To Die for Mushrooms with Garlic Parmesan Sauce

These little guys are so versatile. You can have them as a side dish, as a main meal replacing animal protein, in a salad, as soup or simply some mushroom sauce that goes well with practically everything. My all-time favorite mushroom recipe is made with cheese. Lots and lots of it. Have I mentioned how much I love cheese?  I never stick to the portions suggested in any recipe. There is no such thing as enough cheese, and anyone who tells you otherwise is not trustworthy! 

I’d advise you to recheck your friendship circle if that happens. I’ve been making this recipe for all my occasions. My friends fight over the last mushroom like it’s a gold nugget. My advice, you pair these delicious mushrooms with some creamy mashed potatoes or a steaming side of white rice. 

For those of you who have a fear of cooking or getting into the kitchen, stick around until the tips section, I will make your life much easier.

Instructions:

- ½ kg whole white mushrooms

- 4 Tbs room temp butter 

- 2 Tbs virgin olive oil

- 3 Cloves minced garlic

- 1 Cup heavy cooking cream

- 2 Tbs cream cheese softened

- ½ Cup grated parmesan, extra for garnish

- 2 tsp Italian seasoning or mix your own ( basil, oregano, thyme)

- Salt and pepper to taste

- Fresh chopped parsley, optional garnish

Steps:

1. In a large pan, heat the butter and oil on medium heat.

2. Add the minced garlic and mushrooms, sauté until mushrooms are tender and golden brown. 

3. Add the cooking cream and cream cheese. Stir until sauce thickens.

4. Add salt, pepper, seasoning and parmesan cheese. Stir well. The sauce will start sticking to the wooden spoon, and pulling from the pan as the cheese melts and integrates with the rest of the ingredients.

5. Serve immediately, add cheese and parsley for garnish (optional)

Tips:

1.To clean mushrooms, use a mushroom brush and scrub the dirt off the mushroom head and stems. If you are not ready to splurge, use a cotton cloth; wet the tip of the cloth with cold water and gently rub the mushrooms to remove the dirt. DO NOT. I REPEAT. DO NOT. Wash mushrooms as you’d normally wash regular vegetables. Mushrooms absorb moisture by nature, if you drench them in water, they’ll grow and when cooking they’ll wilt.

2.The mushrooms may not fit in one pan. Don’t fret. Cook mushrooms in two batches or in two pans. Before adding the cream and the rest of the ingredients move all mushrooms into one pan and cook as above.

3.To cook the mushrooms faster, cover the pan for a minute while sautéing, this allows the steam to rise and cook the mushrooms from the inside.

4.Add more cheese and cream to thicken the consistency if you find it too thin.

Hope you were famished and fed! Be sure to check out more of my delicious recipes on FamishedandFed.