Creamy Sauteed Mushroom Recipe

4.98 from 40 votes

Tender mushroom seared to perfection in a creamy garlic sauce. Easy to make and ready in 20 minutes.

Prep Time8

Cook Time12

Total Time20

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Author: Rena

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.

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.