Name: Cowboy Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American / Western
Ingredients: 1 ½ lbs cremini or button mushrooms, cleaned and halved; 2 tbsp olive oil or unsalted butter; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp Worcestershire sauce; ½ tsp chili powder (or to taste); ½ tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; 1–2 tbsp chopped fresh parsley (optional); Splash of bourbon or dry white wine (optional, for deglazing)

Why You’ll Love This Recipe

I love this recipe because it’s fast, hearty, and tastes like something straight from a campfire. The mushrooms soak up every bit of the buttery garlic and smoky seasonings, giving me a dish that feels indulgent but is super simple to make. It’s great for weeknight dinners, backyard BBQs, or even tossed into sandwiches and tacos.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby bella or white button mushrooms (halved or quartered)
Unsalted butter
Olive oil
Garlic (minced)
Worcestershire sauce
Smoked paprika
Onion powder
Salt
Black pepper
Fresh parsley or chives (for garnish)

directions

I clean the mushrooms with a damp paper towel and cut them into halves or quarters depending on their size.
In a large skillet, I heat olive oil and butter over medium-high heat until the butter is melted and bubbly.
I add the mushrooms and let them cook undisturbed for 3–4 minutes to get a nice sear.
I stir in garlic, paprika, onion powder, salt, and pepper, then continue to sauté for another 6–8 minutes until the mushrooms are tender and browned.
I splash in Worcestershire sauce and cook for another minute to deglaze the pan and deepen the flavor.
I remove from heat and sprinkle with chopped parsley or chives before serving.

Servings and timing

This recipe makes 4 servings as a side. It takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes.

Variations

I sometimes add a splash of bourbon or red wine for a deeper, richer flavor.
For a spicy version, I toss in crushed red pepper or a few dashes of hot sauce.
I mix in caramelized onions or bacon for a more robust side.
If I want a creamy twist, I finish with a spoonful of sour cream or heavy cream at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I sauté them in a skillet over medium heat or warm them in the microwave. These mushrooms also work well reheated on top of burgers, steaks, or grain bowls.

FAQs

What mushrooms work best?

I like using baby bella mushrooms for their meaty texture, but white button or cremini mushrooms work just as well.

Can I grill these mushrooms?

Yes, I toss them in oil and seasoning, then grill them in a basket or foil pack. The smoky flavor gets even better.

Do I need to wash the mushrooms?

I don’t soak them. I just wipe them clean with a damp cloth or paper towel to avoid adding extra moisture.

Can I make this dish vegan?

Yes, I simply swap the butter for vegan butter or use all olive oil, and check that my Worcestershire is vegan-friendly.

What do Cowboy Mushrooms pair well with?

They’re amazing with grilled steak, pork chops, chicken, or even tossed into pasta or served on toast.

Conclusion

Cowboy Mushrooms are a simple, rustic, and flavorful dish that packs a big punch with just a few ingredients. I love how versatile and satisfying they are—perfect for weeknights or weekend cookouts. Whether I serve them alongside meat or as a stand-alone star, they always bring that hearty, down-home flavor I crave.