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A bowl of whole button mushrooms smothered in a creamy garlic Parmesan sauce, garnished with fresh chopped parsley and cracked black pepper, served in a white ceramic bowl on a light gray surface.

Garlic Parmesan Mushrooms

Whole cremini mushrooms seared in butter and simmered in a rich garlic Parmesan cream sauce. Ready in about 20 minutes and made entirely in one skillet.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g whole cremini or button mushrooms, cleaned Leave whole for best texture and sauce absorption
  • 3 tablespoon unsalted butter Divided; builds the rich sauce base
  • 5 garlic cloves, minced Fresh garlic gives the best flavor
  • 1 cup heavy cream Full-fat for a thick, glossy sauce
  • ½ cup freshly grated Parmesan cheese Grate fresh; pre-grated can make the sauce grainy
  • ½ teaspoon onion powder Adds subtle savory depth
  • salt and black pepper to taste Adjust at the end after Parmesan is added
  • fresh parsley, chopped For garnish; adds color and freshness

Equipment

  • 1 Wide skillet or sauté pan (28cm+) Essential for searing mushrooms without crowding
  • 1 Wooden spoon or silicone spatula For stirring the sauce without scratching the pan
  • 1 Sharp knife and cutting board For mincing garlic and chopping parsley
  • 1 Fine grater For freshly grating Parmesan directly into the sauce
  • 1 Measuring cups and spoons For accurate cream and seasoning amounts

Method
 

  1. Clean mushrooms with a damp cloth and leave them whole to help them hold their shape during cooking.
  2. Heat a wide skillet over medium-high heat for about 2 minutes until the surface feels hot when held a hand above it.
  3. Add 1 tablespoon of butter to the hot pan and let it melt and foam before adding mushrooms so they sear rather than steam.
  4. Add mushrooms in a single layer and sear for 3 to 4 minutes without stirring until the undersides turn a deep golden brown.
  5. Push mushrooms to the side, reduce heat to medium, and add remaining butter to the cleared space until fully melted.
  6. Add minced garlic to the melted butter and stir for about 60 seconds until fragrant but not browned, then toss mushrooms through to coat.
  7. Pour in heavy cream, add onion powder, salt, and black pepper, then stir gently and let the sauce simmer on medium-low for 3 to 4 minutes until it visibly thickens.
  8. Reduce heat to low, stir in grated Parmesan gradually off peak heat, and keep stirring until the sauce turns smooth and glossy and coats the back of a spoon.
  9. Taste the sauce and adjust seasoning, then let mushrooms rest in the sauce on low heat for 1 to 2 minutes so they absorb the flavor fully.
  10. Scatter freshly chopped parsley over the top and serve straight from the skillet while the sauce is warm and coating every mushroom evenly.

Notes

Do not crowd the pan when searing or the mushrooms will steam instead of brown. Add Parmesan off peak heat to keep the sauce smooth and glossy. Leftovers keep in the fridge for up to 3 days; stir in a splash of cream when reheating.