Creamy Garlic Parmesan Mushrooms

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Sautéed mushrooms drenched in a silky garlic-Parmesan cream sauce — indulgent, earthy, and perfect with steak, chicken, or crusty bread.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: ~260 per serving

Ingredients

 Mushrooms:

  • 500g (1 lb) whole white or cremini mushrooms, cleaned

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • Salt & pepper, to taste

 Garlic Parmesan Cream Sauce:

  • 4 cloves garlic, minced

  • 1/2 cup heavy cream

  • 1/4 cup chicken or vegetable broth

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 tsp dried thyme (or Italian seasoning)

  • Pinch of crushed red pepper flakes (optional)

  • 1 tbsp chopped parsley or fresh thyme (for garnish)

Instructions

Step 1: Prep the Mushrooms

  • If using whole mushrooms, trim the stems.

  • For larger mushrooms, cut in halves or quarters.

  • Wipe with a damp paper towel (don’t soak — they absorb water).

Step 2: Sauté the Mushrooms

  1. In a large skillet, heat olive oil and butter over medium-high heat.

  2. Add mushrooms in a single layer — don’t overcrowd.

  3. Let them brown undisturbed for 2–3 minutes, then stir occasionally until golden brown (about 6–8 minutes total).

  4. Season with salt and pepper.

  5. Remove mushrooms and set aside.

Step 3: Make the Cream Sauce

  1. In the same pan, reduce heat to medium.

  2. Add a splash of olive oil if needed. Sauté minced garlic for 30 seconds until fragrant.

  3. Pour in cream and broth; stir and bring to a simmer.

  4. Stir in Parmesan cheese and thyme. Let simmer 2–3 minutes until slightly thickened.

  5. Add red pepper flakes if desired.

Step 4: Combine & Serve

  1. Return mushrooms to the skillet.

  2. Stir to coat in the creamy sauce.

  3. Simmer together for 1–2 minutes.

  4. Garnish with chopped parsley or thyme.

  5. Serve hot!

Tips & Tricks

  • Don’t wash mushrooms under water: Wipe them instead to avoid soggy texture.

  • Flavor boost: Add a splash of white wine after sautéing the garlic.

  • Cream substitute: Use half-and-half or evaporated milk for a lighter version.

  • Want extra umami? Add a splash of soy sauce or a teaspoon of miso to the sauce.

Variations

Variation What to Add or Change
Keto-Friendly Use all heavy cream, skip broth, serve over cauliflower mash
Cheesy Deluxe Add mozzarella or Gruyère for extra gooeyness
Mushroom Medley Use mixed mushrooms (shiitake, oyster, portobello)
Vegan Option Use plant butter, cashew cream, and nutritional yeast

Serving Suggestions

  • Serve as a side with:

    • Grilled steak, chicken, or pork chops

    • Pasta or mashed potatoes

    • Toasted bread or garlic baguette

  • Spoon over:

    • Baked potatoes

    • Polenta

    • Toasted sourdough for a brunch option

Storage & Reheating

  • Fridge: Store in an airtight container up to 3 days.

  • Reheat: Gently reheat in a skillet with a splash of cream or milk. Microwave in 30-second bursts.

  • Freezing: Not recommended — cream sauce may separate.

Nutrition Info (Per Serving)

  • Calories: 260

  • Protein: 7g

  • Fat: 22g

  • Carbs: 8g

  • Fiber: 2g

  • Sodium: 270mg

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