Description
Cowboy Mushrooms are a rustic, buttery skillet side dish featuring white mushrooms, garlic, Dijon mustard, herbs, and optional heat. Perfect with grilled meats, toast, or pasta—quick, bold, and satisfying!
Ingredients
1 pound white button mushrooms, cleaned & sliced
1 stick unsalted butter (about ½ cup), softened
1 tablespoon Dijon mustard
1–2 tablespoons fresh chives, chopped
1–2 tablespoons fresh parsley, chopped
1–2 tablespoons fresh thyme, chopped
3–4 cloves garlic, minced
1 teaspoon lemon juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Instructions
- Prepare the mushrooms. Clean the white button mushrooms by wiping them with a damp cloth or using a soft brush to remove any soil. Slice into even pieces so they cook uniformly.
- Make the cowboy butter. In a small bowl, combine softened butter, Dijon mustard, chopped chives, parsley, thyme, minced garlic, lemon juice, paprika, and if you like heat, add the cayenne pepper and/or crushed red pepper flakes. Mix thoroughly until everything is evenly incorporated.
- Heat the skillet. Place a large skillet over medium heat. Let it warm for a minute or two.
- Melt the butter mixture. Add the cowboy butter to the skillet and allow it to melt fully, stirring as needed to prevent burning. The herbs and garlic will begin to release aroma—watch carefully so garlic doesn’t brown too quickly.
- Cook the mushrooms. Once the butter is melted and fragrant, add the sliced mushrooms. Stir to coat each piece with the butter‑herb mixture.
- Sauté until golden. Continue cooking, stirring occasionally, until the mushrooms are golden brown, tender, and have released their moisture. This usually takes about 20‑22 minutes.
- Season and finish. Taste, then season with salt and pepper as needed. If you like more lemon brightness, you can add a little more lemon juice. Remove from heat and serve hot.
Notes
Don’t overcrowd the pan—use a large skillet or cook in batches for best browning.
Fresh herbs are ideal; if using dried, reduce quantity by two-thirds.
For vegan version, sub butter with vegan butter or olive oil.
Store leftovers in fridge up to 4 days.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~200
- Sugar: ~2g
- Carbohydrates: ~7g
- Protein: ~3g