Creamy Garlic Parmesan Mushrooms (Print version)
Golden mushrooms in a rich garlic parmesan cream sauce, ready in about 30 minutes as a cozy side or spoon-over sauce.
# Ingredients:
For the mushrooms
01 -
1 1/2 lb (680 g) cremini or baby bella mushrooms, cleaned and halved or quartered
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter, divided
04 -
3/4 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon black pepper
For the garlic parmesan sauce
06 -
4 cloves garlic, minced
07 -
1 cup (240 ml) heavy cream
08 -
1/2 cup (50 g) freshly grated parmesan cheese, plus more for serving
09 -
1/4 teaspoon red pepper flakes, optional
10 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Wipe the mushrooms clean and trim the stem ends. Halve small mushrooms and quarter larger ones so the pieces are similar in size.
02 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3-4 minutes, then stir and cook until browned and most liquid has evaporated, 6-8 minutes more.
03 -
Season with salt and pepper. Add the remaining 2 tablespoons butter, garlic, and red pepper flakes if using. Cook for 30-45 seconds, stirring often, until fragrant.
04 -
Pour in the heavy cream and bring it to a gentle simmer. Cook for 2-3 minutes until the cream slightly thickens and coats the mushrooms.
05 -
Reduce the heat to low and stir in the parmesan until melted and smooth. Taste and adjust salt and pepper.
06 -
Sprinkle with parsley and extra parmesan. Serve hot while the sauce is glossy.
# Good to know:
01 -
Best served immediately while the cream sauce is smooth.
02 -
Cook in batches if your skillet is crowded.
03 -
Reheat gently with a splash of cream or milk.