Creamy Sauteed Mushroom Recipe

4.98 from 40 votes

Tender mushroom suateed 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 oil in a large heavy-bottom skillet over medium heat.
Meanwhile, in a small bowl, whisk the stock and cornstarch.
Next, add the 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 too cook them in batches, to avoid overcrowding the pan.
Once all mushrooms are slightly tender and golden, add the garlic and cook until fragrant, for 1 minute.
Then, add the stock-starch mixture together with the almond milk and season with salt and pepper.
Stir until sauce begins to thicken, about 3-4 minutes.
Finally, add in the shredded cheeses. Continue to cook until cheese is fully melted, then stir in the herbs 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: We 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.