Buttery Garlic Sautéed Mushroom Bowl With Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 2 warm snack bowls
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 lb (450 g) cremini or baby bella mushrooms, wiped clean and quartered
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 garlic cloves, finely minced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1/4 cup (60 ml) low-sodium vegetable or chicken broth
• 1 tbsp fresh lemon juice
• 2–3 tbsp chopped fresh herbs (parsley, chives, thyme)
• 2 tbsp finely grated Parmesan cheese (optional)

Do This

• 1. Prep mushrooms (trim and quarter) and mince the garlic; chop fresh herbs.
• 2. Heat olive oil in a large skillet over medium-high until shimmering.
• 3. Add mushrooms in a single layer; cook without stirring 3–4 minutes until deeply browned on the first side.
• 4. Stir, then add butter, salt, pepper, and red pepper flakes; sauté 3–4 minutes until mushrooms are tender and glossy.
• 5. Stir in garlic; cook 30–45 seconds until fragrant but not browned.
• 6. Add broth and lemon juice; simmer 2–3 minutes, scraping up browned bits, until slightly saucy.
• 7. Off heat, stir in herbs (and Parmesan if using); taste and adjust seasoning, then spoon into warm bowls and serve immediately.

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Why You’ll Love This Recipe

• Big, cozy flavor in under 30 minutes with simple ingredients you probably already have.
• Deeply browned mushrooms in a buttery garlic pan sauce that is perfect for eating with a spoon.
• Fresh herbs and a splash of lemon keep things bright and earthy instead of heavy.
• Easy to enjoy on its own, over toast, with eggs, or on top of grains or polenta.

Grocery List

• Produce: Cremini or baby bella mushrooms, garlic, fresh parsley, fresh chives or thyme, 1 lemon
• Dairy: Unsalted butter, Parmesan cheese (optional)
• Pantry: Olive oil, kosher salt, black pepper, red pepper flakes, low-sodium vegetable or chicken broth

Full Ingredients

For the Buttery Garlic Mushrooms

• 1 lb (450 g) cremini or baby bella mushrooms, wiped clean and quartered (halve if very small)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 medium garlic cloves, finely minced (about 1 1/2 tbsp)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1/8–1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/4 cup (60 ml) low-sodium vegetable or chicken broth
• 1 tbsp fresh lemon juice (about 1/2 small lemon)

Herb Finish & Optional Garnishes

• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh chives or fresh thyme leaves (or a mix)
• 2 tbsp finely grated Parmesan cheese (optional, for extra richness)
• Fresh lemon zest, to taste (optional, for brightness)
• Crusty bread, toasted baguette slices, or cooked grains, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the mushrooms and aromatics

Gently wipe the mushrooms clean with a damp paper towel or a soft cloth. Avoid soaking them in water, as they will absorb moisture and brown less easily. Trim any tough stem ends and cut the mushrooms into quarters (halve very small ones) so the pieces are bite-sized and spoon-friendly.

Peel and finely mince the garlic. Chop the parsley and chives (or strip the thyme leaves from their stems and chop them lightly). Have all ingredients measured and ready; this recipe moves quickly once the mushrooms hit the pan.

Step 2: Heat the pan for maximum browning

Place a large, heavy skillet (10–12 inch cast iron or stainless steel works best) over medium-high heat. Let it preheat for 1–2 minutes until hot. Add the 1 tbsp olive oil and swirl to coat the bottom. The oil should shimmer but not smoke; this hot surface is what gives the mushrooms a deep, savory sear instead of steaming them.

Step 3: Sear the mushrooms until deeply golden

Add the prepared mushrooms in as close to a single layer as possible. If your pan is small, cook them in two batches rather than overcrowding; crowded mushrooms release too much moisture and turn soft and pale instead of browned and meaty.

Let the mushrooms cook undisturbed for 3–4 minutes. You will hear a lively sizzle. When the bottoms are a deep golden brown, stir or toss them and continue cooking for another 3–4 minutes, stirring occasionally, until most sides are nicely browned and the mushrooms have shrunk and concentrated in flavor.

