These creamy garlic mushrooms are rich and flavorful, with a touch of lemon zest that keeps them bright and fresh. Top it off with the Parmesan and thyme, bringing the whole dish together beautifully!
Poorly cooked mushrooms can be bland and boring, but this creamy mushroom dish combines them with lemon zest, Parmesan, white wine, and thyme to give it that zesty, herbaceous flavor.
The acidic hit of the lemon and wine works perfectly with the umami mushrooms. The cheese and cream mellow out this intense flavor to create an ideal balance.
This is a great dish to serve over pasta or rice as an indulgent vegetarian meal that will leave you feeling full and satisfied.
Why you will love this garlic mushrooms recipe…
Creamy Garlic Mushrooms with Lemon Zest and Thyme
Equipment
Ingredients
- 1 lb mushrooms or 450g, (cremini or button), cleaned and halved
- 3 tbsp salted butter
- 4 cloves garlic minced
- ½ cup white wine (Sauvignon Blanc or Pinot Grigio work well)
- 1 tsp fresh lemon zest
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
Ingredients
Step 1- Cook the garlic and thyme
- Add 1 tbsp butter to a large skillet.
- Stir in the minced garlic and thyme, cooking for about 1 minute, until fragrant. Be careful not to burn the garlic!
Step 2- Sauté the mushrooms
- Add 1 tbsp olive oil and 2 tbsp of butter to the skillet and heat over medium-high heat.
- Add the mushrooms in a single layer and cook for about 5-7 minutes, stirring occasionally, until golden and soft. Remove the mushrooms from the pan and set aside.
Step 3- Deglaze with white wine
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly and the alcohol evaporates.
Step 4- Make the creamy sauce
- Stir in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
Step 5- Add lemon zest and Parmesan
- Stir in the fresh lemon zest and grated Parmesan, mixing until the cheese melts into the sauce. This adds a lovely zesty and cheesy punch!
- Season with salt and black pepper to taste.
Step 6- Serve
- Garnish with extra Parmesan, fresh parsley, or a few thyme sprigs, if you’d like. Serve immediately with crusty bread, over pasta, or alongside a roast!
Nutrition
Serving Suggestions
These creamy mushrooms would be deliciously served alongside our roasted garlic butter bread rolls. They made a great side with a roast, but our favorite way to enjoy these mushrooms is as a sauce for pasta.
🧑🍳 Expert Tips
Storage Suggestions
Creamy Garlic Mushrooms FAQs
Should I cook the garlic or mushrooms first?
We prefer cooking the garlic until it’s fragrant and then adding the mushrooms so they have time to meld their flavors together. But, if you find yourself burning the garlic, you can brown the mushrooms first and then remove them from the pan before you cook the garlic.
Do you season mushrooms before or after cooking?
Always hold off on seasoning your mushrooms until just before they’re ready. They will release a lot of water and shrink as they are cooked, so if you season them first, you may find that they are overseasoned by the time they have cooked through.
Why do you need to soak mushrooms before cooking?
You don’t need to soak your mushrooms fully before cooking, but we suggest thoroughly washing them before cooking. This will remove any grit and dirt left in the mushrooms so it doesn’t make its way into your sauce.
