Easy Creamy Garlic Mushroom Sauce
Alright, gather ’round, because I’m about to let you in on a little secret: Easy Creamy Garlic Mushroom Sauce. This isn’t just any sauce; it’s the kind that makes you wanna lick the plate clean, no shame. It’s simple, it’s quick, and it makes EVERYTHING taste better. Trust me on this one. You need this in your life.
My husband, bless his heart, could eat this stuff on cardboard and still ask for seconds. We call it “Magic Mushroom Sauce” in our house because it can transform even the most basic dinner into something special. There was this one time I was trying to get fancy with some pan-seared steak, and totally screwed up the sear. Like, shoe-leather bad. But I drowned it in this sauce, and BAM! Instant redemption. The kids even stopped complaining about eating their greens when I poured this over broccoli. Total win.
Why You’ll Love This Easy Creamy Garlic Mushroom Sauce
- It’s like a warm hug for your taste buds. Seriously comforting.
- Ready in, like, 15 minutes. Perfect for those “OMG, what’s for dinner?” nights.
- You can put it on literally everything. Pasta, steak, chicken, veggies… even toast if you’re feeling adventurous.
- It makes you look like a culinary genius without actually being one. Shhh, I won’t tell if you don’t.
How to Make It
Okay, so first things first, grab your mushrooms. I usually go for cremini because they’re easy to find, but honestly, any kind will work. Just slice ’em up. Don’t worry about being perfect, we’re not aiming for a Michelin star here, just deliciousness.
Now, melt some butter in a pan. Don’t burn it! I may or may not have done that once… or twice. Add your mushrooms and cook them until they’re nice and soft. Keep an eye on them while stirring occasionally.
Next up: garlic! Add that minced garlic to the pan, and cook for like, a minute until it smells amazing. Don’t let it burn either, burnt garlic is the worst. Pour in some heavy cream. Stir and let it simmer until it thickens up a bit. I usually let it go for about 5-7 minutes, but keep an eye on it, every stove is different, you know?
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Finally, stir in some parmesan cheese. Season with salt and pepper to taste. And that’s it! I told you it was easy. Pour it over whatever you’re eating and prepare to be amazed.
Ingredient Notes
- Mushrooms: Use whatever you got! Cremini, button, shiitake… it all works. Just make sure they’re not slimy. Nobody wants slimy mushrooms.
- Garlic: Don’t skimp on the garlic. It’s the star of the show! Freshly minced is best, but the jarred stuff is fine in a pinch. I won’t judge.
- Heavy Cream: This is what makes it creamy! You could try using milk, but it won’t be the same. Trust me.
- Parmesan Cheese: The good stuff! Freshly grated is always better than the pre-shredded stuff, but again, use what you got.
- Butter: Adds that rich, buttery flavor. You could use olive oil if you’re feeling fancy, but I always prefer butter.
- Salt & Pepper: Obvious, but don’t forget them! Season to taste. I usually add a little extra pepper because I like a kick.
Recipe Steps:
- Slice mushrooms to your desired thickness.
- Melt butter in a pan over medium heat.
- Add mushrooms to the pan and cook until softened.
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Pour in heavy cream and simmer until thickened.
- Stir in parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
What to Serve It With
Okay, so this sauce is basically liquid gold. You can put it on EVERYTHING. Seriously. But here are a few of my favorites:
- Pasta: Duh. Fettuccine, spaghetti, penne… all good.
- Steak: Makes even a mediocre steak taste amazing.
- Chicken: Grilled, baked, pan-fried… you name it.
- Veggies: Broccoli, asparagus, green beans... anything green.
- Toast: Okay, maybe not everything, but trust me, it’s good.
Tips & Mistakes
- Don’t overcrowd the pan when you’re cooking the mushrooms. They’ll steam instead of brown. If you have a lot of mushrooms, cook them in batches.
- Keep an eye on the garlic! Burnt garlic is the worst.
- Don’t be afraid to experiment with different types of mushrooms.
- If the sauce gets too thick, add a little milk or cream to thin it out.
- If it’s too thin, let it simmer longer to thicken it up.
Storage Tips
If you have any leftover (which is rare), store it in an airtight container in the fridge. It’ll keep for about 3-4 days. You can reheat it on the stovetop or in the microwave. And okay, confession time: I’ve totally eaten this cold, straight from the fridge, for breakfast. Don’t judge! It’s surprisingly good.
Variations and Substitutions
- No heavy cream? You can try using half-and-half, but it won’t be as rich. Or, you know, just run to the store.
- No parmesan cheese? Asiago or pecorino romano would work in a pinch. Or skip it altogether, but it won’t be quite the same.
- Want to add some heat? A pinch of red pepper flakes will do the trick.
- Feeling fancy? Add a splash of white wine to the pan after you cook the mushrooms. Let it reduce for a minute before adding the cream.
- Don’t have fresh garlic? Jarred minced garlic is fine, but it won’t have quite the same flavor.
Frequently Asked Questions
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Easy Creamy Garlic Mushroom Sauce
Ingredients
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 cup onion finely chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 cup heavy cream
- 0.5 cup parmesan cheese grated
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until onion becomes translucent.
- Add the mushrooms to the skillet and cook until they are browned and soft.
- Pour in the heavy cream, bring to a simmer, and then reduce the heat to low. Allow the sauce to thicken.
- Stir in the parmesan cheese, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth.
- Garnish with fresh parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
