Garlic Mushrooms in Parmesan Cheese (Print Version)
Creamy garlic mushrooms in a Parmesan cheese sauce, browned first for deep flavor and finished in one skillet.
# Ingredients:
For the mushrooms
01 -
1 1/2 lb (680 g) cremini mushrooms, cleaned, trimmed, and halved
02 -
1 tablespoon olive oil
03 -
2 tablespoons (28 g) unsalted butter, divided
04 -
3/4 teaspoon kosher salt, plus more to taste
05 -
1/4 teaspoon black pepper
06 -
4 cloves garlic, minced
For the Parmesan sauce
07 -
3 oz (85 g) cream cheese, cut into small cubes
08 -
1/2 cup (120 ml) heavy cream
09 -
1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
10 -
1/2 teaspoon Italian seasoning
11 -
1 tablespoon chopped fresh parsley
12 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Trim the mushrooms and halve or quarter any large pieces. Pat them dry so they brown instead of steam.
02 -
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms in one layer and cook undisturbed for 3-4 minutes, until browned underneath.
03 -
Add the salt and pepper. Cook for 5-7 minutes more, stirring only a few times, until the mushrooms are browned and most liquid has cooked off.
04 -
Lower the heat to medium. Add the remaining 1 tablespoon butter and the minced garlic. Stir for 30 seconds, just until fragrant.
05 -
Reduce the heat to medium-low. Stir in the cream cheese and heavy cream until the cream cheese melts and the sauce looks smooth.
06 -
Stir in the Parmesan and Italian seasoning over low heat. Cook for 1-2 minutes, until glossy and lightly thickened. Taste and adjust salt.
07 -
Remove from the heat. Sprinkle with parsley, add lemon juice if using, and serve warm with extra Parmesan.
# Notes:
01 -
Best served hot while the sauce is glossy.
02 -
Use a wide skillet so the mushrooms brown instead of steam.
03 -
Refrigerate leftovers in an airtight container for 3-4 days.