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Perfect for a starter, a light tapas addition or a side dish. These garlic mushrooms are super easy to make, you’re just 10 minutes away from juicy, oozing garlic goodness with a hint of fresh herbs. You can even chop them up and serve on some toasted bread for a light lunch or toss them through a salad – yum!
What kind of mushrooms should I use?
You can use either button or cremini mushrooms for this recipe. What you may not realise is that cremini mushrooms are simply older button mushrooms.
You might see button mushrooms go by the name of champignon or even just white mushrooms. While cremini mushrooms are often called baby bella, chestnut, or brown mushrooms.
You can even use sliced Portobello mushrooms for this if you prefer or have some to use up. Believe it or not, they are also simply more mature cremini mushrooms!
How do you know when mushrooms are bad?
Fresh mushrooms will keep for 10-14 days in the fridge, although may last for less time if they were sat in the supermarket for sometime before purchasing. If you’re not sure if your mushrooms are going off then there are a few things you can do to tell if they are past their best:
- Check for brown spots or areas where the flesh has darkened and the texture is turning very soft.
- Make sure that they don’t smell odd. Mushrooms naturally have a slight odour but if you can smell it from a distance or it smells particularly strong then don’t use them
- Touch the mushrooms and if they feel slimy or very wet to the touch then they are definitely past their best.
There are a few ways you can customise this recipe or up any leftovers. Firstly you can make a creamy alternative, which is great if you are enjoying this as a starter for tapas. Simply add some sliced crispy bacon and a little double/thick/whipping cream, for a creamy garlic sauce which is great for dipping bread into!
You can also wilt some spinach into the pan in the last couple of minutes of cooking for some added green texture! This is particularly great for serving on some toasted bread for a light meal.
Leftovers can be reheated and served again, or can easily be tossed into salads or stirfrys.
Can you freeze them?
Yes you can freeze these garlic mushrooms. However, you may find that they thaw into a much soggier texture. If you are going to freeze them then I recommend using them in a sauce when you come to defrost them.
These garlic mushrooms will also keep for 4-5 days in the fridge so don’t worry too much if you make too many (see ideas for leftovers above).
You only need 6 simple ingredients to make these garlic mushrooms (plus salt and pepper):
- Mushrooms – cremini or button mushrooms – see more information above
- Unsalted butter
- Olive oil
- Garlic, crushed or minced
- Fresh thyme – you can substitute with dried thyme if preferred
- Fresh parsley, roughly chopped
How to make it
First, clean the mushrooms by giving them a very brief rinse or just wiping them down with a damp paper towel if they are not too dirty. They will soak up water if you immerse them so don’t go overboard or you might end up with too much water in the finished dish.
Heat the olive oil and butter over medium-high heat in a frying pan or skillet. Add the mushrooms and thyme to the pan and cook for around 8 minutes, stirring often.
Add the garlic to the pan and cook for a further minute. Scatter the parsley over, season to taste and serve.
If you are looking for other great starter recipes then try these creamy brie bites or this Mediterranean inspired artichoke bruschetta.
Products that work well for this recipe:
Rustic Cazuela Clay Pans
Beeswax Food Wraps
T-fal Nonstick Pan
- Total Time: 15 minutes
- Yield: 1 1x
- Diet: Vegetarian
Sauteed mushrooms in a thyme and garlic butter. These garlic mushrooms are perfect for a starter or a side dish. You can also serve them as part of a tapas platter or on toast!
The default recipe serves one.
- 100g / 3.5oz cremini or button mushrooms
- 2 tsp unsalted butter
- 1 tsp olive oil
- 1 cloves garlic, minced/crushed
- a couple of sprigs of fresh thyme, leaves stripped from stems
- few sprigs of parsley, roughly chopped
- First, wipe the mushrooms with some damp paper towel. You can rinse them very briefly under water also but make sure you don’t leave them under the water or immerse them in water. Mushrooms absorb liquid very quickly and so you may end up with quite a watery result if you do. Pat them dry after rinsing/wiping also.
- Heat the butter and oil in a frying pan/skillet over medium-high heat. Once hot add the mushrooms and thyme and cook for around 8 minutes.
- Stir in the garlic and cook for a further minute. Season to taste.
- Sprinkle over the parsley and serve hot!
You can also use sliced portobello mushrooms if you have some to use up, although I prefer using whole small mushrooms
Dried thyme can be used instead of fresh. For the parsley, it is best to use fresh
If you want the mushrooms really garlicky, then you can increase the amount of garlic used (which I am typically guilt of doing)
Cooked mushrooms can be kept for up to 5 days in the fridge and can be served cold or reheated on the hob, in the microwave or in the oven
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Hob
- Cuisine: British
- Serving Size: 1
- Calories: 135
- Fat: 13g
- Carbohydrates: 7g
- Protein: 1.5g
Keywords: garlic, mushrooms, starter, appetizer, tapas, side dish, easy, vegetarian