Creamy Garlic Mushrooms with Mascarpone

A close-up photo of sautéed mushrooms in a creamy sauce with chopped thyme sprinkled on top. All of this is in a cast iron skillet.

5 from 3 reviews

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.


  • 4 tablespoons Butter
  • 2 large Shallots (1 cup), sliced thin
  • 16 ounces Baby Bella Mushrooms
  • Salt and Pepper, to taste
  • 6 Garlic Cloves, minced or sliced thin
  • 1/2 cup Dry White Wine
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 4 ounces Mascarpone Cheese
  • Garnish with Shaved Parmesan Cheese and Chopped Thyme


  • In a large skillet over medium heat, add 4 tablespoons of butter. Melt the butter and continue to cook. Once the butter has melted it will begin to foam and bubble around the edges. Continue to cook stirring constantly for about 3-4 minutes until the butter turns golden brown with a nutty buttery aroma.
  • Add 1 cup of thinly sliced shallots and 16 ounces of baby Bella mushrooms. Sauté for 2 minutes until the mushrooms release some of their liquid.
  • Add salt and pepper to taste.
  • Cook for an additional 5-7 minutes until the mushrooms are nice and browned.
  • Add 6 minced or thinly sliced cloves of garlic and cook for 1 minutes.
  • Add 1/2 cup of dry white wine to deglaze the skillet. Continue to cook over medium heat until the moisture is mostly evaporated.
  • Add 1 tablespoon of freshly squeezed lemon juice.
  • Add 4 ounces of mascarpone cheese. Stir until everything is combined.
  • Garnish with shaved parmesan cheese and chopped thyme.
  • ENJOY!


  • If you can, choose mushrooms 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 each. 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.
  • 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 un-oaked chardonnay that is between seven and ten dollars is a good choice. You can also grab a pinot grigio or a sauvignon blanc.
  • 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.
  • How to clean mushrooms - 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.
  • 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.
  • 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, its flavor to mellow into the mushrooms, and the aroma to reach its peak.
  • 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 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.


Keywords: creamy garlic mushrooms, creamy mushrooms, mushrooms as a side dish, sauteed mushrooms recipe

Privacy Preference Center