Description

Creamy Garlic Parmesan Sautéed Mushrooms are a rich and flavorful side dish featuring tender mushrooms cooked to golden perfection in olive oil and butter, then bathed in a luscious garlic-infused creamy Parmesan sauce. Perfect as a savory accompaniment to steak, chicken, or pasta, this easy-to-make recipe combines the comforting taste of garlic and Parmesan with the earthiness of mushrooms for a decadent treat.

Ingredients

Scale

Mushrooms and Aromatics

1 tablespoon olive oil
2 tablespoons unsalted butter
1 pound cremini or white mushrooms, cleaned and sliced
4 cloves garlic, minced

Cream Sauce

½ cup heavy cream
⅓ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper

Garnish

1 tablespoon chopped fresh parsley

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Instructions

Heat Fats and Mushrooms: Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté them for 6 to 8 minutes, stirring occasionally. Cook until the mushrooms release their moisture and turn golden brown, developing deep flavor and a tender texture.
Add Garlic: Stir in the minced garlic and continue cooking for 1 to 2 minutes until it becomes fragrant but not burnt, enhancing the aroma of the dish.
Add Cream and Simmer: Reduce the heat to medium and pour in the heavy cream. Stir gently to combine all ingredients. Allow the mixture to simmer for 2 to 3 minutes, giving time for the sauce to thicken slightly and become creamy.
Incorporate Parmesan and Seasonings: Add the grated Parmesan cheese, salt, and black pepper to the skillet. Cook for another 1 to 2 minutes, stirring often, until the cheese melts completely and the sauce coats the mushrooms in a rich, creamy consistency.
Finish and Garnish: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the mushrooms for a fresh, vibrant touch and serve the dish warm as a delicious side.

Notes

This dish pairs wonderfully as a side for steak, chicken, or pasta dishes.
For a lighter version, substitute half-and-half for the heavy cream.
Add a splash of white wine before adding the cream to introduce extra depth of flavor.