Description
Tender cremini mushrooms are bathed in a garlicky Parmesan cream sauce, finished with a hint of spice and fresh parsley—perfect as a rich side or vegetarian main.
Ingredients
Units
Scale
- 1 1/2 lbs whole cremini or button mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup vegetable broth or white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Clean mushrooms with a damp paper towel and trim stems if needed.
- In a large skillet, heat butter and olive oil over medium heat. Add mushrooms and sauté for 6–8 minutes, until browned.
- Add garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
- Pour in broth or wine, and let simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring often.
- Add Parmesan cheese, stirring until melted and sauce thickens. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm as a side dish or over pasta, rice, or toast.
Notes
- Use a mix of mushrooms for added texture and flavor complexity.
- For a lighter version, substitute half-and-half for heavy cream.
- Great served over polenta or crusty bread for a heartier meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
