GARLIC BUTTER MUSHROOMS – Ready in 15 Minutes

The aroma of garlic and butter wafting from the pan as the mushrooms simmer in a rich, creamy sauce, transporting me to a cozy night in. The tender, earthy flavor of the mushrooms pairs perfectly with the pungency of garlic, and the butter adds a richness that makes you wonder how such a simple dish can be so flavorful.

Perfect for a weeknight dinner, this recipe is a staple in our household. It’s an easy way to add some excitement to a meal without sacrificing any flavor. If you want to take it up a notch, you might want to check out our Roasted Vegetable Soup Recipe for a hearty and comforting meal.

Why This Recipe Works

• Turning the mushrooms into a halved technique allows for quick and even cooking.
• Using a combination of butter and flour creates a rich and creamy sauce without the need for heavy cream.
• The addition of thyme adds a subtle herbal flavor that complements the earthy taste of the mushrooms.

Key Ingredients

For the best results, use a mix of mushroom varieties. This will add depth to the dish and prevent it from becoming too bland. The unsalted butter is essential, as it allows the natural flavors of the mushrooms to shine through. Fresh parsley is always a great substitute for thyme, so don’t be afraid to experiment. Finally, for a rich and savory flavor, use a high-quality chicken broth.

However, be mindful of the brands and quality of the ingredients you use. A good-quality store-bought chicken broth can often be pricey, but it’s worth the investment. A lower-quality broth can ruin the dish’s flavor profile.

Recipe Courtesy of Our Kitchen

GARLIC BUTTER MUSHROOMS

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound mixed mushrooms (such as cremini, shiitake, and button)

4 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup chicken broth

1 teaspoon dried thyme

Salt and pepper to taste

Optional: 1/4 cup grated Parmesan cheese

Directions

1

Rinse the mushrooms in a colander and pat dry with paper towels. Heat the butter in a skillet over medium heat and sauté the mushrooms until they release their liquid and start to brown, about 5 minutes.

2

Mince the garlic and sprinkle it over the mushrooms. Cook for an additional 1-2 minutes, until fragrant.

3

Add the flour and cook for 1 minute, until the mixture is lightly browned.

4

Gradually add the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.

5

Season with salt, pepper, and thyme. Simmer for an additional 1-2 minutes, until heated through. Serve hot over rice or noodles, garnished with Parmesan cheese if desired.

Storage & Reheating

Store the dish in a sealed container in the refrigerator for up to 5 days. Reheat in the oven at 350°F for 5-7 minutes, or until the mushrooms are warmed through.