4 tbsp. butter
4 cloves garlic, minced
2 tsp. freshly chopped thyme
1 lb. baby bella mushrooms, washed
1/4 c. red wine
1 c. heavy cream
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
1 1/4 c. shredded Gruyère
1/4 c. freshly grated Parmesan
Freshly chopped parsley, for serving


In a large skillet over medium heat, melt butter. Add garlic and thyme and cook until fragrant, 1 minute. Add mushrooms and cook until golden, 5 minutes. Add wine and cook until reduced, 5 minutes more.

Add heavy cream and bring to a boil. Reduce heat and let simmer until thickened, 8 minutes. Season with salt and pepper and a pinch of red pepper flakes. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more.

Garnish with parsley to serve.

adapted from :

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