Garlic Butter Parmesan Tuscan Mushrooms
Garlic Butter Parmesan Tuscan Mushrooms are a delicious, easy, and totally indulgent side dish that are great with steaks, chicken, or fish!
Mushrooms are one of my all-time favorite foods – I love the buttery, beefy richness they take on – and how delicious they are with all sorts of main dishes.
Mushrooms, as a side dish, are super easy and simple – yet can very quickly turn gummy and terrible if not done right.
If you love deliciously rich and salty steakhouse side style mushrooms – without the weird rubbery texture – this recipe is for you!
I’m not only going to show you how to make perfect pan fried mushrooms, but also kick their flavor up by adding seductive tuscan flavors, and top it all off with some fresh parmesan for a mushroom side dish that you’l want to make again and again!
These garlic butter tuscan mushrooms are so delicious, you’ll want to lick the pan clean!
And more importantly, they take just one pan and under 15 minutes for perfect, slightly crunchy and perfectly caramelized mushrooms that make a perfect steakhouse-style side dish.
Tips to Perfect Pan Fried Garlic Butter Parmesan Tuscan Mushrooms
– Dont crowd the pan. Mushrooms give off a lot of liquid and really cook down – but don’t let that convince you to add too many mushrooms to your pan. The shrooms need enough room to each come in contact with the pan for a nice, crispy, non soggy texture and buttery flavor!
-Hot and fast are your friends! You want your mushrooms to cook quickly, at a high heat, to get the best flavor and texture. While its important to cook them fast, don’t rush them too much – if it takes a while to heat your pan and get a proper fry for your mushrooms, let them cook longer until well browned before adding liquid.
– Don’t let your mushrooms boil. The number one reason for gummy, soggy mushrooms is a boiled, vs pan fried method. Too much liquid before mushrooms properly caramelize will ruin your side quickly – let them brown and form a proper maillard reaction before adding liquid.
Steakhouse Style Mushroom Side Dish Ideas:
Skip the sun dried tomatoes and use fresh cherry tomatoes for a less sweet pop of fresh.
Add cream for a luxurious, creamy, and comforting dish that is perfection over pasta.
Swap the cilantro for herbs de provence or fresh rosemary for a more intense herb-forward profile.
Other One Pot Recipes You’ll Love:
If you love these easy, delicious mushrooms, you will love my other simple, easy, and delicious one pot and one pan recipes!
Please click to watch the easy recipe videos, and follow through to find the recipes by clicking the pictures or links with them.
Garlic Butter Parmesan Tuscan Mushrooms Recipe
To watch me make this recipe, please click the video below:
- 4 tbsp butter, divided
- 8 oz cremini mushrooms, stems removed and any dirt wiped clean (wipe mushrooms down with a paper towel to clean instead of soaking)
- 1 oz beef stock + 7 oz beef stock
- 8 cloves garlic, diced
- ¼ cup diced sun dried tomatoes
- ½ cup cilantro, diced and divided
- ¼ cup fresh grated parmesan cheese
- In a large heavy pan (preferably a well seasoned cast iron skillet), melt ½ the butter until foamy and lightly browned.
- Add garlic, let brown (but not burn) on medium heat, for 1-2 minutes.
- Add mushrooms.
- Cook mushrooms to golden brown, turning occasionally, until they have browned bits on all sides - about 5-6 minutes.
- Add sun dried tomatoes and cook 1-2 minutes to soften and reduce some of the tomatoes tartness.
- Add stock and second half of butter, and let reduce by half, about 4 minutes.
- When sauce is thick and mushrooms have cooked down to about half their size, remove from heat and top with second half of cilantro and fresh grated parmesan cheese.
- Serve hot with steak, fish, chicken, or your favorite meal!
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