Emily Johnson
Garlic mushrooms in cheese sauce is a delightful and comforting dish that combines the earthy flavors of mushrooms with the creamy richness of cheese and the aromatic punch of garlic. Perfect as a side dish, appetizer, or even a hearty topping for toast or pasta, this recipe is surprisingly simple to prepare yet incredibly satisfying. By sautéing mushrooms until they’re golden and tender, infusing them with garlic, and then enveloping them in a velvety cheese sauce, you create a dish that’s both indulgent and flavorful. Whether you’re cooking for a cozy dinner or impressing guests, this recipe is a surefire way to elevate your meal with minimal effort and maximum taste.
| Characteristics | Values |
|---|---|
| Dish Name | Garlic Mushrooms in Cheese Sauce |
| Primary Ingredients | Mushrooms, garlic, cheese (cheddar, Gruyère, or similar), butter, flour, milk, salt, pepper, herbs (optional) |
| Cooking Time | 20-25 minutes |
| Prep Time | 10 minutes |
| Servings | 2-4 (as a side dish) |
| Cooking Method | Sautéing, making a roux, simmering |
| Difficulty Level | Easy |
| Dietary Considerations | Vegetarian (can be made gluten-free with GF flour and lactose-free with alternative milk/cheese) |
| Key Steps | 1. Sauté mushrooms and garlic in butter. 2. Make a cheese sauce with butter, flour, milk, and cheese. 3. Combine mushrooms with the sauce and serve. |
| Optional Additions | White wine, thyme, parsley, breadcrumbs for topping |
| Serving Suggestions | As a side dish, on toast, with steak, or over pasta |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days |
| Reheating Instructions | Reheat gently on the stovetop or in the microwave, stirring occasionally |
| Flavor Profile | Creamy, savory, garlicky, cheesy |
| Popular Variations | Adding bacon, using different cheeses (e.g., blue cheese), or spicy peppers |
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What You'll Learn
- Ingredients: Garlic, mushrooms, butter, flour, milk, cheese, salt, pepper, parsley
- Sauté Mushrooms: Cook mushrooms in butter until golden and tender
- Make Roux: Whisk flour into butter, cook until golden
- Prepare Sauce: Gradually add milk, stir until thick, then mix in cheese
- Combine & Serve: Toss mushrooms in sauce, garnish with parsley, serve hot
Ingredients: Garlic, mushrooms, butter, flour, milk, cheese, salt, pepper, parsley
To begin crafting your garlic mushrooms in cheese sauce, gather your ingredients: fresh garlic, button or cremini mushrooms, unsalted butter, all-purpose flour, whole milk, shredded cheese (such as cheddar or Gruyère), salt, black pepper, and fresh parsley. The garlic is the star here, so ensure it’s fresh and finely minced to infuse the dish with its aromatic flavor. Mushrooms, when sautéed, will release their earthy essence, creating a robust base for the sauce. Butter serves as the foundation for the roux, adding richness and depth to the dish.
Next, focus on the cheese sauce, which requires flour, milk, and cheese. The flour and butter combine to form a roux, the thickening agent for the sauce. Gradually whisk in milk to create a smooth, velvety texture. The type of cheese you choose will influence the flavor—sharp cheddar adds tanginess, while Gruyère lends a nutty, creamy profile. Season the sauce with salt and black pepper to enhance the overall taste, ensuring it complements the garlic and mushrooms without overpowering them.
When preparing the mushrooms, clean them gently with a damp cloth to remove any dirt, then slice them evenly. Heat a knob of butter in a pan and sauté the garlic until fragrant, being careful not to burn it. Add the mushrooms and cook until they are golden and tender, allowing their natural juices to release and evaporate. This step is crucial for concentrating their flavor, which will meld beautifully with the cheese sauce.
The final assembly brings all the ingredients together. Once the cheese sauce is smooth and bubbling, fold in the sautéed mushrooms and garlic, ensuring they are evenly coated. Adjust the seasoning with salt and pepper if needed. To finish, sprinkle freshly chopped parsley over the dish for a burst of color and a fresh herbal note. The parsley not only adds visual appeal but also balances the richness of the cheese sauce.
This dish highlights the harmony of garlic, mushrooms, and cheese, with butter, flour, and milk working together to create a luscious sauce. The salt, pepper, and parsley elevate the flavors, making this a comforting and satisfying meal. Serve it as a side or over toast for a hearty, flavorful experience.
