Garlic and Sage Butter Mushrooms
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!
Servings: 6 people
Calories: 276kcal
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.
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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 5ounces | Calories: 276kcal | Carbohydrates: 8g | Protein: 4g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 709mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg