Mushroom Butter Garlic
Garlicky comfort, every time
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Are the mushrooms whole or sliced?
We use whole button mushrooms if they are small, or halve them if they are larger, to ensure they remain juicy.
Is this dish creamy?
There is no added cream; the richness comes entirely from the emulsion of melted butter and mushroom juices.
Is it spicy?
No, it is very mild. The primary flavors are savory butter, aromatic garlic, and fresh herbs.
Can I eat this with bread?
Absolutely! It pairs very with toasted garlic bread to soak up the leftover seasoned butter.
Is there any alcohol used in the cooking?
No, we do not use any wine or alcohol in our butter garlic preparation.
About Mushroom Butter Garlic
Mushroom Butter Garlic is the one Continental dish in this group, a clean break from the Indian gravies around it. There is no Indian spice and no cream here at all: just button mushrooms sautéed in butter with plenty of crushed garlic, finished with chopped parsley and a sprinkle of crushed black pepper. It is mild, savoury and aromatic, the sort of simple European-style sauté that lets good mushrooms speak for themselves.
The mushrooms come in fresh from Makro and are prepared the same day, kept whole if they are small or halved if larger so they stay juicy, then sliced thick where needed. As they cook they release their own water, and that liquid reduces down with the melted butter into a light, glossy coating, which is where all the richness comes from; nothing is thickened with cream. The garlic is crushed fresh and cooked just enough to turn fragrant without burning, and parsley and black pepper go in near the end to keep them bright. Our Uttarakhand-trained chef keeps the seasoning gentle, true to the mild Continental character of the dish.
The result is buttery, garlicky and herby, with the meaty mushrooms holding their juice and the pepper giving a faint warmth, the whole thing far lighter than a creamy mushroom curry. No wine or alcohol is used in the cooking. Because we are a halal-friendly vegetarian kitchen with no pork, the standard butter version can be made with oil instead for a vegan order, though it then loses some of that buttery depth. It is excellent with toasted garlic bread to mop up the seasoned butter, works as a side to a grilled or Continental main, and makes a light, savoury starter for the table to share.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Chinese menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.