This 6-ingredient sautéd mushroom recipe includes fresh sage, minced garlic, and luscious, buttery, seared mushrooms! It makes an elegantly rustic vegetarian side dish for any meal, and will make your entire home smell simply divine!
Garlic and Sage Butter Mushrooms
I love mushroom recipes like my silky red wine mushroom sauce or my creamy white wine mushroom sauce, but with this recipe, I love those mushrooms smothered in butter and garlic!
I would compare this recipe to a vegetarian escargot. It’s a perfect side dish to French onion soup, herbed Cornish game hen, or any cozy winter meal.
With fresh garden sage, garlic (more than you’ll think you’ll need), and salted butter (even more than you think you’ll need), it could easily pass for a French restaurant staple. It needs no more bells and whistles than the 6 ingredients included: no special spices and no extra textures.
The Simple Process
First, we’ll slice the mushrooms, mince the garlic, and finely chop the sage.
Next, we’ll sear the mushrooms in a large skillet.
Then, we’ll sauté the garlic and sage in butter, and mix the mushrooms in.
Finally, we’ll fry and salt a few sage leaves to pop on top to make it extra fancy and serve.
Ingredient Notes
mushrooms – I used brown Baby Bella (cremini) mushrooms but you can also use white mushrooms. Just make sure they’re nice and thick, unlike shiitake or maitake mushrooms.
butter – use a quality salted butter for this recipe. I love Kerry Gold.
sage – fresh sage makes all the difference in this recipe. Don’t substitute with dried.
sea salt – or any flaky salt.
A Garlic Mincing Hack
I used a garlic press to mince my garlic, but if you don’t have one, here’s the trick to easily mincing garlic.
1. First, use a very sharp and thin paring knife to slice the little woody part off the top.
2. Slice the garlic in a fan without slicing all the way to the top, keeping the little slices held together.
3. Turn it on its side, and make tiny slices, again, making sure not to slice all the way to the top.
4. Turn the garlic clove sideways and it will easily slice into teeny, tiny little bits.
How to Make This Recipe Step-by-Step
1. Slice 32 oz. cremini mushrooms in half.
2. Mince 2 heaping tbsp. of garlic.
3. Very finely chop 2 heaping tbsp. fresh sage.
4. In a large skillet (at least 14 inches) drizzle 3 tbsp. olive oil. Spread it evenly on the pan. Place as many mushrooms face down as you can fit. You’ll likely have to make 2 batches.
5. Turn heat to HIGH and sear mushrooms in oil for 6-8 minutes until the bottoms are nice and brown. Once brown, flip them over and sauté for 3-4 more minutes. Repeat with your second batch, adding 3 more tbsp. olive oil with the new batch.
6. Remove mushrooms from the pan into a bowl, turn heat to LOW and add 3 oz. salted butter (⅔ of a stick). Allow it to melt, then add minced garlic and chopped sage. Sauté for about 3 minutes until lightly brown.
7. Once garlic is brown, turn off the heat, strain any juices that may have released in the mushrooms, and add them back to the skillet. Give everything a nice stir until mushrooms are thoroughly coated. Sprinkle with fresh ground pepper and remove into a serving bowl.
8. Dip about 10 small sage leaves in butter that’s left over in the pan. Turn heat to MEDIUM and fry them for about 3 minutes until they appear very slightly brown.
9. Carefully remove sage leaves from the pan with a fork onto a paper towel and sprinkle with sea salt.
10. Garnish mushrooms with salted sage leaves and serve.
Recipe Notes
- These mushrooms will last nicely for 3-4 days in a covered, refrigerated container.
- They can be reheated at 350 F. for 7-10 minutes, but they won’t taste as exquisite as when they first came out of the pan. You’ll also want to give them an extra sprinkle of salt before serving.
- Feel free to wash your mushrooms before sautéing, instead of just brushing off the dirt. Some folks insist that mushrooms shouldn’t be wet before sautéing, but I disagree. It’s not worth eating pesticides or whatever traveled along with them from the farm to your table. Give them a nice scrub first, and I promise, they’ll be just as delicious.
- Every pan has a “hot spot.” When sautéing the garlic and sage, do your best to keep everything away from that hot spot so that the garlic doesn’t sauté too quickly. It can go from “just right” to “pitifully burned” very quickly, and it’s best to have as much control over the speed of the sauté as you can.
- Your mushrooms may sear faster in different parts of your pan, so you may want to rotate it a bit as you go.
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Garlic and Sage Butter Mushrooms
Equipment
- 1 sharp knife and cutting board
- 1 garlic press – optional
- 1 14-inch skillet
- 1 large bowl
- 1 spatula
- 1 paper towel
Ingredients
- 32 oz. cremini mushrooms – also called "baby bella"
- 2 tbsp. garlic
- 2 tbsp. fresh sage – and 10 small leaves for garnish
- 6 tbsp. olive oil – divided
- 3 oz. salted butter – ⅔ of a stick
- fresh ground pepper – a nice sprinkle
- flaky sea salt – a nice sprinkle
Instructions
- Slice 32 oz. cremini mushrooms in half, mince 2 heaping tbsp. of garlic and very finely chop 2 heaping tbsp. fresh sage.
- In a large 14-inch skillet drizzle 3 tbsp. olive oil. Spread it evenly on the pan. Place as many mushrooms face down as you can fit. You’ll likely have to make 2 batches.
- Turn heat to HIGH and sear mushrooms in oil for 6-8 minutes until the bottoms are nice and brown. Once brown, flip them over and sauté for 3-4 more minutes. Repeat with your second batch, adding 3 more tbsp. olive oil with the new batch.
- Remove mushrooms from the pan into a bowl, turn heat to LOW and add 3 oz. salted butter. Allow it to melt, then add minced garlic and chopped sage. Sauté for about 3 minutes until lightly brown.
- Once garlic is brown, turn off the heat, strain any juices that may have released in the mushrooms, and add them back to the skillet. Give everything a nice stir until mushrooms are thoroughly coated. Sprinkle with fresh ground pepper and remove into a serving bowl.
- Dip about 10 small sage leaves in butter that’s left over in the pan. Turn heat to MEDIUM and fry them for about 3 minutes until they appear very slightly brown.
- Carefully remove sage leaves from the pan with a fork onto a paper towel and sprinkle with sea salt. Garnish mushrooms with salted sage leaves and serve.
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