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These easy Garlic Herb Mushrooms (Cowboy Butter) are the perfect side dish for almost any main entrée! They are sauteed in a garlic herb, aka cowboy butter sauce, and they are sure to be a hit! I love them as a side dish, but they are also perfect as a topping for grilled steak, roasted chicken, or even as an appetizer.
Are you still looking for more keto and low-carb mushroom recipes? Try these Keto Crab Stuffed Mushrooms or this Chicken with Mushroom Garlic Sauce!
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MORE KETO & LOW CARB MUSHROOM RECIPES
Keto Salisbury Steaks with Mushroom Gravy | Keto Cream of Mushroom Soup
I can't believe it is Christmas Eve! This month has flown by!
So, even though my mind is on Christmas and all of its festivities, I am also thinking ahead to the next big day, New Year's Eve.
When I think of New Year's Eve, I think of appetizers. I mean, if there is a night or day devoted to nibbling on all sorts of tasty food, it is NYE for sure!
Thinking of some of my favorite appetizers and what I don't have on the blog, I knew I needed to do a sauteed mushroom recipe because my family can eat sauteed mushrooms!
I wanted to do something different than garlic butter mushrooms, though, so I started thinking about one of my favorite ways to top a steak: cowboy butter.
If you haven't had cowboy butter on a steak, you are missing out. But for today, we are focusing that garlic, herb, and butter yumminess on our plump little mushrooms, OK?
This recipe is a keeper for so many reasons.
#1 it takes just a few ingredients, most of which (aside from the fresh herbs) you already have in your kitchen.
#2 It takes less than 30 minutes to make, so no slaving over a hot stove!
And #3 these garlic herb mushrooms taste so flippin' amazing you might just want to hide in the kitchen and eat them all by yourself.
I know I have been tempted to do that on more than one occasion!
INGREDIENTS NEEDED TO MAKE GARLIC HERB (COWBOY BUTTER) MUSHROOMS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- butter
- olive oil
- Dijon mustard
- cayenne pepper
- paprika
- mushrooms
- garlic
- pink salt
- cracked black pepper
- fresh flat-leaf parsley
- fresh chives
- fresh thyme leaves
- lemon
- crushed red pepper flakes
HOW TO MAKE GARLIC HERB (COWBOY BUTTER) MUSHROOMS
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
In a small bowl, combine the butter, olive oil, Dijon mustard, cayenne, paprika
STEP 2
Place a large saute pan or skillet over medium heat. Add the butter mixture. Once the butter has melted, add the mushrooms.
STEP 3
Allow the mushrooms to cook for 5 minutes, stirring to flip them over. Then add the garlic, salt, and pepper to taste, and cook for another 5 minutes.
STEP 4
Stir in the fresh parsley, chives, thyme leaves, lemon juice and zest, and crushed red pepper flakes.
STEP 5
Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion.
STEP 6
Garnish with more chopped herbs if desired.
FAQS ABOUT GARLIC HERB (COWBOY BUTTER) MUSHROOMS
How should I clean the mushrooms for these Garlic Herb (Cowboy Butter) Mushrooms?
In my opinion, the best way to clean mushrooms is to use a lightly dampened paper towel and wipe each one down. If you wash mushrooms under running water, they soak up the water, and then they release the water back into the dish when you are cooking, which would then dilute the flavor and leave you with soggy, watered-down mushrooms!
Do I have to use fresh mushrooms to make these Garlic Herb (Cowboy Butter) Mushrooms?
Although you could use canned or thawed frozen mushrooms to make this dish, I find that the flavors just don't really get there like they do with fresh mushrooms. You end up with a bland water-butter sauce and limp mushrooms.
Storing your Garlic Herb (Cowboy Butter) Mushrooms
- To Store. Refrigerate mushrooms in an airtight storage container for up to 5 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Last thoughts about
I know I talked about how good these are, and how I have been tempted to eat the whole pan of them myself, and I am not joking, I really have. I could literally make a meal of just these mushrooms. They are that good!
But I know not everyone is playing for Team Mushroom, right?
Although I do have to tell you that these mushrooms won my son over to the fungi side!
No matter how much mushroom lovers go on and on about the umami goodness that is this tasty toadstool, there will always be people who flat-out refuse to even try them.
But don't let that get you down; it just means that there is more for us, right?
They sadly have no idea what they are missing when it comes to a freshly cooked steak topped with these delicious buttons of joy!!
MORE KETO AND LOW CARB RECIPE IDEAS
- Low Carb Green Bean Casserole
- Keto Spinach and Egg Stuffed Mushrooms
- Instant Pot Ground Beef Stroganoff (Low Carb & Gluten-Free)
- Keto Cauliflower Mushroom Risotto
- Portabello Mushroom Pizza
- Spinach Mushroom Quiche
Garlic Herb Mushrooms (Cowboy Butter)
Equipment
Ingredients
- 6 tablespoons butter room temperature
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 2 pounds mushrooms halved
- 4 cloves garlic minced
- pink salt
- cracked black pepper
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 tablespoon fresh chives chopped
- 2 teaspoons fresh thyme leaves chopped
- 1 lemon zested and juiced
- 1/4 teaspoon crushed red pepper flakes
Instructions
- In a small bowl, combine the butter, olive oil, Dijon mustard, cayenne, paprika
- Place a large saute pan or skillet over medium heat. Add the butter mixture.Once the butter has melted add the mushrooms.
- Allow the mushrooms to cook for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste.Allow the mushrooms to cook for another 5 minutes.
- Stir in the fresh parsley, chives, thyme leaves, lemon juice and zest, and crushed red pepper flakes.
- Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion.
- Garnish with more chopped herbs if desired.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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