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!
This post is sponsored by Mushrooms Canada. I have been compensated to sponsor this recipe but -as always- all opinions are my own.
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 adding it as a topping to grilled meats like steak or pork. The earthy mushrooms and the creamy parmesan sauce tastes delicious with these two grilled meats.
For this recipe I have used both cremini and button mushrooms otherwise knows 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!
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- Melt the butter in a pan over medium-high heat and throw in the mushrooms. Cut any big mushrooms in 1/2 or quarter so all pieces are about the same size.
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- Sautee until mushrooms are softened and browning. About 3 minutes. Add in the garlic and mix letting cook another minute. Add in a 1/4 cup of beef broth and scrape up any brown bits from the pan. Let simmer 1 more minute.
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- Add 1/3 cup heavy cream, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup parmesan cheese. Stir and let thicken. Remove from heat and serve immediately.
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
- 1/4 cup beef or chicken stock
- 1/3 cup heavy cream
- 1 tsp fresh thyme
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 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 beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.
- 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 toppy for grilled steak or pork chops.
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.
Nutrition
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Colleen says
A perfect topping for steak, but I don’t even know if these would make it out of the pan, they look so delicious and creamy.
Beth says
These mushrooms look so luscious and delicious! The sauce is exquisite! Can’t wait to give them a try!
Charla says
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!
The Delicious Spoon says
It is so easy and only takes a few minutes!
Liz says
My husband loooves mushrooms so I’m excited to find a recipe that’s easy enough to make even on a weeknight! Thank you!
Noelle says
This was such a great and easy recipe!! I love mushrooms, saving to make again!!
veenaazmanov says
A delicious dish for my amazing family . They too love it. So creamy and flavorful and mushrooms are our favorite.