These creamy garlic mushrooms are a quick, indulgent side that transforms everyday meals into something special.
Packed with fiber-rich mushrooms and flavored with garlic, butter, and Parmesan, this dish delivers satisfying plant-based protein and healthy fats.
Low in carbs and ready in under 20 minutes, it’s perfect for busy weeknights, meal prep, or as a decadent complement to any main course.
17-Minute Creamy Garlic Mushrooms
Equipment
- 1-Large skillet
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 teaspoon and 1 tablespoon measures
- Knife and cutting board
Ingredients
- 16 ounces mushrooms baby bella or cremini, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream or whipping cream
- 1 teaspoon fresh lemon juice
- 4 cloves garlic minced
- ¼ teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- Freshly grated Parmesan cheese to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare the Mushrooms: Begin by gently cleaning your mushrooms to remove any dirt. Use a damp paper towel or a soft brush rather than running them under water, as mushrooms absorb moisture and can become soggy. If they’re large, slice them evenly to ensure they cook at the same rate. Set aside so they’re ready for the skillet.
- Heat the Skillet: Place a large skillet over medium-high heat and allow it to warm for a minute or two. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan. The combination of butter and oil prevents the butter from burning while adding a rich, savory flavor. Swirl the pan gently to coat the surface evenly.
- Sauté the Mushrooms: Once the butter has melted and begins to foam, add the prepared mushrooms to the skillet. Spread them into a single layer as much as possible; this helps them brown evenly rather than steam. Cook the mushrooms for about 5 to 7 minutes, stirring occasionally. Keep an eye on their color you want a deep golden-brown hue on the edges while they release some of their moisture and shrink slightly.
- Add Garlic and Seasoning: After the mushrooms have browned, reduce the heat slightly to medium. Add 4 cloves of minced garlic and 1/4 teaspoon of Italian seasoning directly into the pan. Stir constantly for 30–60 seconds until the garlic becomes fragrant. Be careful not to burn it, as garlic can turn bitter quickly. This step infuses the mushrooms with a rich aromatic base.
- Pour in the Cream: Slowly pour 1 cup of heavy cream over the mushrooms while gently stirring. This ensures the mushrooms are coated evenly, and the cream starts to thicken as it heats. The cream will absorb the mushroom flavors, creating a luscious, velvety sauce that clings beautifully to each slice.
- Add Lemon Juice for Brightness: Stir in 1 teaspoon of fresh lemon juice. This small addition cuts through the richness of the cream and butter, balancing the flavors with a subtle tang. It also enhances the natural umami of the mushrooms, making the dish more vibrant.
- Simmer Until Thickened: Allow the mushrooms and cream mixture to simmer gently over medium heat for about 5 minutes. Stir occasionally to prevent sticking and to encourage even thickening. The sauce should coat the back of a spoon and the mushrooms should be tender, fully cooked but still slightly firm to the bite.
- Season to Taste: Taste your creamy garlic mushrooms and season with salt and freshly ground black pepper as needed. Remember that the Parmesan you’ll add next also contributes saltiness, so season lightly at first. Adjust gradually to your preference.
- Finish with Parmesan and Herbs: Remove the skillet from heat. Grate fresh Parmesan cheese over the top, adding as much or as little as desired. Sprinkle with chopped fresh parsley if using, which adds a pop of color and a hint of freshness. Gently toss or stir just enough to combine without breaking the mushrooms apart.
- Serve and Enjoy: Transfer the creamy garlic mushrooms to a serving dish while still warm. They pair beautifully with grilled meats, roasted vegetables, pasta, or even as a topping for toast. Serve immediately to enjoy the full creamy, garlicky flavor and the tender, perfectly cooked mushrooms.
Notes
- Use fresh, firm mushrooms for the best texture and flavor. Baby bella or cremini mushrooms are ideal because they hold up well in the pan and absorb the creamy sauce beautifully.
- Slice mushrooms evenly to ensure they cook uniformly. Uneven slices may result in some pieces being undercooked while others overcook.
- Don’t overcrowd the skillet. Mushrooms release water as they cook, and overcrowding can cause them to steam rather than brown. Cook in batches if needed.
- Adjust the cream consistency according to your preference. For a thicker sauce, let it simmer a little longer. For a lighter sauce, reduce the simmering time slightly.
- Freshly grated Parmesan melts better and provides a richer flavor compared to pre-grated varieties.
Chef’s Secrets For Perfect Mushrooms
The secret to restaurant-quality creamy garlic mushrooms lies in layering flavors and controlling heat.
Start with a mix of butter and olive oil to prevent burning while enhancing richness.
Sauté mushrooms in a single layer to encourage caramelization, which intensifies their natural umami.
Add garlic and herbs toward the end of cooking to preserve their aromatic qualities.
Finally, stirring in lemon juice at the end brightens the dish and balances the richness of cream and Parmesan.
These small but intentional steps elevate a simple side dish into a memorable culinary experience.
Serving Suggestions And Pairing Ideas
Creamy garlic mushrooms are versatile and pair well with a wide range of dishes.
Serve them alongside grilled chicken, seared steak, or baked fish for a luxurious side.
They also work beautifully on top of pasta or risotto, adding richness and depth.
For a vegetarian option, layer them over toasted bread or roasted vegetables.
Garnish with fresh parsley or a sprinkle of extra Parmesan for a visually appealing and flavorful presentation.
They’re excellent for casual weeknight dinners or special occasions alike.
Storage Tips For Fresh Mushrooms
Store leftover creamy garlic mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop or in a microwave to prevent the cream from separating.
If the sauce has thickened too much during storage, add a splash of milk or cream to restore its original texture.
Avoid freezing, as mushrooms can become rubbery and watery after thawing, which may compromise both texture and flavor.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Yes! Button mushrooms, shiitake, or portobello can all work, though larger varieties like portobello may need longer cooking. Mixing mushroom types can also add interesting flavor and texture.
2. Can I make this dairy-free?
Absolutely. Replace butter with plant-based margarine or coconut oil, and use a dairy-free cream alternative. Nutritional yeast can substitute Parmesan for a cheesy flavor without dairy.
3. How do I prevent mushrooms from becoming soggy?
Cook them over medium-high heat in a single layer without overcrowding. This allows them to brown and caramelize rather than steam, resulting in a firmer, more flavorful texture.
4. Can I prepare this ahead of time?
Yes, you can prep mushrooms and garlic in advance, but it’s best to cook and add the cream just before serving. Fully prepared dishes can be stored in the refrigerator and gently reheated.
5. How can I make this recipe more flavorful?
Experiment with adding finely chopped shallots, a splash of white wine, or a pinch of smoked paprika. Fresh herbs like thyme or tarragon also complement the mushrooms and enrich the overall flavor profile.
