Ingredients
• 1 tbsp olive oil or butter
• 1 lb (450g) cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream or full-fat coconut milk
• ¼ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: splash of white wine for depth
Instructions
- In a large skillet over medium heat, warm olive oil. Add mushrooms and sauté 6–8 minutes until browned and tender.
- Add garlic and cook 30 seconds until fragrant.
- Pour in broth and simmer 2–3 minutes to reduce slightly. Optional: Deglaze with a splash of white wine.
- Stir in heavy cream and bring to a gentle simmer (do not boil).
- Reduce heat to low. Stir in Parmesan, thyme, salt, and pepper. Cook 2–3 minutes until sauce thickens and coats the mushrooms.
- Taste and adjust seasoning—add more garlic, lemon, or herbs if desired.
- Garnish with fresh parsley and extra Parmesan. Serve hot!
✨ Perfect as:
• A creamy side dish for steak or chicken
• Topping for pasta, risotto, or polenta
• Elegant appetizer with crusty bread for dipping
đź’ˇ Make it dairy-free: Use coconut milk and nutritional yeast instead of cream and Parmesan.
PREP TIME & NUTRITION :
Prep Time : 5 mins , Cook Time : 15 mins , Total Time : 20 mins , Servings : 4 , Calories : 140 , Net Carbs: 7g , Fats: 10g , Protein: 6g