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Creamy Garlic Parmesan Sautéed Mushrooms

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A simple yet exquisite dish of sautéed mushrooms in a creamy garlic Parmesan sauce.

Ingredients

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  • 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 by gently wiping them with a cloth to remove excess moisture.
  2. Heat the butter or olive oil in a large pan over medium-high heat until melted.
  3. Sauté the mushrooms, stirring frequently, until golden brown and tender, about 5 to 7 minutes.
  4. Add the crushed garlic, oregano, and chilli flakes; cook for another minute until fragrant.
  5. Make it creamy by pouring in the heavy cream and fresh lemon juice, then adding the Parmesan cheese.
  6. Season with salt and pepper, sprinkle with parsley, and serve warm.

Notes

Leftovers can be stored for up to three days. For a dairy-free option, swap heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

Nutrition

Find it online: https://lunarecipez.com/creamy-garlic-parmesan-saut-ed-mushrooms-recipe/

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