Creamy Garlic Mushrooms with Mascarpone

Creamy garlic sautéed mushrooms swim in a luscious mascarpone sauce that will have your mouth watering before you ever get them out of the skillet. Creamy Garlic Mushrooms boasts a sophisticated side dish that will have your family or guests swooning for more. This fancy recipe is deceitfully quick and easy. No one will suspect it was in and out of the pan in less than 25 minutes. 

Don’t think this “simple-put-together” side dish sacrifices flavor because you won’t believe how exquisite the flavors are. The mascarpone cheese is the secret ingredient that makes this dish divinely rich. And of course, shallots and garlic deliver the perfect depth of flavors for the mushrooms themselves. 

How to Make these Creamy Garlic Mushrooms

Main Ingredients You will need

Mushrooms, (obviously!). The star of this culinary production is most definitely the “shrooms.” I went with Baby Bella’s but you can use any type of mushroom that you like.  If you can, choose them out of the bin in the produce department of your grocery store. This way you can pick the ones that are about the same size. This helps them cook evenly in the skillet. 

Choose fresh mushrooms with a firm smooth appearance. Their surface should be dry but not dried out and should look plumb. Avoid any that may have a slimy look or feel to them. 

Aromatics – Shallots and Garlic. Every time I go to the grocery store, I pick up shallots, onions, and/or garlic because I know they’ll be used in the next meal or two. You can substitute a sweet onion in place of the shallots, although I prefer shallots in this recipe because they have a more subtle flavor.

Dry White Wine. Avoid any type of sweet or what is labeled “cooking” wine. You don’t have to buy expensive wine, but I wouldn’t go with a really cheap bottle either. A bottle of unoaked chardonnay that is between eight and ten dollars is a great choice. You can also grab a pinot grigio or a sauvignon blanc. 

I’m not a “white” wine drinker, I prefer a dry red, so it’s not economical for me to buy a whole bottle for such a small amount in this recipe. Many would disagree with me, but the small individual bottles that come in a pack, have worked just as well in most recipes that call for wine. 

Mascarpone. You can substitute cream cheese for mascarpone cheese if you prefer. It just won’t have the rich creamier texture that this recipe is looking for. The difference between the two is mascarpone is made from heavy cream and cream cheese is made from whole milk. Mascarpone is what truly enriches the sauce and enhances the taste of the mushrooms.

Step #1 – Cleaning and Prepping the Mushrooms

According to kitchn, the old myth of “never wash mushrooms with water” just doesn’t “hold water” anymore. They asked a mushroom farmer how to clean mushrooms and he said “Mushrooms need a shower, not a bath.” The misconceived old way was to wipe each mushroom with a wet paper towel to remove the dirt. But in all honestly, that adds a lot of prep time that many just don’t have. 

So here’s my suggestion. Just prior to cooking your mushrooms, place them in a colander and quickly rinse off the dirt. Pat them dry with paper towels and you’re good to continue the prep. If the mushroom stems are tough, trim before using them.

Step #2 – Sauté the Mushrooms and Shallots

Be careful to not over-crowd the mushrooms in the skillet. Give them a little space to breathe. If you pile them on each other, they can become soggy. What you’re looking for is a nice golden brown sear on them.

Turn the heat to medium and let the skillet get hot. In this recipe, I want to brown the butter a bit to give it a nutty, deep butter flavor. I give the butter about three to four minutes until it foams and bubbles around the edges then I add the mushrooms and shallots. Sauté for about two minutes until the mushrooms start to release their juices. Season with salt and pepper at this stage and cook for another five to seven minutes. 

Step #3 – Add Thinly Sliced or minced garlic

Garlic easily burns so it needs to enter the skillet once the mushrooms and shallots are fully sautéed. It only takes about 30 seconds for minced garlic and one to two minutes for thinly sliced ones to cook off their rawness, the flavor to mellow, and the aroma to reach its peak. You’ll know it once that garlic scent fills the air. Too long over the heat and the flavor will turn bitter. 

Step #4 – Add Dry White Wine

Cooking with wine enhances and intensifies the flavor and aroma of food. White wine works great with dairy which is why mascarpone and this white wine pair so well together.

Cook over medium heat and use a spatula to deglaze the pan which simply means to scrape all those brown bits from the bottom of the skillet. These brown bits are called fond and add intense flavor to the sauce. Continue to cook until the wine has mostly evaporated. Add a squeeze of fresh lemon juice. 

Step #5 – Add Mascarpone Cheese

This is where the dish becomes glorified. Up to this point, it’s just mushrooms, really delicious mushrooms, but they haven’t hit their grandeur. Dollops of this creamy elegance swirl into the pan and create a luscious sauce that you could literally eat all by itself. 

Step #6 – Garnish with Fresh Thyme

The final touch is a sprinkle of chopped fresh thyme over the mushrooms. It adds a pop of color and a bit of freshness. 

What should I do with Leftovers?

Once the dish cools to room temperature, place the mushrooms in an airtight container and store them in your refrigerator for up to 4 days. To reheat them, put them in a saucepan and cook over low heat, stirring frequently until heated through. You may need to add a small amount of cream or milk if they are too thick. 

What Could I serve with these Creamy Garlic Mushrooms?

1. Serve these mushrooms with a sliced baguette that has been buttered and grilled with the sole purpose of sopping up that delectable sauce. 
2. Serve over cooked pasta or spaghetti squash.* 
3. Serve over a grilled T-bone steak, pork chops, or chicken.*
4. Serve over a baked potato.*

*Slice the mushrooms before sautéing and reduce their cooking time. 

If you’re looking for more recipes with Mushrooms, here are some great ones:

Sautéed Mushrooms in a Marsala Sauce

Creamy Cauliflower Alfredo with Mushrooms

Flank Steak Stir Fry

Chicken in White Wine with Veggies and Mushrooms

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