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Sauté Mushrooms: Cook mushrooms in butter until golden and tender
To begin the process of making garlic mushrooms in cheese sauce, the first crucial step is to sauté the mushrooms until they are golden and tender. Start by selecting fresh, firm mushrooms, preferably button or cremini, as they have a rich flavor that pairs well with garlic and cheese. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, but avoid soaking them in water, as this can make them soggy. Once cleaned, trim the stems slightly and slice the mushrooms evenly to ensure uniform cooking.
Next, prepare your skillet by placing it over medium heat and adding a generous amount of butter. Butter is essential here, as it not only adds richness but also helps the mushrooms develop a beautiful golden crust. Allow the butter to melt completely and begin to foam slightly, which indicates it’s ready for the mushrooms. Carefully add the sliced mushrooms to the skillet, spreading them out in a single layer to ensure even cooking. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté, resulting in a less desirable texture.
As the mushrooms cook, resist the urge to stir them immediately. Let them sit in the butter for 2-3 minutes to allow the bottoms to develop a golden-brown color. Once they’re nicely browned, gently stir or toss the mushrooms to cook the other sides. Continue cooking for another 3-4 minutes, stirring occasionally, until all sides are golden and the mushrooms have softened. This step is crucial, as it enhances the flavor and texture of the mushrooms, creating a delicious base for the garlic and cheese sauce.
While sautéing, pay attention to the moisture released by the mushrooms. Initially, they will release water, but as they cook, this moisture will evaporate, and the mushrooms will begin to brown. If the pan becomes too dry, you can add a small splash of butter or olive oil to prevent sticking. The goal is to achieve tender mushrooms with a slightly caramelized exterior, which will add depth to the final dish.
Finally, once the mushrooms are golden and tender, it’s time to incorporate the garlic. Add minced garlic cloves to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant and lightly golden, infusing the mushrooms with its aromatic flavor. At this stage, the sautéed mushrooms are ready to be combined with the cheese sauce, creating a harmonious blend of earthy, buttery, and garlicky notes that will elevate the entire dish.
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Make Roux: Whisk flour into butter, cook until golden
To begin making the roux for your garlic mushrooms in cheese sauce, start by preparing your ingredients. You’ll need unsalted butter and all-purpose flour in equal quantities. The roux acts as the base for your cheese sauce, thickening it to the perfect consistency. Measure out your butter and flour—typically, 2-3 tablespoons of each will suffice for a small batch. Ensure your butter is at room temperature for easier incorporation. Heat a medium saucepan over medium heat; the pan should be warm but not scorching hot, as this can burn the butter or flour.
Once your saucepan is heated, add the butter and allow it to melt completely. Watch closely as the butter melts, as it should not brown at this stage. Once fully melted, it’s time to add the flour. Quickly whisk the flour into the melted butter, ensuring there are no lumps. This step is crucial for a smooth sauce, so take your time to combine the two thoroughly. The mixture will form a paste-like consistency, known as the roux. Keep the heat at medium and continue whisking constantly to prevent burning.
As you cook the roux, you’ll notice it begins to change color and develop a nutty aroma. This is a sign that the raw flour taste is disappearing, and the roux is on its way to perfection. For a cheese sauce, a blonde roux is ideal—cook it until it reaches a light golden color. This typically takes about 2-3 minutes after the flour is added. Be attentive, as the line between golden and burnt is thin. If the roux darkens too much, it will impart a bitter taste to your sauce.
While whisking, ensure the roux cooks evenly. The edges of the pan tend to heat more quickly, so pay extra attention to those areas. A consistent golden color throughout the roux is your goal. Once achieved, remove the pan from the heat momentarily to prepare for the next step. The roux is now ready to be transformed into a rich, creamy cheese sauce that will coat your garlic mushrooms beautifully.
Finally, remember that the roux is the foundation of your sauce, so its quality directly impacts the final dish. A well-made roux will result in a smooth, velvety cheese sauce that clings perfectly to your mushrooms. Avoid rushing this step, as patience yields the best results. With your golden roux prepared, you’re now set to add milk and cheese, bringing your garlic mushrooms in cheese sauce one step closer to completion.
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Prepare Sauce: Gradually add milk, stir until thick, then mix in cheese
To prepare the cheese sauce for your garlic mushrooms, start by melting a knob of butter in a saucepan over medium heat. Once the butter has melted, add an equal amount of flour and whisk vigorously to create a smooth roux. This mixture will serve as the base for your sauce, helping to thicken it as you add the milk. Cook the roux for about 1-2 minutes, stirring constantly, to remove the raw flour taste and ensure a smooth texture.
