Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon butter (unsalted)
  • 2 tablespoon olive oil
  • 2 pounds cremini mushrooms (cleaned and cut in half)
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 3 cloves garlic (minced)
  • 1 ½ cups heavy cream
  • ½ cup Parmesan cheese (freshly grated)
  • 2 tablespoon parsley (fresh, chopped)
  • ¼ cup Parmesan cheese (freshly grated)

Instruction

  • In a large skillet add the butter and olive oil and cook over medium-high heat until butter has melted.
  • Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. I like my mushrooms really browned so I sautéed mine for about 15 minutes.
  • Add the garlic and cook for another 30 seconds until it becomes aromatic. Stir in the heavy cream and Parmesan cheese and cook until the sauce is bubbly. It will thicken up a bit. Taste for seasoning and adjust as necessary.
  • Garnish with parsley and more parmesan cheese and serve immediately. You could serve this over pasta or as a side dish.