Immoral Mushrooms
Indulge in the rich decadence of "Immoral Mushrooms," a dish so luxurious it feels almost too good to be true. This recipe transforms humble cremini mushrooms into a gourmet masterpiece by sautéing them in a heavenly mix of butter and garlic, then simmering them in dry white wine and a splash of heavy cream for a velvety sauce infused with fresh thyme. A hint of lemon juice and a garnish of parsley add a refreshing brightness, while optional Parmesan cheese brings a final touch of indulgence. Perfect as a side dish, or served with crusty bread to soak up the savory sauce, this quick and elegant recipe is ready in just 30 minutes, making it ideal for weeknight dinners or special occasions. Packed with flavor and easy to prepare, "Immoral Mushrooms" will have everyone at the table swooning.
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Recipe Information
Ingredients
- 500 g Cremini mushrooms
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 5 units Garlic cloves, minced
- 120 ml Dry white wine
- 60 ml Heavy cream
- 2 tsp Fresh thyme leaves
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 1 tsp Lemon juice
- 2 tbsp Grated Parmesan cheese (optional)
Instructions
Clean the mushrooms by wiping them with a damp cloth or paper towel to remove any dirt. Slice them into thick slices or halve them if they are small.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat until melted and shimmering.
Add the mushrooms to the skillet in a single layer. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until most of it evaporates to concentrate the flavors.
Reduce the heat to low and add the remaining butter, heavy cream, thyme leaves, salt, and black pepper. Stir to combine and let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Remove the skillet from heat and stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Transfer the mushrooms to a serving dish and sprinkle with Parmesan cheese if using. Serve immediately as a side dish or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 246 mg | 5% | |
*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.
