Cozy Creamy Marry-Me Mushrooms Recipe

A cozy, creamy skillet for cold-weather cravings

There’s something about cooler days that naturally pulls us toward the stove. The kind of weather that calls for slow-simmering, warm bowls and sauces meant to be scooped up with crusty bread. These Marry-Me Mushrooms are exactly that kind of comfort.

When mushrooms are cooked gently, they reveal their best quality—their natural softness and deep, savoury character. Starting with oil, garlic, and shallots creates a sweet, aromatic base that supports the mushrooms rather than overpowering them. As the mushrooms sweat and release their moisture, their flavour concentrates, becoming earthy and rounded, with a tender, almost silky texture. 

Together, the flavours stay balanced—rich but not heavy, creamy yet bright—allowing the mushrooms to remain the heart of the dish, both in taste and texture.

Serving Ideas

• With crusty sourdough or focaccia
  
• Over pasta, gnocchi, or creamy polenta
  
• As a side to grilled vegetables or roasted chicken

Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients (Serves 2–3)

• Olive oil 2 tbsp
• Shallots, finely sliced 2
• Garlic, finely chopped 4-5
• Mushrooms (button, cremini, or mixed), sliced 300–350 g
• Tomato paste or tomato purée 1 tbsp
• Sun-dried tomatoes, thinly sliced ¼ cup
• Dried oregano or thyme ½ tsp
• Salt and freshly cracked black pepper, to taste
• Vegetable stock ½ cup
• Fresh cream or cooking cream ¾ cup
• Fresh parsley, finely chopped

Method

1. Heat olive oil in a wide pan over medium heat. Add the shallots and sauté until they are soft and translucent. Add garlic and cook briefly until fragrant.
2. Add the sliced mushrooms and toss gently to coat in the oil. Cook over medium heat, stirring occasionally, until they soften and begin to sweat.
3. Let the moisture cook off naturally—this keeps the mushrooms tender rather than firm.
4. Stir in the tomato paste, sun-dried tomatoes, dried herbs, salt, and pepper. Cook for 1–2 minutes to deepen the flavour and remove the raw tomato taste.
5. Pour in the vegetable stock, followed by the cream. Lower the heat and let the sauce simmer gently for 4–5 minutes until silky and lightly thickened. Finish with fresh parsley, adjust seasoning, and serve warm.