Description
This Creamy Garlic Parmesan Sautéed Mushrooms recipe offers a rich and flavorful side dish featuring tender cremini or white mushrooms cooked in a luscious garlic-infused cream sauce with Parmesan cheese. Perfectly sautéed to bring out their natural umami, these mushrooms are delicious served warm alongside steaks, pastas, or toasted bread.
Ingredients
Scale
Ingredients
- 1 pound cremini or white mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat fat in skillet: Heat the butter and olive oil in a large skillet over medium heat until melted and shimmering.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to turn golden brown.
- Add garlic: Stir in the minced garlic and cook for an additional 1–2 minutes, allowing the garlic to become fragrant without burning.
- Add cream and cheese: Reduce the heat to low, then stir in the heavy cream, grated Parmesan cheese, salt, pepper, and thyme if using. Mix everything well to combine.
- Simmer sauce: Allow the mixture to simmer gently for 2–3 minutes, stirring frequently, until the sauce thickens and coats the mushrooms thoroughly.
- Garnish and serve: Remove from heat and sprinkle with fresh chopped parsley. Serve warm as a flavorful side dish or as a topping for toast, pasta, or steak.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- These sautéed mushrooms make a great topping for grilled chicken or baked potatoes.
