Creamy Garlic Butter Mushrooms

5 from 1 vote

Creamy Garlic Butter Mushrooms

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!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 323kcal

Author: Julie Maestre

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