Mushrooms in Cream
Creamy, savory, and irresistibly indulgent, this Mushrooms in Cream recipe is the perfect blend of earthy flavors and velvety richness. Tender slices of button or cremini mushrooms are sautéed to golden perfection with garlic and shallots, then enveloped in a luscious heavy cream sauce infused with Parmesan and fresh thyme. Ready in just 25 minutes, this quick and easy dish is a versatile option for weeknight dinners or special occasions. Serve it as a decadent side dish, or elevate it to the centerpiece of your meal by pairing it with pasta, rice, or crusty bread. Garnished with vibrant parsley, this recipe is a flavor-packed celebration of comfort food at its finest. Keywords: Mushrooms in Cream, creamy mushroom recipe, easy side dish, garlic mushrooms, vegetarian recipes.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 pieces Garlic cloves
- 1 piece Shallot
- 500 grams Button mushrooms or cremini mushrooms
- 1 cup Heavy cream
- 1 tablespoon Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Clean the mushrooms gently with a damp paper towel and trim the ends of the stems if needed. Slice the mushrooms evenly into approximately 1/4-inch slices.
Finely mince the garlic cloves and the shallot. Set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
Add the minced garlic and shallot to the skillet. Sauté for 2–3 minutes, stirring frequently, until fragrant and the shallot is softened.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Spread them in an even layer and let them cook undisturbed for 3–4 minutes to allow them to brown slightly.
Stir the mushrooms and continue cooking for another 5 minutes, stirring occasionally, until the mushrooms are golden and any released liquid has evaporated.
Lower the heat to medium and pour in the heavy cream. Stir gently to coat the mushrooms evenly. Let it simmer for 3 minutes, allowing the cream to thicken slightly.
Stir in the grated Parmesan cheese and fresh thyme leaves. Season with salt and black pepper to taste, adjusting as needed.
Cook for an additional 2 minutes, stirring occasionally, until the sauce is creamy and well combined.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Serve immediately as a side or over pasta, rice, or toasted bread for a hearty main dish.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1740 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.
