• 1.5 lbs Fresh Mushrooms: The star of the show! You can use a variety of mushrooms, or a combination for a more complex flavor profile. Cremini mushrooms (also known as baby bellas) are a fantastic choice due to their meaty texture and earthy flavor. White button mushrooms are readily available and milder in taste, making them a great option as well. For a more adventurous dish, consider adding some shiitake, oyster, or portobello mushrooms for deeper, umami notes. Ensure your mushrooms are fresh, firm, and free from blemishes.
• 4 Tablespoons Unsalted Butter: Butter is crucial for richness and flavor. Unsalted butter allows you to control the saltiness of the dish, especially since parmesan cheese is already quite salty. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe. Using butter also contributes to a beautiful golden-brown color when sautéing the mushrooms.
• 6 Cloves Garlic, Minced: Garlic is the aromatic backbone of this recipe, infusing the mushrooms and cream sauce with its pungent and savory character. Freshly minced garlic is highly recommended for the best flavor. Pre-minced garlic can be used in a pinch, but fresh garlic will always provide a brighter and more intense garlic flavor. Six cloves might seem like a lot, but it mellows out beautifully as it cooks and creates that signature garlic parmesan taste. Adjust the amount to your preference if you are particularly sensitive to garlic.
• 1/2 Cup Heavy Cream: Heavy cream is what makes this dish truly creamy and decadent. It adds a luxurious texture and richness that elevates the mushrooms to another level. For a slightly lighter version, you could use half-and-half, but be aware that it will result in a less thick and creamy sauce. Heavy cream will reduce and thicken beautifully as it simmers with the mushrooms and garlic.
• 1/2 Cup Grated Parmesan Cheese: Parmesan cheese is essential for that salty, nutty, and umami-rich flavor that defines parmesan mushrooms. Freshly grated parmesan cheese is always superior in taste and texture to pre-shredded parmesan. Pre-shredded parmesan often contains cellulose to prevent caking, which can hinder its melting ability and flavor. Invest in a block of good quality parmesan and grate it yourself for the best results. Pecorino Romano cheese can be used as a substitute for a slightly sharper and saltier flavor.
• 1/4 Cup Dry White Wine (Optional): A splash of dry white wine adds a layer of complexity and acidity to the sauce, balancing the richness of the cream and butter. Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay work well. The alcohol cooks off, leaving behind a subtle fruity and tangy note that enhances the overall flavor profile. If you prefer to omit the wine, you can substitute it with chicken broth or vegetable broth for added moisture and flavor, or simply skip it and allow the cream to be the primary liquid component.
• 2 Tablespoons Fresh Parsley, Chopped: Fresh parsley adds a vibrant pop of color and a fresh, herbaceous note that brightens up the rich and savory flavors of the dish. It’s best added at the very end as a garnish to maintain its freshness and bright green color. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley can also be used.
• 1/2 Teaspoon Dried Thyme: Dried thyme adds a subtle earthy and slightly peppery flavor that complements the mushrooms and garlic beautifully. It’s a classic herb pairing for mushrooms and adds a touch of warmth to the dish. Fresh thyme can also be used; use about 1 tablespoon of fresh thyme leaves if substituting.
• Salt and Black Pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Salt enhances the savory notes, while black pepper adds a touch of spice and complexity. Taste and adjust the seasoning throughout the cooking process, especially after adding the parmesan cheese, as it is already salty. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor.
• Olive Oil (Optional, for searing mushrooms): A drizzle of olive oil can be used in addition to butter, or in place of some of the butter, to help prevent the butter from burning and to add a fruity note. Olive oil is particularly helpful if you are searing the mushrooms at a higher heat for a deeper brown color and more intense flavor.
