Where are my fellow mushrooms lovers at? Because these wonderfully creamy garlic mushrooms are for you! This recipe is quick, easy and absolutely loaded with all that fungi flavour we love.
Classic mushrooms on toast are a great brekky or easy dinner option but this recipe takes them to a whole new level. This versatile recipe goes effortlessly from stand-alone meal to the perfect side dish!
Rich, creamy and totally delicious, these mushrooms are great served up with a juicy steak or sauteed chicken. Or how about stirred through pasta?! They keep dinner full of flavour but easy to make.
Try this much-loved creamy mushroom sauce.
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Ingredients & substitutions
Jump to the recipe card for full ingredients and instructions.
- Mushrooms: The star of the show. For the best flavour use brown mushrooms. They’re known by so many names around the globe – Swiss brown mushrooms, baby bella mushrooms, chestnut mushrooms, cremini mushrooms – they have a wonderful umami taste and firm texture. And yes, you could get really fancy and try oyster mushrooms, shiitake mushrooms or even maitake mushrooms.
- Cream: You’re after thickened cream or heavy cream. You can add a tang by swapping out some of the cream for sour cream too.
- Garlic: They can’t be creamy garlic mushrooms without garlic. It adds a wonderful punch of flavour here. You can dial it down if you don’t like your garlic so strong though.
- Thyme: Thyme adds that comforting, woodsy flavour that goes so well with mushrooms but other herbs will work too. You could try oregano or sage for a similar vibe. A little rosemary would be delish! Parsley would give a fresher flavour and be best added at the end.
Feel free to sprinkle over some grated parmesan cheese too. Yum!
How to make creamy garlic mushrooms
These creamy mushrooms are so easy to make.
Jump to the recipe card for full ingredients and instructions.
1. Clean your mushrooms
Methods for cleaning mushrooms can divide opinion. The best way to clean mushrooms, IMO, is to quickly rinse them and then carry on.
Let me explain. Mushrooms are about 90% water already and while they are like little sponges, they really don’t soak up as much water after a quick rinse as some would have you believe. They’re going to release all that water anyway as they cook.
2. Cook the mushrooms
After chopping them into halves or quarters depending on their size, heat a pan with a dash of oil over medium-high heat and throw in all the mushrooms. Yes, all of them. You don’t need to cook these in batches, it just takes twice as long for the same result.
As they cook, the mushroom cells will break and release their water. At this point you’ll see some water in the pan; add the oil and keep cooking until the liquid almost all evaporates. Don’t pour it away to try to speed things up because there is phenomenal flavour in that liquid as well. Throw it away and you’re throwing away flavour.
The oil is added at this stage because oil and water don’t mix. This means, the water that has been released by the mushrooms will prevent the oil from being immediately absorbed by the mushrooms.
Once all the liquid has evaporated, the mushrooms are now cooking in the oil. Let them continue cooking, turning from time to time, until golden brown. Now, you’re ready to move on.
3. Add flavourings
Push the mushrooms to the sides of the pan. Add butter and thyme to the pan. Melt the butter over medium heat then add the garlic and cook for a couple of minutes before stirring through the mushrooms.
4. The sauce
Add the chicken stock and scrape the bottom of the pan for all that caramelisation.
Add the cream and bring it to a simmer for 2-3 minutes until it reduces slightly. Season to taste and serve!
How to serve them
These creamy garlic mushrooms go beautifully from an indulgent breakfast to a dinner side dish. Try them;
- On toast or with a crusty baguette for a tasty brekky or brunch
- With crostini for a delicious appetizer
- Over pan fried steak or chicken
- With a schnitzel – try chicken schnitzel or pork milanese
- Tossed through pasta
- Toss them through green beans
- With turkey for a delicious Thanksgiving dinner
Storage
These creamy garlic mushrooms are best served hot and fresh from the pan. Reheating them may result in the cream splitting.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat them, add a dash of whole milk or a dash of fresh cream and reheat them gently in a pan on the stove over low-medium heat.
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Ingredients
- 700 g small brown button mushrooms (1 ½lb)
- 1 tablespoon oil (notes 1)
- 2 tablespoons salted butter
- 1 tablespoon thyme leaves , stems discarded (notes 1)
- 3-4 cloves garlic , minced
- ¼ cup chicken stock
- 1 cup thickened cream (heavy cream)
- ciabatta or sourdough to serve , optional
For best results, always weigh ingredients where a weight is provided
Equipment
- Large skillet / frying pan
Instructions
- Rinse the mushrooms quickly under running water, then immediately pat them dry with paper towel. It’s good to do this in small batches so they don’t have time to soak up too much water (the water isn’t a problem but it will take them longer to cook).
- Cut the mushrooms into bite-sized pieces.
- Add just a dash of the oil to a pan over medium-high heat and swirl it around. Let it heat for a minute or so, then add the mushrooms.
- Cook, stirring often, until they release their water. Add the remaining oil and stir it through.Note: The oil is helpful for getting the golden colour on the mushrooms but isn't added until this stage so it doesn't get immediately absorbed by the mushrooms.
- Continue cooking until the liquid has almost all evaporated and they’re golden all over.
- Reduce the heat to medium. Push the mushrooms to the sides of the pan and add the butter. Let it melt.
- Add the thyme and garlic to the middle of the pan in the butter and let it cook for 1-2 minutes moving it around a little, then stir it through the mushrooms.
- Add the chicken stock and scrape the bottom of the pan to release any stuck on bits of flavour.
- Add the cream and stir well to combine. Let it come to a simmer for 2-3 minutes until slightly reduced and coating the mushrooms nicely.
- Season to taste with salt and pepper, then serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
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