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Butter Garlic mushrooms

Buttery Garlic mushrooms that have amazing flavour with herbs and a spicy kick. It's a perfect mushroom dish to serve as an appetiser by itself or as a side dish for any meal. This mushroom recipe is gluten-free low carb and Keto approved.
5 from 1 vote
Author: Rekha Kakkar


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ¼ onion chopped
  • 2 cloves garlic minced
  • 300 grams mushrooms
  • ¼ teaspoon thyme
  • 1 tablespoons parsley chopped
  • 1 green chilli mild
  • ½ teaspoon chilli flakes
  • Salt and pepper to taste


  • Heat the butter and oil in a large pan.
  • Once the butter-oil mixture starts bubbling add chopped garlic and sauté for about a minute.
  • Add rinsed and wiped mushrooms and sauté for a minute.
  • Now add onions and sauté the onion until softened
  • Add thyme, green chilli, black pepper, and chilli flakes and cook the mushrooms for 4-5 minutes.
  • Season with salt and garnish with chopped green chilies and parsley.
  • Serve them hot.


  1. I always use a mix of butter and olive oil for the extra depth of flavour.
  2. Always use a large pan. If you use a small pan and overcrowd your mushrooms they will release juice and simmer. That prevents caramelisation.
  3. Use medium to high heat and do not over stir and let them sit for the perfect caramelization.