Damn Delicious

Easy Creamy Mushrooms

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!

Easy Creamy Mushrooms - 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!

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

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!

10 minutes15 minutes


  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 1/3 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
  3. Serve immediately, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 157.2 Calories from Fat 125.1
% Daily Value*
Total Fat 13.9g 21%
Saturated Fat 8.5g 43%
Trans Fat 0.3g
Cholesterol 42.7mg 14%
Sodium 68.0mg 3%
Total Carbohydrate 5.3g 2%
Dietary Fiber 1.2g 5%
Sugars 2.3g
Protein 5.4g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. If you don’t like parmesan what other cheese can you use? 

  2. Rated 5 out of 5

    Tried this recipe with baby Portobello mushrooms, served over filet mignon……#damndelicious.
    I will definitely be using this recipe from now on.

  3. Rated 5 out of 5

    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. 

  4. Rated 5 out of 5

    Love this recipe! Did this last night with my oven breaded chicken. 

  5. Rated 5 out of 5

    Great recipe! I added a small amount of bacon crumbles as well.  Served over tritip, delicious!

    (After reading previous reviews, I did triple the amount of cream and spices so there would be ample sauce.) 

  6. Rated 4 out of 5

    Quite tasty. I served this over buttered toast. I substituted fresh sage for parsley because it is what I had on hand. Yum!

  7. Rated 5 out of 5

    Made these to add to a tofu “chicken” sandwich; nearly ate them alone off the pan! My younger siblings, neither of whom particularly likes mushrooms, were crowding around me and stealing bites too, it’s delicious! 

  8. Rated 5 out of 5

    I now have a garlic mushroom habit and need a crane to get me out of my house. Loving it,thanks.

  9. Rated 5 out of 5

    I have a tendency to add ingredients
    I added minced onion to the garlic then a bit of yuzu (citrus fruit) flavored sake after throwing in the mushrooms. When I put in the herbs I added some garlic scapes (unopened garlic flower) and followed the instructions for the rest of your recipe. Smelled good and taste test was delicious . Going to serve it over some poached fish with garlic saffron rice and steamed fiddleheads. Waiting for my fiancé to finish his work before having it for supper.

  10. Rated 5 out of 5

    This is so tasty! Made it to pour over pasta, will add more cream in the future since the pasta soaked up a lot of it. Definitely making it again!

  11. Rated 4 out of 5

    Does not bode well FOR, not with. Sorry, it’s grating, but the recipe is great! Served over noodles as a vegetarian mail dish.

  12. Rated 5 out of 5

    Really tasty and very simple easy and quick to make 

  13. Rated 5 out of 5

    I made these creamy mushrooms as a topping/sauce for skinny chicken cordon bleu.

    My 17 year old went out of his way to say, “I don’t really like mushrooms, Dad, but these were really good.”

    I can see this becoming a staple in our house.

  14. Rated 5 out of 5

    Made this tonight to top our hamburgers with! Both my husband and I thought it was delicious!!! We live a low carb life, and this gravy is delicious and only 4.1 carbs per serving!!! Definitely will become a staple in meal planning!!

  15. Rated 5 out of 5

    Absolutely beautiful.. it’s a keeper, only problem was, I wanted more. I served ours on crumbed steak. AAA+++

  16. Rated 4 out of 5

    The sauce was great. However, the photo of the finished product is not representative of an actual final product. Even if I triple the recipe, the amount of creamy sauce is no where near what you show above.  

    • Hi Jim! I’m so glad you tried this recipe! The photos were taken just as the recipe was written from start to finish. But thanks for your feedback. 🙂

    • I agree with this poster 100% a 1/3 cup of cream is not even close to enough for a full 16 oz of mushrooms. Perhaps the recipe is supposed to be 1 1/3 cups. But no way is 1/3 enough liquid.

  17. Rated 5 out of 5

    Thanks for the side dish love your website.
    F.Y.I It is a side dish maybe spaghetti for today’s main dish or you never know the lasagna you showed looked delicious aswell.

  18. Rated 5 out of 5

    Delicious. Followed the recipe exactly but used Bella mushrooms. Served over medium rare steak.

  19. Rated 5 out of 5

    The best sauce i’ve ever made! It’s perfect pared with stake and mashed potatoes, I’d only add a little more cream to make the sauce a bit runnier and more sauce like.

  20. Rated 5 out of 5

    I just made this dish, with 8 ounces of cremini in olive oil and 1/3 cup half and half. Read the recipe as I was cooking. Very simple. It was easy to read and the dish came out well, mixed with angel hair pasta.

  21. Rated 5 out of 5

    Fantastic mushroom sauce – I spread it over salmon in puffed pastry. Delicious!

  22. Rated 5 out of 5

    I served this on top of cauliflower rice and ground beef and onions. So easy. So delicious.

