Guest Post: Creamy Garlic Mushrooms

We have a guest in the kitchen! Alisa from The Delicious Spoon is sharing her recipe for Creamy Garlic Mushrooms!

My name is Alisa Infanti and I am the recipe developer and food photographer for The Delicious Spoon.  I live in Hamilton, Ontario and am a wife and mom of two so I understand how important it is to be able make a meal for my family that is as easy to make as it is delicious! 

As a kid you couldn’t get me to eat a mushroom.  I mean, in school they tell you it is a fungus and then well, that was game over for me.  It wasn’t until I was at my friend’s home for dinner and their parents served mushrooms in a pasta dish and my mother’s rule “eat what is put in front of you” rang in my head. So down the hatch that mushroom went and I have been a fan ever since.  I love the subtle woody and earthy flavour and meaty texture of mushrooms and now add them into my recipes whenever I can.


  • 1 lb button and/or cremini mushrooms cleaned
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup beef or chicken stock
  • 1/3 cup heavy cream
  • 1 tsp fresh thyme
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. In a large pan over medium-high heat melt the butter. Add the mushrooms and cook 2-3 minutes until browned and slightly tender. Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.
  2. Add in the garlic and let cook another minute.
  3. Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.
  4. Add the heavy cream and parmesan cheese, thyme, salt and pepper. Stir until thickened and mushrooms are nicely coated. Remove from heat and serve immediately as a side dish or as a topping for grilled steak or pork chops.



  • Clean mushrooms and mince garlic before you start. This recipe does not take long to cook so you won’t have time to do these things after you get started.
  • Chop any large mushrooms in half or quarter them so that all the mushrooms are roughly the same size
  • This dish needs to be served hot and right away. If some time elapses before you serve the dish and you notice the sauce has thickened up a bit too much as it has cooled, simply reheat and add in a little more stock to loosen the sauce back up.

If you like this recipe, you can check out more delicious dishes made by Alisa. Follow her cooking journey at The Delicious Spoon and on TwitterFacebook and Instagram.

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