Creamy Sauteed Mushroom Recipe
User Reviews
5
Creamy Sauteed Mushroom Recipe
Description
The preparation involves cooking mushrooms in olive oil over medium heat to develop a golden color, followed by the addition of garlic for aromatic depth. A slurry of chicken broth and cornstarch is added with almond milk to create a creamy sauce that thickens upon simmering.
Finishing with shredded mozzarella and Parmesan cheese adds a rich, melty texture, while fresh thyme provides a subtle herbal accent. The resulting dish combines tender, slightly caramelized mushrooms with a luscious, cheesy sauce.
This recipe can serve as a side dish or topping for gluten-free noodles as suggested. It accommodates dietary preferences through substitutions such as vegan cheeses and vegetable broth. Practical ingredient swaps like arrowroot for cornstarch and powder forms of garlic or thyme provide flexibility based on pantry availability.
Ingredients
- 2 pounds cremini mushrooms dried with a paper towel and thickly sliced
- 1 tablespoon olive oil
- 3-4 cloves garlic finely chopped
- ¼ cup chicken broth or stick or vegetable broth
- 2 tablespoons cornstarch
- 1 ½ cups almond milk or any milk
- kosher salt to taste
- black pepper to taste, kosher
- ½ cup mozzarella cheese shredded or grated
- ¼ cup Parmesan Cheese shredded or grated
- 1 teaspoon thyme freshly chopped
Instructions
- First, heat the 1 tablespoon olive oil in a large heavy-bottom skillet over medium heat.
- Meanwhile, in a small bowl, whisk the ¼ cup chicken broth and 2 tablespoons cornstarch.
- Next, add the 2 pounds cremini mushrooms in a single layer and cook undisturbed for about 2-3 minutes, then stir and continue to cook for 1-2 minutes more. You might have to cook them in batches to avoid overcrowding the pan.
- Once all mushrooms are slightly tender and golden, add the 3-4 cloves garlic (minced) and cook until fragrant, for 1 minute.
- Then, add the stock-starch mixture together with the 1 ½ cups almond milk and season with kosher salt and kosher pepper.
- Stir until sauce begins to thicken, about 3-4 minutes.
- Finally, add in the ½ cup mozzarella and ¼ cup Parmesan cheese. Continue to cook until the cheese is fully melted, then stir in the 1 teaspoon thyme and take off the heat.
Notes
- To make vegan, use vegan Parmesan and mozzarella cheeses, and replace chicken broth with vegetable broth.
- Arrowroot or tapioca flour can be used instead of cornstarch for thickening.
- Any type of mushroom can replace cremini mushrooms.
- Garlic and thyme powder can substitute fresh if unavailable.
- Serve with gluten-free noodles like konjac or vegetable noodles for a gluten-free meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 182kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 329mg | 14% |
| Potassium | 1057mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 305mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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