Garlic Mushrooms- These garlic mushrooms are eaten in a butter and herb sauce, much as at a steakhouse! This is the ideal 10-minute side dish for virtually every dinner. They’re a perfect holiday appetizer or side dish because they’re so flavorful. This classic recipe is still a success because it’s creamy and garlicky. These creamy garlic mushrooms are a tasty side dish that comes together quickly and easily. They’re great for steak, roast, or even pasta.
Table of Contents
How to produce garlic mushrooms that are creamy
- In a big skillet, melt butter over medium-high heat.
- Stir in the mushrooms to coat them in the fat. Cook for 2-3 minutes on medium high, stirring often. Season white cooking with salt and pepper to taste (a little salt goes a long way since we are using salted butter and adding parm later).
- Apply the white white and stir to cover until it’s browned and mildly seared. Continue stirring/tossing as you cook the parsley and garlic.
- Cook, stirring sometimes, for 1-2 minutes, or until garlic is fragrant.
- Pour in the heavy cream then parmesan cheese, and stir to combine. Bring to a boil, then reduce to a low heat and cook for 2-4 minutes, or until the sauce has reduced slightly. Taste the sauce and season with more salt or pepper if necessary.
- Serve and have fun!
Pro tip:
While white mushrooms can be used to make these simple garlic mushrooms, I suggest using baby portobellos. Since I used very big (stuffer size) mushrooms, you may want to do the initial sear for a little less time if you use small white mushrooms.
The cream sauce is creamy and decadent, but the fresh parsley and a squeeze of lemon juice brighten the dish. And finishing with a sprinkling of parmesan cheese elevates these to new heights of deliciousness.
Mushrooms in Garlic Butter and Parmesan
Just a few ingredients are needed for this creamy garlic mushrooms recipe, and it comes together quickly and easily. You’ll need the following ingredients for this recipe:
- Butter that has been salted
- Mushrooms have white buttons
- Chicken or vegetable broth
- garlic
- Parsley
- cream with a lot of fat
- Parmigiano-Reggiano
For the best taste, make sure the ingredients are as fresh as possible. Instead of pre-grated parmesan, use freshly grated parmesan and any white wine you like; it doesn’t have to be expensive. For color and freshness, I like to finish the dish with a sprig of new parsley.
Garlic Mushrooms are simple to make:
I can’t stress how simple and convenient these delectable mushrooms are to prepare, and the end result is truly restaurant-quality. They’re so flavorful that they’ve become a family staple!
what to do with garlic mushrooms
Almost everything goes…especially for mushroom fans. Steak, ribs, fish, and chicken go well with garlic mushrooms. Serve them as an appetizer with a cheeseboard to die for!
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
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Garlic Mushrooms
Garlic Mushrooms- These garlic mushrooms are eaten in a butter and herb sauce, much as at a steakhouse! This is the ideal 10-minute side dish for virtually every dinner
Ingredients
- 16 mushrooms (baby bellas or big crimini are best)
- 1 tablespoon olive oil 2 tbsp. butter
- 1 cup heavy cream (whipped)
- 1 tsp lemon extract
- 4 garlic cloves, minced
- 1 tsp. seasoning (Italian)
- Season with salt and pepper to taste.
- Optional: freshly grated parmesan cheese, to taste
- Optional sliced fresh parsley, to taste
Instructions
In a skillet over medium-high heat, melt the butter and oil. Add the mushrooms once the pan is warmed. Cook, stirring regularly, for 5-7 minutes. On the outside, mushrooms can start to brown and shrink a little.
In a separate cup, combine the milk, lemon juice, garlic, and Italian seasoning. Cook for 5 minutes more, or until the sauce has thickened somewhat and the mushrooms are completely cooked.
Season with salt and pepper as required, and top with grated parmesan and fresh parsley, if desired.
Notes
The taste of garlic is prominent in this dish. Reduce the sum of garlic to 2 teaspoons if you don't like it.
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