These Creamy Garlic Parmesan Mushrooms are sautéed in butter and garlic until perfectly browned, then tossed in a super easy creamy Parmesan sauce that only requires 2 ingredients!
Creamy Garlic Parmesan Mushrooms
You might be saying to yourself, “Did I read that right? Only 2 ingredients?”. Well I’m here to tell you that you read that perfectly fine, my browned mushrooms in Parmesan sauce are beyond droll worthy and so simple. I guess this could be considered a side dish but believe me you’ll be perfectly content with curling up to a big bowl of this any meal of the day.
Meaty Mushrooms
These mushrooms ALMOST make me want to become a vegetarian. ALMOST! I still love my meat, but these Creamy Garlic Parmesan Mushrooms are what mushroom dreams are made of. Let’s get into it shall we? You’ll be drooling over these soon I promise.
Ingredients In Creamy Garlic Parmesan Mushrooms
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Mushrooms – I used cremini today but if you have another delectable savory kind on hand feel free to substitute!
- Butter & Olive oil – When browning these mushrooms I like to saute them with both butter and EVOO. It’s the key to achieving brown butter flavor with no burnt bitter butter.
- Garlic – Use as much or little as you like.
- Salt & Pepper – Just to taste.
- Heavy cream – We want this dish to be completely creamy and rich. If you’d like to cut down on the fat feel free to tweak this ingredient. Non dairy substitutes will need to be accompanied by 1 tablespoon of cornstarch.
- Parmesan – Freshly grated to add to both the sauce and for garnish.
- Parsley – Mined fine to sprinkle overtop our finished Creamy Garlic Parmesan Mushrooms.
How To Make Creamy Garlic Parmesan Mushrooms
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Brown the mushrooms: In a medium skillet meltdown the butter in the olive oil over medium high heat. Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. Add the garlic and cook till fragrant.
- Make the sauce: Stir in heavy cream and Parmesan cheese and cook until the sauce is bubbly. It will thicken up a bit. Taste for seasoning and adjust as necessary. Garnish with parsley and more cheese before serving hot.
And that’s it!!
Storing Leftover Creamy Garlic Parmesan Mushrooms
This dish will store well in an airtight container in the fridge for 3 – 4 days. These mushrooms will also store for 4 – 6 months in the freezer.
Craving More Mushroom Dishes? Try These Recipes:
- Italian Roasted Mushrooms and Veggies
- Sautéed Garlic and Parmesan Mushrooms
- Bacon And Parmesan Stuffed Mushrooms
- Chicken And Mushrooms In Creamy Dill Sauce
- Couscous Pilaf With Sautéed Mushrooms
- Garlic Butter Mushrooms
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Mushroom Arugula Warm Salad
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Creamy Garlic Parmesan Mushrooms
Ingredients
- 3 tablespoon butter unsalted
- 2 tablespoon olive oil
- 2 pounds cremini mushrooms cleaned and cut in half
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese freshly grated
Garnish
- 2 tablespoon parsley fresh, chopped
- ¼ cup Parmesan cheese freshly grated
Instructions
- In a large skillet add the butter and olive oil and cook over medium-high heat until butter has melted.
- Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. I like my mushrooms really browned so I sautéed mine for about 15 minutes.
- Add the garlic and cook for another 30 seconds until it becomes aromatic. Stir in the heavy cream and Parmesan cheese and cook until the sauce is bubbly. It will thicken up a bit. Taste for seasoning and adjust as necessary.
- Garnish with parsley and more parmesan cheese and serve immediately. You could serve this over pasta or as a side dish.
Video
Recipe Notes
- Heavy Cream: Heavy cream is also called heavy whipping cream because it’s whipping cream with a milk fat content between 36 and 40 percent. Half and half can also be used instead for a lighter version, which has 12 percent fat content.
- Dairy Free option: Use almond milk or rice milk instead. Add about 1 tbsp of cornstarch to thicken the sauce.
- Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
- Freezing: Freeze in airtight container or heavy duty freezer bags for 4 to 6 months.
- Mushrooms: I used cremini mushrooms which are usually brown in color because it’s a more mature version of the white button mushroom, so the flavor is similar. Because of this, white button mushrooms can be used as well.
- Nutrition: Note that nutritional information does not include pasta. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I made this recipe and it DID NOT DISAPPOINT! It was better than any restaurant I have ever been to. So Good!!!
Going to try it tonight