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This 20-minute creamy garlic mushrooms recipe is a quick and completely irresistible side dish! The rich, buttery garlic cream sauce with parmesan is addictive and over-the-top delicious with sautéed mushrooms.
Why you’ll love it
Say hello to one of my all-time favorite mushroom recipes! I’m such a fan of serving these sautéed mushrooms as a side dish. I shamelessly lick the plate every time. I’ll admit it. These mushrooms are a truly mouthwatering treat. The creamy garlic sauce is simple to make, and it’s taken over the top with a dusting of fresh parmesan.
These creamy mushrooms are effortless to throw together with everyday ingredients and is so versatile. Weeknight easy side dish for the family? No problem. I even like to make this for dinner parties since it never fails to impress guests, even those who don’t normally go for mushrooms. They’re just that good.
What goes into it
- Mushrooms – I like baby bellas (cremini mushrooms) best for this one. They’re rich and earthy. I keep them whole since they stand up better to the cream sauce and have that crave-worthy meaty texture!
- Butter and olive oil – for sautéing and making the base of the sauce
- Heavy cream – for the luxurious sauce
- Lemon juice – it adds a little bit of acidity and brightness. Always use freshly squeezed.
- Garlic – I’m pretty generous with the amount, but add even more if you’re a garlic lover. I always use my handy garlic press to mince it since you don’t even need to peel the cloves.
- Italian seasoning – it’s a blend of dried herbs that comes all in one convenient jar, eliminating the need to buy them separately
- Parmesan cheese – I always keep a block in my fridge and use my Microplane zester to grate it finely
- Parsley – optional, but it gives a pop of freshness and contrast
Should I clean mushrooms?
- Cultivated mushrooms like cremini, portobello, and white button are actually grown in a peat moss mixture that’s completely safe to eat! So what looks like soil residue actually isn’t at all. (As an aside, you should probably clean wild mushrooms.)
- If you’re unsure, you could give them a quick wipe with a damp cloth, but keep in mind that waterlogged mushrooms won’t get pan seared properly.
How to make creamy garlic mushrooms
This is an overview, and full ingredients & instructions are in the recipe card below.
- In a skillet, sauté the mushrooms in the butter and oil until golden and browned.
- Add the cream, lemon juice, garlic, and Italian seasoning, and cook for until the sauce has thickened and the mushrooms have cooked through.
- Season with salt & pepper and freshly grated parmesan cheese. Top with chopped fresh parsley if desired.
Substitutions and variations
- You could make this dish with white button mushrooms, but I do recommend using cremini. I used fairly large ones, so if you do use smaller button mushrooms, you may want to do the initial pan sear for a little less time.
- Adding in some crumbled Oven Cooked Bacon would make these skillet mushrooms even more special!
- I wouldn’t recommend substituting the heavy cream for anything with a lower fat content. The sauce won’t be as rich, tasty, or thicken up properly, and it could even break.
What to serve with them
- If you’re cooking for guests, try pairing these mushrooms with my Lemon Butter Chicken Scallopini or Garlic Butter Steak Bites for an impressive meal.
- I actually sometimes make these as a main course and serve them with a big slice of toasted crusty bread for all that sauce and a glass of white wine.
- Whatever main dish you choose, it’s a good idea to make a green salad to balance the creaminess. Try one with mixed greens and this Copycat Olive Garden Dressing.
Leftovers and storage
- Leftovers of these mushrooms will keep in the fridge for a few days, but they are best served fresh. Make sure they’re stored in an airtight container.
- Reheat in a small saucepan over a low heat until warmed through, stirring every so often.
- I don’t suggest freezing leftovers. Cream sauces generally don’t have the same texture after thawing.
Let me know in the comments below if you’ve made this sautéed mushrooms recipe with a creamy garlic sauce! Questions? Ask away! Tag me #saltandlavender on Instagram if you’ve made this or any of my recipes.
Creamy Garlic Mushrooms
- 16 ounces mushrooms (baby bellas/large cremini work best)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
- Fresh parsley, chopped optional, to taste
- Melt the butter and oil in a skillet over medium-high heat. When the pan is hot, add the mushrooms. Cook them for 5-7 minutes, stirring occasionally. Mushrooms should start to brown on the outside and shrink a little.
- Add the cream, lemon juice, garlic, and Italian seasoning to the pan. Cook for another 5 minutes or until the sauce has thickened a bit and the mushrooms are cooked through.
- Season with salt & pepper as needed, and grate some fresh parmesan and sprinkle fresh parsley over top if desired.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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