These brown butter garlic mushrooms are the perfect addition to any table, not just for the holidays! The flavor combination is unbeatable!
Welcome to day 3 of Turkey Week! I am SO excited to share these Brown Butter Garlic Mushrooms with you. When I thought about what Thanksgiving recipes I should share with you, mushrooms were at the top of list.
Are there 2 more beautiful words than “brown butter?” I don’t think so. If you’ve never tried brown butter anything, you need to NOW!
What Is Brown Butter?
Brown butter is a simple way to transform all kinds of recipes, savory and sweet. A stick of unsalted butter, melts, simmers, then foams into an incredible fragrant sauce. The French call it beurre noisette also known as “hazelnut butter.”
Because of the versatility and flavor, browning butter is really a simple skill that everyone should try.
Tell Me About These Brown Butter Garlic Mushrooms
- Taste: Mushrooms take the flavor of what they are seasoned with— for this, they have a nutty butter and garlic flavor that is out of this world.
- Ease: I’m confident that a beginner could make these. Make the brown butter, then toss in the mushrooms and spices. That’s it!
- Time: What lacks in cook time, it makes up in flavor.
How To Brown Butter
It might sound intimidating because brown butter can burn quickly, but I have faith that you can do it!
Things You Need:
- Butter: You can use either unsalted or salted butter, but make sure it’s cut into pieces to ensure that it cooks evenly.
- Pan: Be sure to use a light-colored pan so you can see when the butter starts to brown.
- Wooden Spoon: Anything to stir the butter will work.
- Melt Butter: Place the pieces of butter in the light-colored pan over medium heat.
- Allow Butter To Foam: Once the butter melts, start to stir the butter and it will begin to foam and sizzle around the edges. Keep stirring.
- Look For Brown Bits: After about 5-10 minutes, the butter will start to turn golden brown and the milk solids will sink to the bottom of the pan. It will smell buttery, butty, and rich.
One batch of these brown butter mushrooms will have you begging for more. Not exaggerating.
This recipe is part of Turkey Week, the first of an annual tradition where I share 5 new recipes just in time for the Thanksgiving holiday.
Brown Butter Garlic Mushrooms
- 1/2 cup (1 stick) unsalted butter, cut into slices
- 3 (8 ounce) packs baby bella mushrooms, cleaned & quartered
- 1 teaspoon minced garlic
- 1/2 teaspoon fresh thyme, minced
- 1/4 teaspoon fresh rosemary, minced
- 1/4 teaspoon fresh sage, minced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Brown The Butter: Place the pieces of butter in the light-colored pan over medium heat. Once the butter melts, start to stir the butter and it will begin foam and sizzle around the edges. Keep stirring. After about 5-10 minutes, the butter will start to turn golden brown and the milk solids will sink to the bottom of the pan. It will smell buttery, butty, and rich.
- Immediately add the mushrooms, garlic, thyme, rosemary, and sage. Allow to cook for about 10 minutes until the mushrooms release their liquid and it begins to disappear. Add the salt and pepper.
- Serve immediately. The mushrooms stay fresh in the refrigerator for up to 5 days. Heat in the microwave for 2-3 minutes.
- Make Ahead Instructions: The mushrooms can be quartered up to 3 days in advance. Store in an airtight container. Cooked mushrooms can be made up to 3 days in advance and re-heated for 2-3 minutes when ready to eat.
- Butter: If using salted butter, omit the additional salt.
- Spices: If you don’t have fresh rosemary, sage, or thyme, you can use 1/4 teaspoon of dried of each.