Gluten Free Creamy Mushrooms
Rich, golden-brown cremini mushrooms bathed in a silky cream sauce — this is the kind of side dish that makes people ask for the recipe before they've even finished their plate. The sauce gets its luscious body from heavy cream and a simple cornstarch slurry rather than any flour-based thickener, which means it's naturally free of gluten without any awkward substitutions or specialty products. Butter, olive oil, garlic, and fresh thyme build a deeply savory base, and a splash of dry white wine lifts all those caramelized bits from the pan into something genuinely restaurant-worthy. The key technique here is patience — letting the mushrooms sit undisturbed in the hot skillet until they're deeply browned on the underside before stirring, which drives off moisture and concentrates flavor instead of steaming them into something pale and soft. A scatter of fresh parsley at the end adds a little brightness that cuts through the richness beautifully. This makes four servings and comes together in well under 30 minutes, so it's equally at home on a weeknight dinner plate or a holiday spread.
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Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, wiped clean and sliced ¼ inch thick
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp fresh thyme leaves
- ¼ cup dry white wine broth or chicken broth
- ¾ cup heavy cream
- 1 tsp cornstarch
- 1 tbsp cold water
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
- 2
Heat the butter and olive oil in a large (12-inch) skillet over medium-high heat until the butter is melted and the foam begins to subside.
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