Prep time
10 MIN
Total time
30 MIN
These mixed mushrooms come together in no time and make a fantastic side dish to any meal, whether you’re making a fancy holiday dinner, a simple steak, or a Sunday roast chicken.



  1. In large deep skillet, heat oil over medium-high heat. Add onion, half of the mushrooms and the salt and pepper to pan; cook, stirring occasionally, 5 minutes until mushrooms release their liquid. Add remaining mushrooms to pan; cook 12 minutes until light golden.
  2. Add garlic, thyme and rosemary to pan. Cook stirring 30 seconds until fragrant. Stir in soup, cream and lemon. Cook, stirring, until boiling; reduce heat and simmer 2 minutes. Sprinkle with parsley.

Recipe Tips

  • To make this dish ahead, follow recipe as directed, reserving parsley. Let cool, cover and refrigerate for up to 1 day. Reheat over medium-low heat until hot and thickened. Sprinkle with parsley.

  • If you can’t find any special mushroom varieties, this dish is still delicious made with white button mushrooms.

  • This dish is also delicious served as a sauce tossed with cooked pasta. Try any leftovers over top of pasta with a sprinkling of Parmesan cheese.

Recipe Made With

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

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