  23. Delicious!! We had this with chicken breast stuffed with tiny toms and wrapped in bacon. Instead of butter I used the juices from the chicken and bacon to fry the mushrooms and reduced any water out as they fried. Hubby says nom nom nom. Best meal he’s had in ages, lol.

  24. Rated 4 out of 5

    Very nice.

  25. Rated 5 out of 5

    This are soo Good! 5 Stars all of the way!!  I added one extra garlic clove because we are obsessed with garlic in this house. I will be 100% making again. These are so good that they are dangerously delcious. Thank you for this amazing recipe.

  26. Rated 5 out of 5

    This was soo good…I enjoyed it..i love it….

  27. Rated 5 out of 5

    So in New Zealand, creamy mushroom on toast is a thing, for breakfast or brunch. I served this one up for breakfast. Delicious with coffee. I used portabello in place of crimini and marjoram instead of thyme, and fresh herbs from the garden instead if dried. But whichever way, this is one of the best I’ve tried.

  28. How much pasta will this sauce accommodate do you think?

  29. This sauce is everything! I have made it several times now and each time it comes out perfect! So easy and so quick. And super easy to sub ingredients if you don’t have something on hand. I usually don’t have heavy cream just sitting around so I use half and half and add a tiny little bit of a cornstarch slurry to help it thicken up. It is sooooo good!

  30. What can be substituted to make it still delicious, and creamy but with less fat and/or calories? Thanks.

  31. Perfect low-carb or Keto dish if you can stick to one serving, lol.

  32. hi .my sauce was dry.how do.i make it creamier .

  33. I make this dairy free with olive oil, coconut milk instead of heavy cream, you just let the coconut milk reduce to a thick creamy consistancy, I also use rosemary (just a little) instead of oregano.

  34. This was absolutely delicious. I tweaked it slightly to make it a sauce for leftover pasta: added frozen spinach and diced chicken for additional nutrients. I added a tablespoon of sour cream for a more tangy flavor. So good. Thanks Chungah!

  35. This looks delicious! I’m trying to find the recipe for your creamy orzo with mushrooms and spinach. I’m not having any success using the index. How do I locate it? 

  36. The THIRD recipe I have borrowed from your blog. Thank you,ma’am!

  37. Funny about your disclaimer about the diet, since I was looking for a creamy sauce recipe specifically to add more fat to my keto diet.

  38. I made this tonight- and it was a hit. I did have to alter it a little, based on what we had at home. I did not have thyme, so I used 1 tsp of herbs de provance instead of the half a teaspoon of the other 2 things, and I did not have fresh parm, so I used the pizza sprinkle that we had in the fridge. I served it with chicken and zucchini noodles, and lemme tell ya- AMAZING. I will be making this again!

  39. Thank you! I made your recipe double the mushrooms and the parmesan add it 1/2 of pound of cooked penne pasta and listo!!! I’ll serve with a cherry tomatoes salad!!

  40. Can I use mozzarella instead of parmesan? I don’t have parmesan.

  41. I added 1/3 cup of white wine to the sauce and reduced for a few minutes. I then added the sauce atop of mushroom and ricotta filled raviolis and then sprinkled with Italian chopped parsley!! OMG!!!!

  42. We’re going on a trip in our RV and I would love to make this at home to take with us. Do you think it would be good if I made it 3-4 days before serving? Wondering if the cream might separate.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • Good simple recipe however too much clickbait just trying to get the recipe.

  43. I made this today for lunch. After mixing in the grated parmesan cheese, I poured it over meatloaf. It was absolutely “mushroom” heaven! The high fat content makes it exceptionally satisfying.

    Thanks for the easy and tasty recipe – I will definitely make this again!

  44. I have made this a couple times and spoon over a puff pastry cut out, garnish with ribboned green onion or chives…it’s beautiful and so freaking delicious!  I could live on it!  I do add a bit of chardonnay to the shrooms and shallot minced so tiny it pretty much disappears while reducing.  thank you so much for this recipe!

  45. I made it with portobello mushrooms instead of criminology and added Colby jack cheese turned out great

  46. i want to try this recipe i am just wondering what kind of heavy cream on the ingredients,,, thanks you i cant wait to try this

    • I recommend using heavy cream, not whipping cream. You can read more about the differences between the two here. Hope that helps!

    • Rated 5 out of 5

      Currently sitting happy with a belly full of this recipe. I made this as a main meal and made slight alterations in terms of seasoning (forgot to buy garlic) and it went down a treat! My 10yr old son who can be quite fussy when it comes to veg and had recently said he doesn’t like mushrooms anymore loved it. No complaints at all! Will def be a reg meal in our house, thanks!

  47. This looks amazing! I’m going to make it tonight. I think I’ll try adding some sauteed spinach to it, to get some greens in, and serve it with steak and potatoes. Thanks!

