Creamy Garlic Butter Mushrooms Recipe

Creamy Garlic Butter Mushrooms Recipe

Course: Appetizer, Side Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 190kcal

Author: Becky Hardin

These creamy garlic mushrooms are so easy to make and are on the table in 20 minutes. They make for a great holiday appetizer or side dish that's full of flavor. Creamy and garlicky, this classic dish is always a hit!

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Ingredients

5 tablespoons salted butter
1 pound white mushrooms button mushrooms
salt and pepper to taste
2 tablespoons white wine or chicken broth
2 teaspoons minced garlic
2 tablespoons chopped parsley
2 tablespoons heavy cream
1 tablespoon grated Parmesan cheese

Instructions

Heat butter in a large skillet set over medium-high heat.
5 tablespoons salted butter
Add mushrooms and stir to coat in the butter. Cook on medium-high for 2-3 minutes, stirring often. While cooking, season with salt and pepper to taste (a little salt goes a long way since we are using salted butter and adding parm later).
1 pound white mushrooms, salt and pepper
Once browned and slightly seared, add the white wine and stir to coat. Add the garlic and parsley and continue stirring/tossing as you cook.
2 tablespoons white wine, 2 teaspoons minced garlic, 2 tablespoons chopped parsley
Cook for 1-2 minutes, until garlic is fragrant.
Pour in the heavy cream and add in the grated Parmesan cheese. Bring to a boil and then reduce to a simmer for 2-4 minutes, or until sauce is reduced a bit. Taste the sauce and add more salt/pepper if needed.
2 tablespoons heavy cream, 1 tablespoon grated Parmesan cheese
Serve and enjoy!

Video

Notes

White button mushrooms are the best choice for this dish - keep them whole and they soak up all the flavor.
If you don't want to use white wine in the sauce, you can sub this with vegetable or chicken broth - I suggest you use a low sodium variety.
Serve immediately with a sprinkle of fresh parsley.

Storage: Store creamy garlic butter mushrooms in an airtight container in the refrigerator for up to 3 days.

Nutrition