These Garlic Mushrooms are so juicy and flavorful. Their meaty texture makes them the perfect complementary side dish to your favorite meals.
Garlic mushrooms are amazing! They have so much flavor from the butter and white wine they are cooked in, not to mention the chopped garlic and fresh herbs. A hint of spice tops it off and you have a really delicious side dish for your next meal. They're also versatile and can be used in many different ways.
While mushrooms would traditionally be used as a side dish or topping, "meatier" types like these baby portabellas are more filling and satisfying. You could easily make these the main part of your meal. This quick and easy dish takes only about 20 minutes to prepare, so it's perfect for busy nights when you really want to add a veggie to the table - or want something you can make ahead of time. These delicious Garlic Mushrooms go great with different proteins, pastas, and other vegetables.
- Mushrooms. Both baby bella and crimini mushrooms work well here.
- Butter. I used plant-based butter, but regular butter can be used instead.
- Olive oil. This or another kind of oil can be used in this recipe.
- White Wine. Use Chardonnay, Pinot Gris, Sauvignon Blanc, or your favorite white wine.
- Garlic. You can use pre-chopped, or chop your own fresh garlic cloves.
- Herbs. Parsley and basil make a great combo. You can use either or both of these.
- Red Pepper Flakes. For a hint of heat.
How to Make Garlic Mushrooms
1. Melt the butter in a medium skillet. Add the olive oil, red pepper flakes, and mushrooms. Cook them for about 7-10 minutes over medium heat, until the mushrooms start browning nicely.
2. Add the white wine and cook until almost all of the wine has evaporated.
3. At this point, add the garlic and cook for 1 minute.
4. Finally, add the salt, basil, and parsley. Stir, and turn off the heat. Serve these garlic mushrooms warm.
Tips for Making Garlic Mushrooms
- Melt the butter in the pan. Even though you will be melting the butter anyway, do not melt it beforehand in the microwave to save time. As it melts with the olive oil and red pepper flakes, it becomes infused with flavor that makes these mushrooms even tastier.
- Use crimini or baby bella mushrooms. These mushrooms are firmer than the common white button mushrooms and others found in the store, so stick with these. They will hold up better during cooking, as well as offer more flavor.
- Use fresh herbs if possible. Using fresh herbs instead of dried makes a huge difference in the flavor they impart to the dish. You'll appreciate the aroma and taste a lot more if you stick to fresh, which is widely available in almost all grocery stores.
How to Store the Leftovers
For leftover Garlic Mushrooms, place them in an airtight container, preferably a shallow one, and in the refrigerator once they have cooled. They will stay fresh in there for about 5 days. Although I doubt they will be left over for that long. 😉
What to Serve with this Dish
- Proteins. If you aren't vegan or vegetarian, these Garlic Mushrooms taste wonderful with chicken or steak. If you are, then sauteed tofu also tastes delicious with them.
- Grains. Over pasta, quinoa, couscous, or rice, these mushrooms are the perfect companion.
- On its own. With their firm texture and great flavor, you can enjoy these Garlic Mushrooms as a healthy afternoon snack, too. Grab a fork and dig in!
If you love flavorful vegetarian dishes, then these Garlic Mushrooms are sure to delight you. They have such great buttery flavor, mixed with pungent garlic, fresh herbs, and acidic white wine. With a touch of heat, they are a juicy side dish that is absolutely scrumptious.
For a make ahead dish, these Garlic Mushrooms are also great. You can prepare them ahead of time to bring out for a lunch or dinner when you're ready. You can also repurpose them for a pizza topping or in a marinara sauce. This versatile Garlic Mushroom recipe would make a great addition to any family's meal plan.
You'll also love these mushroom recipes:
- Mushroom Meatballs
- Mushroom Bourguignon
- Broccoli and Mushroom Stir-Fry
- Mushroom Risotto
- Potatoes with Mushrooms
- 4 tbsp. butter
- 1 tbsp. olive oil
- 1/8 tsp. red pepper flakes
- 1 lb. crimini or baby bella mushrooms
- 1/4 cup white wine Use Chardonnay, Pinot Gris, Sauvignon Blanc, or your favorite white wine.
- 4 cloves garlic
- 1/2 tsp. salt or to taste
- 2 tbsp. fresh basil, chopped
- 2 tbsp. parsley, chopped
- Melt the butter in a medium skillet. Add the olive oil, red pepper flakes, and mushrooms. Cook them for about 7-10 minutes over medium heat, until the mushrooms start browning nicely.
- Add the white wine and cook until almost all of the wine has evaporated.
- At this point, add the garlic and cook for 1 minute.
- Finally, add the salt, basil, and parsley. Stir, and turn off the heat. Serve these garlic mushrooms warm.