This quick and easy recipe for Creamy Garlic Mushrooms is a stovetop side dish that’s perfect for when there’s no room in the oven.
Serve this recipe alongside Roasted Broccoli, Bacon Wrapped Sausage Stuffing and Mashed Potatoes for the perfect holiday sides.
Quick and Easy Creamy Garlic Mushrooms
With the holidays around the corner, I’m always looking to create easy sides that can be made on the stove instead of taking up precious space in the oven.
This recipe is not only quick and easy, but it’s absolutely delicious!
Why This Recipe Works
- Using Crimini or Baby Bella mushrooms ensures the best possible mushroom flavor.
- Using Sour Cream instead of cream adds acidity which lifts the flavors and won’t require the extra step of thickening.
- Keeping the ingredients simple, allows the mushrooms to be the star of the show.
How to Clean Mushrooms
To clean the mushrooms, use damp paper towels to remove any dirt. This is done because cleaning mushrooms with water will cause them to become waterlogged. Mushrooms will absorb water like a sponge and they won’t brown well when cooked.
How to Make Creamy Garlic Mushrooms
Start with slicing the mushrooms. Add them to a pan heated with 2 tablespoons of olive oil.
Saute until the mushrooms have released their liquid and become golden brown and tender.
Add the garlic and cook another minute then add the sour cream and parsley.
Taste for seasoning and add salt and pepper to taste.
Serve and enjoy!
Cook’s Tips:
- To clean the mushrooms, use a damp paper towel to remove dirt. If you use water to clean mushrooms, it can cause them to become waterlogged.
- If you want to use water to clean the mushrooms, quickly rinse the mushrooms and pat them dry with paper towels, but don’t soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
- Use full-fat sour cream. Low fat sour cream will liquidize when heated and the sauce will become runny.
Other Indulgent Sides
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Let's Make Creamy Garlic Mushrooms
Ingredients
- 2 Tbsp olive oil
- 1 lb mushrooms baby Bella or cremini or mushrooms sliced
- 4 cloves garlic minced
- 3 Tbsp sour cream
- parsley chopped
- Salt and Pepper to taste
Instructions
- In a large skillet, saute the mushrooms in 1-2 Tbsp olive oil until the mushrooms have released their liquid and become golden brown and tender (make sure the liquid cooks down), about 7 minutes.
- add the garlic and cook another minute.
- Stir in the sour cream and parsley.
- Taste for seasoning and add salt and pepper to taste.
- Serve hot.
Tips + Notes
- To clean the mushrooms, use a damp paper towel to remove dirt. If you use water to clean mushrooms, it can cause them to become waterlogged.
- If you want to use water to clean the mushrooms, quickly rinse the mushrooms and pat them dry with paper towels, but don’t soak them.
- When cooking mushrooms, don’t overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
- Use full-fat sour cream. Low fat sour cream will liquidize when heated and the sauce will become runny.
Lori Fry says
We loved this! I made it with marinated chicken . Just perfect!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