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These Cowboy Mushrooms are so easy to make and packed with flavor! Tender mushrooms are coated in rich, garlicky cowboy butter. With just two ingredients, you’ve got a side dish that might steal the show!
Two Ingredients, BIG Flavor!
- Ridiculously Easy: You only need two ingredients and one skillet! Just toss the fresh mushrooms in cowboy butter, let them cook, and you’re done.
- Flavor Explosion: The cowboy butter is loaded with garlic, fresh herbs, and spices that give every mushroom a rich, buttery flavor. SO good!
- Goes With Everything: These mushrooms are the perfect side dish for steak, chicken, or pork chops. I even love the idea of pouring them over creamy mashed potatoes with all that delicious butter!
Cowboy Mushroom Ingredients
- Keep Them Whole: Small button mushrooms work best! If yours are large, cut them in half so they cook evenly.
- Adjust the Heat: Cowboy butter can have a little kick! Leave out the red pepper flakes and cayenne for a milder version.
How to Make Cowboy Mushrooms
It doesn’t get much easier than this! Everything cooks in one skillet, and the cowboy butter does all the work. If you love buttery mushrooms, you should also try my sautéed mushrooms or this delicious cream of mushroom soup!
- Melt the Butter: Heat a large skillet over medium heat, then add the cowboy butter and let it melt completely.
- Add Mushrooms: Add the whole white button mushrooms to the skillet, then stir to coat them in the melted butter. Cook for 20–25 minutes, stirring occasionally, until the mushrooms are tender. Serve cowboy mushrooms immediately!
Alyssa’s Pro Tip
Don’t Rush: Give the mushrooms time to cook until tender and soak up all that buttery flavor!
Must Have Kitchen Tools
- 14-Inch Skillet: Gives the mushrooms plenty of room to cook evenly.
- Wooden Spoon: Perfect for stirring and coating the mushrooms in cowboy butter.
- Measuring Cup: Makes it easy to measure the right amount of cowboy butter.
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Heat the skillet over medium heat, then add ½ cup cowboy butter.
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Once the butter is fully melted, add 16 ounces small buttom mushrooms.
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Cook and stir for 20-25 minutes, until the mushrooms are tender. Serve immediately.
- Fridge: Store leftover mushrooms in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm in the microwave in 30-second intervals or in a skillet over medium heat, stirring frequently.
- Freezer: I don’t recommend freezing cooked mushrooms because their texture can turn mushy.
- Make Ahead: Prepare the cowboy butter ahead of time! Store it in the fridge for up to 1 month or freeze for up to 3 months.
Calories: 17kcalCarbohydrates: 2gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gSodium: 4mgPotassium: 240mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Original Article on The Recipe Critic