16ozcremini mushroomsbaby bella, cleaned gently with damp paper towel and your preference of slice sizes
4Tablespoonsbutter
1Tablespoonolive oil
3-4clovesof garlicminced
1teaspoondried thyme
¼teaspoonsalt
¼teaspoonpepper
½cupmilk
1tablespooncornstarch
1cupheavy whipping cream
1cupfresh grated Cello parmesan cheesedivided (¾ cup and ¼ cup)
2tablespoonsfresh parsleyroughly chopped
⅛teaspoonred pepper flakesoptional
Fresh thymeseveral sprigs (optional)
Fresh parsley chopped for garnish
Instructions
In a large cast-iron skillet over medium heat melt the butter and olive oil. Add the sliced mushrooms and minced garlic and cook until tender and brown (about 15 minutes).
Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times. Season with salt and pepper.
Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
Then add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
Serve garnished with the extra grated cheese and parsley as garnish.