My Grandma's Garlic Mushrooms are a seriously easy recipe with delicious flavor. Make them as a delicious make-ahead side dish for a weeknight meal or a special holiday dinner!
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Like most kids, I had my moment where I would freak out if I found a mushroom on my plate. Luckily, that moment went by pretty quickly and it's all thanks to my Grandma's Garlic Mushrooms. Made with minimal ingredients and lots of love these are a great go-to recipe to make a head to go with your weeknight dinner, while still being special enough to serve as a side dish at a holiday dinner or family gathering.
I love the way the garlic flavor mixes with the crushed red pepper (which gives it a nice little kick). I've tried several mushroom recipes, but this is one of the ones I will always keep coming back to. I used to eat them over white rice as a teenager!
Tips for making Sauteed Mushrooms with Garlic
- Be careful not to burn the garlic- if you do it will add a terribly bitter flavor to the oil and you'll need to start over.
- For the reason mentioned above, we keep our garlic cloves whole for this recipe.
- Before cooking, I take the tip of my knife and gently poke all over each peeled piece of garlic to help the juices release (this is one of my Grandma's signature moves!).
- I try to keep me heat a bit lower so that the mushrooms cook slowly.
- I season these with salt and pepper at the end of the cook time to avoid having the mushrooms release too much liquid during cooking (salt causes that to happen).
Frequently asked questions about how to cook mushrooms with garlic
- What types of mushrooms are best for this recipe? Honestly, whatever mushroom is your favorite! I like cremini mushrooms, also known as baby bella. But I've also made these with button mushrooms (or white mushrooms) with great success.
- Can you reheat mushrooms? Yes- these are a great make-ahead side dish! You can microwave them or heat over medium heat in a non-stick pan.
- What is the best way to clean mushrooms? Try to avoid submerging them in water, as mushrooms have really high moisture content to begin with. They sell mushroom brushes for cleaning them, but I’ve found that a damp paper towel does the trick. Or purchase them pre-cleaned.
- When do you season sautéed mushrooms? Because mushrooms contain so much water already, I don’t add the salt and pepper until the end.
- How long do sautéed mushrooms last? These last around 4 days covered in the refrigerator.
- Can I freeze mushrooms? I don't recommend it because the contain so much water that later defrosting them might adversely affect. their texture.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Drunken Steak
- Easy Meatloaf and Potatoes Dinner
- Roasted Beet Salad
- Broccoli and Cheese Sauce
- Four Ingredient Chocolate Mousse
- Cherry Chocolate Oatmeal Cookie Bars
- ¼ cup olive oil
- 2-3 cloves garlic
- ½ teaspoon crushed red pepper (or more if you want it spicy)
- 16 ounces petite mushrooms, cleaned and trimmed ouf tough parts of the stalk
- Kosher salt, to taste
- Heat oil in large saute pan just over medium heat.
- Add garlic and saute 5-7 minutes turning often to brown (make sure they don't burn).
- Add mushrooms to pan and saute for 5 minutes stirring often.
- Reduce heat to medium low and saute for around 15 minutes.
- Add salt to taste and saute another 2 minutes. Serve immediately or refrigerate and reheat.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Try some other great vegetable side dishes include:
- Sautéed Shredded Brussels Sprouts
- Sauteed Mushrooms in a Wine Reduction
- Grandma's Baked Artichokes
- Honey Soy Glazed Carrots and Parsnips
- Garlic Green Beans
You can find a full index of my recipes here.
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