Sauteed Mushrooms with Garlic Butter

These easy sautéed mushrooms are cooked in rich garlic butter until golden, tender, and full of savory flavor. They’re the perfect Southern-style side dish for steak, chicken, pork, or just about any meal that could use a little something extra.

📝 Ingredients

• 2 lbs baby portabella and cremini mushrooms (2 lbs total)
• 4 Tbsp butter
• 2 Tbsp olive oil
• 1 medium shallot or 1/4 cup red onion (finely chopped)
• 3 large cloves garlic (minced)
• 1/4 cup red wine or beef stock
• 2 Tbsp teriyaki or soy sauce
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper or red pepper flakes
• 1 sprig fresh thyme, leaves only

👨‍🍳 Instructions

1. 1Clean mushrooms using a mushroom brush or damp paper towel. Slice 1/4-1/3-inch thick.
2. 2In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oil over medium-high heat.
3. 3Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.
4. 4To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
5. 5Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.
6. 6Garnish with fresh thyme and serve immediately.