Creamy Garlic Mushrooms

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Rich and delicious golden brown mushrooms in a velvety cream sauce, sprinkled with parsley and ready to eat.

5 from 7 votes

Delicious garlic mushrooms in cream sauce are irresistible at any time of the day. I'll show you how to perfectly cook mushrooms every time.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Ingredients

250 g mushrooms
1 tbsp butter
1 tbsp olive oil
2 cloves garlic
salt and black pepper - to season
2 tbsp white wine
3 tbsp double cream
2 tbsp parsley - chopped

Instructions

Prepare the mushrooms. Wipe away any dirt with a mushroom brush or piece of kitchen paper. Trim the stalks and cut into slices about 3/4 cm or 1/4".
250 g mushrooms
Add the butter and oil to a large heavy frying pan, melt over a low to medium heat and add the mushrooms. Leave them to sit for a few minutes. Then give a quick stir and leave a little longer.
1 tbsp butter, 1 tbsp olive oil
As the mushrooms cook down, try to spread them out in one layer, moving them as little as possible once this is done.
While the mushrooms are cooking, peel and finely chop or crush the garlic.
2 cloves garlic
When the mushrooms are golden brown and reduced by about three quarters, add the garlic to the pan and season with salt and pepper.
Stir, and allow to cook for another few minutes. If using dried herbs, like thyme or oregano, add these at this stage too.
Add the wine and cream and stir in. Cook for another few minutes until the sauce has thickened. Add a little more cream if desired.
2 tbsp white wine, 3 tbsp double cream
Transfer to a serving dish and garnish with freshly chopped parsley. Serve immediately.
2 tbsp parsley

Notes

Do not wash mushrooms before cooking, as they absorb water like a sponge. Cooking will take far longer and the texture will be spoilt.

Garlic burns easily and takes far less time to cook than the mushrooms, so add it along with the seasoning when the mushrooms are nearly cooked. Burnt garlic really doesn't taste good, so don't add it too soon.

Storage

Fridge – Pack into an airtight box and reheat by frying in a little melted butter. You may need to add a splash of water or more cream to loosen the sauce.

Freezing – I do not recommend freezing the finished dish. If you have a glut of mushrooms, however, you can cook to the end of stage three, cool, pack into airtight containers and freeze. Then defrost and use to finish the dish (drain off any liquid when the mushrooms defrost) or use the mushrooms in soup.

Hints and tips for cooking mushrooms

Keep them dry – Mushrooms absorb water like a sponge and if you get them wet prior to cooking, the final flavour and texture will be disappointing. It is enough to brush or wipe them to get rid of any dirt. If you absolutely have to rinse them, do it quickly and pat them dry with a tea towel or kitchen paper.

Cut into similar sized pieces – As always, you want them to cook evenly. You do not need to be super accurate, but using approximately the same sized pieces helps.

Try not to crowd the mushrooms in the pan – The pan will be crowded to start with, but the mushrooms rapidly cook down and should form a single layer after the first few minutes of cooking.

Leave them to cook – Once the mushrooms form a single layer in the pan, just leave them to cook and gently caramelize. There is no need to be nudging and stirring them all the time.

Salt once the mushrooms are cooked – Adding the salt draws out more liquid from the mushrooms. If you add at the start of the cooking, it will prevent them from browning nicely in the pan.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.