Creamy Mushrooms with Garlic and Thyme brown button mushrooms in plenty of butter with chopped onion, then finish with diced garlic, fresh thyme, and parsley. The mushrooms cook undisturbed until they're golden, and the butter turns into a glossy, savory pan sauce. A 20-minute side at 4.5 g of net carbs per serving that tastes far more indulgent than it is.
If you’re anything like me, you are always on the hunt for a side dish that tastes expensive but takes zero effort to make. That is exactly why I am obsessed with this Creamy Mushrooms with Garlic and Thyme recipe. It is rich, earthy, and comes together in just about 20 minutes from start to finish. Whether you are keeping it low-carb or just need a savory topping for a steak, these garlic butter mushrooms are the ultimate weeknight hack that you will want to make on repeat.
Ingredients
• Unsalted Butter: 4 tbsp / 2.0 oz / 56.7 g
• Button Mushrooms: 16.0 oz / 453.6 g
• Onion, chopped: 0.5 cup / 2.6 oz / 74.0 g
• Garlic, diced: 2 tsp / 0.3 oz / 8.5 g
• Fresh Thyme: 1 tbsp / 0.1 oz / 3.0 g
• Parsley, chopped: 1 tbsp / 0.1 oz / 3.0 g
• Salt: 0.5 tsp
• Black Pepper: 0.25 tsp
Instructions
1. Directions
2. Melt the Butter: Place a large skillet over medium-high heat. Add the unsalted butter and allow it to melt completely.
3. Sauté Mushrooms and Onions: Add the chopped onion and button mushrooms to the pan. Season immediately with salt and black pepper.
4. Brown the Mixture: Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are browned on both sides and tender.
5. Add Aromatics: Stir in the garlic and fresh thyme. Sauté for an additional 1 to 2 minutes until the garlic is fragrant, being careful not to burn it.
6. Finish and Serve: Remove the skillet from the heat. Top with fresh chopped parsley and serve warm.
Nutritional Information
• Calories: 138 kcal
• Total Fat: 11.6g
• Saturated Fat: 7.3g
• Cholesterol: 30mg
• Sodium: 298mg
• Total Carbohydrates: 6g (0.21 oz)
• Dietary Fiber: 1.5g
• Net Carbohydrates: 4.5g (0.16 oz)
• Protein: 4g
Pro Tips
• Give Them Space: To get a perfect golden-brown sear, don’t overcrowd the pan. If the mushrooms are piled up, they will steam instead of sizzle. Cook in batches if necessary.
• Hands Off for a Better Sear: Let the mushrooms sit undisturbed in the hot butter for the first 2-3 minutes. This allows them to develop a deep, caramelized crust before you start stirring.
• Add Garlic Last: Garlic burns quickly. Add it to the pan only after the mushrooms have browned to release its fragrant aroma without any bitterness.
• Wipe, Don’t Wash: Mushrooms are like little sponges. To prevent them from getting soggy, wipe them clean with a damp paper towel instead of rinsing them under water.
FAQ
Q: Why are my mushrooms soggy instead of brown
A: Your mushrooms might be soggy if the pan is overcrowded, causing them to steam instead of sear. Cook in batches if necessary. Also, avoid rinsing mushrooms; wipe them clean with a damp paper towel to prevent them from absorbing excess water.
Q: How do I get a perfect sear on my mushrooms
A: For a perfect golden-brown sear, use a large skillet to avoid overcrowding and let the mushrooms sit undisturbed in the hot butter for 2-3 minutes before stirring. This allows them to develop a deep, caramelized crust.
Q: When should I add the garlic
A: To prevent the garlic from burning and becoming bitter, add it to the skillet only after the mushrooms have browned. Sauté it for just 1 to 2 minutes until it becomes fragrant before removing the pan from the heat.
Q: What can I serve with these garlic butter mushrooms
A: These mushrooms are an incredibly versatile side dish. They are a classic pairing for steak, grilled chicken, or pork chops. You can also serve them over pasta, on top of toast, or mixed into an omelet.
Pro Tips
- Give them space: to get a perfect golden-brown sear, don't overcrowd the pan. If the mushrooms are piled up, they will steam instead of browning.
- Hands off for a better sear: let the mushrooms sit undisturbed in the hot butter for the first 2-3 minutes so they develop a deep golden crust before you stir.
- Wipe, don't wash: mushrooms are like little sponges. Wipe them clean with a damp paper towel instead of rinsing them to prevent a soggy pan.
- Add garlic last, only after the mushrooms have browned — garlic burns quickly and turns bitter if it goes in too early.
- Season the mushrooms and onion with the salt and pepper as soon as they hit the pan, then finish with fresh chopped parsley off the heat.
Frequently Asked Questions
Why do my mushrooms turn out soggy instead of seared?
Usually two causes: the pan is overcrowded so the mushrooms steam, or they were washed instead of wiped. Give them space and clean them with a damp paper towel only.
Is this mushroom side dish keto-friendly?
Each of the 4 servings has about 4.5 g of net carbs (6 g total, 1.5 g fiber) with 11.6 g of fat. It's mushrooms, butter, onion, garlic, and herbs — nothing else.
Can I use a different kind of mushroom?
Cremini or similar mushrooms work well in place of button mushrooms. Whatever you choose, keep the pieces uniform and don't crowd the pan.
Can I make these mushrooms ahead of time?
They're best served warm straight from the skillet. If you rewarm leftovers, do it gently so the butter sauce stays glossy and the mushrooms don't toughen.
Recipe card below.
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Creamy Mushrooms with Garlic and Thyme
Ingredients
Method
- Directions
- Melt the Butter: Place a large skillet over medium-high heat.
- Add the unsalted butter and allow it to melt completely.
- Sauté Mushrooms and Onions: Add the chopped onion and button mushrooms to the pan.
- Season immediately with salt and black pepper.
- Brown the Mixture: Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are browned on both sides and tender.
- Add Aromatics: Stir in the garlic and fresh thyme.
- Sauté for an additional 1 to 2 minutes until the garlic is fragrant, being careful not to burn it.
- Finish and Serve: Remove the skillet from the heat.
- Top with fresh chopped parsley and serve warm.
- Add Garlic Last: Garlic burns quickly.
- Add it to the pan only after the mushrooms have browned to release its fragrant aroma without any bitterness.
