A delightful dish of sautéed mushrooms in a creamy garlic herb sauce, perfect as a side or topping.
Heat the butter in a sauté pan over medium heat until melted.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the mushrooms to the pan and season with salt and pepper. Cook until they release their moisture and turn golden brown.
Stir occasionally to ensure even cooking and prevent sticking.
In a separate saucepan, combine the cream and garlic herb cheese. Heat gently, stirring until the cheese is fully melted and the sauce is smooth.
Keep the heat low to prevent the cream from curdling.
Pour the sauce over the cooked mushrooms and stir to coat evenly.
Ensure all mushrooms are well coated for maximum flavor.
Transfer to a serving dish and garnish with fresh herbs if desired. Serve warm.
Fresh parsley or chives make an excellent garnish for added color and flavor.
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