Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Flavor Profiling Expert

❤️ My Recipe Story

"Mushrooms are often overlooked, but when treated right, they become the star of the table. I developed this recipe to mimic the deep, umami-rich flavors found in high-end steakhouses, using a splash of soy sauce to deepen the color and flavor of the garlic butter."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Golden brown sautéed mushrooms glistening with garlic butter sauce and fresh parsley garnish on a white plate

The Secret to Golden Mushrooms

The biggest mistake people make with mushrooms is washing them under running water or overcrowding the pan. Mushrooms are like sponges; if they are wet or crowded, they will steam instead of sear. To get that deep golden-brown color, wipe them clean and give them plenty of space in the hot pan.

Resist the urge to stir constantly. Letting the mushrooms sit undisturbed in the hot oil allows them to develop a caramelized crust that adds texture and nutty flavor. Only add the salt at the end, as salt draws out moisture which can prevent browning.

💡 Professional Tip

If you have a lot of mushrooms, cook them in two batches. Overcrowding the skillet drops the temperature and causes the mushrooms to release their liquid, resulting in soggy, grey mushrooms instead of golden, crispy ones.

Frequently Asked Questions

It is best to wipe them clean with a damp paper towel. If they are very dirty, rinse quickly and dry immediately and thoroughly. Do not soak them.

Absolutely. Baby bellas (cremini) have a deeper flavor, but white button mushrooms work well too. You can also use shiitake or oyster mushrooms, but adjust cooking time as they are more delicate.

Likely because the pan was overcrowded or the heat was too low. High heat and space are required for evaporation and browning.

Yes, simply swap the butter for a high-quality vegan butter or add a little more olive oil instead.

These are the perfect companion for grilled steak, roast chicken, pork chops, or served over mashed potatoes or creamy polenta.

You can, but the texture will change and become softer upon reheating. They are best enjoyed fresh, but can be frozen for up to a month and used in soups or stews.

Soy sauce adds 'umami' or savory depth and helps give the mushrooms a beautiful dark, rich color without making the dish taste Asian.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet for best results.

Recipe Troubleshooting Guide

✅

Mushrooms are Grey/Steamed

Problem: Mushrooms lack color and are watery

Solution: Cook in batches to avoid overcrowding and increase the heat. Ensure mushrooms are dry before adding to pan.

✅

Burnt Garlic

Problem: Bitter taste from burnt garlic

Solution: Add garlic only in the last minute of cooking with the butter. If added too early with the high heat sear, it will burn.

✅

Too Salty

Problem: Dish tastes overly salty

Prevention: Use unsalted butter and low-sodium soy sauce. Remember mushrooms shrink, concentrating the salt, so season lightly at first.

✅

Mushrooms Shrinking Too Much

Problem: Volume of mushrooms reduced drastically

Recovery: This is normal as mushrooms are mostly water. Start with more raw mushrooms than you think you need.

✅

Sauce is Watery

Problem: Butter sauce isn't coating the mushrooms

Prevention: Remove mushrooms, let the liquid boil down for a minute to reduce, then toss mushrooms back in.

✅

Flavor Adjustments

Too Sweet: Mushrooms have natural sweetness, but a splash of balsamic vinegar works well

Too Salty: Add a squeeze of lemon juice to cut the salt

Bland: Add more garlic, a pinch of red pepper flakes, or more fresh herbs

Fresh raw cremini mushrooms, garlic cloves, butter block, and fresh parsley on a wooden cutting board

Selecting the Best Mushrooms

For this recipe, freshness is key. Look for mushrooms that are firm, plump, and free from slimy spots or wrinkles. The caps should be closed tight against the stem; if the gills are showing, the mushroom is older and will have a stronger flavor but softer texture.

While white button mushrooms are mild and classic, Cremini (Baby Bella) mushrooms offer a deeper, earthier flavor and a firmer texture that holds up beautifully to the high heat searing process.

Essential Ingredient Notes

  • Butter: Use unsalted butter so you can control the seasoning. The soy sauce adds salt, so salted butter might be too much.
  • Soy Sauce: This is the secret ingredient. It doesn't make the dish taste like stir-fry, but adds a rich umami depth and dark color.
  • Fresh Herbs: Flat-leaf parsley is classic, but fresh thyme or rosemary added during the basting step brings incredible aroma.
Sizzling mushrooms in a cast iron skillet being tossed in garlic butter sauce

The Basting Technique

Once the mushrooms are browned, the magic happens with the butter baste. By adding the butter and garlic towards the end and tossing the mushrooms vigorously, you create an emulsion with the mushroom juices that glazes each piece perfectly.

This is the same technique chefs use for searing steaks. The hot fat cooks the garlic quickly without burning it, infusing the oil with flavor that is then absorbed by the porous mushrooms.

Don't Crowd the Pan

This is the golden rule. Mushrooms release moisture as they cook. If crowded, that moisture is trapped and steams them. Give them room to breathe for a perfect sear.

10-Minute Garlic Butter Sautéed Mushrooms

Prep 5 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

The Basics

  • 45g unsalted butter
    Adds richness and gloss
  • 4 cloves garlic, minced
    Fresh is best for aroma
  • 15ml soy sauce
    For color and umami depth
  • 1 tsp fresh thyme
    Optional, but recommended
  • Fresh parsley
    Chopped, for garnish

The Flavor Makers

  • 900g cremini mushrooms
    Cleaned and halved if large
  • 30ml olive oil
    For high heat searing
  • 1/2 tsp salt
    Add at the end
  • 1/2 tsp black pepper
    Freshly cracked is best

Instructions

  1. Prepare Mushrooms

    Wipe mushrooms clean with a damp cloth or paper towel. Cut larger mushrooms in half, keep small ones whole. Ensure they are dry before cooking.

  2. Sear Mushrooms

    Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (do not crowd the pan, work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown on the bottom.

  3. Caramelize

    Flip mushrooms and cook for another 2-3 minutes until browned on the other side. Lower heat to medium.

  4. Make Sauce

    Add butter to the pan. Once melted, add minced garlic and thyme. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

  5. Glaze and Serve

    Stir in soy sauce, salt, and pepper. Toss well to coat mushrooms in the glossy sauce. Remove from heat, garnish generously with fresh parsley, and serve immediately.

Recipe Notes & Tips

Make Ahead

You can clean and cut the mushrooms a day in advance. Store them in a brown paper bag in the fridge until ready to cook.

Dietary Note

For a gluten-free version, ensure you are using Tamari or a certified gluten-free soy sauce.

Serving Idea

Leftovers are fantastic stirred into hot pasta or used as a topping for avocado toast.