Next, gradually add the milk to the roux, pouring it in a slow, steady stream while whisking continuously. This gradual addition is crucial to preventing lumps and ensuring a smooth, velvety sauce. As you add the milk, the sauce will begin to thicken. Keep stirring and make sure to reach all areas of the pan, including the edges and bottom, to avoid any sticking or burning. The sauce is ready for the next step when it coats the back of a spoon and has a creamy, thick consistency.
Continue to stir the sauce over medium heat, allowing it to simmer gently. This process helps to cook out any remaining raw flour taste and further thickens the sauce. Be patient, as rushing this step may result in a thin or grainy sauce. The goal is to achieve a rich, smooth texture that will perfectly complement the garlic mushrooms. Once the sauce has reached the desired thickness, it's time to add the cheese.
Now, remove the saucepan from direct heat to prevent the cheese from overheating and becoming stringy. Gradually mix in a generous amount of grated cheese, such as cheddar or Gruyère, stirring until it's completely melted and well combined. The residual heat from the sauce should be sufficient to melt the cheese, but if needed, you can return the pan to low heat for a brief moment. Season the sauce with salt, pepper, and a pinch of nutmeg to enhance the flavors. The cheese sauce should now be rich, creamy, and ready to be paired with the sautéed garlic mushrooms.
As you mix in the cheese, ensure it's fully incorporated, creating a homogeneous sauce. This cheese sauce will not only add a delicious, savory element to the dish but also help bind the garlic mushrooms together. The gradual addition of milk and the careful incorporation of cheese are key to achieving the perfect consistency and flavor. With the sauce prepared, you're now ready to combine it with the mushrooms, creating a mouthwatering garlic mushroom dish in a decadent cheese sauce.
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Combine & Serve: Toss mushrooms in sauce, garnish with parsley, serve hot
Once your garlic mushrooms and cheese sauce are ready, it’s time to bring them together for a delicious finish. Start by gently tossing the sautéed mushrooms in the warm cheese sauce. Use a spatula or large spoon to ensure every mushroom is evenly coated, allowing the creamy sauce to cling to their surfaces. Be careful not to overmix, as you want to maintain the integrity of the mushrooms while ensuring they’re fully enveloped in the sauce. This step is crucial for combining the earthy flavor of the mushrooms with the rich, cheesy sauce.
After tossing the mushrooms in the sauce, transfer the mixture to a serving dish or individual plates. The goal is to present a dish that looks as appetizing as it tastes, so take a moment to arrange the mushrooms neatly. If you’ve used a skillet or pan that’s oven-safe and presentable, you can serve directly from it for a rustic touch. The warmth of the dish will keep the sauce smooth and inviting, making it perfect for immediate enjoyment.
Next, garnish the dish with freshly chopped parsley. Sprinkle it generously over the mushrooms and sauce to add a pop of color and a fresh, herbal contrast to the richness of the dish. Parsley not only enhances the visual appeal but also complements the garlic and cheese flavors beautifully. If you have extra ingredients like crispy bacon bits or a drizzle of olive oil, this is the moment to add them for an extra layer of texture and flavor.
Finally, serve the garlic mushrooms in cheese sauce while they’re hot. This dish is best enjoyed immediately, as the warmth keeps the sauce velvety and the mushrooms tender. Pair it with crusty bread for dipping, steamed vegetables for a lighter side, or even as a topping for grilled steak or pasta. The combination of garlicky mushrooms and cheesy sauce is comforting and indulgent, making it a perfect appetizer, side, or main course depending on your meal plan. Enjoy the creamy, savory flavors and the satisfaction of a dish that’s both simple and impressive.
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Frequently asked questions
You’ll need mushrooms, butter, garlic, flour, milk, cheese (cheddar or Gruyère work well), salt, pepper, and optional herbs like parsley or thyme.
Clean the mushrooms by wiping them with a damp cloth or brushing off dirt. Slice or quarter them, then sauté in butter until golden brown and tender.
Start by making a roux with butter and flour, then gradually whisk in milk until smooth. Add grated cheese and stir until melted, ensuring no lumps remain.
Yes, you can prepare the dish ahead and reheat it gently on the stove or in the oven. The sauce may thicken, so add a splash of milk to loosen it if needed.
This dish pairs well with crusty bread, grilled steak, roasted vegetables, or as a topping for pasta, rice, or mashed potatoes.
