17-Minute Creamy Garlic Mushrooms
A quick, creamy, and flavorful side of garlic mushrooms sautéed in butter and olive oil, finished with Parmesan and fresh parsley. Ready in under 20 minutes, this dish is low in carbs, fiber-rich, and perfect for everyday meals or meal prep.
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.
