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!
Save This Recipe!
Enter your email below and get it sent straight to your inbox. Plus, you get more tasty recipes every week!
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.
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:
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.
Creamy Garlic Mushrooms
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
- ⅓ 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
Notes
- 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.
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.
Pin it for later!
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?
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.
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.
Can I make this one day in advance
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.
This was such a great and easy recipe!! I love mushrooms, saving to make again!!