Easy Sauteed Button Mushrooms with Lemon Cream Sauce
Elevate your side dish game with these *Easy Sautéed Button Mushrooms with Lemon Cream Sauce*, a quick and satisfying recipe that’s ready in just 25 minutes! Perfectly caramelized button mushrooms are cooked to golden-brown perfection before being smothered in a luxurious, tangy sauce made with heavy cream, fresh lemon juice, and fragrant garlic. A sprinkle of lemon zest and fresh parsley adds a bright, zesty finish, making this dish as refreshing as it is indulgent. Serve it hot as a crowd-pleasing side or pair it with pasta, rice, or crusty bread for a comforting main course. This versatile recipe is perfect for weeknight dinners or elegant entertaining, ensuring a burst of flavor in every bite.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Clean the button mushrooms by wiping them with a damp cloth or lightly rinsing them and patting them dry with a paper towel. Trim the stems if needed.
Slice the button mushrooms into thick slices, about 1/4 inch each.
Heat a large skillet over medium-high heat and add the butter and olive oil. Swirl the pan to combine the melted butter with the oil.
Once the butter begins to foam, add the sliced mushrooms to the skillet in an even layer. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Stir constantly to avoid burning the garlic.
Reduce the heat to medium and pour in the heavy cream. Stir well to coat the mushrooms with the cream.
Add the lemon zest and fresh lemon juice to the skillet. Stir to combine, allowing the sauce to simmer gently for 2-3 minutes. The sauce should thicken slightly.
Season the dish with salt and ground black pepper. Adjust seasoning to taste.
Remove the skillet from heat and sprinkle chopped parsley over the top for a fresh finish.
Serve the sauteed mushrooms with lemon cream sauce hot as a side dish or spooned over rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1750 mg | 37% | |
*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.
