Creamy Garlic Parmesan Mushrooms Recipe (2025)

FAQs

Should I saute the mushrooms or the garlic cloves first? ›

Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic.

Use Cornstarch or Arrowroot

In a separate bowl, mix a tablespoon of cornstarch or arrowroot with an equal amount of cold water, creating a slurry. Stir until the mixture is smooth, then slowly pour it into your soup while stirring constantly. Allow the soup to simmer for a few minutes until it thickens.

Add ghee to large non-stick skillet and melt over medium-high heat. Once melted, add Sherry and cornstarch. Stir with a whisk until combined and thickened, about 5 minutes, and bring to a simmer. Add the mushrooms.

Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through. Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley.

Olive oil: Olive oil has a low smoke point, so it is better suited for sautéing and roasting at low to medium heat. Its distinct flavor can complement the earthy taste of mushrooms. Butter: Butter can add richness and flavor to sautéed mushrooms.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through. For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!

2 Answers. One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook for a minute or so.

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Constantly sautéeing and stirring the mushrooms means that they won't have the opportunity to become golden-brown. Without proper caramelization, mushrooms are nothing but rubbery gray nubbins. And not the good kind of nubbin. It's the crispy bits that make mushrooms delicious.

How do you know when sauteed mushrooms are done? ›

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

There are many tasty mushroom recipes and techniques for cooking mushrooms, but we think roasting them is one of the best; the high and dry heat can bring out all their savory, meaty, deeply complex flavors.

Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors. When cooked properly, mushrooms can take on the texture and consistency of meat.

During this first cooking step, the mushrooms will reduce in size and get cooked, releasing also some of their abundant water. Additionally, because of the cooking heat, the oil-absorbing air pockets will collapse, losing their ability to absorb oil.

For the Best Mushrooms, Give Them a Good Sear

The best way to do this is to sear the mushrooms first in a dry pan. The high heat browns the mushrooms while instantly driving off excess moisture. You also want to hear a gentle sizzling the whole time you're cooking mushrooms.

Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes. Garlic, on the other hand, cooks quickly and burns easily, so introduce it after the onion is cooked.

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.