These dreamy, creamy garlic mushrooms are fast, flavorful, and totally delicious! This steakhouse style side is ready to rock your plate in just 15 minutes.
This totally luxe side dish is gluten-free, grain-free, and vegetarian. You can use regular or vegetarian parmesan cheese for this tasty recipe!
This quick and easy mushroom dish is the ultimate side dish for grilled steak, roasted chicken, or pork chops if you’re feeling a T-Rex vibe or can be served alongside your favorite vegetarian entree. For the veggie-friendly option I love them over pasta or a fluffy baked potato.
It feels fancy and elevated enough to serve with a holiday meal (hello new Thanksgiving dish!) but is simple enough for a speedy weeknight side dish to serve with dinner.
Simple Ingredients – Big Flavor!
- cremini (baby bella) mushrooms
- fresh garlic
- butter
- salt and pepper
- thyme (dried or fresh will work!)
- fresh parsley (optional garnish)
- heavy cream
- parmesan cheese
For a little spice, crushed red pepper flakes make a tasty add-in for these creamy garlic mushrooms.
Q: What kind of pan should I use?
When it comes to your skillet the bigger the better. Keeping the mushrooms spread out while cooking can give them space to get nice and golden. Cast iron and stainless steel are both great options to reach for.
Creamy Garlic Mushrooms
This recipe yields 4 servings. Paul and I inhaled like 2/3 of the total batch around lunchtime when I made again it to photograph for this post, and I was able to squirrel away a small portion for later that I swirled into garlic butter noodles. It was heavenly!
I’m so excited for you to try this dish!
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Clean mushrooms with a damp paper towel and cut into quarters.
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Heat a large skillet (cast iron or stainless steel work best here) to medium-high heat and add 1 TBSP butter
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Add mushrooms, stir until lightly coated with butter,l then leave them for 4 minutes without touching/moving.
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Once the bottom side of the mushrooms are nice and golden stir them up and cook for an additional 6 minutes, stirring occasionally. During the final minute, add remaining butter, minced garlic and spices: ½ tsp salt, ⅛ tsp pepper, and dried or fresh thyme. Saute until both the mushrooms/garlic are tender and fragrant.
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Stir in 1 cup heavy cream and bring to a boil. Once boiling, reduce heat to a simmer and cook until thickened slightly, 2 -3 minutes. Stir in the Parmesan until melted and remove from heat.
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Feel free to give it a little taste test and add any additional salt/pepper/thyme desired. Crushed red pepper flakes can be added for a spicy kick and extra parm is always welcome if you’d like!
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Remove from heat, garnish with fresh parsley, and serve. Enjoy!
This recipe yields 4-6 servings. Nutrition Facts below are estimated for 1 of 4 servings using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 359kcal, Carbohydrates: 9g, Protein: 9g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 101mg, Sodium: 536mg, Potassium: 608mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1369IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 1mg
Q: Can i make these mushrooms in advance?
They’re a great make ahead and meal prep side dish since they reheat so well! I had some leftovers and served them over a baked potato like a creamy mushroom gravy and holy cow it was delicious!
The combo reminded me of my Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms — so delish!
q: cAN i USE PRE-SLICED MUSHROOMS INSTEAD OF WHOLE MUSHROOMS?
You are welcome to also use a 16 oz package (or two 8 oz packages) of pre sliced mushrooms if that’s what you have on hand. Whether you quarter or slice the mushrooms, the end result is delicious!
If you get a chance to try these creamy garlic mushrooms, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
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