Easy garlic sautéed mushrooms cooked in creamy Parmesan sauce is a delicious side dish, is perfect stirred through pasta and makes the best mushroom toast, ever.
Ingredients
If you’re a mushroom-lover, you’ll love this simple sautéed mushrooms recipe. It’s great to make when you have loads of mushrooms that need using and can be made with absolutely any mushrooms you have. The creamy sauce flavoured with garlic, oregano, chilli flakes and Parmesan cheese is so delicious, no-one would judge you for licking your plate clean.
- Mushrooms. You can use absolutely any variety for this recipe. I’ve used portabellini/cremini/chestnut mushrooms. Shiitake, white button mushrooms, Brown mushrooms or Oyster mushrooms are also good options.
- Olive oil.
- Butter.
- Fresh Garlic.
- Cream. Heavy/whipping cream.
- Oregano. Fresh thyme is also delicious with mushrooms.
- Chilli flakes.
- Parmesan cheese.
- Fresh parsley.
- Lemon juice.
- Salt and black pepper.
How to sauté mushrooms
- Cook the mushrooms: Clean the mushrooms by wiping them with a cloth or a damp paper towel. Mushrooms are like little sponges so washing them will mean they’ll absorb a lot of water. Once the mushrooms are clean, heat a splash of oil in a large skillet or frying pan set over medium-high heat. Add the mushrooms and allow to cook until golden brown. If a lot of liquid cooks out, allow to simmer until evaporated. (If you would prefer to serve the mushrooms without the cream sauce, season them generously at this step and serve.)
- Make the sauce: Add the garlic, oregano and chilli and stir to coat the mushrooms then allow to cook for a minute. Pour in the cream, lemon juice and Parmesan. Cook for 3-5 minutes until the sauce has thickened slightly. Season with salt and pepper and add the parsley then serve.
Can sautéed mushrooms be frozen?
I wouldn’t recommend freezing sautéed mushrooms. Not only is the cream sauce likely to split once thawed, the texture of the mushrooms aren’t great once frozen. Luckily this recipe comes together so quickly, there’s no need to prep it in advance and freeze it. However, leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated with a splash of water over medium heat until hot and bubbling.
How to serve sautéed mushrooms
These mushrooms are absolutely delicious served on thick slices of sourdough toast for a speedy meal. Add a poached egg or some bacon for the ultimate breakfast. Here are some other ideas:
Mushroom recipes
Creamy Garlic Parmesan Sauteed Mushrooms
Ingredients
- 1 kg (2lbs) mushrooms
- 1 tbsp butter
- 4 garlic cloves crushed
- pinch of oregano
- pinch of chilli flakes
- 1 cup cream
- ½ cup grated Parmesan cheese
- 2 tbsp parsley
- 1-2 tsp lemon juice
- salt and pepper to taste
Instructions
- Clean the mushrooms by wiping them with a cloth.
- Mushrooms are like little sponges so washing them will mean they'll absorb a lot of water.
- Once the mushrooms are clean, melt the butter or add a splash of oil in a large pan set over medium-high heat.
- Add the mushrooms and allow to cook, stirring regularly, until golden brown. If a lot of liquid cooks out, allow to simmer until evaporated.
- Add the garlic , oregano and chilli and cook for a minute then pour in the cream, lemon juice and Parmesan.
- Cook for 3-5 minutes until the sauce has thickened slightly.
- Season with salt and pepper and add the parsley then serve.
When do add the butter?
I’ve amended the recipe, thanks!
Mushrooms were fantastic. There’s two of us, but I made the kilo of mushrooms and I served them, as you suggested, with pork chops for dinner. I saved the leftovers for mushroom toast for lunch the next day. They reheated very well in a small skillet.
Will certainly be making this recipe again!.