Thirty years ago I would have gently turned away from mushrooms at the dinner table -thankfully my mom didn’t include them in her recipes all too often (if at all). In fact, when my parents got us pizza as kids, they always loved asking for mushrooms – which led all of us siblings to say one word: Yuck!
Now, thirty years later, I find myself embracing mushrooms in the kitchen – give me all the mushrooms – on my steak, on skewers cooked on the grill, and on my pizza. I can’t get enough! Though this dish would probably be considered a side next to a main of steak or chicken, we find it to be an incredible meatless meal that we serve over toasted garlic bread.
Not only is it easy, it’s super delicious and full of creamy, cheesy flavor. The bonus? It takes just a few minutes to make! You’ll be surprised at how easy you can pull this together, making it a really easy go-to if you have a limited amount of time to spend in the kitchen. It’s definitely one of those recipes we rely on regularly.
These mushrooms truly are the best mushrooms you will ever eat – in fact, it should be illegal to eat them any other way.
This recipe begins by sauteeing the mushrooms in butter and minced garlic until they are tender. Then gently add heavy cream, salt and pepper, and parmesan cheese. Alow them to simmer on low heat until the mixture is bubbly and the sauce has thicked up a bit. Once done, garnish with fresh thyme.
Of course, you could serve this as a side, but it would also work wonderfully over rice – or, toasted garlic bread, too!
Easy, creamy mushrooms that are wonderful when served atop rice, on toasted garlic bread, or as a side - ready in just minutes!
- 3 Tbsp butter, unsalted
- 4 cloves garlic, minced
- 1 lb white button mushrooms, sliced thin
- 1/3 C. heavy cream
- 1/4 tsp black pepper
- salt, to taste
- 2 Tbsp fresh thyme, finely chopped
- 3 Tbsp fresh Parmesan cheese
- In a medium skillet over low/medium heat, melt the butter. Add the mushrooms and garlic and sauté until tender - stirring occasionally, 3-4 minutes.
- Season the mushrooms with salt and pepper as needed, then add the heavy cream. Allow that mixture to simmer for an additional 4-5 minutes until the sauce reduces a bit.
- Stir in the Parmesan cheese, and allow to blend with the sauce. Garnish with freshly chopped thyme.
- Serve atop rice, or on toasted bread, or as a side next to a main course.
Adapted from Taste of Home
Just made this A-mazing!! And I’m not eVen a mushroom fan
Definitely one of my favorite ways to use mushrooms Karen. I love it so much!