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Sautéed Button Mushrooms with Garlic

Sautéed Button Mushrooms with Garlic

These keto sautéed button mushrooms flavored with balsamic vinegar, garlic, butter and thyme are the best! They are incredibly tasty, can be whipped up in 15 minutes, plus, they are vegetarian with a paleo option. Serve them as a side for steak, burgers, chicken and many more dishes!
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 147kcal


  • 12 inch cast iron skillet or pan
  • Mushroom brush, a pastry brush or a damp kitchen cloth (alternatively, a vegetable spinner or colander). (to clean the mushrooms)
  • a knife and a chopping board.


  • 1 lb button mushrooms (about 500 g)
  • 2 cloves garlic (minced or finely sliced)
  • 2 tablespoon olive oil (extra virgin)
  • 2 tablespoon butter (clarified ghee for paleo)
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon erythritol (or your preferred low carb sweetener, honey for paleo)
  • 2 sprigs fresh thyme
  • ½ teaspoon salt and pepper respectively (or more to taste)


  • Use a damp cloth, kitchen towel or a pastry brush to brush off excess dirt from the surface of the mushrooms. For super dirty mushrooms, fill a bowl with cold water, rub against the surface to get rid of excess dirt then blot them dry. Make sure to blot each button mushroom, so you don't end up with soggy mushrooms!
  • To slice the mushrooms, first cut in half then again in quarters. You can then slice them as small as you prefer. 
  • Heat a skillet or a wide pan under high heat. Add olive oil and allow this to get hot. Arrange the mushrooms in a single layer to avoid overcrowding and allow them to sear for about 2-5 minutes so they get properly browned and release excess fluid.
  • Proceed to add the minced garlic and fry for 1 minute. Next, add the balsamic vinegar, sweetener and thyme then comibine. Sauté for a further 3-4 minutes, season with salt and pepper then top with the butter. Turn off the heat and allow the butter to melt.
  • Once melted, remove the skillet from the stove and top with some extra thyme or butter (optional). Serve these keto sauteed mushrooms with garlic on steak, or as a side dish with your favorite low-carb dishes!


Useful tips:

  • Use a wide-based pan or skillet - this will assist to avoid overcrowding. Also, try to arrange the mushrooms in a single layer. If you have too many mushrooms, separate them and cook in small batches. 
  • Do not add salt before the button mushrooms have obtained a good fry or seer. Adding salt too early will make the mushrooms release their water too early, hindering them from obtaining a nice brown color.
  • To make sure the mushrooms get a nice sauté and brown properly, it is key to first saute them at high heat.
  • Avoid too much stirring - once you place the mushrooms on the pan or skillet, give them about 2-5 minutes, to allow them to properly fry and brown.


Calories: 147kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 380mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg