This might just be my new favorite veggie side dish! Brussels sprouts get par-boiled first, then sautéed with mushrooms, butter, and garlic until perfectly fork-tender and golden. The whole thing comes together on the stovetop in under 20 minutes and pairs perfectly with any main dish.
Buttered Brussels Sprouts and Mushrooms
You know what makes Brussels sprouts taste even better? Butter. Hahaha. No but seriously, I love Brussels sprouts any way — roasted, air fried, or straight from the garden — but turning them into buttery Brussels sprouts and mushrooms makes them extra good!
Once the Brussels sprouts are softened, they get sautéed in a skillet with mushrooms, garlic, and butter until everything’s tender and golden. In just a few minutes, you’ll have sautéed Brussels sprouts and mushrooms in butter — a quick, easy vegetable side dish that’ll make you see hearts in your eyes!
The secret to perfect brussels sprouts is NOT overcooking them. We’re going to boil them, but only until a fork easily slides in. Then you drain right away! No thank you mushy brussels sprouts – get out of here.
Want more brussels sprouts recipes? Also check out my Cheesy Brussels Sprouts and Creamy Brussels Sprouts with Pasta next!
Simple, Fresh Ingredients
- Brussels sprouts – Be sure to trim the ends and cut them in half. Not only does this make them easier to eat, but it also helps them soak up all that buttery goodness and cook evenly. Look for firm, bright green sprouts with tightly packed leaves, and don’t overcook them — you want them tender but still with a little bite so they don’t turn mushy.
- Mushrooms – I use whole button mushrooms and slice them myself (it’s cheaper and only takes a minute!). Slicing them helps them brown nicely and soak up flavor. Wipe them clean with a damp towel instead of rinsing so they don’t get soggy.
You’ll also need butter, garlic, salt, and pepper — simple ingredients that let the veggies shine. I recommend unsalted butter so you can control the seasoning, and always go for fresh minced garlic for the best flavor.
How to Make Brussels Sprouts and Mushrooms on the Stovetop
Cook brussels sprouts in a pot of salted water until a fork easily slides in, this takes about 8-12 minutes. Drain right away.
Melted butter in a large skillet, adding in minced garlic to start the kitchen smelling real good!
Add in mushrooms, allowing them release their juicy liquids. Cook them until they’re lightly browned and puff up, this takes a couple minutes.
Add in brussels sprouts, along with a taste of salt and pepper, stirring to coat them in the butter.
Serve and gobble these buttery brussels sprouts up!
Can I make them in advance?
Absolutely! These are great for both meal prep, as well as preparing for Thanksgiving. Simply make them as instructed, allow to cool and then throw in an airtight container in the refrigerator for up to 3 days.
When ready to serve, preferably throw back in a skillet to heat up, but if you’re in a pinch for time the microwave works too.
Pin for later:
Buttery Sautéed Brussels Sprouts with Mushrooms
PrintIngredients
- 4 cups brussels sprouts trimmed and halved
- 5 tablespoons butter
- 2 cloves garlic minced
- 8 ounce package whole button mushrooms sliced
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil over high heat. Add brussels sprouts and cook until a fork easily slides in, around 9-12 minutes. Drain brussels sprouts and set aside.
- Melt butter in a large skillet over medium heat. Add in minced garlic and mushrooms, cooking until the mushrooms lightly brown, about 5 minutes.
- Add brussels sprouts into the skillet, along with a sprinkle of salt and pepper to taste, and stir so everything is fully coated in the butter.
- Serve and enjoy these buttery brussels sprouts!
Janet says
Thank you for this recipe. It is quick and flavorful.
Ann says
What if you just sauté them instead of boil? Will you get about the same results? Still sounds good!
Pamela Reed says
You absolutely could, it really comes down to how you prefer brussels sprouts. Sauteing them will give them a more crisp-tender taste, while boiling softens them. If you love sautéed brussels sprouts, check out my skillet recipe with kielbasa too!
David Sikora says
I would like to print the recipe, but you apparently don’t want me to because I have to download an extension in order to print it. I’ve downloaded extensions in the past from different sites, and it’s always a nightmare. Gunks up my compouter. Allow me to just click your recipe so I can enjoy it. Please!!!
Pamela Reed says
Hey David, all you need to do is click “print” on the recipe card (it’s a pink circle that says “print”). There’s no download/extensions needed.