Description
A rich and savory dish featuring tender mushrooms smothered in a creamy garlic parmesan sauce. Perfect as a side dish, topping for steak or pasta, or even as a main course with crusty bread.
Ingredients
Units
Scale
Serves 4:
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For the mushrooms:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lb (450 g) mushrooms (button, cremini, or a mix), cleaned and halved
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- Salt and black pepper, to taste
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For the creamy sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Cook the mushrooms:
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown.
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Add garlic and seasoning:
- Stir in the minced garlic, thyme, salt, and pepper. Cook for 1-2 minutes, or until fragrant.
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Make the creamy sauce:
- Reduce the heat to low and pour in the heavy cream. Stir well to combine.
- Simmer for 3-5 minutes, allowing the sauce to thicken slightly.
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Add Parmesan cheese:
- Stir in the Parmesan cheese and cook for another 1-2 minutes, until the cheese is melted and the sauce is creamy. Adjust seasoning with additional salt and pepper if needed.
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Garnish and serve:
- Sprinkle with fresh parsley and red pepper flakes, if using. Serve immediately.
Notes
- For extra flavor, add a splash of white wine before pouring in the cream.
- Use a mix of mushrooms like shiitake, oyster, or portobello for added texture and taste.
- This dish pairs beautifully with grilled meats, pasta, rice, or mashed potatoes.