These Garlic Butter Mushrooms are an easy side dish recipe that's gluten-free, low-carb, and Whole30 optional.
We present to you this amazingly delicious, oh-so-nutritious, side dish filled with buttery garlic goodness; Keto Garlic Butter Mushrooms.
In our version of keto, we strive to eat whole nutrient-dense foods and limit processed foods (and even the processed foods we eat from time to time are still made with natural ingredients, free from artificial colors and preservatives). Personally, we use the 80-20 rule, meaning our diets are made up of at least 80% whole foods, and the remaining 20% is reserved for processed foods or treats.
We would love to sit back and tell you we eat 100% organic whole foods that we grew from a garden and picked ourselves, but that’s just not realistic (for us at least). So, we do the best we can, we make an effort to choose nutrient-dense whole foods when possible and not stress out or beat ourselves up if we choose a less healthy option that still fits our macros. Sometimes we think it is just as important to fuel the soul as it is your body.
We love wild mushrooms and whenever we're at the grocery store with mushrooms on the list we always look for something unusual or fun sounding instead of just plain white button mushrooms that don't contain many nutrients and can even be harmful if eaten raw.
The variety of different earthy flavors and the plethora of nutrients makes this fantastic side dish a little different every single time we make it. But that’s what makes it such a great accompaniment to the rest of your meal.
Let's chat about the ins and outs of this Garlic Butter Mushroom recipe!
Ingredients in Garlic Butter Mushrooms
- 2 tablespoons oil (avocado or coconut works well here)
- 12 oz wild mushrooms
- 2 cloves garlic, minced (fresh, NEVER pre-minced)
- 1 tablespoon fresh herbs, minced (any will work well here, we used thyme, rosemary, and oregano)
- 2 tablespoons unsalted butter (we always use unsalted butter so that we can control the final amount of salt in the dish - if you use salted just be sure to taste for salt and adjust as necessary). If needed, you can make this recipe dairy-free by using a plant-based butter. We like Miyokos.
- Salt and pepper, to taste
How to make Garlic Butter Mushrooms
- Heat the oil in a large skillet over medium-high heat.
- Add mushrooms to skillet and cook for 5-7 minutes until softened and starting to crisp on the outsides.
- Stir in garlic, butter, and herbs continuing to cook for another 3-4 minutes.
- Season with salt and pepper to your taste and serve.
Are mushrooms healthy?
YES, yes, yes!! We love this book on the benefits of wild mushrooms.
To read more about the numerous health benefits of mushrooms and why you should always eat them cooked check out the links below:
- 11 Interesting Mushroom Benefits - OrganicFacts.net
- 7 Surprising Health Benefits of Mushrooms - Mother Nature Network
What type of mushrooms should I use?
Our go-to's:
- Shiitake
- Maitake
- Enoki
- Oyster
- Chanterelle
- Morel
- Porcini
- Reishi
- Lions Mane
- Hen of the Woods
You can also use button mushrooms or cremini mushrooms.
Is butter Whole30?
Nope, so if you want to make these Garlic Butter Mushrooms Whole30 compliant swap out the butter for ghee and you'll be good to go!
Garlic Butter Mushrooms
Ingredients
- 2 tablespoons avocado oil
- 12 ounces wild mushrooms
- 3 cloves garlic minced
- 1 tablespoon herbs minced (we used poultry style blend of fresh herbs)
- 2 tablespoons unsalted butter dairy-free if desired
- Sea salt and freshly cracked black pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add mushrooms to skillet and cook for 5-7 minutes until softened and starting to crisp on the outsides.
- Stir in garlic, butter, and herbs continuing to cook for another 3-4 minutes
- Season with salt and pepper to your taste and serve.
Cynthia Law says
Do you have a recommendation on the type "minced herbs" used in this recipe?
Alex Lester says
Sure, we use a poultry blend most of the time that has Thyme, Rosemary, and Sage.