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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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.)
Quite tasty. I served this over buttered toast. I substituted fresh sage for parsley because it is what I had on hand. Yum!
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!
I now have a garlic mushroom habit and need a crane to get me out of my house. Loving it,thanks.
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.
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!
Does not bode well FOR, not with. Sorry, it’s grating, but the recipe is great! Served over noodles as a vegetarian mail dish.
Mail dish? Sorry, it’s grating.
Thank you Erin! I was thinking the exact same thing….
Really tasty and very simple easy and quick to make
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.
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!!
Absolutely beautiful.. it’s a keeper, only problem was, I wanted more. I served ours on crumbed steak. AAA+++
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.
I think you need to add a bit more cheese for it to be thicker, or cook it a bit longer
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.
Delicious. Followed the recipe exactly but used Bella mushrooms. Served over medium rare steak.
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.
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.
Fantastic mushroom sauce – I spread it over salmon in puffed pastry. Delicious!
I served this on top of cauliflower rice and ground beef and onions. So easy. So delicious.
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.
Very nice.
Thanks!