I read somewhere that the average person eats nearly three pounds of mushrooms a year, which honestly sounds crazy until you try these Garlic Lemon Mushrooms. I remember the first time I tried to cook mushrooms, I made a huge mistake and crowded the pan, so I ended up with a gray, watery mess. Yuck! But after plenty of trial and error in my kitchen, I finally figured out the trick to getting them golden-brown and perfect. This recipe is super simple and covers them in a zesty garlic lemon butter sauce that tastes amazing. Whether you are on a low-carb diet or just want a tasty side for your steak, this dish is gonna be a hit at your dinner table.
Choosing the Best Mushrooms for Sautéing
When I’m standing in the produce aisle, I usually stare at the mushrooms for a solid minute before picking a pack. You mostly see the white button ones or the brown ones, which are called Cremini or “Baby Bellas.” Honestly, I think the brown ones have a bit more flavor, like they taste more… mushroomy? But the white ones work just fine if that’s all they have. The main thing is to never, ever buy the canned stuff for this. Canned mushrooms are rubbery and kinda slimy, and they just won’t brown right no matter what you do.
You gotta look closely at the package before you toss it in your cart. I look for mushrooms that seem dry and firm. If they look wet, slimy, or have weird dark spots on the caps, put them back. I made the mistake once of buying a pack that was starting to turn because it was on sale, and let me tell you, it wasn’t worth the savings. The texture was all wrong. If you are feeling fancy, you could try Chanterelles or Oysters, but they cost a lot more. For a regular Tuesday night dinner, I stick to the Baby Bellas. They hold up great in the pan and soak up all that garlic butter perfectly.
Preparing and Cleaning Your Fungi Correctly
There is a big debate on how to clean mushrooms, and honestly, I used to do it wrong for years. My mom always told me to dump them in a colander and rinse them under the sink, but that is actually a bad idea. Mushrooms act just like sponges. If you soak them, they drink up all that water, and then when you try to cook them, they steam instead of browning. You end up with soggy mushrooms, and nobody wants that.
I usually just grab a damp paper towel and gently wipe off any dirt I see on the caps. It takes a few minutes, sure, but it makes a huge difference in the final taste. If you have a soft vegetable brush, that works too. Once they are clean, I like to slice them pretty thick. If you cut them too thin, they shrivel up into nothing in the hot pan. Sometimes, if the mushrooms are small, I just cut them in half or leave them whole. Before I even turn on the stove, I also mince up my garlic and cut a lemon in half so everything is ready to go. You don’t want to be scrambling to chop garlic while your butter is burning!
One other thing to look at is the stems. Sometimes the very ends can be a little tough or woody, so I usually trim just a tiny bit off the bottom before I slice them. It makes the texture much better when you are eating. Also, try your best to cut all the slices the same thickness. If you have some really thin ones and some fat ones, the thin pieces might burn while the thick ones are still raw inside. I actually save those little stem trimmings in a bag in my freezer to make vegetable soup later, which saves a bit of money. And please, make sure your knife is actually sharp! If you use a dull knife, you just end up squishing the mushroom cap instead of getting a nice clean cut.
Mastering the Sauté: How to Cook Garlic Lemon Mushrooms
Okay, this is the part where you really have to pay attention because things move fast. First, I grab my heavy cast iron skillet. You don’t have to use one, but I think it works best because it gets super hot. I turn the burner up to medium-high and let the pan get hot before I even put the oil in. You want to hear a sizzle when the mushrooms hit the pan. If it’s quiet, the pan isn’t ready.
Here is the biggest secret I learned: do not crowd the mushrooms! If you pile them all on top of each other, they will just steam in their own juices and get rubbery. I usually cook them in two batches if I have a lot. Spread them out in a single layer so they all touch the bottom of the pan.
Now, this is the hardest part for me. Once you put them in, stop touching them! I used to stir them constantly because I thought I was being a chef, but you need to let them sit there for about 3 or 4 minutes. Just leave them be. This is how they get that nice brown, crispy edge. After they are brown on one side, give them a stir. When they are almost done, that is when I turn the heat down a little and toss in the butter and the garlic. If you put the garlic in too early, it will burn and taste bitter. I cook it for just another minute until it smells amazing, then I squeeze the lemon juice over the top right before I take it off the stove.
One thing I almost forgot—don’t salt them right away! I learned this the hard way. Salt pulls water out of vegetables, so if you sprinkle it on at the start, you defeat the purpose of the high heat and end up with water in the pan. I wait until I add the butter to finally season them with salt and pepper. Also, when you pour that lemon juice in, listen for a loud ‘whoosh’ sound and use your spoon to scrape the bottom of the pan. It lifts all those tasty brown bits stuck to the skillet, which makes the sauce even better. If your pan looks a little dry before the butter goes in, don’t be afraid to add just a tiny splash more oil so nothing burns. By the time you serve them, they should look shiny and dark golden, not pale and sad.
Serving Suggestions and Delicious Pairings
I love these mushrooms because they go with pretty much everything. My absolute favorite way to eat them is piled high on top of a grilled ribeye steak. The garlic butter mixes with the steak juices, and it is just heavenly. They are also super good with roasted chicken breasts or even pork chops. If you make a plain piece of meat, these mushrooms dress it up and make it feel like a fancy meal without a ton of work.
If you don’t eat meat, you can toss these right into some cooked pasta or quinoa. I’ve done that for a quick lunch, and it really hits the spot. They are also amazing served over creamy polenta or grits if you want something comforting. Sometimes, I even eat the leftovers for breakfast. I warm them up and throw them in an omelet or just put them on top of avocado toast. It sounds a little weird, but trust me, it’s delicious. To finish them off, I always sprinkle some fresh chopped parsley on top. It adds a nice pop of green color so they don’t look so brown. If I’m feeling indulgent, I grate a little bit of parmesan cheese over them right before serving. It melts slightly and adds that salty kick that makes everyone want seconds.
Another thing I tried recently was stuffing these inside a grilled cheese sandwich with some sharp cheddar. Oh my gosh, it was so good and gooey. You can also spoon them onto little pieces of toasted baguette to make a quick appetizer when friends come over. It looks fancy but takes no time at all. I also think they are perfect on top of a burger, way better than just raw onions. If you are planning a big holiday dinner for Thanksgiving, these fit right in next to the green beans and mashed potatoes. They really add a nice savory flavor that balances out all the other heavy dishes. Honestly, there is almost no wrong way to eat them!
So, that is pretty much it! We went over how to grab the best mushrooms at the store (no slime allowed!), why you definitely shouldn’t soak them in water, and the big secret to cooking them so they don’t get all soggy and gross. This recipe is honestly one of the easiest ways to make a vegetable taste amazing, and it is fast enough to make even when you are tired after work. I really hope you give these Garlic Lemon Mushrooms a try soon. If you found this helpful, please go ahead and Pin it to your “Easy Dinner Sides” board on Pinterest. It helps me out a lot, and that way you won’t lose the recipe!
