Mushroom-lovers, listen up: These babies will send you into total mushroom bliss. They’re sautéed until golden-brown and tender, drenched in a luxe garlic-Parmesan cream sauce, and are just begging you to make them tonight. Now’s not the time to substitute whole milk or half-and-half — go full speed ahead with the heavy cream and you’ll be rewarded with a rich, cheesy, and comforting dish.
You can, of course, serve these as is, with a side of crusty bread to sop up all the richness. But you can also add cooked linguine to the skillet for a creamy pasta dinner. Better yet, spoon them over steak, pork chops, or chicken to dress them up a bit. This also stretches the mushrooms and their sauce to feed a very lucky crowd.
Creamy Garlic Parmesan Mushrooms
- 1 pound
- 3 cloves
- 1/2 cup
finely grated Parmesan cheese (about 1 ounce), plus more for serving
- 3 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 2 tablespoons
chopped fresh parsley leaves
- 1 cup
Quarter 1 pound cremini mushrooms. Mince 3 garlic cloves. Finely grate 1/2 cup Parmesan cheese, plus more if desired for serving. Chop 2 tablespoons fresh parsley leaves.
Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the mushrooms and cook, undisturbed, until the bottoms are well-browned, 3 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.
Add the garlic and cook, stirring frequently, for 1 minute. Stir in 1 cup heavy cream and bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes. Sprinkle with the parsley and more Parmesan before serving if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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