Creamy Garlic Parmesan Mushrooms

5 from 3 votes

Fresh mushrooms combine with a homemade, rich, cream sauce for an award-winning taste you'll love!

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Side Dish

Cuisine: American, Italian

Keyword: Creamy Garlic Parmesan Mushrooms Recipe

Servings:

Calories: 488kcal

16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel and your preference of slice sizes
4 tablespoons butter
1 tablespoon olive oil
3 to 4 cloves garlic, minced
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
½ cup milk
1 tablespoon cornstarch
1 cup heavy whipping cream
1 cup fresh grated parmesan cheese, divided into ¾ cup and ¼ cup
2 tablespoons fresh parsley, roughly chopped
⅛ teaspoon red pepper flakes, optional
fresh thyme, several sprigs (optional)
fresh parsley chopped, for garnish

In a large cast-iron skillet over medium heat, melt the butter and olive oil.
Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.
Season with salt and pepper.
Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
Serve garnished with the extra grated cheese and parsley as garnish.

High-quality ingredients make all the difference in this fresh dish, try to use the best quality you can find, especially the parmesan cheese.
Stir frequently to make sure the garlic doesn't burn in the pan.
The cornstarch slurry will thicken the creamy sauce even more.