Creamed Mushrooms
Velvety, rich, and irresistibly savory, creamed mushrooms are the ultimate comfort dish for mushroom lovers. This easy-to-make recipe combines tender caramelized mushrooms—whether button, cremini, or a mix—with a luscious cream sauce infused with garlic, shallots, and fresh thyme. A splash of white wine adds a subtle depth of flavor, while Parmesan cheese lends a nutty, umami-rich finish. Perfect as a decadent side dish, a luxurious topping for pasta or toast, or even a hearty addition to your favorite proteins, this 30-minute recipe is a versatile and elegant way to elevate any meal. Garnished with fresh parsley for a pop of color, each spoonful is pure indulgence.
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Recipe Information
Ingredients
- 500 grams Mushrooms (button, cremini, or a mix)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Shallots, finely minced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 60 milliliters White wine (optional)
- 250 milliliters Heavy cream
- 30 grams Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Chopped fresh parsley (for garnish)
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt with a soft brush. Slice them evenly into slightly thick pieces.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the minced shallots and garlic to the pan. Sauté for 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.
Add the sliced mushrooms to the skillet. Stir well to coat them in the butter mixture, then spread them out in an even layer. Let them cook undisturbed for 4–5 minutes to allow the moisture to release and the mushrooms to caramelize slightly.
Sprinkle the fresh thyme leaves over the mushrooms, stir, and cook for another 5–7 minutes until the mushrooms are golden brown and tender.
If using white wine, pour it into the skillet and scrape the bottom with a wooden spoon to deglaze the pan. Let it simmer for 1–2 minutes until most of the liquid has evaporated.
Reduce the heat to low and pour the heavy cream into the skillet. Stir well to combine and let the sauce simmer gently for 4–5 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese has melted into the sauce and the flavors are well combined.
Taste the sauce and adjust seasoning if necessary, adding more salt or pepper as desired.
Remove the skillet from heat and sprinkle the creamed mushrooms with fresh parsley for garnish before serving.
Serve warm as a side dish, over toasted bread, or as a topping for pasta, rice, or mashed potatoes.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
