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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I made it with portobello mushrooms instead of criminology and added Colby jack cheese turned out great
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!
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!
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!
With a little more cream, the most delicious mushroom soup ever. That’s going to be my post-Christmas dinner snack.
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.
Que genial!!! Creo que este sería la cena perfecta para hoy 😀
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??
Blessings
This looks beautiful! I’m making this for lunch when I go home today! 🙂
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.
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.
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.
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.
Asiago cheese will work!
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!!
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!
Made this last night over brown rice pasta. Holy yum!! Thanks for a great recipe!
I love cremini mushrooms, I could go for this whole skillet!
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!!
Holy yum! This only serves two, right?! 😉
Love cremini mushrooms . . my fave!!! this looks so good. . will be trying this soon!
Is there a different variety of mushrooms I could in this besides cremini?
White button mushrooms would work great in this recipe too!
I regularly use this recipe with wild mushrooms I collect from the woods. It’s is exceptional with Maitake/Sheepshead mushrooms, or Chanterelles over wild game!!! But also awesome over beef or chicken. I’m getting a lot of milage out of this recipe.