The flavors and textures in this recipe for creamy garlic mushrooms are the ideal fusion. White mushrooms are cooked in sour cream cheese and fresh herbs after being sautéed in garlic until they are tender and juicy. The outcome is a delicious dish that is pleasant and suitable for any meal. This recipe will be a hit whether you serve it as a side dish or the main course. Additionally, it takes only a few minutes to prepare and is simple to make. Try it now to taste how amazing creamy garlic mushrooms are!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
8 oz or 225 g whole white mushrooms
2 cloves of garlic, minced
2 tablespoons of Cream Cheese. (you can also use low fat variety)
1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
1 teaspoon of Olive Oil
Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.