It is 6pm. You are tired. Dinner needs to happen fast.
There is something magical about the smell of garlic on a crisp autumn evening. These Easy Cowboy Mushrooms bring that cozy steakhouse feeling right to your kitchen. They are savory, buttery, and ready in a flash.
Why You’ll Love This Recipe
This recipe is a total winner for busy fall weeknights. You only need one pan and about 25 minutes. The bold garlic butter glaze makes every bite feel like a treat. It is budget-friendly but tastes expensive and impressive.
Your family will love the rich, earthy flavors. It is a great way to make vegetables the star. Even picky eaters usually enjoy this savory sauce. This dish is pure comfort food in a skillet.
Simple Method
Making these mushrooms is very straightforward. You start by searing them to get a golden crust. Then you swirl in the butter and aromatics. Even if you have never cooked mushrooms, you can do this. It is a foolproof way to get perfect results every time.
What You Need
Most of these items are likely in your pantry right now. Fresh herbs really make the flavors pop.
- 16 ounces cremini mushrooms, cleaned and halved
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
Step-by-Step
- Clean the mushrooms with a damp paper towel and halve any large pieces.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer and sear without stirring for 3-4 minutes until browned.
- Stir the mushrooms and continue to cook for another 3 minutes until tender.
- Reduce heat to medium and add the remaining 2 tablespoons of butter and the minced garlic.
- Sauté for 1 minute until the garlic is fragrant.
- Stir in the Worcestershire sauce, salt, black pepper, red pepper flakes, and thyme.
- Cook for an additional 2 minutes to glaze the mushrooms.
- Remove from heat and garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve these warm right out of the skillet. They are incredible next to a juicy grilled steak. You can also pile them onto toasted sourdough bread. Set the table and enjoy a restaurant-quality meal at home. They also pair perfectly with roasted chicken or creamy mashed potatoes.
Keep It Fresh
You can store leftovers in an airtight container for three days. Keep them in the fridge to stay fresh. Reheat them in a small skillet over medium heat. This helps keep the mushrooms tender and juicy. Avoid the microwave if you want to keep that perfect texture. You can also chop leftovers to top a morning omelet.
Tips for Best Results
- Don’t wash mushrooms under running water or they get soggy.
- Use a damp paper towel to gently wipe away any dirt.
- Avoid crowding the pan so the mushrooms brown instead of steam.
- Let them sit undisturbed for a few minutes for a golden sear.
- Fresh thyme adds a much better aroma than the dried version.
- Add a splash of beef broth if you want extra sauce.
- For Thanksgiving, double the batch because they disappear fast.
Ways to Switch It Up
- Swap butter for olive oil to make this dairy-free.
- Add a splash of balsamic vinegar for a tangy twist.
- Use white button mushrooms if cremini are not available.
- Stir in a spoonful of heavy cream for a richer sauce.
- In summer, swap the thyme for fresh basil leaves.
Common Questions
Can I make these ahead of time?
Yes, you can cook them a few hours early. Just reheat them gently in a pan before serving. This makes them great for holiday entertaining.
Will kids actually eat these?
Most kids love the savory, salty butter sauce. If they are sensitive to heat, just leave out the red pepper flakes. It is a very kid-approved side dish.
I hope this cozy recipe brightens your fall evenings. These mushrooms are so simple but feel so special. Give them a try tonight!
— Lidia
Cowboy Mushrooms
Ingredients
- 16 ounces cremini mushrooms, cleaned and halved
- 4 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
Instructions
- Clean the mushrooms with a damp paper towel and halve any large pieces.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer and sear without stirring for 3-4 minutes until browned.
- Stir the mushrooms and continue to cook for another 3 minutes until tender.
- Reduce heat to medium and add the remaining 2 tablespoons of butter and the minced garlic.
- Sauté for 1 minute until the garlic is fragrant.
- Stir in the Worcestershire sauce, salt, black pepper, red pepper flakes, and thyme.
- Cook for an additional 2 minutes to glaze the mushrooms.
- Remove from heat and garnish with fresh parsley before serving.
