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Keto Garlic Butter Mushrooms - Rich, Savory, and Ready in Minutes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) mushrooms (cremini, button, or mixed), cleaned and halved if large
  • 3 tablespoons unsalted butter (plus 1 extra tablespoon if you like it extra saucy)
  • 1 tablespoon olive oil (helps prevent the butter from burning)
  • 4–5 cloves garlic, finely minced
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons fresh parsley, chopped
  • Optional: pinch of red pepper flakes, 1–2 teaspoons grated Parmesan for finishing

Method
 

  1. Prep the mushrooms: Wipe them with a damp paper towel or brush off dirt. Avoid soaking; mushrooms absorb water and won’t brown well.
  2. Get the pan hot: Heat a large skillet over medium-high. Add the olive oil and 3 tablespoons butter. Swirl until the butter melts and foams slightly.
  3. Add the mushrooms in a single layer: If your pan is small, cook in two batches. Crowding traps steam and stops browning.
  4. Let them sear: Don’t stir for 2–3 minutes. This builds that golden crust. Then toss and continue cooking for 5–7 minutes until they’re browned and starting to shrink.
  5. Season: Add the salt, pepper, and thyme. Toss to coat and cook 1 minute more.
  6. Stir in the garlic: Reduce heat to medium. Add the minced garlic and cook for 30–60 seconds, stirring so it doesn’t burn.
  7. Finish with brightness: Turn off the heat. Add lemon juice and parsley. If you want a richer sauce, stir in the extra tablespoon of butter until glossy.
  8. Taste and adjust: Add more salt, pepper, or a pinch of red pepper flakes if you like heat. Plate and serve right away.