Description
Bright, earthy mushrooms get a flavor upgrade here: quick-seared and tossed in an herby, garlicky compound butter that clings to every piece. Fast enough for weeknights, fancy enough for guests — use white buttons, cremini, or baby bellas depending on how beefy you want the flavor.
Ingredients
Scale
- 1 lb mushrooms, wiped clean and halved or thickly sliced (white button, cremini, or baby bella)
- 1–2 tbsp neutral oil (olive, avocado, or canola)
- Salt and freshly ground black pepper, to taste
- 2–3 tbsp fresh parsley, roughly chopped (for finishing)
Herby Garlic Butter (makes enough for the mushrooms; double if you like)
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp lemon juice (about 1/2 lemon) or 1 tsp lemon zest
- 1/4 tsp smoked paprika (optional, for a smoky note)
- Pinch of crushed red pepper flakes (optional, for heat)
- Freshly ground black pepper (to taste)
Instructions
- Make the flavored butter. In a small bowl, mash the softened butter with garlic, thyme, rosemary, lemon, paprika and red pepper flakes until well combined. Set aside at room temperature while you prep the mushrooms — or chill briefly if you prefer a firmer compound butter.
- Prep the pan. Warm a large heavy skillet over medium-high heat and add the oil. The pan should be hot enough that a mushroom sizzles when it hits the surface.
- Sear the mushrooms. Add the mushrooms in a single layer (work in batches if necessary). Let them cook undisturbed for 2–3 minutes so a brown crust forms, then stir or flip and cook another 2 minutes until most of the moisture has cooked away and the pieces are nicely caramelized.
- Finish with butter. Turn the heat to medium-low, add all or most of the herby butter, and toss the mushrooms in the melting mixture. Cook 1–2 minutes more so the flavors meld and the butter thickens slightly.
- Season and serve. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with chopped parsley and a final squeeze of lemon if you like.
Notes
- Quick tips
- Don’t crowd the pan. Too many mushrooms steam instead of sear — do batches for the best brown color.
- High heat is your friend. Browning delivers flavor; keep the pan hot but watch the butter so it doesn’t burn.
- Make butter ahead. Compound butter keeps in the fridge for up to a week or in the freezer for months — slice a disk and pop it on grilled proteins.
- Variations
- Cheesy finish: Sprinkle grated Parmesan while still hot.
- Vegan option: Use a plant-based margarine or olive oil herb mix instead of butter.
- Wine boost: Deglaze the pan with a splash of white wine or sherry after searing, then add the butter.
- Spicy twist: Add a touch of harissa or chipotle paste to the butter for smoky heat.
- Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a teaspoon or two of butter or oil to bring back the gloss.