Creamy Mushrooms with Roasted Garlic
Delight your taste buds with this indulgent recipe for Creamy Mushrooms with Roasted Garlic, a perfect blend of earthy flavors and velvety textures. This dish features sautéed Baby Bella mushrooms steeped in a luscious garlic-infused cream sauce, made all the more luxurious with roasted garlic, freshly chopped thyme, and a sprinkle of Parmesan cheese. Aromatic shallots and buttery richness bring depth, while the roasted garlic adds a caramelized sweetness that transforms this hearty side dish into something truly special. Ready in just 45 minutes, it's as versatile as it is delicious—serve it as a decadent topping for toast, a creamy companion to pasta, or a gourmet side for your favorite protein. Garnish with fresh parsley for a pop of color and freshness, and enjoy the comforting elegance of this crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Baby Bella mushrooms
- 1 whole bulb Garlic
- 200 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Shallot
- 1 teaspoon, chopped Fresh thyme
- 0.5 teaspoon, or to taste Salt
- 0.25 teaspoon, freshly ground Black pepper
- 30 grams, grated Parmesan cheese
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Slice the top off the garlic bulb to expose the tops of the cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 25-30 minutes, or until the cloves are soft and golden.
While the garlic roasts, clean the mushrooms with a damp paper towel and slice them into even pieces.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat until melted and bubbling.
Add the finely chopped shallot and sauté until translucent, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 6-8 minutes or until they release their moisture and begin to brown.
Squeeze the roasted garlic cloves out of their skins and mash them into a paste with a fork.
Stir the roasted garlic paste into the skillet with the mushrooms. Add the chopped thyme, salt, and black pepper, and mix well.
Pour in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens.
Sprinkle in the grated Parmesan cheese and stir until melted and incorporated.
Taste and adjust seasonings if necessary. Garnish with freshly chopped parsley before serving, if desired.
Serve hot as a side dish, or spoon over toasted bread, pasta, or your protein of choice. Enjoy!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 468 mg | 36% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2749 mg | 58% | |
*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.
