Easy Creamy Mushrooms


G3Every once in a while I serve a vegetarian meal. It is usually called “GOOD GRIEF, MY HUSBAND IS GOING OUT OF TOWN — QUICK, USE UP ALL THE FRESH VEGGIES!!!” I had a good number of cremini mushrooms that were on deck so I thought this creamy mushroom recipe would do the trick. It contains two of my hubby’s favorite things — garlic and fresh parm. You will know that it is ready to serve when the sauce coats the back of a spoon. Believe it or not, he ate all of these mushrooms in addition to roasted broccoli spears and some Spinach au Gratin.



  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 1/3 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves                          


  1. Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  2. Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
  3. Serve immediately, garnished with parsley, if desired.

from DamnDelicious.net


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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