Best Button Mushrooms

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 6.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 25.0 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.8 g

View full nutritional breakdown of Best Button Mushrooms calories by ingredient


Very good side dish for mushroom lovers! Very good side dish for mushroom lovers!
Number of Servings: 4


    1 Tbsp Olive Oil
    1.5 pounds mushroom caps
    1 Tbsp Butter
    1 Tbsp Minced Garlic
    1.5 Tsp Thyme
    2 Tbsp Lemon Juice
    1/2 C White Wine
    1 Tbsp Parsley


In a large skillet over high heat, heat the olive oil. When the olive oil is hot, sprinkle the mushrooms in a single layer on the olive oil. Do not move or stir the mushrooms until they have caramelized on the bottom, approximately 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for approximately 5 minutes.

Add the butter and continue to cook and toss for and additional 3 to 5 minutes, until beautifully browned. Season with salt and pepper and add the garlic; saute another 2 minutes. Reduce heat to medium; add thyme leaves, lemon juice, and white wine. simmer to evaporate the liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user JOYSSMC.

Member Ratings For This Recipe

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    Great recipe. My husband loved it! I used sliced mushrooms and it was still wonderful. - 3/18/08

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    I really liked this and know I will make it again.
    My daughter and her boyfriend swooned over these mushrooms.
    - 2/19/08

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    Good, I will make again using fresh rather than refrigerated chopped garlic and leave out the lemon juice. - 1/21/08

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    Made these tonight and they were awesome! Hubby said I could "make these any time" LOL - 1/2/08

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    Delicious! These mushrooms are perfect! Thanks so much for the recipe. - 12/6/07