Lately I have been craving mushrooms. I say lately, but literally for months, I want mushrooms everywhere! My go-to is always butter and garlic, sautéed with sliced mushrooms. You really can add this to any meal, breakfast, lunch or dinner and its delicious.
But I wanted something saucy and cheesy. This dish can stand alone along side a protein or makes a great topping. I love to top chicken or steak with it, but some cauliflower rice would also go great with it!
This dish cooks quickly too! I always keep some button mushrooms on hand so that I can whip this up if I'm feeling less than inspired come dinner time. First you will want to "deneck" one pound of mushrooms. This is a term my middle child coined, meaning to remove the stems from the caps. I have a vault load of these endearing phrases that I will never give up using.
Rinse your mushrooms and pat them dry. Add roughly 1/3-1/2 cup of butter to a cast iron skillet. I cook with a lot of Kerrygold butter. Not only does the butter taste wonderful, it comes from pasture raised cows making it highly nutrious. I grab mine from Costco for the best deal.
Sautee your 'shrooms with several cloves of crushed garlic until most of the moisture cooks off. Sprinkle with salt and add cream to about halfway up the mushroom caps and let this cook on low for about 5 minutes with a lid. Top with 8 ounces of shredded Italian cheeses like mozzarella and parmesan. Turn off the heat and put the lid on to let the cheeses melt. Once melty and gooey, top with fresh chopped parsley. This will make you feel super fancy and impress any guests. ;) They don't have to know how simple it was, right?
Tell me your favorite mushroom recipe below! If I decide to give it a try, I'll feature it on my Instagram account @three_seeds_farm.
Cheesy Creamy Mushrooms
One pound button mushrooms
1/2 Cup Pature Based butter
2-3 cloves crushed garlic
Heavy Cream (Kalona Supernatural is my go-to dairy)
8 ounces Cheese (mozzarella, parmesan, etc)
Bunch of fresh parsley