Pan-Fried Mushrooms with Cheese
These quick pan-fried mushrooms are simmered in cream and finished with grated cheese for a thick, creamy sauce. Use champignons or wild mushrooms, and replace the cream with sour cream if desired.
Updated : 13 October, 2026
Easy
About 20 min.
Ingredients
400 grams
Champignon
150 milliliters
Heavy cream
100 grams
Hard cheese
1
Laurel leaf
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose fresh champignons and your favorite cheese, as its flavor will noticeably affect the finished dish. Use cream of any fat content; higher-fat cream will give the sauce a richer texture. The bay leaf is optional and is used only for aroma.
Step 2
Rinse the mushrooms briefly, pat them dry with paper towels and cut into slices. Do not cut them too finely, as they will shrink during cooking.
Step 3
Heat a frying pan and add a little vegetable oil. You can use butter instead if preferred. Add the sliced mushrooms and cook for 5–7 minutes.
Step 4
As they cook, the mushrooms will shrink and release liquid, which will gradually evaporate.
Step 5
Pour in the cream, season with salt and spices to taste and add the bay leaf. Bring to a gentle boil and simmer for 5–7 minutes. Remove the bay leaf afterward so its flavor does not overpower the mushrooms.
Step 6
Grate the cheese.
Step 7
Add the grated cheese gradually, a small handful at a time, stirring well after each addition. This will help it melt evenly instead of forming one large clump.
Step 8
Serve the mushrooms with cheese as a side dish or alongside your favorite meat dish.
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