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This Creamy Sauteed Mushroom Skillet recipe is made with a savory Parmesan and mozzarella cheese sauce that is appetizing and perfectly nestled with tender mushrooms. Topped with fresh thyme and ready in about 20 minutes, this easy mushroom recipe is made with all the right ingredients that you know and love!
I consider myself lucky that my kids love mushrooms. I usually make these simple garlic roasted mushrooms but they prefer this creamy version when I am serving it with honey mustard grilled chicken breasts paired with these boursin mashed potatoes.
This creamy Mushroom is one of the best-sautéed mushroom recipes out there, and it is also gluten-free. Perfectly savory with a cheesy cream sauce that can easily be converted to vegetarian or vegan, this recipe is perfect as a side dish or over a bed of noodles for a satisfying meal. The flavors of hearty mushrooms and fresh thyme create a tasty flavor profile that is well-rounded and comforting.
Summary
- Quick and Simple: This recipe is ready in less than 30 minutes and so easy to make. With just a few simple steps, you will have a healthy meal prepared in no time.
- Versatile: Serve this recipe with pasta, vegetable noodles, protein, or just by itself.
Ingredients needed
These are just the ingredients you will need to make this sauteed mushroom recipe. Full measurements are listed further down below in the recipe card.
- Oil– I used olive oil, but any neutral oil will work. I also like to use avocado oil.
- Chicken stock or broth- vegetable broth or stock will also work
- Mushrooms– I used cremini mushrooms, dried with a paper towel and thickly sliced.
- Garlic: use fresh, if possible, instead of garlic powder
- Almond milk– or any other type of milk. A lot of times, I use 2% lactose-free milk because it’s what I have in my fridge since my kids are all lactose-sensitive.
- Cheese-both Parmesan and mozzarella
- Fresh herbs (thyme)
- Cornstarch: this will make the creamy sauce thicker. if you opt to use flour the sauce won’t be as thick.
- Kosher salt and pepper to taste
How to make sauteed Mushrooms
For the full steps, scroll down to the recipe card.
- Heat pan: First, heat the oil in a skillet.
- Whisk ingredients: Next, whisk the cornstarch and chicken stock.
- Cook the mushrooms: Cook the mushrooms in a single layer for two to three minutes, then cook for another one to two minutes.
- Add the garlic: Add the garlic and cook until fragrant.
- Combine the ingredients: Add the almond milk to the cornstarch mixture and season with salt and pepper. Stir.
- Add the cheese: Next, add the shredded cheese and stir until the cheese is melted. Remove from heat.
Recipe Notes and Tips
- Vegan: To make this vegan, use vegan Parmesan and mozzarella cheeses and replace the chicken broth with vegetable broth.
- Substitute: If you don’t have cornstarch, then you can substitute it with arrowroot or tapioca flour.
- Mushrooms: I used whole cremini mushrooms, but any type of mushroom can work for this recipe.
- Garlic: If you don’t have fresh garlic or thyme and need to work with what you have, then garlic and thyme powder will be fine.
- Gluten-free: Serve this recipe with gluten-free noodles such as konjac, vegetable, or palming noodles.
What to serve with sauteed mushrooms
- Cilantro Lime Chicken Bites
- Lemon Garlic Salmon
- Oven Roasted Lemon Garlic Whole Chicken
- Honey Glazed Air Fryer Salmon
- Chicken Francese Recipe
- Grilled Lemon Garlic Chicken
- Pineapple Chicken Kabobs
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Pin ItFrequently Asked Questions
Instead of cremini, you can use White Button Mushrooms, Shiitake Mushrooms, Portobello Mushrooms, or Chanterelle Mushrooms.
Store the leftover sauteed Mushroom in an airtight container in the refrigerator for up to four days. If you want to meal prep, then this recipe is great for that!
This recipe can easily be frozen. Make sure the food is completely cooled down prior to transferring it to a freezer-safe container or bag. Don’t forget to label the recipe with the date you put it in the freezer. Freeze for up to 3 months.
Other Skillet Recipes to Try
- Creamy Coconut Lime Chicken Skillet
- Jalapeño Skillet Cornbread
- Garlic Roasted Potatoes Skillet
- Creamy Chicken and Broccoli Skillet
- Lemon Garlic Shrimp Skillet
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Creamy Sauteed Mushroom Recipe
Ingredients
- 2 pounds cremini mushrooms, dried with a paper towel and thickly sliced
- 1 tablespoon olive oil
- 3-4 cloves garlic, finely chopped
- ¼ cup chicken broth, or stick or vegetable broth
- 2 tablespoons cornstarch
- 1 ½ cups almond milk, or any milk
- kosher salt, to taste
- kosher pepper, to taste
- ½ cup mozzarella , shredded or grated
- ¼ cup Parmesan cheese, shredded or grated
- 1 teaspoon thyme, freshly chopped
Instructions
- First, heat the 1 tablespoon olive oil in a large heavy-bottom skillet over medium heat.
- Meanwhile, in a small bowl, whisk the ¼ cup chicken broth and 2 tablespoons cornstarch.
- Next, add the 2 pounds cremini mushrooms in a single layer and cook undisturbed for about 2-3 minutes, then stir and continue to cook for 1-2 minutes more. You might have to cook them in batches to avoid overcrowding the pan.
- Once all mushrooms are slightly tender and golden, add the 3-4 cloves garlic (minced) and cook until fragrant, for 1 minute.
- Then, add the stock-starch mixture together with the 1 ½ cups almond milk and season with kosher salt and kosher pepper.
- Stir until sauce begins to thicken, about 3-4 minutes.
- Finally, add in the ½ cup mozzarella and ¼ cup Parmesan cheese. Continue to cook until the cheese is fully melted, then stir in the 1 teaspoon thyme and take off the heat.
Notes
- Serving size about 1/2 cup
- Vegan: To make this vegan, use vegan Parmesan and mozzarella cheeses and replace the chicken broth with vegetable broth.
- Substitute: If you don’t have cornstarch, then you can substitute it with arrowroot or tapioca flour.
- Mushrooms: I used whole cremini mushrooms, but any type of mushroom can work for this recipe.
- Garlic: If you don’t have fresh garlic or thyme and need to work with what you have, then garlic and thyme powder will be fine.
- Gluten-free: Serve this recipe with gluten-free noodles such as konjac, vegetable, or palming noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Loved it.
Love this recipe. Make it often. Thank you!
This was really good!
Thanks for Sharing your recipe
I hate seeing an ingredients list, and then the VERY FIRST step is to use an ingredient that WAS NOT ON THE LIST.
What cornstarch??
Here’s an excerpt from the article:
oil (I used olive oil, but any neutral oil will work)
chicken stock or broth (vegetable broth or stock will also work)
mushrooms
garlic (freshly minced)
almond milk (or any other type of milk)
cheese (both Parmesan and mozzarella)
fresh herbs (thyme)
And the very first set of instructions:
Whisk ingredients: Next, whisk the cornstarch and chicken stock.
WHAT CORNSTARCH?
Hi. It clearly states right above that the full measurements and ingredients are listed further down below in the recipe card. That was actually also the second step not first. I am sorry you missed it. Hope this helps
Let me make your VERY DIFFICULT life easier (I’m employing your use of caps, which is considered yelling in the online world, FYI). Whenever you see an article like this, click on “jump to recipe”. You’ll typically see this at the top of all recipe articles. You will then go right to the recipe, see an ingredient list and instructions and won’t have to attempt to READ through UGH, SO MUCH. Take it easy, NO. This is a wonderful recipe, once you figure it out…