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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Here's a selection of easy snacks you can make for parties, celebrations, gamedays, potlucks and gatherings
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Mary Beth
says:I have loved the recipes from this lady for many years. Also made many of them and all successful. This dish is a must make. Thank you.
Juleen
says:What sauce? I had to add quite a bit of cream to have a sauce.
Shay
says:The only reason why I’m giving this 3 stars is because the cream cheese didn’t make a creamy sauce. I added some milk and it started to make it more of a sauce. I’m going to continue to make this and tweak the recipe a little more.
mYRIAM
says:I can’t believe how good this looks. Definitely trying this weekend.
Bonnie
says:My very favorite addition to a mushroom dish is freshly grated nutmeg. Yes! Nutmeg pairs very well, but add a little at a time towards the end of cooking until you find your own preferred spice level.
Alexandra
says:This sounds absolutely delicious and I’m dying to make it. Would this pair well with salmon?
tonya
says:could you add green beans for a casserole dish for Thanksgiving dinner?
Scott
says:Outstanding mushrooms, didn’t have cream cheese so used sour cream, we all loved them, will definitely make them again.
You can’t go wrong.
Lisa
says:Sounds delish! I would like to serve this with a prime rib for Christmas. There will be 20+ people. How many ounces do you suggest? Also, Can I make in advance (morning of) and then put in the oven to reheat?
Lovefoodies
says:Hi Lisa, as the recipe is for 2 servings, simply multiply by 10 and you will have enough for 20 people. Hope that helps and Merry Christmas to you and your family!
Lisa
says:Thanks. Do you think it would be ok to make In the morning and reheat? Or would that not work with the cream cheese?
Lovefoodies
says:Hi Lisa, that should be fine to reheat, just make sure you bring it up to a high temperature slowly so the cheese doesn’t curdle. If it’s gotten too thick just add a splash of boiling hot water or white wine when you reheat!
Lisa
says:Thank you!
Tawnia
says:This was a simple and delicious side dish. I like the suggestion from another poster of adding wine or cognac, I’ll do that next time! Thank you for sharing.
Elaine
says:My update on this recipe. I dumped the sauce and rinsed off the mushrooms, reheated with some butter. I am afraid I just didn’t care for it. Sorry!
Elaine
says:I followed this recipe exactly and it didn’t work for me. I ended up adding a tablespoon of olive oil to get the mushrooms beautifully browned. The cream cheese didn’t work until I added a good splash of heavy cream and then it became a sauce.
Ann
says:Nothing special. This is not a “keeper”.
Paula
says:Am I missing something? I don’t see wine in the ingredients