Buttery Garlic Mushrooms is a side dish that feels special and can go with many different things. Whole mushrooms get covered in a buttery garlic and parsley sauce that gets a splash of cream for extra indulgence.Jump to Recipe
For the record, sauteing mushrooms in butter smells amazing. This isn’t a surprise as many things smell amazing in butter but be prepared while making this for someone to comment on it and ask what you’re doing. And that’s just how this recipe starts; by two simple ingredients making the house smell amazing.
Make no mistake that this side dish is the star of your plate here. Sure, it’s supposed to go on the side of something even better, but these mushrooms are going to steal your attention. They feel luxurious and fancy. But there’s also something kind of unassuming about minimally prepped whole mushrooms.
I really like to develop recipes that make the flavor of vegetables shine. Part of the reason we’re so quick to grab sugary and salty foods is because – duh, they taste so good. They give us that dopamine response from something being instantly and addictively satisfying.
But if we make vegetables taste just as good – could we crave them in the same way? I think it’s an interesting concept and I’m up for the challenge.
The test subject is, no one better than myself because I will be the first to admit that I do NOT reach for vegetables out of habit and I wish I did. I can relate to the struggle of fighting my cravings completely – hence why I started this website.
If you’re looking for other recipes where I’ve worked to make vegetables taste amazing check out:
BUTTERY GARLIC MUSHROOMS
These Buttery Garlic Mushrooms are flexible and good for many various situations. Make them as a side dish for just about any meal – weeknight, weekend, or holiday. If you love mushrooms as much as I do – these are sure to become a favorite because of how they showcase the mushrooms.
Other mushroom recipes if you’re addicted like me:
A major part of this recipe is to keep the mushrooms whole. This guarantees that there’s really something meaty to bite into after they shrink. Mushrooms always shrink down to nothing because they hold so much water content. I always think I’m making too many until I’m halfway through cooking and it looks like I hardly made any.
I also wanted to season these mushrooms so that the garlic, parsley, and salty butter sauce is overwhelming and rich. Make sure to mince the garlic and parsley nice and small so it feels like it’s all over, it’s a nice comparison to the large whole mushrooms.
You can make this with several types of mushrooms such as cremini, portobello, or button.
My last tip is that you can take the stems off if that’s not your thing or you can just trim the end a bit, rinse, and toss into the skillet – it’s that simple.
BUTTER CREAM SAUCE
Using butter instead of oil cuts the calories way down. I love using butter in recipes and I won’t eliminate it when fat needs to be added to a dish. To avoid using so much, I do spray the mushrooms with nonstick spray when the mushrooms need it throughout cooking, so they stay moist. To get more bang for your buck, or butter for less calories – use whipped butter instead of the stick kind. My favorite is Land O Lakes. For the cream, I just add a splash of nonfat half and half to the end of cooking when things have cooled a bit. You can choose to keep the sauce as just a butter sauce or add in the cream for a touch of more indulgence.
Technically, mushrooms are not a vegetable, but they are classified as such because of their nutritional value. They’re loaded with potassium, fiber, vitamin D, and calcium.
REHEATING & STORING
If you plan to make this in advance, only add the cream when you’re ready to eat since that will affect how it heats up. Otherwise, if you end up having leftovers, store in the fridge in a sealed container and reheat either on the stove or in the microwave.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Buttery Garlic Mushrooms
- 20 oz mushrooms
- 2 tbsp butter
- 8 garlic cloves minced
- ½ cup White wine
- ½ Broth
- 1 tbsp minced parsley
- 3 tbsp nonfat half and half room temp
Clean the mushrooms, remove stems if desired, but keep them whole. They will shrink significantly.
Heat a large skillet on medium heat. Add in the butter. When the butter is melted and frothy, add the mushrooms. If the mushrooms are on the larger side, you may need to work in batches.
Let the mushrooms brown, about 5-8 minutes. Tossing only occasionally to cook evenly. Remove from the pan and set aside if you’re working in batches.
Add all the mushrooms back to the pan. Add the minced garlic, stir. When fragrant, add in the wine and let cook out for a few minutes.
Pour in the broth and parsley. Lower heat to low and simmer for 5 minutes.
Turn the heat to the skillet off. In a measuring cup, pour in the half and half and a tbsp of the sauce from the mushrooms. Stir together. Continue adding a few tablespoons at a time to temper the cream. If you add it directly to the pan it will seize up and curdle. Once the half and half has warmed a bit, slowly pour it into the mushrooms and mix everything together.
DID YOU MAKE THIS RECIPE?
If you make this recipe or any others on Bite your Cravings, please leave a comment and a rating below! I’d also love to see and feature your delicious creations on my Instagram page, so post your recipes on social media and tag them with #biteyourcravings!