Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!
Our Creamy Garlic Mushrooms is an incredibly quick, easy and flexible recipe which allows you to make ahead, or serve right away. I often serve this with a nice piece of steak and pour the sauce over it.
For this recipe, you can also go lighter and use a low-fat cream cheese. Adding a splash of white wine whilst the mushrooms are cooking is also delicious! So feel free to adapt it to your liking.
These creamy garlic mushrooms are our most popular recipe! With well over 1 million shares on social media, it’s definitely a popular side dish.
Thank you to all of you who’ve written in and shared your photos of making this dish. I know many of you have made it over Thanksgiving and Christmas, as well as for a regular weekday dinner. However you decide to serve these creamy garlic mushrooms, please do enjoy!
I’ve added some suggestions at the end of the recipe to hopefully inspire you to change it around (if you want to) and create a wonderful dish your family will enjoy.
This can be served as a starter, with some nice warm crusty bread to mop up the lovely sauce, or as a side dish, or as part of a pasta dish, or as a brunch, served on a slice of toast. The choice is yours, so please enjoy Creamy Garlic Mushrooms!
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 2
Ingredients:
8 oz or 225 g whole white mushrooms
2 cloves of garlic, minced
2 tablespoons of Cream Cheese. (you can also use low-fat variety)
1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
1 teaspoon of Olive Oil
Instructions:
1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic over medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.
TOP TIP! Some other ways to change this recipe up :
Add some chopped bacon
Sprinkle some grated cheese and or breadcrumbs over the top and place under the grill/broiler until golden and melted
Add some onion with the mushrooms
Serve on a slice of toast for brunch, then place under the broiler/grill with some grated cheese. Delicious!
Make up some of our creamy garlic butter sauce instead of the cream cheese and serve the mushrooms with that. Delicious!
Serve hot with anything you like! I often make this recipe to serve with a nice piece of steak, chicken or pork and use the sauce in the pan to pour over. it is also nice to serve alongside pasta, and for this, I would remove the mushrooms from the pan once cooked, and toss the cooked pasta in the cream sauce, then serve with a sprinkling of Parmesan over the top.
The possibilities are endless and you can really use your imagination and experiment with the foods your family enjoy eating. Happy cooking!
We’d love to hear from you and what you thought of our creamy garlic mushrooms recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more delicious recipes for you to enjoy and they’re all easy too!
Festive Jack Daniel’s Stuffing Balls
Homemade Fried Chicken Tenders
Crockpot Luau Ham This goes great with our Creamy Garlic Mushrooms
Mac n Cheese Stuffed Mushrooms (these are so delicious!)
- 8 oz or 225 g whole white mushrooms
- 2 cloves of garlic minced
- 2 tablespoons of Cream Cheese. you can also use low fat variety
- 1 teaspoon of fresh or dry herbs such as tarragon, basil, parsley
- salt & pepper
- 1 teaspoon of Olive Oil
-
Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
-
Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
-
TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
-
Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.
Juleen
What sauce? I had to add quite a bit of cream to have a sauce.