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This Creamy Garlic Mushroom is a quick and easy side dish recipe made with button mushrooms, tossed in a mouthwatering creamy garlic sauce made with brie cheese.
You may also love my garlic oven-roasted mushrooms or my creamy sauteed mushrooms.
Sauteed mushrooms 🍄 are good to have as a side dish all year round even though they are a staple to add to your dinner table when hosting during the holiday season! They go perfectly well with steaks, chicken, pot roasts, and you name it.
These creamy garlic mushrooms are easy to make and can be ready in just under 20 minutes. My kids ended up loving these sauteed mushrooms so much that they always ask me to make them! They are so tasty you would want to make them on a weekly basis.
Ingredients you will need
- Olive Oil: any other oil will work. You may use avocado oil
- Button Mushrooms: I prefer that you use button mushrooms but another type of mushroom of your choice.
- Garlic Cloves chopped: fresh Garlic 🧄 gives the best flavor.
- Vegetable Broth: to keep this vegetarian you should use vegetable broth, otherwise you may use chicken broth
- Brie (casings removed), chopped
- Kosher salt and pepper to taste
- Fresh thyme leaves: this is optional but gives it a great flavor.
How to make it
Heat the oil in a large pan over medium heat; Once hot, add in the mushrooms and cook stirring occasionally, for about 10-15 minutes.
Stir in the garlic, season with a pinch of salt and pepper, then cook for about a minute more.
Add the broth and chopped brie, and stirring constantly, cook until the brie has melted into a super creamy sauce.
Taste and adjust seasonings if needed. Garnish with fresh thyme. Serve immediately and enjoy!
Frequently asked questions
Mushrooms have a short shelf life so buy them when you are ready to use them. Keep them in their original packaging in the fridge. If they are bought loose, store them in a paper bag or place in a container and wrap them with plastic wrap that’s punctured with a few holes and then placed them in the fridge. You may store your garlic mushrooms leftovers in a container in the fridge for 3-5 days.
There are many different ways of cooking and preparing mushrooms. Some may eat certain mushrooms raw, while others enjoy cooking them. Different ways of cooking could be frying, sauteing, microwaving, boiling, baking, grilling, or roasting.
Mushrooms are a great option for those who are looking for a low-carb side dish option.
Even though you can technically dry the raw mushrooms really well and then freeze them, when you remove them from the freeze and thaw them, you may end up with some soggy mushrooms. They will not be like the fresh mushrooms you get from the market. You may freeze cooked mushrooms in a tightly sealed Ziploc bag or container.
How to store and reheat
- Storing: If you have leftovers, place them in a sealed container in the fridge for up to 3-5 days. I do not recommend you freeze mushrooms because they just end up being mushy. If you do not mind it then you can freeze for up to 3 months.
- Reheating: To reheat, I find it best to just use the microwave. Depending on how much you are reheating, you can do 1-2 minutes or until they are heated through.
What to serve with sauteed mushroom
- Balsamic Chicken Breast
- Parmesan Oven-roasted Chicken Breast
- Blackened Salmon
- Air Fryer Salmon Bites
- Baked Coconut Shrimp
- Baked BBQ Chicken Breast
More side dish recipes
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Creamy Garlic Mushrooms
Equipment
- Large non stick Skillet
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Button Mushrooms
- 2 Garlic Cloves, chopped
- ¼ Cup Vegetable Broth
- 4 ounce Brie, (casings removed), chopped
- Kosher salt and pepper to taste
- Fresh thyme leaves
Instructions
- Heat the 1 tablespoon Olive Oil in a large pan over medium heat; Once hot, add in the 1 pound Button Mushrooms.
- Cook stirring occasionally, for about 10-15 minutes.
- Stir in the 2 Garlic Cloves (minced), season with a Kosher salt and pepper to taste, then cook for about a minute more.
- Add the ¼ Cup Vegetable Broth and chopped 4 ounce Brie, and stirring constantly, cook until the brie has melted into a super creamy sauce.
- Taste and adjust seasonings if needed. Garnish with Fresh thyme leaves. Serve immediately and enjoy!
Video
Notes
- To keep this vegetarian, use vegetable broth
- you may use avocado oil
- use fresh garlic cloves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, yum! It was delicious. Next time I going to try it with different types of mushrooms. Also, rather than chopping the garlic, I’m going to mince it so that it blends better. I scaled it down because I live alone and sometimes that takes quite a bit of experimentation until I hit the exact quantities for each ingredient, but this recipe is more than worth the effort. Thank you.
I made this recipe and my Dad, who doesn’t care for mushrooms but tolerates them absolutely LOVED them and said I can make them for him anytime and he will gladly eat them! Everyone enjoyed them! Delicious! I followed recipe as written!
Glad you liked it. Thanks for the feedback
Can you recommend a cheese substitute for the Brie?
You can go with a combination of milk + cream cheese, or Heavy-cream (coconut milk) and cream cheese
Just amazing over steaks. The Brie is a game changer! Super easy! “Healthy” wasn’t per-say on the table so added some unsalted butter to mushrooms to sauté (1 tablespoon).
So glad you loved it
Tried it today, served on a pumpernickel toast. Perfect stimulation for picky taste buds. Will be making this again very soon!
So awesome! thanks for the feedback. Glad you liked it
Why did the Brie not melt? It curdled and turned to a scrambled egg consistency.