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Mushrooms in cream with cheese in a frying pan

Creamy Skillet Mushrooms with Cheese

Quick and easy — serve it as an appetizer, a side, or a main. These creamy mushrooms with cheese come together in a skillet in just 30 minutes! It's a surprisingly light dish, and versatile too: put it on the table as a main course, alongside salads, as a side for meat, or even as a hot appetizer.

Julia M.

Recipe author

Mushrooms in cream with cheese in a frying pan

Composition / ingredients

Servings:

Button mushrooms

350

Onion

Heavy cream

300

Hard cheese

Butter

Flour

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 62 % 13 g

Carbohydrates 19 % 4 g

178 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 30 min

Step 1:

How do you make creamy skillet mushrooms with cheese? Start by gathering everything you need. Choose firm, fresh button mushrooms. I like to cook small ones whole, without cutting them. Any fat content of cream will work — the higher the fat, the creamier the finished dish will taste (and rich cream can always be thinned with a little water). Pick a cheese you enjoy; it sets the flavor and the stretchiness of the sauce.
Step 2:

Peel the onion and rinse it in cold water, then chop it finely. Heat a skillet until hot and pour in a little vegetable oil (olive oil works too, if you prefer). Add the chopped onion and cook for a couple of minutes, until translucent.
Step 3:

Rinse the fresh mushrooms well to remove any grit. Cook the small ones whole; cut the larger ones into 2 to 6 pieces. Don't chop them too small, since they'll shrink as they cook. Stir the mushrooms in with the onion, cover the pan, and cook for 6-8 minutes over low heat.
Step 4:

By now the mushrooms will have shrunk down.
Step 5:

Sprinkle the mushrooms with the flour, stir, and cook for a minute. The flour coats the mushrooms evenly, so the sauce will cling nicely to each one later on.
Step 6:

Pour the warm cream over the mushrooms. Add a little salt and ground pepper. Warm through until the sauce thickens.
Step 7:

Sprinkle the mushrooms with grated cheese and add a little butter. Wait for everything to melt and come together into a smooth, silky sauce.
Step 8:

The mushrooms with cheese in cream sauce are ready! Take the pan off the heat and serve right away, alongside your main dish. Enjoy!

One thing to keep in mind: the wrong pan can spoil even the best recipe. For a heavy, even-heating skillet that works well here, use one you trust for sautéing.
A handy tip: if you're worried about the dairy, keep the heat gentle once the cream goes in — high heat is what makes cream or sour cream break and curdle.
Buy fresh, medium-sized button mushrooms that are snowy white, with no spots, bruising, or off smell. They shouldn't feel slippery to the touch. Rinse them thoroughly under warm or cold running water to wash off any soil, and trim away any bruised spots. Tiny mushrooms up to about 3/4 inch don't need peeling at all — just rinse them well. For larger button mushrooms, it's best to peel off the outer skin.