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Creamy Garlic Mushrooms

Creamy Garlic Mushrooms

Creamy Garlic Mushrooms

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet or Pan
2
Knife
3
Cutting board
4
Measuring cups and spoons
5
Spatula or spoon
6
Mushroom brush or paper towel

Ingredients

Fresh Produce

  • 1
    500 grams Mushrooms
  • 2
    4 cloves Garlic cloves
  • 3
    0.25 cup Fresh Parsley

Dairy & Fats

  • 1
    2 tablespoons Butter
  • 2
    0.5 cup Heavy Cream

Pantry

  • 1
    0.5 cup Vegetable Broth
  • 2
    0.5 tablespoons All-Purpose Flour
  • 3
    0.25 teaspoon Salt
  • 4
    0.25 teaspoon Black Pepper

Directions

1

Prepare the Mushrooms

Clean the mushrooms using a damp paper towel or mushroom brush to remove any dirt. Do not wash them directly under water, as they will soak it up. Slice the larger mushrooms into halves or quarters, while leaving smaller ones whole for better cooking.

2

Prep Garlic and Parsley

Mince the garlic cloves finely. Finely chop the fresh parsley. Set both aside for later.

3

Melt the Butter

Place a large skillet or pan over medium heat. Add the butter and allow it to melt fully and coat the bottom of the pan. Be careful, as the pan will get hot.

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4

Sear the Mushrooms

Add the sliced mushrooms to the hot pan. Spread them in a single layer without overcrowding the pan. Cook, without stirring, for about 3-5 minutes or until they start to release their moisture and turn golden brown on the bottom side. This will give them a good sear.

5

Brown the Mushrooms

Stir the mushrooms and cook for another 2-3 minutes, until they are nicely browned on all sides and have released their moisture.

6

Sauté Garlic

Add the minced garlic to the pan and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter quickly.

7

Make a Roux

Sprinkle flour over the mushrooms and garlic. Cook for about 1 minute, stirring continuously, until the flour is lightly toasted. This helps thicken the sauce and is called a 'roux'.

8

Add Broth

Slowly pour in the vegetable broth, stirring continuously to prevent lumps from forming. Continue stirring until the mixture thickens slightly.

9

Add Cream and Simmer

Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and allow the sauce to thicken for 3-5 minutes, stirring occasionally. The sauce should coat the back of a spoon.

10

Season

Season with salt and black pepper to taste. Stir to ensure the sauce is evenly seasoned. Remove from heat.

11

Finish and Serve

Stir in the chopped fresh parsley. Serve hot and garnish with extra parsley, if desired. Serve it immediately, as the sauce will thicken as it cools.

Recipe Tips

  • For a richer flavor, use a combination of mushroom varieties like cremini, shiitake, and oyster mushrooms.
  • If you don’t have heavy cream, you can use half-and-half or milk, but the sauce might be less thick.
  • Add a splash of white wine before the broth for an enhanced flavor.
  • Store leftover creamy garlic mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Adjust the amount of garlic to your preference. For a milder flavor, use less garlic.
  • Use a non-stick pan if you are concerned about sticking. If using stainless steel, be sure to preheat properly and add enough fat.
  • Use a clean cutting board to avoid cross-contamination. If you're prepping other ingredients, wash the board before using for mushrooms.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

10g

Protein

5g

Fat

20g

Fiber

2g

Sugar

3g

Sat. Fat

12g

Sodium

300mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

200mg

Vitamin A

100%

Vitamin C

5%

Calcium

50%

Iron

1%

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