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!
This is an incredibly quick, easy, and flexible recipe that 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.
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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 you'll need
- 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.
Suggestions for changing the recipe
- 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!
We've also used this recipe to make Creamy Chicken Livers, bacon and mushrooms. So good as a brunch on hot buttered toast, or as a dinner with rice or pasta!
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!
Recipe Card
Creamy Garlic Mushrooms
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!
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
- 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.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 200mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g
Nutrition information isn’t always accurate
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Tiffani Jinks
says:Think I am going to try it with a variety of mushrooms and a creamy goat cheese like bonne bouche or Kunik and add rosemary and parsley… Would be great over gnocchi or a venison steak
Lovefoodies
says:That sounds really delicious Tiffani!
Vini Lovallo
says:You have many recipes that I know I would love but I am on a low calorie diet and it would be so handy for me if the calorie count/nutritional info appeared as well. Is that possible?
Hoping,
Vini Lovallo
Lovefoodies
says:Hi Vini, SO glad you enjoy the recipes! We have recently rebuilt our website and are still in the process of adding new features. The nutritional value is on our list to work out how best to add it for our readers. So it is in our plan! In the mean time, I would suggest using an online counter for now.
Thanks for writing in with your suggestion!
evne2012
says:Almost, but only almost the same: I snapped up one hefty handful of fresh spinach leaves in 1 teaspoon canola oil, to put 3 garlic cloves, grated and 1 cup of small, fresh mushrooms and a of finely chopped saladonion, the green part. Appointed ½ cup cooking cream and 2 chopped hard-boiled egg whites. Served with whole grain pasta and mixed salad. For salad dressing, I had the juice of ½ orange and salt and pepper.
Lovefoodies
says:Gosh! My tummy is rumbling reading what you did!! It sounds absolutely delicious!
Cheryl
says:LOVE this recipe, burgundy and dill seed added in the cool weather and a great white wine with tarragon in the warmer months, allowing the liquids to simmer out a bit before adding the cream cheese.
Could you please add the weight of mushrooms needed to printable version? Thanks
Lovefoodies
says:Hi Cheryl, oh yes! I love the sound of your additions! (tarragon is my all time #1 herb!!). Thanks also for picking up that weight in the print version. I have no idea how that happened! I’ve added it and updated so it should be visible now after refreshing your page!
By the way, I have a new recipe just out, Creamy Chicken Stroganoff, which I think you’d really enjoy, (if you don’t eat chicken, you can leave it out of course!!) But it is so yummy, please do take a look when you have a moment. The recipe is here https://lovefoodies.com/creamy-chicken-stroganoff-html.html
Thanks very much for taking the time to write in and let us know your cooking ideas :)
Deb
says:I ADD A SOME ROSEMARY AND A DASH OF CREAM SHERRY..IT BRINGS OUT THE MUSHROOM FLAVOUR EVEN MORE
Lovefoodies
says:Hi Deb, the addition of sherry sounds really nice! I love using sherry in my stir fry’s so I will try your suggestion when I next do the mushrooms! Thanks very much for writing in!
chris wenzel
says:Is it possible to use yogurt instead of cream cheese. I am allergic to Cream Cheese.
Lovefoodies
says:Hi Chris, yes indeed. Plain yogurt, sour cream or creme fraiche all work perfectly with this recipe. Please enjoy!
Jessica
says:I made this using baby bellas and onion and chive cream cheese (that’s what I had on hand) I served it over eggs, and its delicious! Thank you for a great recipe!
Lovefoodies
says:Hey Jessica! Thanks very much for taking the time to write in. I would never have thought to add baby bellas. That’s pure genius!! So happy you enjoyed the recipe and happy cooking!
Naomi
says:I’m not able to eat dairy, any suggestions of what I could use instead of cream cheese? This looks amazing!!!!!
Lovefoodies
says:Hi Naomi, there are quite a few options. I’m not sure where you live, but if you are in USA, Trader Joes does a “Trader Joe’s Non-Dairy Spread” which comes in a red and white tub, and you would use that as you would cream cheese. Alternatively, you can also use a plain soy yogurt, or Tofutti brand cream cheese or their brand in sour cream. All of those will work very well with this recipe.
Hope that helps!!
Lori
says:Would it be ok to add some white wine to it?
Lovefoodies
says:Hi Lori, yes indeed. I often add white wine. For this recipe, I would suggest 1/4 cup of white wine, add when you are cooking the mushrooms, but before you add the cream cheese. Bring the wine up so you see it bubbling, then you know the alcohol will have cleared, and then carry on with the recipe. It is delicious with the wine! Please enjoy and have a great weekend!
Jazmine
says:Just made these today and my husband loved them :)
Lovefoodies
says:Hi Jazmine! That is fabulous news and so happy we got the thumbs up from hubby! Wishing you a Merry Christmas and thank you for taking the time to write in :)
ciaoflorentina
says:As a wanna vegetarian, mushrooms are my best friend. I wanna dive into this bowl!
Serena | Serena Bakes Simply From Scratch
says:These look soooo good! My family would devour these with a nice big juicy steak! Yum!
meaghan
says:I think “wow” and “I’ve got to try this NOW” covers it! :) Yum.
Suzy | The Mediterranean Dish
says:I must try these creamy, dreamy mushrooms!!!
Kati
says:This recipe was fantastic! As per some of the other posters, I also used a little broth and white wine in the beginning. I’m wondering how this would work if the mushrooms were chopped or sliced? just curious if you think it would get too soupy??
Thanks!
Lovefoodies
says:Hi Kati! That’s great news that you enjoyed the recipe. I have done this using sliced mushrooms. What I did was keep the slices quite thick, around 1 cm / 1/4 inch thick, then pan fried them in a little olive oil until they were nice and golden and the liquid from the mushrooms had all evaporated. If you notice, when you pan fry mushrooms, there comes a point when the mushrooms change in texture and taste, once the water content has gone. That is when I like them the most! They seem to taste ‘beefy’! If you can do that and then add the cream cheese, broth etc then you should be fine. I would just add a little broth at a time until you get the consistency you want and it will be perfect!
Thanks very much for your feedback and also letting us know what you added to yours!