Ingredients (serves 4):
- 1 lb (450 g) cremini or white mushrooms, cleaned and halved
- 2 tbsp butter (or ghee)
- 3 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: fresh parsley, extra Parmesan, or a pinch of red pepper flakes
Instructions:
- Sauté mushrooms:
Heat butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and tender, about 8–10 minutes. Stir occasionally for even browning. - Add garlic:
Add minced garlic and cook for another 30 seconds, until fragrant. - Make it creamy:
Pour in heavy cream, add thyme or seasoning, and reduce heat to medium-low. Simmer for 2–3 minutes until slightly thickened. - Add cheese:
Stir in Parmesan until melted and sauce is thick and creamy. Season with salt and pepper to taste. - Garnish and serve:
Sprinkle with chopped parsley or extra Parmesan, if desired. Serve hot as a side or topping.
Tips:
- Use mixed wild mushrooms for a more gourmet twist.
- To make it dairy-free, sub with coconut cream and nutritional yeast.
- Fantastic spooned over grilled chicken or cauliflower mash!
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