Creamy Garlic Mushrooms (Almost too yummy.)

Mushroom best

There is a vendor at the farmers market I frequent who stands in front of his stand every week and sings “almost too yummy” about his produce in a scratchy tenor voice.

On more than one occasion, I have heard the nearby vendors good-naturedly (and with an intentional delay) adding their voices to the first vendor’s song. When they do, the “almost too yummy” refrain ricochets across the market like the mountain echoes in Alpine yodeling. It always makes me laugh.

Here is an impossibly easy mushroom side dish. Despite its ease of preparation, it is, as my vendor would sing, “almost too yummy.” Try it.

8 oz. whole white mushrooms
2 cloves garlic (minced)
1 T. chopped parsley
salt and pepper
1 T. olive oil

Saute mushrooms and garlic in a heated pan with 1 T. oil for two to three minutes. Once pan is sufficiently hot, add 2 T. milk and cover the pan and continue to saute until mushrooms are soft. Remove pan from heat and add 2 T. cream cheese. Stir until cheese melts and forms a smooth sauce. Return pan to medium heat and stir until sauce is bubbling. Spoon mushrooms into a heat-proof serving dish and sprinkle with parmesan or swiss cheese. Heat briefly under the broiler of your oven until the cheese melts and begins to brown. Remove from oven and garnish with chopped parsley and sprinkle with paprika and/or a pinch of cayenne pepper. Enjoy.

Cook’s Notes: I spooned the mushrooms and their sauce over mashed Yukon gold potatoes and it was pretty wonderful. I think this would be a great brunch dish served with buttered toast points, too.

Here is a link to the original recipe at


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