A rich and creamy dish featuring sautéed baby bella mushrooms in a garlic Parmesan sauce, perfect as a side or main dish.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Sautéing
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces of baby bella mushrooms, sliced
2 tablespoons of olive oil
4 cloves of garlic, minced
1 cup of heavy cream
1 cup of grated Parmesan cheese
1 teaspoon of dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth.
Stir in the dried thyme, and season with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
Remove from heat and garnish with chopped fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
To add a bit of spice, include a pinch of red pepper flakes when adding the garlic.