Easy garlic mushrooms cooked in creamy Parmesan sauce is a delicious side dish and makes the best mushroom toast, ever.
Ingredients
Full recipe with ingredients can be found in the recipe card below.
- Mushrooms. You can use absolutely any variety for this recipe. I’ve used portabellini/cremini/chestnut mushrooms.
- Butter.
- Garlic.
- Cream. Heavy/whipping cream.
- Oregano.
- Chilli flakes.
- Parmesan cheese.
- Parsley.
- Lemon juice.
- Salt and pepper.
How to make creamy garlic mushrooms
- Cook the mushrooms: 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, heat 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.
- Make the sauce: 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.
How to serve garlic 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
Easy garlic mushrooms cooked in creamy Parmesan sauce is a delicious side dish and makes the best mushroom toast, ever.
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Servings: 6
Calories: 146kcal
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, heat 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.
Nutrition
Calories: 146kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 411IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg
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!.