Garlicky Mushrooms in Cream Sauce

Sometimes, I make a dish and think – this is awful. Garlicky mushrooms in cream sauce, however was NOT one of those dishes.
It all started because a few days ago, I was out in the garden and noticed some of my garlic that had overwintered (meaning they grew all winter long) was ready to be harvested. I can not express to you in words (insert smell-o-vision here) the delectable smells of fresh pulled garlic.
We had been outside all afternoon at the picnic table chatting, drinking and you know outside stuff. I laid the fresh garlic on the table beside me. I was literally salivating every time the breeze would blow. I was even accused of “huffing” garlic.

Garlicky Mushrooms in Cream Sauce
Fresh garlic from the garden

Now, I had to find something to make with this mouthwatering garlic. Hmmmm…… what do we want to do here. Since we’re vegetarians, it limited the options some. Pasta – garlic and pasta are always fantabulous together. I wanted something simple that would showcase my garlic.
We came up with garlicky mushrooms in cream sauce – oh and it was the right thing to do.

I now encourage EVERYONE to grown some garlic. Its super easy. Kind of like a crock pot – fix it and forget it. 

As a sneak peak for this AH-MAZZZ-ING dinner – 

Garlicky Mushrooms in Cream Sauce
Garlicky Mushrooms in Cream Sauce



Garlicky Mushrooms in Cream Sauce
Simple and delicious showcasing fresh garlic.
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Total Time
1 hr
Total Time
1 hr
  1. 2 largish packages of baby bella mushrooms (or 4 large caps)
  2. 2 largish packages of white mushrooms
  3. 8 to 10 garlic cloves
  4. 3 Tbsp olive oil
  5. 4 Tbsp balsamic vinegar
  6. Salt to taste
  7. Red chili flakes (just a sprinkle)
  8. 2 1/2 to 3 cups heavy cream
  9. 1/2 to 1 cup white wine (or vegetable broth)
  10. Pasta of your choosing
  1. Preheat oven to 425*F. Line a baking sheet with parchment paper and set aside.
  2. Begin slicing all of the baby bella mushrooms. Chop garlic. Place garlic and mushrooms in large mixing bowl. Add 1 1/2 tbsp olive oil and the balsamic vinegar. Toss until well coated. Spread mushrooms and garlic evenly onto baking sheet. Bake for approximately 15 minutes or until roasted.
  3. While the bellas are in the oven, start slicing the white mushrooms. Heat a heavy bottomed pan (I use cast iron for everything) add remaining oil. Add white mushrooms and cook until they begin to caramelize (about 15 minutes). Add red pepper, salt and pepper to taste. Continue cooking until caramelized.
  4. Deglaze the pan with the wine. Stir in bellas and garlic mixture. Cook for a few minutes to allow the flavors to blend. Stir in cream and simmer until desired thickness. I simmered ours for probably 20 minutes.
  5. Cook pasta while mushrooms are simmering.
  6. Put pasta in large bowl and pour mushrooms and sauce over the top..
  7. We added a little Asiago cheese when we served this yumminess up.
Clucking It Up Farmstead

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