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Buttery Garlic Mushrooms
Cook Time
40 mins
 
Servings: 4
Ingredients
  • 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
Instructions
  1. Clean the mushrooms, remove stems if desired, but keep them whole. They will shrink significantly.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the broth and parsley. Lower heat to low and simmer for 5 minutes.
  6. 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.