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Creamy Garlic Butter Mushroom Sauté

A warm and comforting dish combining the rich flavors of creamy butter and garlic with fresh mushrooms, perfect for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb mushrooms (sliced) Fresh mushrooms such as cremini or shiitake are recommended.
  • 3 tablespoons butter Use unsalted butter for better control over seasoning.
  • 4 cloves garlic (minced)
  • 1/2 cup heavy cream Can be substituted with half-and-half for a lighter version.
  • Salt and pepper to taste Adjust according to preference.
  • Fresh parsley (for garnish) Adds freshness and color.

Method
 

Preparation
  1. In a large skillet, melt the butter over medium heat. Allow the butter to become bubbly but be careful not to let it brown.
  2. Add the sliced mushrooms to the skillet and sauté them. Cook until they are golden brown, which should take about 5-7 minutes. Stir occasionally to ensure they cook evenly.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the heavy cream, stirring to combine it with the mushrooms and garlic. Continue to cook for a few minutes, allowing the sauce to thicken slightly.
  5. Once the sauce has thickened, season the dish with salt and pepper to taste.
  6. Garnish the sauté with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be frozen for up to 2 months; allow it to cool completely before transferring to a freezer-safe container. Reheat gently on the stovetop or microwave.