Creamy Garlic Parmesan Mushrooms (Print Version)
# Ingredients:
01 -
60 grams cream cheese, diced small
02 -
120 millilitres heavy cream
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
50 grams Parmesan cheese, thinly shredded
06 -
415 millilitres whole mushrooms, cleaned and dried off
07 -
0.5 tablespoon fresh parsley, minced
08 -
2 teaspoons garlic, finely chopped
09 -
0.5 teaspoon salt
10 -
1 tablespoon Italian herbs blend
11 -
0.5 teaspoon ground black pepper
12 -
0.5 teaspoon oregano, crushed
# Instructions:
01 -
Once the mushrooms are covered in a rich, thick sauce and heated through, take the pan off the burner. Sprinkle over the chopped parsley and get ready to dish it out.
02 -
Switch the heat to low and blend in the Parmesan, heavy cream, all those Italian dried herbs, some oregano, dash of salt, and pepper. Give it a good stir so everything melts together.
03 -
Turn heat to medium and drop in the cream cheese cubes. Stir around until they're all smooth and combined with the mushrooms.
04 -
Warm a big frying pan (about 30 cm wide) on medium-high. Let the butter melt with some olive oil. Now stir in the chopped garlic and toss in your whole mushrooms. Cook them and keep stirring here and there for like 5 minutes till the mushrooms are soft.
# Notes:
01 -
Make sure your mushrooms are wiped dry before you start. Too much water in there and your sauce might end up runny.