushrooms at a time. Let them brown. Then set aside and brown the other 8 oz. Once the browning is done you can incorporate them all in the pan and finish.
How to serve this
Oh there are only about a million ways to use these Sautéed Garlic Mushrooms. Don’t worry, I’ll stick to listing only my favorite six.
Add these mushrooms to:
- Burger (Pro Tip: Use my Comeback Sauce too.)
- Sautéed or grilled chicken
- Roasted veggies
- Mashed potatoes
- Rice (traditional or cauliflower)
I also love these mushrooms as a side dish. There’s really no way to serve this that isn’t good.
More recipes like this:
Salisbury Steak in Mushroom Gravy
Sausage & Mushroom Cauliflower Gnocchi
Sautéed Garlic Mushrooms
- 3 tbsp ghee, butter, or vegan butter, Can use extra-virgin olive oil.
- 8 oz sliced mushrooms, I prefer sliced baby portabella mushrooms.
- 1 tbsp coconut aminos or soy sauce
- 1 1/2 tsp garlic, minced
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Add 2 tbsp butter, ghee, or olive oil to a skillet on medium-high heat. Once melted, add mushrooms in a single layer. Let the mushrooms brown before stirring, about 3 to 4 minutes.
- Stir so your mushrooms are flipped and continue to sauté until mushrooms are browned and tender, about another 3 to 4 minutes. They'll already start to smell fantastic at this point.
- Add the remaining 1 tbsp of butter, ghee, or olive oil. Add coconut aminos or soy sauce, minced garlic, rosemary, basil, salt, and pepper. It will bubble. Simmer for 1 to 2 minutes until everything is heated through and garlic is golden.