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    Posted In: Appetizers, Holiday Recipes, Keto, Low Carb Recipes, Sides
    September 24, 2021 — by Julie — Leave a Comment

    Home » Delish » Appetizers » Creamy Garlic Butter Mushrooms

    Creamy Garlic Butter Mushrooms

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    These creamy garlic butter mushrooms consist of baby bella mushrooms, heavy cream, garlic, shallots, and cheese. Low carb, keto-friendly, and super easy to make!

    Make these delicious buttery mushrooms and serve them with air fryer filet mignon and creamy mashed potatoes for a restaurant-quality meal.

    creamy garlic butter mushrooms in a skillet.

    I love adding side dishes to my recipe repertoire, and these creamy garlic butter mushrooms are always a hit. You’re going to love them!

    Why I Love These Creamy Garlic Butter Mushrooms

    • Mushrooms are super easy to make and very flavorful! It takes less than 20 minutes to make.
    • It’s a vegetarian recipe and perfect for your vegetarian friends and family!
    • Mushrooms are healthy! They’re a rich low-calorie source of fiber.

    Ingredient Notes

    • Mushrooms – I used baby bella mushrooms but feel free to use crimini mushrooms or white button mushrooms instead.
    • White Wine – Feel free to omit the wine and replace it with chicken stock.

    Complete list of ingredients can be found in the recipe card below!

    ingredients for creamy garlic mushrooms.

    How To Make

    1. Wipe each mushroom with a damp paper towel to remove any dirt.
    2. Melt 2 tbsp of butter in a skillet over medium heat. Add the shallots and cook for 20 seconds.
    3. Add the mushrooms and cook for 2 minutes while stirring frequently.
    4. Stir in the white wine, fresh garlic, red crushed pepper, and fresh thyme. Let the wine reduce by half. It should take about 1 minute. Season with salt and pepper.
    5. Add the heavy cream and fresh parmesan cheese. Cook for 5 minutes or until the sauce thickens. Check for seasoning, garnish with chives, and enjoy!
    cooked creamy mushrooms up close.

    Top Tips For The Perfect Mushrooms

    • Avoid washing the mushrooms with water, as they will absorb the water like a sponge and won’t caramelize and crisp up while they cook.
    • Use fresh garlic and freshly grated parmesan cheese for best results!
    • Let the sauce thicken for at least 5 minutes! You want the sauce to be smooth and creamy.
    • Mushrooms can be on the bland side so season generously with salt and pepper.

    Storage

    Place any leftovers in an air-tight container and refrigerate for up to 3 days.

    More Mushroom Recipes

    • Crab Stuffed Mushrooms
    • Creamed Mushrooms
    • Cheese Stuffed Mushrooms

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram or Pinterest!

    creamy garlic butter mushrooms in a skillet.

    Creamy Garlic Butter Mushrooms

    Print Recipe Pin Recipe
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 323kcal
    Author: Julie Maestre
    These creamy garlic butter mushrooms consist of baby Bella mushrooms, heavy cream, garlic, shallots, and cheese. Low carb, keto-friendly, and super easy to make!

    Ingredients

    • 1 lb baby Bella mushrooms
    • 1/2 shallot
    • 2 garlic cloves finely minced
    • 1/4 tsp red crushed pepper optional
    • 2 sprigs fresh thyme
    • 1/4 cup white wine optional
    • 1 cup heavy cream
    • 1/4 cup parmesan cheese freshly grated
    • 2 tbsp butter
    • salt and pepper to taste

    Instructions

    • Wipe each mushroom with a damp paper towel to remove any dirt. 
    • Melt 2 tbsp of butter in a skillet over medium heat. Add the shallots and cook for 20 seconds. 
    • Add the mushrooms and cook for 2 minutes while stirring frequently. 
    • Stir in the white wine, fresh garlic, red crushed pepper, and fresh thyme. Let the wine reduce by half. It should take about 1 minute. Season with salt and pepper.
    • Add the heavy cream and fresh parmesan cheese. Cook for 5 minutes or until the sauce thickens. Check for seasoning, garnish with chives, and enjoy! 

    Notes

    • Avoid washing the mushrooms with water, as they will absorb the water like a sponge and won’t caramelize and crisp up while they cook.
    • Use fresh garlic and freshly grated parmesan cheese for best results!
    • Let the sauce thicken for at least 5 minutes! You want the sauce to be smooth and creamy.
    • Mushrooms can be on the bland side so season generously with salt and pepper.

    Nutrition

    Calories: 323kcal | Carbohydrates: 8g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 183mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Holiday Recipes, Keto, Low Carb Recipes, Sides

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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