Garlic Mushrooms Recipe – This garlic mushrooms recipe is set to be in your weekly rotation! Cremini mushrooms are sauteed with fresh garlic, sun-dried tomatoes, herbs, salt, and pepper, then finished with chicken stock to deglaze. This easy side dish comes together in 15 minutes and has so much flavor going on. You’ll love these sauteed garlic mushrooms as a side for grilled chicken, or over pasta. Enjoy!
Ingredients list for the Garlic Mushrooms Recipe
- 8 oz (225g) sliced cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 oz (60g) sun-dried tomatoes, drained of oil, and chopped (half a small jar)
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1/4 cup (60ml) low-sodium chicken stock
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon red chili pepper flakes (optional)
Sauteed garlic mushrooms
This garlic mushroom stir-fry is food that you will be tempted to eat right out of the pan! If you’re looking for a delicious and easy-to-make side dish recipe to add to your recipe rotation, try this sun-dried tomato and mushroom stir-fry. The combination of flavors in this side dish is amazing, it’s pure bliss and will steal the show from your main course!
How to make garlic mushrooms
For this mushroom recipe, you only need a handful of ingredients:
- Mushrooms: cremini (aka baby Bella), or white mushrooms.
- Unsalted butter: unsalted butter is better so you can control the amount of salt you add to the mushrooms.
- Olive oil: we add a little olive oil to melt with butter to prevent burning.
- Garlic: Fresh garlic is a must for this mushroom recipe!
- Sun-dried tomatoes: For a more substantial dish and a nice depth of flavor.
- Herbs: Fresh parsley makes a great combo with garlic. Italian seasoning is here to round up the flavor.
- Salt and pepper.
- Chicken stock: or vegetable stock. – you could also use dry white wine to deglaze the delicious brown bits in the pan.
Making garlic mushrooms is very straightforward! Just saute the mushrooms in oil and butter then add garlic, sun-dried tomatoes, and remaining spices and herbs.
When cooking the mushrooms, they’ll start to absorb butter and oil very quickly. Then they’ll become softer and will release their juices that evaporate over time, and you’ll end up with perfect buttery mushrooms.
Directions
1. To make the garlic mushrooms stir-fry: In a large pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until slightly golden on the edges (about 5 minutes), stirring from time to time.
2. Add the minced garlic and sundried tomatoes and saute for 2-3 minutes. Add Italian seasoning; sauté until fragrant for one minute more.
3. Deglaze the skillet with chicken stock, and allow the sauce to reduce a little if you like.
4. Adjust seasoning with salt and pepper to your taste. Garnish with fresh parsley and red chili pepper flakes (if using). Serve the garlic mushrooms with sun-dried tomatoes immediately. Enjoy! ❤️
Tips for the garlic mushrooms recipe
- Select mushrooms that are about the same size to ensure even cooking.
- Rinse and wipe clean mushrooms before cooking, but don’t overdo it – they might get soggy and you’ll miss the crisp golden edges! See note below on how to clean mushrooms.
- Don’t be tempted to stir the mushrooms too much, let them sit in the pan on each side so they get a nice golden sear on the edges, almost to the point of caramelization. This makes a big difference in flavor and texture!
What to serve with the garlic mushrooms
These garlic mushrooms are great with chicken, steak, ribs, and pork chops. Or serve them over a simple plate of pasta! If you’re on a vegetarian diet, you can double the amounts to make these garlic mushrooms the main course.
How to clean mushrooms
Clean the mushrooms before slicing with a damp dishtowel to remove any dirt. Lightly rinse under cold running water and thoroughly pat dry with paper towels. Soaking mushrooms in water will make them soggy.
What to do with garlic mushrooms leftovers?
You can keep the garlic mushroom leftovers for 2 or 3 days in an airtight container in your refrigerator. Reheat in a skillet with a few drops of water to loosen the sauce.
More mushrooms recipes
- One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms
- Garlic Mushrooms Cauliflower Skillet
- Parmesan Spinach Mushroom Pasta Skillet
- Spinach Mushroom Quinoa Skillet
