Easy Creamy Mushrooms
This post may contain affiliate links. Please see our privacy policy for details.
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!
Featured Comment
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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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.
These are to die for, I’d use them as a sauce for pasta!
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.
Be still my heart. These were wonderful!
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.
Trying this tonight!!
Love this! I would put this with a lot of different things, pasta, chicken, steak, burgers…Thanks for sharing! 🙂
going to try this on a veggie burger. urp…
I ‘Pinned’ this under Lunch ’cause I’d love this over some nice, buttery toast!
I love mushrooms so much, this would be perfect on pasta too!
It is 0830 in the AM, I am sated from Christmas and New Year’s excess…..and my mouth is watering already!!
Yum….over some pasta and I’d call it a day
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!
what a great suggestion!
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.
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!
Easy and tasty!