Garlic Butter Mushrooms (Christmas Recipe & Thanksgiving Recipe)

As a food blogger I perfected a garlic butter mushroom that quietly steals the spotlight on holiday tables and now features in my Savory Mushroom Recipes.

I make garlic butter mushrooms whenever I want a side that tastes like you went all out but didn’t sweat it. Minced garlic with unsalted butter turns ordinary mushrooms into glossy, savory bites that vanish from the plate.

They’re my go-to for a crowd, a little indulgent but not too precious, and I always stash this one under Side Dishes For Holidays picks. Save this pin if you want mushrooms that feel special for Thanksgiving or Christmas without drama.

People always ask why they’re so irresistible, I just smile and say it’s kitchen magic, then refuse to give up all my secrets.

Why I Like this Recipe

– I love the rich, savory taste, its like eating something way fancier than it actually is
– It makes any meal feel special even on a boring weeknight
– It’s quick enough that I dont freak out about dinner, so i actually make it a lot
– Guests always ask for seconds so it’s my go-to when i wanna impress without trying too hard

Ingredients

• Cremini mushrooms are meaty low calorie, offer fiber and B vitamins, bring savory umami.
• Butter adds rich creamy flavor and helps brown mushrooms but it’s high in saturated fat.
• Garlic gives bright pungent flavor, contains antioxidants and may support immune health.
• Lemon juice adds bright acidity, balances richness and kinda lifts the whole dish.
• Fresh thyme adds woodsy herbal notes, pairs great with mushroom earthiness.
• Parsley brings fresh green flavor and color, also adds a light herb finish.
• White wine or broth deglazes the pan and adds subtle savory depth, alcohol cooks off.

Ingredient Quantities

• 1 lb (450 g) cremini or button mushrooms, trimmed and halved if large
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 large garlic cloves, minced (about 2 tbsp)
• 1 small shallot, minced, optional but adds nice flavor
• 1/4 cup dry white wine or low sodium chicken broth, optional for deglazing
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 2 tbsp chopped fresh parsley
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch of red pepper flakes, optional

How to Make this

1. Trim mushrooms, halve any big ones, then pat them very dry with paper towels or a clean towel; mince the garlic, mince the shallot if using, chop the parsley and measure out the thyme, lemon juice and wine or broth so everything’s ready.

2. Heat a large skillet over medium-high heat until hot, add 1 tablespoon olive oil and 1 tablespoon of the butter, swirl to coat; the oil helps keep the butter from burning.

3. Add the mushrooms in a single layer, don’t crowd the pan or they will steam; let them sit undisturbed a few minutes until the undersides are golden, then stir and continue to cook about 6 to 8 minutes until most of the liquid evaporates and they’re nicely browned.

4. Sprinkle 1/2 teaspoon kosher salt over the mushrooms as they brown, this helps them release moisture early so they brown better, if they seem soggy raise the heat and cook off the liquid.

5. Push mushrooms to the side, add the shallot (if using) and the minced garlic, cook 1 to 2 minutes until fragrant but not brown, watch the garlic or it will turn bitter.

6. Pour in 1/4 cup dry white wine or low sodium chicken broth to deglaze the pan, scrape up the brown bits, simmer until mostly reduced about 1 to 2 minutes.

7. Stir in the remaining 2 tablespoons butter, 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), and a pinch of red pepper flakes if you like heat; toss to coat and let the butter form a glossy sauce.

8. Season with 1/4 teaspoon freshly ground black pepper and more salt to taste, fold in 2 tablespoons chopped parsley right before serving so it’s bright and fresh.

9. Serve hot as a rich, savory side for Thanksgiving or Christmas, and remember they taste best fresh off the stove, though you can reheat gently in a skillet if needed.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning the mushrooms
2. Sharp chef’s knife for trimming and halving mushrooms
3. Cutting board
4. Spatula or wooden spoon to stir and push mushrooms to the side
5. Tongs, handy for flipping mushrooms and serving
6. Measuring spoons plus a 1/4 cup measuring cup for wine/broth and lemon juice
7. Small prep bowl or ramekin to hold the minced garlic, shallot and measured liquids
8. Paper towels or a clean kitchen towel to pat mushrooms very dry

FAQ

Garlic Butter Mushrooms (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

• Mushrooms: use shiitake or portobello instead of cremini/button (use the same weight, slice portobellos thicker and cook a bit longer), or frozen mushrooms if fresh arent available (thaw and pat dry).
• Butter / olive oil: swap to vegan butter or ghee 1:1 for same richness, or use all olive oil (use a touch more, about 4 tbsp total) if you want dairy free.
• White wine or chicken broth (for deglazing): replace with dry vermouth or dry sherry 1:1, or use low sodium vegetable broth or 1/4 cup water with 1 tsp lemon juice or a splash of white wine vinegar for acidity.
• Fresh herbs (thyme / parsley): if you only have dried, use about one third the fresh amount (so 1/3 tsp dried thyme for 1 tsp fresh, and ~2 tsp dried parsley for 2 tbsp fresh), or swap parsley for chopped chives or cilantro and thyme for a small pinch of rosemary or oregano but use less cause theyre stronger.

Pro Tips

– Dry and high heat are everything. Pat the mushrooms really dry and get the pan screaming hot before they hit it, then give them space so they sear instead of steam. If you’re doing a lot, use two pans, or they’ll just release water and turn mushy.

– Use oil first then finish with butter, not the other way around. Olive oil protects the butter from burning, and tossing in the remaining butter at the end gives that glossy, rich coating. Garlic goes in late though, it burns fast and gets bitter if you add it with the raw mushrooms.

– Deglaze aggressively and reduce. A quick splash of wine or broth while the pan is hot scrapes up the tasty browned bits, then boil it off until concentrated so it doesnt water down the mushrooms. If you want more depth try a tiny splash of soy or a pinch of MSG, but use sparingly.

– Season in stages and finish bright. Sprinkle some salt early to help them brown, then taste and adjust at the end. Add lemon, fresh herbs and parsley right before serving so the flavors stay bright, and transfer to a warm bowl immediately so they dont sit and steam in the pan.