Creamy Roasted Garlic Mushroom One-Pot Dish
A hearty and satisfying one-pot dish featuring roasted garlic and earthy mushrooms in a creamy sauce.
Equipment
- Large Pot or Dutch Oven
- Oven
- Mixing Bowl
- Foil
Ingredients
Ingredients Group Label
- 16 ounces Fresh Mushrooms (cremini and button) Provides earthy, umami flavor.
- 10 cloves Garlic Roasted until golden and fragrant.
- 1 cup Heavy Cream Creates a luscious sauce.
- 2 cups Vegetable Broth Infuses flavor and moisture.
- 1 medium Onion, diced Adds sweetness and depth.
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 handful Fresh Parsley, chopped For garnish.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
- Preheat your oven to 400°F (200°C). Slice off the top of a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- While the garlic roasts, clean and slice the mushrooms. In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent (about 5-7 minutes).
- Add the sliced mushrooms to the pot and cook for 8-10 minutes until browned and tender.
- Squeeze the roasted garlic cloves into the pot, stir well, and pour in the vegetable broth. Bring to a simmer for about 5 minutes.
- Reduce heat to low and stir in the heavy cream, allowing the sauce to thicken for about 5 minutes.
- Season with salt and pepper to taste, then let simmer for an additional 5-10 minutes.
- Remove from heat and stir in chopped parsley before serving.
Notes
This dish can be served as a main course or side dish. It pairs well with a salad or crusty bread.