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Garlic Butter Mushrooms

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 119kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 500 g Button Mushrooms Halved
  • 30 g Unsalted Butter
  • 15 ml Olive Oil
  • 4 Garlic Cloves Minced
  • Flat Leaf Parsley Small Handfull
  • Thyme Small Handfull
  • 15 ml Lemon Juice
  • Salt and Pepper To Taste

Method

  • Heat the olive oil in a large pan over high heat until shimmering.
  • Add the mushrooms in a single layer — don’t overcrowd the pan, cook in batches if needed.
  • Let them sit without touching for 1-2 minutes to develop real colour before tossing.
  • Continue cooking, tossing occasionally, until well browned all over, about 5-6 minutes.
  • Reduce the heat to medium, add the butter, garlic, and parsley and or thyme. Cook for 30-60 seconds until the garlic is fragrant.
  • Deglaze with the sherry or lemon juice, scraping up any browned bits.
  • Season with salt and pepper and serve immediately.
Chef's Tips
Mushrooms are around 90% water — overcrowd the pan, and they steam instead of sear, releasing water and turning grey and rubbery instead of browning. Give them space and don't touch them too soon, and you get the actual restaurant-style sear.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot pan for 2–3 minutes — reheating from cold in a pan brings back texture better than a microwave.
Serving 145gCalories 119kcalCarbohydrates 6.2gProtein 3.9gFat 10gSodium 8.9mgFiber 2.2g