Mushrooms, ‘shrooms, fungi — whatever name or type you use, they are delicious! I deprived myself of mushrooms as a child. I would not eat them. As I became more interested in cooking during my early twenties, I decided to be adventurous and try some things I wouldn’t eat before. As an adult, I adore mushrooms!
I created this recipe as a quick side to serve alongside beef dishes. Few things compare to the flavor combination of steak and mushrooms. This is also my favorite side to serve when I make my Italian Beef Stromboli.
You may be questioning the amount of mushrooms I’m using in this recipe but I’m going to let you in on a little secret. Mushrooms shrink down big time during the cooking process. I’m even providing some photographic proof here. When I sliced these mushrooms and added them to the pan, they took up about half of the pan.
After sautéing them in the olive oil and garlic, the mushrooms didn’t even take up one fourth of the pan. I learned this the hard way on one of my catering jobs. You would not believe how many mushrooms it takes to feed 150 people!
The moral of this story is don’t skimp on the ‘shrooms! But definitely do try this recipe next time you’re throwing a steak on the grill.
Creamy Garlic Mushrooms
- 24 oz fresh mushrooms, variety of your choice
- 6 cloves of garlic, minced
- 3 teaspoons olive oil
- 1 cup heavy cream
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Pour the olive oil into a skillet set on medium heat.
- Add garlic to oil and sauté until fragrant.
- Set pan on medium heat and add olive oil, mushrooms and garlic.
- Stir and toss until soft and a little liquid is released from the mushrooms.
- Then add the heavy cream and Italian seasoning.
- Season with salt and pepper to taste.
- Allow cream sauce to come to a boil and thicken.
- Serve hot out of the pan or keep warm in oven (covered) until ready to serve.