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Dish of pan-sauteed garlic butter mushrooms garnished with fresh parsley



Bring your favorite steakhouse side dish home. These garlic butter mushrooms are an easy and delicious side for your steak dinner.  Plus, they’re ready in no time.



1 tablespoon olive oil

3 tablespoon butter

1 pound white mushrooms, washed and stem trimmed

1 tablespoon Worcestershire sauce

¼ cup dry white wine

½ teaspoon ground black pepper

5 large garlic cloves, finely minced

1 tablespoon chopped fresh parsley


In a large, deep skillet over medium-high heat, melt the olive oil and butter together.

Add the mushrooms and toss to coat all of the mushrooms with oil and butter.  Spread the mushrooms out into a single layer.

Cook for 5 minutes, stirring once or twice.

Stir one last time. 

Pour in the Worcestershire sauce and wine. Bring the mixture to a boil and allow the mushrooms to cook, undisturbed, for another 2 minutes.

Reduce the heat to medium-low and continue cooking for another 5 minutes.

Stir the mushrooms and continue to cook for another 2 minutes.

Add the black pepper and garlic to the pan. Saute the mushrooms and garlic, stirring often, for 7-8 minutes or until the mushrooms are cooked throughout and tender.

Remove the pan from the oven and stir in the parsley.

Serve warm.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Pan Saute
  • Cuisine: American

Keywords: garlic butter mushrooms, side dish, mushrooms, garlic butter, steakhouse sides, steakhouse, restaurant recipes, vegetables