Rich and Creamy Parmesan Garlic Sautéed Mushrooms ! Also known as fried mushroom crack, these sautéed mushrooms are covered in a rich, decadent Parmesan garlic cream sauce! Mr Magpie claimed for years that he didn’t like mushrooms – this is THE recipe that changed his mind. He took one bite and declared ” Oh my God Lynn, these are crack mushrooms!” If you love mushrooms try my rice and mushroom casserole as well.
Sautéed Mushrooms Are the Ultimate Side Dish
If I had to pick one dish that I couldn’t live without, it’s sauteed mushrooms. Actually, it’s mushroom anything. Mushrooms are my favorite thing to eat – on burgers, as a side dish, in pasta, you name it and I love it. This mushroom dish is actually low-carb and fits into a Keto diet for those who are wanting a decadent low-carb side dish. Or you could also just eat them for dinner.
Do You Have to Wash Mushrooms Before Cooking Them?
Oh my yes! If you take a look at the mushrooms you buy, they are dirty and are definitely not washed. Mushrooms will become slimy if they are washed too early before using, so make sure to rinse them right before you use them. There are some that claim you shouldn’t wash mushrooms as they become waterlogged and you should simply brush them off with a towel. Heck no! That’s so nasty I can’t even start. I have never had my mushrooms waterlogged. Simply rinse them – not soak- under running water to rub off the grime ( manure, let’s be honest here) and slice them as you want.
Karlynn’s Cooking Tips for Sauteed Mushrooms
- Buy firm, white mushrooms at the grocery store. Try to make sure that the mushrooms are blemish free and not slimy.
- I always slice the bottoms off of the mushrooms I buy, not only because they are always brown and my mind goes ew, but the ends also tend to be dried out and tough. Rinse the mushrooms and slice the ends off.
- I like to use whole mushrooms in this recipe, they are so toothsome and enjoyable! You can however use sliced ones if you prefer.
- Mushrooms will go brown when you slice them ahead of time, this doesn’t affect the taste at all but it’s always better to cut them reasonably close to the time that you are going to cook them. A little lemon juice will, as always, prevent browning if it’s a genuine concern.
You can turn this sauteed mushroom recipe into a sauce for fettucine, by the way! This is a riff on my Homemade Alfredo Sauce recipe with some differing amounts but still the same concept. Simply double the sauce recipe and don’t reduce it as much and then serve it with pasta! Mushroom Alfredo, what could be better?
If you want some other delicious mushroom recipes, try these:
- Fast & Easy Teriyaki Fried Mushrooms
- Beer & Mushroom Instant Pot Pot Roast
- Spinach Mushroom Frittata
- Baked Cheesy Bacon & Chanterelle Pasta
- Wild Mushroom Risotto
Now, mushroom lovers, make sure to try this, and let me know what you think in the comments below! Happy cooking!
Love,
Karlynn
Rich and Creamy Parmesan Garlic Sauteed Mushrooms
Ingredients
- 1.5 pound white mushrooms
- 1/4 cup salted butter
- 2 tablespoons minced garlic
- 1 cup whipping cream
- 1/2 fresh grated Parmesan
- 2 tablespoons cream cheese
- fresh parsley to garnish
Instructions
- In a large skillet over medium-high heat, melt the salted butter. Add in the mushrooms and saute until they are tender and browned, around 10 minutes.
- Add in the minced garlic and saute for another 2-3 minutes until it’s browned and fragrant.
- Pour in the whipping cream and stir to coat the mushrooms.
- Stir in the Parmesan and the cream cheese. Keep stirring the sauce until they have melted in and the mixture is smooth.
- Reduce the heat to medium and cook the sauce, reducing until it’s thick and creamy, around 10 minutes. Remove when the desired sauce thickness has been reached.
- Garnish with fresh parsley if desired and serve.
Video
Notes
Nutrition
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Denise says
Wow! What a recipe 😋! It is so flavorful and delicious! I had not planned making sauteed mushrooms until. I read your recipe! Let me tell you, these mushrooms are amazing!!! I am almost embarrassed to say but I had to use canned mushrooms! Never the less it was STILL DELICIOUS! I can’t wait to make it again and again! Next time I will use fresh. I did reduce the half and halfTo between half and 3/4 cup because I was using canned. I would have used all 1 cup had I made fresh mushrooms. I reduced the parmesan to 1/3 c due to the reduction of cream. The seasoning and flavor were PERFECT in this recipe. Thanks for a NEW MUSHROO RECIPE! I am very bored with regular sauteed mushrooms. I made this alongside your Smothered Pork Chops! mmmmm great 👍
Karen A Horstmeyer says
The recipe says 1/2 fresh grated Parmesan
1/2 of what??
Christina Lewis says
I made these mushrooms the other night and OMG they were delicious. I didn’t take a picture because they were gone too fast, but I’ll be making them again FOR SURE so maybe next time. Honestly could not love this recipe more. Add 5 more ? s to my review and a a couple of ?? as well. Much respect, lady. You’re a genius.