Creamy Garlic Parmesan Mushrooms
Velvety, savory, and endlessly spoonable, this rich mushroom dish pairs cremini mushrooms with garlic, herbs, and a creamy parmesan-enhanced sauce — thickened naturally using gelatin and konjac instead of starch. Serve as a luxurious side, a base for protein, or spooned over high-protein flatbreads. Bonus: it stores and reheats like a dream.
Servings 6
Calories 180kcal
Ingredients
- 2 lbs brown mushrooms cremini, sliced
- 2 tbsp butter or avocado oil for dairy-free
- 3 cloves garlic minced
- 1½ tsp sea salt divided
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning
- 1½ cups coconut cream or heavy cream unsweetened, no additives
- 2 tbsp grated parmesan or nutritional yeast for dairy-free
- ½ tsp konjac powder for thickening
- 1 tsp unflavored gelatin bloomed in 1 tbsp cold water
- 1 tbsp lemon juice or white wine vinegar
- Optional: chopped fresh parsley for garnish
Instructions
- 🍳 Step 1: Sauté Mushrooms
- Heat butter in a large skillet over medium-high heat.
- Add sliced mushrooms and ½ tsp salt. Cook uncovered, stirring occasionally, until moisture is released and mushrooms begin to brown (10–12 minutes).
- 🧄 Step 2: Build Flavor
- Add garlic, black pepper, and thyme. Cook 1–2 minutes until fragrant.
- Lower heat to medium.
- 🥄 Step 3: Cream & Thicken
- Stir in coconut cream or heavy cream and remaining 1 tsp salt. Bring to a gentle simmer.
- Sprinkle in konjac powder, stirring continuously to avoid clumping.
- In a small dish, bloom gelatin in 1 tbsp cold water for 2–3 minutes. Then stir into the skillet until fully dissolved.
- Add parmesan and lemon juice. Simmer 3–5 more minutes until sauce thickens and coats the mushrooms.
Notes
- Taste and adjust seasoning if needed.
- Garnish with parsley and serve warm.
- Refrigerator: Up to 5 days in airtight container
- Freezer: Up to 1 month (thaw gently and stir well when reheating)
