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Creamy Garlic Parmesan Sautéed Mushrooms

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A delightful dish featuring earthy mushrooms sautéed in a creamy garlic and Parmesan sauce, perfect as an appetizer or a hearty pasta topping.

Ingredients

Scale
  • 1 kg Mushrooms (button, cremini, or portobello)
  • 4 cloves Garlic (crushed)
  • 1 pinch Oregano
  • 1 pinch Chilli Flakes
  • Salt and Pepper (to taste)
  • 2 tbsp Parsley (chopped)
  • 1 tbsp Butter (or olive oil for dairy-free)
  • 1 cup Heavy Cream (or dairy-free alternative)
  • 1/2 cup Parmesan Cheese (grated)
  • 1–2 tsp Lemon Juice (fresh)

Instructions

  1. Clean the Mushrooms: Gently wipe the mushrooms with a cloth to clean them without adding excess moisture to ensure a better sauté.
  2. Heat the Fat: Heat the butter or olive oil in a large pan over medium-high heat until fully melted and hot.
  3. Sauté the Mushrooms: Add the cleaned mushrooms to the pan, stirring frequently, and cook until they become golden brown and tender, about 5 to 7 minutes.
  4. Infuse the Flavors: Stir in the crushed garlic, oregano, and chilli flakes, cooking for another minute until the mixture becomes fragrant and aromatic.
  5. Create the Creamy Sauce: Pour in the heavy cream and lemon juice. Sprinkle grated Parmesan cheese over the top, stirring continuously to combine everything into a rich, creamy sauce.
  6. Season and Garnish: Taste the dish and season with salt and pepper as needed. Sprinkle chopped parsley over the dish for a fresh and vibrant finish, then serve warm.

Notes

For the best texture, avoid overcrowding the pan while sautéing. This dish pairs wonderfully with grilled chicken or creamy polenta.

Nutrition

Find it online: https://www.recypez.com/creamy-garlic-parmesan-sauteed-mushrooms/

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