Brown Butter Garlic Mushrooms

Brown Butter Garlic Mushrooms are such an amazing savory side dish to accompany any main dish.  Pairs especially well with steak or chicken.

Mushrooms are one of the many vegetables I always have in the house.  I add them to a lot of recipes. White button, Baby Bella, Portabella, Shiitake you name it… I use em’!  Mushrooms can add a ton of flavor to any recipe.  So I had a package of White Button mushrooms that I hadn’t done anything with and I really hate wasting food so I had to use them before they turned useless.  I hadn’t planned any BIG meals where I could incorporate them into so I figured why not saute them up in brown butter, garlic, shallots and well… wine (of course!)  An extremely easy recipe with amazing flavor.  Hope you enjoy!

Brown Butter Garlic Mushrooms

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 16 oz. package of White Button Mushrooms, stems cut flush to mushroom but don’t remove, they have a lot of flavor. (Baby Bella would work just as well)
  • 4-5 cloves of Garlic, minced
  • 6 Tbsp. Butter
  • 1 Shallot, sliced
  • 1/4 Cup of White Wine
  • Salt and Pepper to taste


  1. In a large saute pan on medium heat add the butter and allow to melt and rest in the pan until it turns a golden brown and has a “nutty” smell.
  2. Add the shallots, stir occasionally until they turn translucent
  3. Add the mushrooms stem side down and season with salt and pepper
  4. Add the minced garlic and white wine
  5. Turn heat up to medium-high.  A lot of liquid will be in the pan, that’s OK.
  6. Flip the mushrooms when the liquid is reduced by half and continue to cook until all the liquid is gone and mushrooms are browned.



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