Easy Creamy Mushrooms
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The easiest, creamiest mushrooms you will ever have – it’s so good, you’ll want to skip the main dish and make this a meal instead!
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Sorry, guys. This recipe does not bode well with that whole New-Years-resolutions-dieting situation. It’s just amazingly creamy goodness here, so let’s just start talking about that dieting nonsense next week.
There are some fun goodies here – a little bit of butter, fresh garlic, pantry herbs, heavy cream and of course, freshly grated Parmesan. You know I’ll put Parmesan wherever and whenever possible.
Now this is technically a side dish – the easiest side dish you will ever have to make – but I won’t judge you if you make this into the main entree. I also won’t judge you if you start slurping on that creamy sauce. You certainly don’t want that sauce to go to waste!
Easy Creamy Mushrooms
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- ⅓ cup heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet oven over medium heat. Add mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, about 5-6 minutes. Stir in Parmesan.
- Serve immediately, garnished with parsley, if desired.
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This is such an easy recipe to make but is simply delicious with sourdough toast. Makes a quick breakfast or a tasty lunch.
Can you make these couple days in advance and reheat?
I’m trying this tonight with Maitake, instead of cremini!
Best mushrooms Eva
Scrumptious, thanks for sharing
Just wonderful and damned delicious is right…go easy when putting in the cream….so it does not get weird.
This was fabulous!!! I doubled the cream and Parmesan, I wanted more sauce. It was fabulous over my pork chops. Absolutely a go to recipe for me in the future!!!
Fantastic recipe. I like to add a little chicken stock after the garlic browns right before I add mushrooms. Helps keep garlic from burning. Thanks for sharing.
effing delicious!
Does adding cooking wine make the taste more prominent?
Damn delicious! I don’t know what yuka is but served it on medium thick maizemeal porridge what we call ‘pap’ ….
Made these to spread on the fried Yuca I Made last night
This Creamy Mushroom Recipe really paired well with the Yuca
Especially with a touch of White cooking Wine #damndelicious
Delicious – served on buttered toast makes a lovely starter.
Made last night with sliced pork fillet. Absolutely gorgeous
This is a great base recipe! My ex used to make me creamy mushrooms on weekends and these were very acceptable by comparison, i would probably go with parmesan as optional though as they do add a heavier layer of dairy flavour, but overall easy instructions and great results, i think my next challenge is to incorporate that balsamic flavour cafes charge us up the wazoo for
Soooook damndelicious…..thanks
If you don’t like parmesan what other cheese can you use?
Whatever cheese you like, I would imagine.
Tried this recipe with baby Portobello mushrooms, served over filet mignon……#damndelicious.
I will definitely be using this recipe from now on.
Yum! This was so good! I did add the additional heavy cream and seasonings just to have the appropriate amount of sauce but overall it was amazing.
Love this recipe! Did this last night with my oven breaded chicken.