Cowboy Mushrooms
These cowboy mushrooms are buttery and garlicky, with sweet yellow bell pepper and a kick from jalapeño and red pepper flakes. They’re ready in about 20 minutes can be a fantastic side dish.
Pair them with Air Fryer steak bites or use them as a topping on your toast!
The last time I ended up buying more mushrooms than I could put to use, I made garlic mushroom soup for the entire family, and they loved it.
This time, I wanted to use them to make a quick side- something that was easy to whip up and yet, savory and delicious, and cowboy mushrooms seemed like the perfect idea.
Quick Look: Cowboy Mushrooms
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: About 15 minutes.
- 👪 Servings: 2 servings.
- 📋 Main ingredients: Button mushrooms, butter, onion, garlic, yellow bell pepper, jalapeño, paprika, red pepper flakes and cilantro.
- ♨️ Cooking method: Sauté onion and garlic → brown mushrooms → add peppers and spices → finish with cilantro.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Serve with steak, crispy chicken cutlets, toast or rice.
Jump to:
What's So Great About the Recipe?
- One skillet: Cook the aromatics, mushrooms and peppers in the same pan so the butter picks up all their flavors- just like in my Anna potatoes.
- Sweet heat: Yellow bell pepper balances the jalapeño and chili flakes, while paprika rounds out the skillet.
- More than a side: Spoon the mushrooms over toast or rice so the butter and pan juices go with them.
Recipe Ingredients
Button mushrooms: Halve the larger ones and leave very small ones whole so they cook evenly. Use leftovers to make Italian sautéed mushrooms.
Onion + garlic: The savory flavor builders. I like using roasted garlic whenever I can, for a deeper, smokier flavor.
Yellow bell pepper: Adds sweetness and color. Cut it into small, even pieces so it softens in the skillet.
Jalapenos + paprika + red pepper flakes: For the heat and a little bit of color.
Cilantro: Chop and stir it in at the end for a fresh finish.
Butter: To cook down the mushrooms and lend them that richness. I like using jalapeno infused butter for an extra bit of spice.
See recipe card for quantities.
Substitutions & Variations
- Swap the mushrooms: Cremini work well. Cut larger mushrooms into quarters if needed.
- Adjust the heat: Remove the pale ribs from the jalapeño and use fewer pepper flakes for a milder batch. You can also use jalapeno flakes instead of fresh jalapenos.
- Use another bell pepper: Red or orange bell pepper will keep the same sweet note.
- Change the herb: Use chopped parsley in place of cilantro if you prefer.
How to Make Cowboy Mushrooms
Step 1: Melt the butter in a skillet over medium heat. Add the chopped onion and minced garlic and sauté for about a minute, until fragrant.
Step 2: Add the halved button mushrooms. Cook for 3–4 minutes, stirring occasionally, until they start to take on color.
Step 3: Stir in the chopped jalapeño, yellow bell pepper, paprika and red pepper flakes.
Step 4: Cook for another 8–10 minutes, stirring occasionally, until the mushrooms are tender and the bell pepper has softened. Finish with chopped cilantro.
💭 Top Tip
Give the mushrooms room to cook in the skillet and let them sit briefly between stirs. They’ll pick up more color before you add the peppers.
Tips & Tricks to Nail the Recipe
- Dry the mushrooms well: Pat them dry after cleaning so excess water doesn’t collect in the skillet. This is what I always do when I cook mushrooms for my mushroom Ramen noodles.
- Keep an eye on the garlic: If it starts to color before the mushrooms go in, lower the heat.
- Cook off excess moisture: If the mushrooms release a lot of liquid, leave the skillet uncovered and let it evaporate.
- Add cilantro at the end: It keeps its fresh flavor and bright color.
- Make it quicker: If you've tried making my Cafe de Paris butter or cowboy butter sauce and have it handy (like I usually do), you can use that as the starting point and skip the seasonings to make these mushrooms quicker.
How to Serve Cowboy Mushrooms
Spoon cowboy mushrooms and the buttery pan juices over grilled steak, baked chicken or thick toast made with homemade baguette. They’re also good over rice with a side of garlic roasted fennel.
I love using these as a filling for my French fries waffle burger and even as a topping over a bowl of Pesto tagliatelle.
Troubleshooting and FAQs
Mushrooms release liquid as they cook, especially in a crowded skillet. Keep the pan uncovered and let the liquid cook off before serving.
Yes. Remove the ribs from the jalapeño, use less of it, or reduce the red pepper flakes. The bell pepper and paprika still give the dish plenty of flavor.
Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Warm them in an uncovered skillet over medium heat, stirring until hot throughout.
More Vegetable Side Dishes
If you tried this cowboy mushrooms or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cowboy Mushrooms
Ingredients
- 2 teaspoon butter
- 150 g button mushrooms
- ½ yellow bell pepper sliced
- 1 onion chopped
- 3 garlic minced
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 jalapeno
- 1 teaspoon cilantro chopped
Instructions
- Heat butter in a pan and add the chopped onion and garlic. Sauté for a minute.
- Add the halved button mushrooms and cook for 3-4 minutes or until they start changing color.
- Add the chopped jalapenos, sliced bell pepper and seasonings.
- Continue cooking for 8-10 minutes and finish up with chopped cilantro.
Notes
- Use fresh button mushrooms and pat them dry before cooking to prevent excess moisture from collecting in the skillet.
- Halve larger mushrooms and leave smaller ones whole so they cook evenly.
- Avoid overcrowding the skillet and let the mushrooms brown for a few minutes before adding the peppers and seasonings.
- Remove the seeds and white membranes from the jalapeño and reduce the red pepper flakes for a milder version.
- Swap button mushrooms for cremini mushrooms, or use red or orange bell peppers instead of yellow.
- Replace cilantro with fresh parsley, or add a little extra garlic for a stronger savory flavor.
- Serve warm with grilled steak, chicken, rice, or toasted bread, spooning the buttery pan juices over the top.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an uncovered skillet until thoroughly heated.