Step 4: Add butter, seasoning, and garlic

Reduce the heat to medium. Add the 2 tbsp unsalted butter to the pan. Once it melts, sprinkle in the 1/2 tsp kosher salt, 1/4 tsp black pepper, and red pepper flakes (if using). Stir to coat the mushrooms so they soak up the seasoned butter.

Add the minced garlic and stir constantly for 30–45 seconds. You want the garlic to soften and become fragrant, just starting to turn a pale golden color. Do not walk away; garlic can burn quickly and turn bitter. If it looks like it is browning too fast, lower the heat slightly.

Step 5: Create the buttery spoonable sauce

Pour in the 1/4 cup broth and the 1 tbsp lemon juice. Immediately use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan; these add a huge amount of flavor to the sauce.

Let the mixture simmer gently for 2–3 minutes, stirring occasionally. The liquid will reduce slightly and thicken as it emulsifies with the butter, forming a glossy, aromatic pan sauce that lightly coats the mushrooms. You are aiming for something that is spoonable and saucy, not soupy; if it looks too dry, add 1–2 tbsp extra broth, a splash at a time.

Step 6: Finish with fresh herbs and serve warm

Turn off the heat. Stir in the chopped parsley and chives or thyme until the herbs are evenly distributed and vibrant green. If using, sprinkle in the grated Parmesan and stir until it melts into the warm sauce, making it slightly creamy and extra savory.

Taste and adjust seasoning with more salt, pepper, or a touch more lemon juice as needed. Spoon the buttery garlic mushrooms and all of the pan sauce into two warm bowls. If you like, finish with a little fresh lemon zest and an extra pinch of herbs on top.

Serve immediately while hot and fragrant, eaten straight with a spoon, or paired with toasted bread, cooked grains, or a soft-poached egg for a heartier snack.

Pro Tips

• Do not rinse mushrooms under running water. Wipe them instead so they brown better and do not become watery.
• Use a hot, wide pan. A crowded, cooler pan will steam the mushrooms; a hot, roomy pan will sear them and concentrate their flavor.
• Add garlic after browning. Garlic burns quickly, so wait until the mushrooms are mostly cooked before adding it along with the butter.
• Adjust sauce consistency. If the pan looks dry, add an extra splash of broth; if too wet, let it simmer another minute until slightly thickened.
• Finish with fresh herbs off the heat. This keeps the herbs bright and aromatic instead of dull and overcooked.

Variations

• Creamy version: After reducing the broth, stir in 2–3 tbsp heavy cream or half-and-half and simmer briefly until slightly thickened for a richer, almost stroganoff-like bowl.
• Extra garlicky and spicy: Add 1–2 more cloves of garlic and increase the red pepper flakes to 1/2 tsp for a bolder, spicier bite.
• Herby toast topper: Pile the mushrooms and sauce onto thick slices of toasted sourdough or rustic bread, then finish with extra herbs and Parmesan for a simple bruschetta-style snack.

Storage & Make-Ahead

Leftover buttery garlic mushrooms keep well. Let them cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. To reheat, warm gently in a skillet over low to medium-low heat with a small splash of water or broth, stirring until heated through; avoid high heat, which can make the mushrooms rubbery. You can also microwave them in short bursts, stirring between each, until warm. For make-ahead prep, you can clean and cut the mushrooms and mince the garlic up to 1 day in advance; store separately in the fridge. Chop the fresh herbs just before serving for the best color and flavor.

Nutrition (per serving)

Approximate values for 1 of 2 servings (without optional bread or extra toppings): about 220 calories; 7 g protein; 17 g fat; 11 g carbohydrates; 3 g fiber; 4 g sugars; 520 mg sodium. Actual values will vary based on the exact ingredients and brands used, and whether you include Parmesan or additional garnishes.