Recipe

Rustic Mushroom Skillet

A wholesome, cozy mushroom dinner with golden edges, a bright little splash of lemon, and a creamy pan sauce that begs for crusty bread.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy rustic mushrooms and herbs, with a slice of toasted bread on the side on a wooden table

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Some dinners are all about drama. This one is about comfort. Think: mushrooms seared until they go a little crispy at the edges, onions and garlic getting sweet in the pan, then everything pulled together with a creamy, herby sauce that tastes like you babysat it for hours. You did not.

This is my kind of wholesome mushroom recipe because it uses everyday ingredients, builds big flavor fast, and works as a weeknight main or a side that steals the show. Serve it over mashed potatoes, egg noodles, rice, or just do the honest thing and drag a torn piece of bread through the pan.

Why It Works

Real browning, not steaming: We cook the mushrooms in batches so they sear and get those crisp edges that make the whole dish taste meatier.
One-skillet payoff: The browned bits stuck to the skillet become the foundation of the sauce.
Wholesome and flexible: You can keep it vegetarian, add spinach or peas, or bulk it up with beans or shredded chicken.
Bright finish: A squeeze of lemon at the end keeps the creamy sauce from tasting heavy.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool, then store in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of broth, water, or milk to loosen the sauce. Stir often so the dairy does not separate.
Freeze: Creamy sauces can get a little grainy after freezing, but it still works. Freeze up to 2 months and thaw overnight in the fridge before reheating slowly.
Leftover glow-up: Spoon onto toast, tuck into an omelet, or toss with pasta and extra Parmesan.

Common Questions

What mushrooms work best?

Cremini (baby bella) are my go-to for a deeper flavor, but button mushrooms work fine. A mix is even better. If you have shiitake or oyster mushrooms, throw them in for extra texture.

How do I keep mushrooms from getting soggy?

Use a wide pan, get it hot, and do not crowd the mushrooms. If you pile them up, they release water and steam instead of browning. Seasoning wise, you have options: lightly salt once they have started to brown, or salt a little earlier and let the liquid cook off. Either way, give them space and time.

Should I wash mushrooms?

If they look clean, a quick wipe with a damp paper towel works. If they are truly dirty, a fast rinse is fine. Just dry them well so they sear instead of steam.

Can I make it dairy-free?

Yes. Swap butter for olive oil, then use a more neutral plant-based option like cashew cream or an oat-based cooking cream. Coconut milk works too, just know it may add a light coconut flavor. Finish with lemon and lots of black pepper to keep it lively.

Can I add protein?

Absolutely. Stir in shredded rotisserie chicken, browned sausage, or a can of drained white beans. If you do beans, add them when the sauce simmers so they warm through without breaking down.

Is this gluten-free?

It can be. Skip the flour and thicken with a cornstarch slurry instead. Start with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then stir it in while the sauce simmers. If you want it thicker, add a little more slurry a splash at a time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Microplane or fine grater (optional for Parmesan)

I started making some version of this when I was chasing restaurant-level flavor with real-life time. It is the kind of skillet meal that lets you feel like you did something impressive while still cooking in sweatpants. The trick is simple: let the mushrooms actually brown, then build the sauce right on top of that toasty, savory goodness. Every time I make it, I end up taste testing straight from the pan like I am quality control. For the record, I always pass inspection.

Rustic Mushroom Skillet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini, button, or a mix), sliced
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 teaspoon smoked paprika (optional but recommended)
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 tablespoon all-purpose flour
3/4 cup low-sodium vegetable broth
1/2 cup half-and-half (or whole milk)
1/3 cup grated Parmesan, plus more to serve
2 big handfuls baby spinach (optional)
1 to 2 teaspoons lemon juice (to finish)
Chopped parsley or chives, for serving

Serving ideas: toasted bread, mashed potatoes, egg noodles, rice, or polenta.

Allergen note: Contains dairy and gluten as written. See FAQ for swaps.

Instructions

Sear the mushrooms. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the butter (this helps the butter brown less aggressively). Add half the mushrooms in an even layer. Cook 4 to 6 minutes without moving too much, until browned and a little crisp on the edges. Stir and cook 1 to 2 minutes more. Season with a pinch of salt and a few grinds of pepper once they have started to brown. Transfer to a plate. Repeat with the remaining mushrooms and the last 1 tablespoon olive oil.
Soften the onion. Reduce heat to medium. If the pan looks dry, add a small splash of oil or a little knob of butter so the onions sweat instead of scorching. Add the onion with a pinch of salt. Cook 4 to 5 minutes, stirring and loosening what you can. (Do not stress about every browned bit right now. The broth will deglaze the rest.)
Add garlic and spices. Stir in the garlic, pepper, smoked paprika, and thyme. Cook 30 to 60 seconds until fragrant.
Build the sauce. Sprinkle the flour over the onions and stir for 1 minute, until the flour smells lightly nutty (no raw flour vibes). Slowly pour in the broth while stirring to keep it smooth. Simmer 2 minutes until slightly thickened and the pan is nicely deglazed.
Make it creamy. Lower heat to medium-low. Stir in the half-and-half and Parmesan. Add the mushrooms back to the pan and simmer 2 to 3 minutes until glossy and creamy. If using spinach, stir it in and cook just until wilted. The sauce should lightly coat the back of a spoon. If it gets too thick, splash in a little more broth or milk. If it is too thin, simmer 1 to 2 minutes more.
Finish bright. Turn off the heat and squeeze in lemon juice. Taste and adjust salt, pepper, and lemon until it pops.
Serve. Spoon over your chosen cozy carb, shower with herbs, and add extra Parmesan if that is the vibe, which it usually is.

A spoon stirring creamy mushroom sauce in a skillet with steam rising

Nutrition information is estimated.

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