Creamy Garlic Parmesan Mushrooms

Ingredients

• 42 g (3 tablespoons)unsalted butter
• 30 ml (2 tablespoons)olive oil
• 907 g (2 pounds)cremini mushrooms, cleaned and halved
• 1.25 g (1/4 teaspoon), or to tastesalt
• 1.2 g (1/2 teaspoon), or to tasteblack pepper
• 3 clovesgarlic, minced
• 360 ml (1 1/2 cups)double cream
• 50 g (1/2 cup)freshly grated Parmesan
• 8 g (2 tablespoons)fresh parsley, chopped
• 25 g (1/4 cup)freshly grated Parmesan

Instructions

1. 1

   Melt the butter

   Put the butter and olive oil in a large frying pan over a medium-high heat and cook until the butter has melted.

2. 2

   Brown the mushrooms

   Add the mushrooms and season with salt and pepper. Sauté until tender and beginning to brown; for a deeper brown, cook them for about 15 minutes.

3. 3

   Make the sauce

   Add the garlic and cook for 30 seconds, until fragrant. Stir in the double cream and 50 g (1/2 cup) Parmesan, then cook until the sauce bubbles and thickens slightly. Taste and adjust the seasoning if needed.

4. 4

   Garnish and serve

   Scatter over the parsley and remaining 25 g (1/4 cup) Parmesan, then serve straight away as a side or over pasta.

What are creamy garlic Parmesan mushrooms?

This American-style dish pairs sautéed mushrooms with a creamy cheese sauce, making a simple vegetable side feel substantial. This version builds flavour by browning the mushrooms before adding garlic, cream and Parmesan.

The sauce relies on just cream and Parmesan for its richness and savoury flavour. Fresh parsley and a final scattering of cheese finish the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 9g protein, 9g carbs, 35g fat.

The mushrooms provide most of the carbohydrates, while the cream, butter and olive oil account for much of the fat. Parmesan contributes protein as well as fat; serve a portion with a lean protein or extra vegetables to round out the plate.

Choosing the mushrooms

Cremini mushrooms: Their firm texture holds up well during sautéing, and halving them gives the browned surfaces plenty of room in the pan.

Even pieces: Cut larger mushrooms to a similar size so they soften at roughly the same rate.

Get a good sear

Pan space: Use a large frying pan so the mushrooms can spread out. If they are crowded, they release moisture and are more likely to steam than brown.

Patience: Let them cook until tender and browned before adding the garlic. The recipe allows about 15 minutes for a deeper colour.

Keep the garlic brief

Garlic timing: Add the minced garlic only after the mushrooms have browned, then cook it for 30 seconds until fragrant. This short time helps it flavour the pan without burning.

Cream and cheese: Stir them in after the garlic, and simmer until the sauce bubbles and thickens slightly.

Check the sauce

Thickness: The sauce should coat the mushrooms and become a little thicker as it cooks. Take it off the heat once it reaches that consistency.

Seasoning: Parmesan adds saltiness, so taste the finished sauce before adding more salt or pepper.

Ways to serve

As a side: Serve the mushrooms alongside a simple main dish, with the sauce spooned over the top.

With pasta: Toss or spoon them over cooked pasta for a richer meal. Add the parsley and finishing Parmesan just before serving.

Recipe notes & tips

• Use a large frying pan to give the mushrooms room to brown.
• For the deepest colour, allow about 15 minutes for the mushrooms to sauté.
• Add garlic after browning the mushrooms so it cooks for only 30 seconds.
• Grate the Parmesan finely so it stirs into the cream more easily.
• Taste the sauce before adding extra salt, as Parmesan is already savoury.

Variations

• Herb finish: Swap the parsley for chopped fresh thyme or chives.
• Extra garlic: Add another minced clove with the original garlic.
• Black pepper: Grind extra pepper over the mushrooms just before serving.
• Pasta supper: Serve the mushrooms and sauce over cooked pasta.
• Cheese finish: Add a little extra Parmesan at the table.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of brown; use a large pan and spread them out.
• Adding garlic too early: It can burn while the mushrooms cook; add it only after they have browned.
• Overcooking the garlic: A long cook can make it bitter; stop after about 30 seconds.
• Boiling the sauce hard: It may reduce too quickly; cook just until bubbly and slightly thickened.
• Oversalting: Parmesan adds plenty of savoury flavour; taste the sauce before adjusting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring until hot; add a small splash of cream if the sauce has thickened too much.

Frequently asked questions