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 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.
This was soo good…I enjoyed it..i love it….
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.
How much pasta will this sauce accommodate do you think?
What a great addition! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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!
Thank you for your feedback!
What can be substituted to make it still delicious, and creamy but with less fat and/or calories? Thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Perfect low-carb or Keto dish if you can stick to one serving, lol.
hi .my sauce was dry.how do.i make it creamier .
You can add additional heavy cream and reduce for longer until the desired consistency is reached.
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.
Great modifications! Thanks for sharing.
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!
That’s awesome!
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?
MT, here is the link to the recipe! 🙂
https://damndelicious.net/2018/04/21/creamy-mushroom-spinach-orzo/
The THIRD recipe I have borrowed from your blog. Thank you,ma’am!
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.
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!
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!!
Can I use mozzarella instead of parmesan? I don’t have parmesan.
I highly recommend using Parmesan cheese.
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!!!!
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.
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!
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!