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
- cream with a lot of fat
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:
- 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
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.
The taste of garlic is prominent in this dish. Reduce the sum of garlic to 2 teaspoons if you don't like it.