How to make creamy garlic mushrooms?

Sauté mushrooms in oil until browned, then add butter and garlic. Stir in flour, cream, parmesan, and parsley, and cook until the sauce is silky and thick. It’s fast, simple, and packed with flavor. See our recipe card above for full instructions.

How to thicken creamy garlic mushrooms?

Let the sauce simmer a few extra minutes to reduce, or whisk in a little more flour. Adding parmesan also helps thicken naturally while boosting flavor.

What is a substitute for cream in creamy sauce?

You can use half and half, milk with a little cornstarch, or dairy-free options like coconut milk or cashew cream. They’ll change the flavor slightly, but still create a luscious sauce.

How do I thicken my mushroom cream sauce?

Besides flour, you can thicken by simmering longer, adding a cornstarch slurry, or stirring in extra cheese. Adjust based on how rich and thick you want it.

Can you freeze creamy garlic mushrooms?

It’s not recommended, as the cream sauce can separate and turn grainy once thawed. For best results, make and enjoy fresh.

Can you make creamy garlic mushrooms the day before?

Yes, prepare ahead and store in the fridge. Reheat gently with a splash of cream or milk to bring back the sauce’s silky texture.

How to make Creamy Garlic Mushroom Pasta?

Simply cook your favorite pasta, then toss it directly in the mushroom cream sauce. Add extra parmesan and parsley before serving for the ultimate quick comfort food. See our Creamy Mushroom Pasta for the recipe and tips.

Creamy Garlic Mushrooms with Parmesan

Name: Creamy Garlic Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds brown mushrooms, halved; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper (or to taste); 2 tablespoons butter; 2 tablespoons garlic, finely chopped; 2 teaspoons all-purpose flour; 1 cup heavy cream (or half and half cream); 1/2 cup fresh parsley, finely chopped; 1/4 cup Parmesan cheese, grated

Description

Creamy Garlic Mushrooms with Parmesan are rich, buttery, and ready in 15 minutes. A quick one-pan side dish or pasta topper!

Ingredients

Scale

2 tablespoons olive oil
1 1/2 pounds brown mushrooms, halved
1/2 teaspoon salt
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons butter
2 tablespoons garlic, finely chopped
2 teaspoons all-purpose flour
1 cup heavy cream (or half and half cream)
1/2 cup fresh parsley, finely chopped
1/4 cup Parmesan cheese, grated

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Instructions

In a large skillet, heat the olive oil over medium-high heat for about 2 minutes until shimmering. Add the mushrooms, season with salt and pepper, and sauté for 5–7 minutes, stirring occasionally, until golden brown on all sides.
Add the butter, garlic, and flour. Cook for 1 minute, stirring, until fragrant and well combined.
Pour in the heavy cream, parsley, and parmesan. Stir and bring to a gentle simmer, then reduce heat to medium and cook until the sauce thickens to your desired consistency.
Stir in extra pepper and parmesan, if desired. Serve warm over pasta, mashed potatoes, risotto, rice, or simply with crusty bread for dipping.

Notes

How to clean mushrooms: When you bring mushrooms home, they’ll usually have a bit of dirt. The best way to clean them is to gently wipe each one with a damp paper towel, then give them a quick rinse under cold water if needed. Never soak mushrooms since they act like sponges and will absorb too much water, which keeps them from browning properly in the pan.

How to store: Keep leftovers in an airtight container in the fridge for up to 3 days. Cream-based sauces don’t freeze well (they tend to split), so it’s best to enjoy this dish fresh.

How to reheat: Warm gently on the stovetop over low heat for about 5 minutes, adding a splash of cream or milk to loosen the sauce.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American