Mushrooms
- 2 pounds (about 2 packages, 16 oz. each) white button mushrooms, cleaned and halved if large
- Salt, to taste
- 1 tsp. lemon zest and 1 tbsp. fresh parsley, chopped (optional garnish)
Instructions
Start by preparing the cowboy butter: in a medium bowl, combine the softened unsalted butter, Dijon mustard, chopped chives, parsley, thyme leaves, minced garlic, lemon juice, paprika, kosher salt, black pepper, cayenne pepper, and crushed red pepper flakes. Mix vigorously with a fork or spoon until fully blended into a smooth, herb-flecked compound butter—taste and adjust cayenne for heat if desired. This makes about 1 1/3 cups, enough to generously coat the mushrooms without excess.
Heat a large skillet over medium heat and add the full batch of cowboy butter. Let it melt completely, swirling the pan to coat the bottom evenly as the garlic and herbs release their aroma, which takes about 1-2 minutes. Add the cleaned white button mushrooms in an even layer, stirring well to coat every piece in the bubbling butter mixture—don’t overcrowd; use two skillets if needed for even cooking.
Cook the mushrooms undisturbed for the first 5 minutes to develop a golden sear on one side, then stir occasionally every 3-4 minutes for 20-22 minutes total, until they shrink, turn deep golden brown, and release their moisture which mostly evaporates into a glossy sauce. The low simmer concentrates flavors, leaving tender mushrooms with crisp edges and no sogginess—season with extra salt to taste in the last few minutes.
Remove from heat and stir in fresh lemon zest and extra chopped parsley if using, for a bright finish that cuts through the richness. Transfer to a serving dish while hot, spooning any pan sauce over top—the mushrooms shine warm but hold well at room temp for parties.
Cowboy Mushrooms deliver steakhouse-quality taste from pantry staples, where the mushrooms act like sponges for the spiced butter, emerging with layers of tangy mustard, herby freshness, earthy thyme, and subtle heat that lingers. This dish elevates simple sides into craveable stars, pairing seamlessly with grilled meats or as a vegetarian main over polenta. Low-carb friendly at under 10g net carbs per serving, they balance indulgence with ease for any cook.
Why You’ll Love This Recipe
Cowboy Mushrooms cook hands-off after the initial stir, freeing the kitchen for mains while building intense flavor through slow sautéing that caramelizes natural sugars without boiling. The cowboy butter’s versatility—pre-make and store for a week—makes this ideal for spur-of-the-moment sides or meal prep, with mushrooms rehydrating flavors beautifully upon reheating. Guests love the addictive garlicky crunch contrasted by buttery tenderness, often polishing off the pan before dinner starts.
Nutrient-dense white buttons provide potassium, B vitamins, and antioxidants, amplified by lemon’s vitamin C and herbs’ anti-inflammatory compounds, turning a side into a wholesome boost. Scales effortlessly for crowds by doubling mushrooms and butter proportionally, and adapts to air fryer methods for crispier results in half the time.