Keto Sautéed Butter and Garlic Mushrooms
Published November 8, 2020 • Updated February 3, 2026
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Buttery, garlicky, and ready in 10 minutes - this low carb side dish goes with everything.
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Ingredients
500 g (about 4 cups) whole mushrooms -
1 small onion, sliced
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5 cloves garlic, minced
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1/4 cup butter
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2 tablespoons lemon juice
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1 teaspoon olive oil
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1 teaspoon fresh rosemary leaves
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salt and pepper to taste
Step by Step Instructions
Step by Step Instructions
Heat it up
Heat a large cast iron over medium heat and melt butter with oil. Cook onion until tender then add mushrooms.
Cook & add lemon juice
Cook the mushrooms for about 5 minutes until golden brown. Pour in the lemon juice and cook for another 4 minutes.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use different types of mushrooms for this recipe?
Yes! Cremini, shiitake, button - any variety works. Each has its own flavor, so experiment and see what you like best.
What can I substitute for butter to make this dairy-free?
Coconut oil or a plant-based butter works great. The flavor changes a bit, but it's still delicious.
How should I store leftovers of the sautéed mushrooms?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Can I make this recipe ahead of time?
Yes! Make them ahead and refrigerate. Just reheat gently before serving so they stay tender.
Is this recipe suitable for meal prep?
Absolutely. They pair with almost any protein and hold up well in salads or grain-free bowls throughout the week.
These buttery, garlicky mushrooms are my go-to keto side dish when I need something fast that still feels special. They’re vegetarian, so they work for mixed-diet holiday tables, and swapping butter for olive oil makes them vegan. I use rosemary here, but thyme works just as well if that’s what you have on hand.
These pair beautifully with 
