Creamy Garlic Mushrooms

Cremini and button mushrooms sauteed in butter and garlic. Then quickly simmered in a creamy parmesan sauce until tender. The perfect topping to pork or steak off the barbecue or just eat’em all by themselves!

Mushrooms in a creamy garlic sauce with a little thyme in a pan and on a black table

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I love mushrooms! I mean I really love mushrooms! There are so many different mushrooms but I love cremini and button mushrooms the best simply because of their terrific earthy flavour and firm meaty texture that works so well in so many dishes.

Mushrooms can be eaten cooked or raw. I prefer them cooked because they soften up and begin to take on a delightful woodsy flavour. They are actually a funghi, not a vegetable which I know sounds gross but so lots of delicious culinary delights. Take for example oysters, mussels, calamari or escargot.

This creamy garlic mushroom recipe can be served as a side dish but I highly recommend you add it as a topping to grilled meats like steak or pork. The earthy mushrooms and the creamy parmesan sauce taste delicious with these two grilled types of meat.

Close up of sauteed mushrooms in a creamy garlic sauce.

For this recipe I have used both cremini and button mushrooms otherwise known as white mushrooms. I like this combo for two reasons.

First is flavour. Both are earthy but the cremini mushrooms offer a slightly more intense flavour.

Second. Variety and colour. I like how the two mushrooms look on a plate together. Looks a little fancier and takes zero extra time.

For this recipe you are going to need only a few simple ingredients:

Ingredients need to make a creamy garlic mushroom recipe

how to clean mushrooms

They say you don’t need to clean the mushrooms you get from the grocery store because they are grown in “clean” manure. But manure is manure and the whole idea just is icky!

At the same time, mushrooms absorb moisture quickly and if you want that nice brown char on your mushrooms you want to stay away from washing them with water. So now what? You are at a crossroads… soggy mushrooms or manure?

The best way is to wipe them with a clean very damp cloth. I use a paper towel and moisten just a bit then one by one wipe each mushroom down to get rid of any gross manure bits. It takes a little bit of time but saves me from the psychological toll of thinking I might eat manure.

Now that you have you mushrooms clean it is time to get started. Just a few easy steps!

Tips for making creamy garlic mushrooms:

  • Clean mushrooms and mince garlic before you start. This recipe does not take long to cook so you won’t have time to do these things after you get started.
  • Chop any large mushrooms in half or quarter them so that all the mushrooms are roughly the same size
  • This dish needs to be served hot and right away. If some time elapses before you serve the dish and you notice the sauce has thickened up a bit too much as it has cooled simple reheat and add in a little more stock to loosen the sauce back up.
A plate of garlic mushrooms on a grey background decorated with sprigs of fresh thyme
Close up of sauteed mushrooms in a creamy garlic sauce.

Creamy Garlic Mushrooms

Alisa Infanti | The Delicious Spoon
Cremini and button mushrooms sauteed in butter and then quickly simmered in a creamy parmesan sauce with fresh thyme until tender.
4.79 from 14 votes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Dinner
Cuisine American, Italian
Servings 4 servings
Calories 171 kcal

Equipment

  • Large pan
  • Knife
  • Spoon
  • Measuring Spoons
  • Meauring Cups

Ingredients
  

  • 1 lb button and/or cremini mushrooms cleaned
  • 3 tbsp butter
  • 4 cloves garlic minced
  • ¼ cup beef or chicken stock
  • cup heavy cream
  • 1 tsp fresh thyme
  • ¼ cup grated parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper

Instructions
 

  • In a large pan over medium-high heat melt the butter. Add the mushrooms and cook 2-3 until browned and slightly tender.
  • Add in the garlic and let cook another minute.
  • Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the then.
  • Add the heavy cream and parmesan cheese, thyme, salt and pepper. Stir until thickened and mushrooms are nicely coated. Remove from heat and serve immediately as a side dish or as a topping for grilled steak or pork chops.

Nutrition

Serving: 174gCalories: 171kcalCarbohydrates: 6.4gProtein: 6.4gFat: 14.5gSaturated Fat: 8.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.8gTrans Fat: 0.4gCholesterol: 42mgSodium: 541mgPotassium: 453mgFiber: 1.3gSugar: 2.8gVitamin A: 483IUVitamin C: 3.7mgCalcium: 75mgIron: 0.8mg

Notes

Recipe Notes & Tips:
  • Clean mushrooms and mince garlic before you start. This recipe does not take long to cook so you won’t have time to do these things after you get started.
  • Chop any large mushrooms in half or quarter them so that all the mushrooms are roughly the same size
  • This dish needs to be served hot and right away. If some time elapses before you serve the dish and you notice the sauce has thickened up a bit too much as it has cooled simple reheat and add in a little more stock to loosen the sauce back up.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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For the step-by-step version of this recipe, check out the How to Make Creamy Garlic Mushrooms Story.

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12 Comments

  1. Why is “Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.” in Stage 1 AND in Stage 3?

    1. Because I made a mistake. Sorry about that. It wouldn’t affect the recipe at all or how it tastes but I have gone in and removed duplicate. I deglaze usually after adding the garlic. Thank you for brining this to my attention.

  2. 5 stars
    I have made this recipe to have over steak and chicken…both delicious. Could even be good over salmon or maybe crispy tofu. Insanely easy. Also, I know it’s best right out of the pan, but honestly it’s also delicious warmed up the next day! It’s such a great way to elevate simple staple dishes.

    1. Hi Kitty, I wouldn’t recommend it. The sauce gets quite thick overnight. If you really need to you could rewarm in the pan and add a little beef broth or water to thin it out. Let me know how that works.

  3. 5 stars
    These mushrooms look so luscious and delicious! The sauce is exquisite! Can’t wait to give them a try!

  4. 5 stars
    I seriously need to step up my mushroom game and try your recipe. The only thing I do with mushrooms is make soup with them. This sounds so effortlessly and tasty, I’m in!

  5. 5 stars
    My husband loooves mushrooms so I’m excited to find a recipe that’s easy enough to make even on a weeknight! Thank you!

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