Creamy Garlic Parmesan Mushrooms (Print Version)
# Ingredients:
01 -
0.5 tablespoon fresh parsley, chopped
02 -
0.5 teaspoon ground black pepper
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground oregano
05 -
1 tablespoon Italian seasoning
06 -
120 millilitres heavy cream
07 -
50 grams Parmesan cheese, finely grated
08 -
60 grams cream cheese, cut into small cubes
09 -
415 millilitres whole white mushrooms, washed and dried
10 -
2 teaspoons garlic, minced
11 -
1 tablespoon olive oil
12 -
2 tablespoons unsalted butter
# Instructions:
01 -
Once the mushrooms are cooked, crank down the heat to medium. Drop in those cream cheese chunks. Keep stirring plenty till everything's fully melted and smooth.
02 -
Grab your giant frying pan (30 cm or more) and put it on medium-high. Toss in butter and olive oil, let 'em melt, then throw in the garlic and keep the mushrooms whole. Stir every so often. Five minutes later, they should be juicy and tender.
03 -
Turn it down to medium-low. Sprinkle in the Parmesan, pour in the heavy cream, toss in Italian seasoning, oregano, some salt, and pepper. Give it all a good mix so everything comes together evenly.
04 -
Keep it bubbling on the stove for five minutes, just stirring now and then. The sauce'll get rich and stick to the mushrooms. When it looks good, take it off the heat. Toss over some fresh parsley right before you bring it to the table.
# Notes:
01 -
Get mushrooms really dry before cooking so your sauce doesn't go soupy.