Steakhouse Garlic Butter Mushrooms (Print Version)

Juicy mushrooms soaked in garlic butter and grilled until golden and tender with smoky char marks.

# What You'll Need:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and stemmed

→ Marinade

02 - 4 tbsp unsalted butter, melted
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp balsamic vinegar
09 - ½ tsp freshly ground black pepper
10 - ½ tsp fine sea salt

# How to Make It:

01 - In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, thyme, soy sauce, balsamic vinegar, black pepper, and salt until fully incorporated and emulsified.
02 - Add the cleaned mushrooms to the bowl and toss thoroughly to coat each one evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat a grill or grill pan over medium-high heat until it reaches a consistent cooking temperature.
04 - Thread smaller mushrooms onto skewers for easier handling, or arrange larger mushrooms directly on the grill grate.
05 - Grill the mushrooms for 8 to 10 minutes, turning occasionally, until golden brown, tender, and marked with distinct grill lines. Baste once or twice with any remaining marinade during cooking.
06 - Remove the mushrooms from the grill, transfer to a serving platter, and garnish with additional fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The marinade doubles as a basting sauce so nothing goes to waste and every mushroom gets a glossy, flavor packed finish.
  • They cook in under ten minutes on the grill, which means you can focus your attention on the main course without babysitting a side dish.
  • Even committed mushroom skeptics have been known to eat these straight off the skewer before dinner is officially served.
02 -
  • Do not skip the marinating time because those 30 minutes are when the mushrooms drink in the garlic butter and transform from ordinary to irresistible.
  • If you are using wooden skewers, soak them in water for at least 20 minutes beforehand or they will catch fire on the grill, which I learned the hard way at a dinner party.
03 -
  • Pat the mushrooms dry before marinating them because excess moisture prevents the marinade from clinging properly and leads to steaming rather than grilling.
  • The basting step is not optional. That extra hit of garlic butter midway through cooking is what creates the deeply caramelized, steakhouse quality finish.

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