TSJ’s Sauteed Mushrooms with Garlic & Herb Cheese



Baby, it’s cold outside.

…So I’m not going anywhere!

A snowy day, with Hubby working from home, while I’m seven months pregnant, pretty much begs me to stay in and be cozy. Therefore, I’m sure it goes without saying (as I say it anyway…) that when it came to lunch time, running to the store wasn’t an option.

I scoured ingredients I had on hand to create something delish. The first thing that sparked my interest? A frozen bag of organic mixed mushrooms–same ones I used in my healthy chicken marsala.

Images of fresh herbs and cool goat cheese danced in my head. Oh the things I could create! If I only had fresh herbs and goat cheese…

I went for the next best option: the remaining garlic cloves from my crisper drawer, dried parsley and thyme, olive oil, a touch of butter for a change, and a little cooking wine. A splash of lemon juice and sprinkle of truffle salt brought all the flavors together just how I envisioned.

For the cheese, my go-to Laughing Cow garlic and herb option melted right into the warm, woodsy mixture, adding an element of richness to round out the creation.

Perfect as a side or appetizer course, this would be incredible served over creamy polenta or presented in little ramekins at a dinner party. But if you’re home, today, with your Hubby–right from the bowl will do.


1 (10 oz.) package frozen organic mixed mushrooms

3 cloves garlic

2 tablespoons olive oil

About 1/2 tablespoon butter

1 teaspoon lemon juice

2 tablespoons marsala wine

1/2 tablespoons dried parsley

1 teaspoon dried thyme

A few pinches truffle salt (kosher salt would be fine here too)

1 wedge Laughing Cow garlic and herb cheese


Mince garlic.


Drizzle olive oil into a pan, over medium-high heat.


Melt in butter.


Add garlic and saute until slightly golden.


Toss in mushrooms and cook until tender.



Stream in marsala wine.


And lemon juice.


Bring to a boil and add parsley, thyme and truffle salt.


Using a slotted spoon, transfer mushrooms to a bowl.


Add cheese.


Stir into hot mushroom mixture so cheese melts.


Eat and enjoy for a fancy dinner party or chilly winter snow day!


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