Creamy Garlic Mushrooms

Name: Creamy Garlic Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon butter; 8 ounces whole white button mushrooms ((227g)); 1/2 white onion (finely diced); 4 garlic cloves (minced); 1/2 cup whipping cream ((double cream) (120ml)); 1/2 tablespoon fresh tarragon; 1 teaspoon dijon mustard

Easy and delicious, these creamy garlic mushrooms can be served as an appetizer or side. Simple to make in one pan and vegetarian and gluten-free.

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Close up of creamy garlic mushrooms ready to serve garnished with fresh parsley

Last Updated on April 10, 2026 by Betty Davies

Easy to make with simple ingredients, these creamy garlic mushrooms are the perfect accompaniment to mains like steak and chicken. Tasty enough to serve as an appetizer and ready to serve in 20 minutes. Vegetarian and gluten-free.

Creamy garlic mushrooms in a skillet next to a bunch of fresh herbs

Since I was little, creamy garlic mushrooms were always my appetizer of choice whenever we ate out. Super juicy and loaded with fresh garlic and herbs, they also make for a great vegetable side for your favorite main dish.

With their meaty texture, this creamy garlic mushroom recipe is bursting with delicious flavors. Rich and vibrant, I promise there won’t be any leftovers!

If you are a lover of all things garlic, be sure to check out my cheesy garlic bread.

Why you will love these garlic mushrooms!

One pan: This side dish is all made in one pan making clean up a breeze.
Simple ingredients: You only need a few basic ingredients that you can easily pick up from your grocery store.
Quick: These yummy mushrooms are ready to serve in less than 20 minutes and require very little prep.
Make ahead: If you are planning to serve these mushrooms as part of a bigger feast, you can easily make them before and just heat them up to serve.
Dietary info: This recipe is gluten-free, vegetarian and low carb and keto.

Ingredients

Butter: I used salted butter, but you can use unsalted if you prefer. If you use unsalted, you may want to add a little salt to the pan with the onions.
Mushrooms: I like to use whole button mushrooms that are super juicy when you bite into them.
Onion: Use a finely diced white onion to add an extra layer of flavor and texture.
Garlic: There’s no such thing as too much garlic! I used four very large cloves in this recipe. Always use fresh and mince it as finely as possible for the best flavor.
Heavy cream: Also known as double cream, with 35% fat. This thickens up nicely and creates a wonderful rich sauce.
Tarragon: Tarragon adds a fresh aniseed flavor to the dish. I prefer to use fresh, but you can use dried if you are in a pinch. A little goes a long way.
Mustard: Dijon mustard adds a nice tang and rounds off this side dish wonderfully.

Close up of the cooked mushrooms in sauce

How to make creamy garlic mushrooms

Be sure to scroll down for the full recipe!

Saute the onions, garlic and mushrooms in a skillet (photo 1).
Add in the other ingredients (photo 2).
Stir and cook until the sauce thickens.

Tow photos to show how to make the recipe in a skillet

Recipe Variations

This recipe is pretty tasty as it is, but there are a few changes you can make to suit your tastes.

You can use oil instead of butter to saute the mushrooms if you prefer.
If you can use other fresh herbs in place of the tarragon. Parsley or cilantro both work well.
You can use other types of fresh mushrooms. Cremini mushrooms, baby bella, shitake and oyster all work well. You can slice larger mushrooms rather than leaving them whole.
I love the flavor that the dijon mustard adds, but you can skip this if you prefer.
Tarragon and mushrooms work so well together, but you can use other herbs like parsley, thyme or oregano.
To make the mushrooms extra creamy, you can stir in some cream cheese.
Try sprinkling the finished dish with some parmesan cheese.
Instead of using fresh onions and garlic, you can make this recipe with onion powder and garlic powder.

Frequently Asked Questions

Can you make them ahead of time?

Yes, these are a great option if you are cooking up a big feast comprising of several dishes. You can cook the mushrooms up to 3 days ahead of time, let them cool and then keep them covered in the fridge. You then just need to reheat them on the stovetop to serve.

How do you clean the mushrooms?

Mushrooms are super absorbent, so don’t rinse the mushrooms under running water as this will dilute their flavor, and can cause them to get soggy when they are cooked. Just use a cloth or piece of damp paper towel to wipe the mushrooms before cooking them.

What’s the best cream to use?

You want to use a thick whipping cream that is at least 30% fat. If you use anything thinner you will end up with a super runny sauce and it won’t be as rich in flavor.

Serving Suggestions

There are lots of ways to serve these delicious creamy mushrooms.

Serve as an appetizer with some crusty bread.
Serve on top of bruschetta.
Place on top of toast for a tasty vegetarian brunch.
Serve with a delicious steak recipe.
Serve over baked or skillet chicken.
Stir into freshly cooked pasta.

Mushrooms in a creamy sauce garnished with parsley

Recipe Notes and Tips

If you use dried tarragon instead of fresh, add it to the pan with the onions so that it has time to soften and flavor the dish.
Use a large pan and don’t overcrowd the mushrooms. If you add too many mushrooms to a small pan they will steam rather than brown and can turn soggy.
I don’t add additional salt to this recipe, but if you do, add it once the mushrooms are browned. If you add it too early you can end up with soggy mushrooms.
Garnish the dish with parsley just before serving for a burst of fresh flavor.
If serving as an appetizer, this recipe will serve 2.

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