  48. With a little more cream, the most delicious mushroom soup ever.  That’s going to be my post-Christmas dinner snack.

  49. This looks too delicious! I’m trying to do a lot of meal prepping, I was wondering if this could be frozen? and do you think I could substitute the heavy cream for greek yoghurt as a healthier alternative? Thank you! <3

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating. As for the Greek yogurt, I worry that the consistency will be too thick. It may be better to substitute half and half or milk.

      • Is it okay if I answer some of the questions that I know the answers to?? Thought I should ask this is your blog….but I know that the Greek yogurt will work…but you would have to thin it out a bit and get a very good Greek yoghurt…not that cheap you find in the regular grocery store go to trader Joe’s or your local health food market.

  50. Que genial!!! Creo que este sería la cena perfecta para hoy 😀

  51. Ok, It’s time to say it: Every time I see something that looks yummy… it’s YOU! And every time I try the recipe… it’s delicious (like this one). Bravo! And thank you! There are so many “out there” that are a waste of time and ingredients. This is refreshing. Oh, and I also appreciate how you respond to people’s questions. More bravo. So, now how are you going to get some cash rewards for your great work??


  52. This looks beautiful! I’m making this for lunch when I go home today! 🙂

  53. I made these last night (a half portion for 2 of us) and used creme fraiche instead of heavy cream, as that’s what I had in the fridge. They were divine! I served them over spaghetti (6 oz) and would suggest if you’re going to eat them this way, you need to make a bit more sauce, as the pasta really soaks it up.

  54. Just delicious. I had these last night over cheese and potato pirogues. I did sub half and half for the cream, but it was great anyway. Thanks.

  55. 3:00 AM and I just HAD to have some mushrooms (crazy random craving…whatchya gonna do?). This was perfect. Thank you so much. I used button mushrooms and cut down on the garlic a little bit so the smell didn’t wake my family, Absolutely wonderful.

  56. What if we don’t use parmesan cheese? it isn’t available where i live. Thanks!

    • Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome, but if a substitution must be made, please do so at your own risk.

  57. Made this last night! It was sooooooo good! Best mushroom dish I’ve ever made. I doubled the sauce and I might have licked the bowl. Maybe not. But maybe so. But seriously. Delish!!

  58. I just had this for dinner over spaghetti squash and it will definitely be my topping of choice from now on. Truly damn delicious! Low carb and fast! Thanks for sharing!

  59. Made this last night over brown rice pasta. Holy yum!! Thanks for a great recipe!

  60. I love cremini mushrooms, I could go for this whole skillet!

  61. This is actually an excellent “diet” dish for those of us eating low carb/wheat belly style! Great recipe 🙂 Will be on our menu this weekend!!

  62. Holy yum! This only serves two, right?! 😉

  63. Love cremini mushrooms . . my fave!!! this looks so good. . will be trying this soon!

  64. Is there a different variety of mushrooms I could in this besides cremini?

  65. I made this last night with the addition of three cheese
    tortellini and some smoked sausage. Excellent taste as a sauce for the tortellini and the mushrooms brought it all together.

  66. I love creamy mushrooms! I make them very similiar, I just substitute the heavy cream with crème fraîche…I really like the fresh note…
    I often use them for pasta as well or as sauce for original german “brezenknödel” :D.

  67. These are to die for, I’d use them as a sauce for pasta!

  68. I made this tonight and served it over rice. I increased the butter and Parmesan by one-third and the cream by a splash or two. I also served it with Panko bread crumbs sprinkled on top. It was divine. I’m a vegetarian so it will be a nice splurge on those nights I just can’t eat another salad or bowl of roasted veggies.

  69. Be still my heart. These were wonderful!

  70. When making creamy and Alfredo type sauces, I usually substitute soy milk instead of 1/2 and 1/2 or cream. It’s thick and creamy, tastes delicious and is a healthful alternative.

  71. Trying this tonight!!

  72. Love this! I would put this with a lot of different things, pasta, chicken, steak, burgers…Thanks for sharing! 🙂

  73. going to try this on a veggie burger. urp…

  74. I ‘Pinned’ this under Lunch ’cause I’d love this over some nice, buttery toast!

  75. I love mushrooms so much, this would be perfect on pasta too!

  76. It is 0830 in the AM, I am sated from Christmas and New Year’s excess…..and my mouth is watering already!!

  77. Yum….over some pasta and I’d call it a day

  78. Serve this over some linguini or other pasta and it really is a main meal! Don’t forget some bread to soak up the creamy goodness!

  79. This looks amazing! Have you ever thought of somehow making this into a mushroom soup? If you come up with a recipe, please let us know.

  80. I love mushrooms and could easily make a meal of this….all of it! And definitely would be a MAIN dish for me. I love ‘sides’ as mains!