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Ingredients:
– 1 pound fresh mushrooms (button, cremini, or shiitake), sliced
– 3 cloves garlic, minced
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Sauté the mushrooms: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
2. Add garlic and thyme: Add the minced garlic and dried thyme to the skillet. Cook for 1 minute, until fragrant.
3. Add heavy cream and Parmesan: Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes, until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
4. Finish with remaining butter: Stir in the remaining 1 tablespoon of butter until melted and creamy.
5. Serve: Serve the Creamy Garlic Parmesan Mushrooms hot, garnished with chopped fresh parsley if desired.
Tips:
– Use a variety of mushrooms for added texture and flavor.
– Don’t overcook the mushrooms, as they can become tough and rubbery.
– Adjust the amount of heavy cream to achieve your desired level of creaminess.
– Serve as a side dish, add to pasta or rice, or use as a topping for burgers or steaks.
Nutrition:
Per serving (assuming 4-6 servings):
– Calories: 150-200
– Fat: 10-12g
– Saturated fat: 6-8g
– Cholesterol: 20-25mg
– Carbohydrates: 5-7g
– Fiber: 1-2g
– Sugar: 2-3g
– Sodium: 100-150mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.