Creamy Parmesan Garlic Mushrooms Recipe (Easy Skillet Side)
One-pan, ultra-creamy Parmesan garlic mushrooms with golden edges and a silky, flour-free cream sauce. A cozy skillet side that’s weeknight-easy yet restaurant-worthy.
Equipment
- Large Skillet
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
Mushrooms in Creamy Garlic Parmesan Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb mushrooms cleaned and sliced
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese freshly grated
- salt to taste
- black pepper to taste, freshly ground
- 1 tbsp fresh parsley chopped, optional for garnish
Instructions
- Heat the Pan: In a large skillet over medium heat, warm the olive oil and melt the butter until lightly foamy. Tip: Oil + butter adds flavor and helps prevent burning.
- Sauté Mushrooms: Add sliced mushrooms in a single layer. Cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden. Tip: Avoid overcrowding so they brown, not steam.
- Add Garlic: Stir in minced garlic and cook about 1 minute until fragrant. Keep heat moderate to avoid burning.
- Build the Sauce: Pour in heavy cream; bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Tip: Gentle simmer prevents the cream from separating.
- Melt Parmesan: Sprinkle in Parmesan and stir until fully melted and the sauce is glossy and smooth.
- Season & Serve: Season to taste with salt and freshly ground black pepper. Remove from heat, sprinkle with parsley if using, and serve immediately while creamy and warm.
Notes
For extra depth, mix mushrooms (cremini, button, and shiitake). If the sauce gets too thick, splash in 1–2 tbsp of cream or broth to loosen. Serve with steak, chicken, pork chops, or over toast.