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Creamy Garlic Butter Tuscan Mushrooms
Creamy Garlic Butter Tuscan Mushrooms

Creamy Garlic Butter Tuscan Mushrooms
Keto Creamy Garlic Butter Tuscan Mushrooms: A Rich and Flavorful Side Dish
Creamy Garlic Butter Tuscan Mushrooms
Source
Ingredients:
1
Servings
  • 1
    lb
     fresh mushrooms (cremini or button), sliced
  • 4
    tbsp
     unsalted butter
  • 4
    clove
     garlic, minced
  • 120
    ml
     heavy cream
  • 60
    ml
     grated parmesan cheese
  • 60
    ml
     chicken broth or dry white wine
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley or thyme for garnish (optional)
Creamy Garlic Butter Tuscan Mushrooms
Instructions:
  1. Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
  3. Prepare the Creamy Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for 1-2 minutes, or until the garlic is fragrant but not burnt.
  4. Deglaze the pan with chicken broth or white wine, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and dried oregano. Simmer for 3-4 minutes, or until the sauce has thickened slightly.
  6. Combine and Serve: Return the cooked mushrooms to the skillet and toss to coat them evenly with the creamy sauce.
  7. Cook for an additional 2-3 minutes, or until the mushrooms are heated through and well-coated with the sauce.
  8. Season with salt and pepper to taste. Garnish with fresh parsley or thyme, if desired.
  9. Serve the creamy garlic butter Tuscan mushrooms warm as a side dish or a main vegetarian option.
  • 1
    lb
     fresh mushrooms (cremini or button), sliced
  • 4
    tbsp
     unsalted butter
  • 4
    clove
     garlic, minced
  • 120
    ml
     heavy cream
  • 60
    ml
     grated parmesan cheese
  • 60
    ml
     chicken broth or dry white wine
  • 1
    tsp
     dried oregano
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley or thyme for garnish (optional)
1
Servings
0

Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

Prepare the Creamy Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for 1-2 minutes, or until the garlic is fragrant but not burnt.

Deglaze the pan with chicken broth or white wine, scraping up any browned bits from the bottom of the pan.

Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and dried oregano. Simmer for 3-4 minutes, or until the sauce has thickened slightly.

Combine and Serve: Return the cooked mushrooms to the skillet and toss to coat them evenly with the creamy sauce.

Cook for an additional 2-3 minutes, or until the mushrooms are heated through and well-coated with the sauce.

Season with salt and pepper to taste. Garnish with fresh parsley or thyme, if desired.

Serve the creamy garlic butter Tuscan mushrooms warm as a side dish or a main vegetarian option.

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