Keto Garlic Butter Mushrooms That’ll Steal the Show (Even from the Steak)

There’s something weirdly perfect about mushrooms. They’re kinda meaty, kinda earthy, soak up flavors like a sponge, and if you cook them right? Oh man. They turn into these juicy, golden bites of magic. Add garlic and butter, and you’ve got yourself a side dish people will remember more than the main course.

This keto garlic butter mushrooms recipe? It’s easy, doesn’t use weird ingredients, and it actually fills you up. Plus, if you’re trying to eat low-carb without crying at dinner, this one’s gonna feel like a little win.

Let’s get into it, but not like a food network show. Just the real deal, from one hungry person to another.

So what are we making, exactly?

We’re talking about pan-cooked mushrooms, sizzling in butter, with a whole lot of garlic, a splash of something salty (you’ll see), and a tiny bit of green just to make it look like you tried harder than you did. They’re golden on the edges, soft in the middle, and they don’t even look keto. Which is the goal.

Ingredients You’ll Need

• 1 pound mushrooms (white button or cremini work best)
• 4 tablespoons butter (real stuff, none of that margarine nonsense)
• 4 garlic cloves (minced fine, or smashed and chopped)
• Salt (a pinch at first, more to taste)
• Black pepper (fresh cracked if you’re feeling fancy)
• 1 teaspoon soy sauce or tamari (trust me)
• Optional: chopped parsley, thyme, or green onion for looks

Step-by-Step Instructions For Making this Garlic Butter Mushrooms

1) Clean the mushrooms, but don’t drown them.

Mushrooms are like tiny sponges. You give them a full-on bath and they’ll suck it all up—then steam instead of brown. No thanks. Just wipe them down with a damp paper towel or give ‘em a quick rinse and dry fast.

2) Cut them, or don’t.

If your mushrooms are small, leave them whole. Bigger ones? Halve them. This matters because we want them all to cook at the same pace. If some are tiny and some are massive, you’ll get a mix of burnt and soggy. No one wants that.

3) Get your pan hot.

Use a big skillet. Cast iron if you’ve got it, but any decent pan will do. Turn the heat up to medium-high and let it get hot before you add anything. A cold pan equals sad mushrooms.

4) Toss in the butter.

Let it melt, swirl it around, and as soon as it starts to bubble, throw in the mushrooms. Don’t crowd the pan—if you have to, do it in batches. You want them to sear, not steam.

5) Leave them alone.

Here’s the key: don’t stir constantly. Let them sit and get golden on one side before you flip. Give them like 4–5 minutes before messing with them. They’ll shrink and darken—that’s when you know it’s working.

6) Add garlic.

Once your mushrooms are browning up, toss in the chopped garlic. Not earlier—it’ll burn. Stir it in and let it cook for about 1–2 minutes, just until it smells like something you want to eat.

7) Add soy sauce or tamari.

This adds umami. That deep salty flavor that makes you go “oh wow.” You don’t need much. A teaspoon or two does the trick. This also deglazes the pan a little, getting all that good stuff off the bottom.

8) Taste, season, finish.

Hit it with a little salt and pepper. Maybe sprinkle some chopped parsley or thyme over the top. Not for health—just because it looks good. And looking good means it gets eaten faster.

How to Eat These (Besides Right Out of the Pan)

You can absolutely just eat these with a fork standing over the stove. I won’t judge.

But if you want to turn them into a proper meal:

• On top of steak – The classic. Garlic butter mushrooms on a juicy ribeye? That’s keto heaven.
• With scrambled eggs – Throw them into a breakfast plate and they’ll outshine the eggs.
• Over cauliflower mash – It’s like mashed potatoes and gravy, but without the carbs.
• In a lettuce wrap – A few of these, some sliced grilled chicken, bit of mayo or aioli… you’ve got a wrap that actually fills you up.
• On top of zoodles – Fake pasta, real flavor.

What Makes This Garlic Butter Mushrooms Keto?

It’s got almost no carbs. Mushrooms do have a little—about 2–3 grams per 100 grams—but that’s still very low. Butter? All fat. Garlic? A few carbs, but not enough to kick you out of ketosis unless you’re eating, like, 20 cloves (don’t do that). Everything here is low-carb, high-fat, full-flavor.

Want to Switch It Up?

You can change this up based on what you’ve got in the kitchen. Here’s some stuff I’ve tried:

• Use ghee instead of butter if you want a nuttier taste
• Add chopped bacon with the garlic for a salty kick
• Sprinkle parmesan at the end for extra richness
• Throw in spinach in the last 2 minutes to bulk it out
• Use chili flakes for a little heat

And if you’re not strict keto? Add a splash of white wine instead of soy sauce. It’s not totally low-carb, but it tastes fancy.

How to Store and Reheat

If you’ve got leftovers (rare, but it happens), toss them in an airtight container and keep in the fridge. They’ll last 3–4 days.

To reheat: pan’s better than microwave. Add a splash of water or butter, warm over medium heat till hot again. Microwave makes them soggy.

What NOT to Do

Because we’ve all been there:

• Don’t wash mushrooms in a bowl of water. They’ll get soggy and never brown.
• Don’t salt too early. Salt pulls water out and makes them steam instead of crisp. Wait until the end.
• Don’t use low-fat butter. Come on. It’s keto. Live a little.

These Mushrooms Saved My Dieting

I started keto because I wanted to lose weight without hating life. First few days were rough. Cravings, headaches, everything smelled like bread.

Then I made these mushrooms.

They were warm, savory, buttery. It felt like comfort food—not diet food. I ate a whole pan, didn’t feel gross after, and didn’t want chips. That was the moment I realized: hey, maybe I can stick with this.

Now they’re in the weekly rotation. I’ve served them at dinner parties. One guy thought I used truffle oil (nope, just garlic and butter). People mop their plates with bread—while I eat mine with a spoon, guilt-free.

I know you’ve Been Searching (Yeah, We Gotta)

If you’re here from Google and typed in “keto garlic butter mushrooms recipe,” “easy low carb mushroom side,” or “mushrooms on keto,” you found the right place. Simple ingredients, quick cook time, low-carb and high-flavor.

This recipe hits all the good words: keto, garlic, butter, mushrooms, easy, pan-fried, healthy, low-carb, vegetarian-friendly, gluten-free, fast, comfort food.

It also doesn’t lie. You really can make it in 15 minutes flat.

Conclusion, if You’re Still Here

If you’re tired of meal prepping chicken and broccoli, if you’re over cauliflower everything, and if you just want something that tastes good and won’t ruin your carb count, make these. They’re fast. They’re cheap. They’ll make you feel like you actually know what you’re doing in the kitchen.

And if you ever bring them to a potluck? Double the batch. Trust me.

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