Low Carb Keto Garlic Butter Parmesan Tuscan Mushrooms are a delicious, easy, and totally indulgent side dish that are great with steaks, chicken, or fish! This deliciously decadent side dish is easy, quick, and so delicious – and won’t break your low carb diet.
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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 hearty, garlicky, rich and delicious mushrooms, you’re in luck – because this garlic butter mushroom side dish is a stand out favorite recipe nobody can get enough of! It is salty, meaty, and bursting with flavor that pairs perfectly with steak, pork, chicken, fish, and pasta – and is sure to become your family’s newest favorite side dish!
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 Chicken Thighs with Mushrooms
Garlic Butter Blackened Chicken
One Pot Spicy Tequila Lime Chicken Fettuccine
Garlic Butter Parmesan Tuscan Mushrooms Recipe
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To watch me make this recipe, please click the video below:
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!
- 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)
- 4 oz beef stock
- 8 cloves garlic, diced
- 1/4 cup tomatoes, diced sun dried
- 1/2 cup parsley, diced, divided
- 1/4 cup parmesan cheese, fresh grated
- In a large heavy pan (preferably a well seasoned cast iron skillet), melt 1/2 the butter until foamy and lightly browned.
- Add garlic, let brown (but not burn) on medium heat, for 1-2 minutes.
- Add mushrooms and half the parsley.
- 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 parsley and fresh grated parmesan cheese.
- Serve hot with steak, fish, chicken, or your favorite meal!
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Amount Per Serving Calories 105Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 182mgCarbohydrates 4gFiber 1gSugar 1gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
You had me at “8 cloves of garlic” . This is fantastic, and exactly what I was thinking I needed for our anniversary dinner, at home, under social distancing, just us.
PHENOMENAL. Follow the recipe as is and it comes out perfect!!!
Made these delicious mushrooms tonight to serve with some grilled lamb chops. I was a little confused with the ingredient list with regard to the beef stock as I wasn’t sure whether or not to use 8 ounces total . I went ahead and used 8 oz. stock and just allowed the mushrooms to reduce a little longer. Loved the addition of the sundried tomatoes, cilantro. and parmesan cheese.
Awesome recipe! Had it as a side dish to our steaks. I’ll definitely be making this recipe regularly, except doubling or even tripling it, because I just couldn’t get enough! I would’ve poured the remaining juices over leftover rice if I had any – it’s that good! I already have plans to serve this as one of the side dishes over the holidays. 🙂