Creamy Garlic Mushrooms – Ready in 20 mins

Creamy Garlic Mushrooms - ready in 20 minutes - creamy garlic mushrooms ready to eat #side #easy | hurrythefoodup.comIt’s been so long since I last posted a recipe myself. Babies and motherhood have been keeping me busy. Happy, but busy.

However, as Dave and Hauke both hate mushrooms and won’t even eat one, let alone post a recipe about them, I can’t let it go any longer without these creamy garlic mushrooms seeing the light of day.

I love this dish, and I love the fact that you can make them vegan too.

I’ve been making this recipe for a long time, and it’s sooo tasty. I’ve also practiced the cooking steps through many iterations of trial and error, so you can be sure of the easy instructions below.

And did I say how good garlic mushrooms smell? Even Dave gets excited until he realises what I’m cooking!

Creamy Garlic Mushrooms - ready in 20 minutes - creamy garlic mushrooms ingredients #vegetarian #mushrooms |

Creamy Garlic Mushrooms – vegan or not? Your call!

There are many reasons to cut down on dairy, from health issues (a complex medical minefield) to concerns about animal welfare (much simpler).

If it’s something that you want to do, then rest assured that this recipe is just as good in its vegan state as in the original.

Of course, the cream needs to be replaced with something else. My favourite is coconut milk, or especially coconut cream; I love the thickness and texture it brings to the meal.

This shouldn’t be a sweet meal though, so I’ve found a few chopped chives are the perfect offset to the coconut. SO good.

Whichever way you want your garlic mushrooms, you’re in for a creamy treat.

And if vegetarianism in general is something you’re interested in but don’t know where to start, please do check out the . It’s a very simple way to begin.

Creamy Garlic Mushrooms - ready in 20 minutes - quickly slice the mushrooms #vegan #cream | hurrythefoodup.comCreamy Garlic Mushrooms - ready in 20 minutes - fry all ingredients for 6 min #coconut #quick |

How to pick a good ‘shroom

When you’re checking out the mushrooms in your local shop, there are a couple of things to look out for.

Firstly – fresh mushrooms should be dry – but not so dry they feel dried out or wrinkly. They definitely shouldn’t be slimy, either!

Secondly – avoid very soft or soggy mushrooms, or ones with bruising. You want a nice, firm texture.

Thirdly – definitely wash your mushrooms! We firmly debunked the wash vs brush debate in our one and only other mushroom recipe (for now anyway, I have many more planned, muahhahaha).

And finally – store your mushrooms in a paper bag. If you don’t have any around and really must use plastic or wrap, make sure there are some holes in it to let in a bit of air, and use them up as soon as you can.

That’s it from me for now, but I’ll be back with more mushroom based recipes very soon – you just try keeping me away for any longer 😉

Creamy Garlic Mushrooms - ready in 20 minutes - creamy garlic mushrooms ready to serve #garlic #oil |

Creamy Garlic Mushrooms - ready in 20 minutes - creamy garlic mushrooms ready to eat #side #easy |
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Creamy Garlic Mushrooms

There’s no better use for mushrooms than with garlic and cream - and if you want it, we know how to make it vegan without sacrificing taste. Your call.
Course Appetizer, Mains, Side, Starter
Cuisine British, German, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Calories 414 kcal
Author HurryTheFoodUp


  • 9 oz mushrooms (white or brown)
  • 1 small onion
  • 1 clove garlic, fresh
  • 2-3 tbsp olive oil
  • ½ cup cream (make it vegan with coconut cream)
  • 1 tbsp soy sauce
  • 1 tbsp fresh parsley (1 tbsp fresh = 1 tsp dried)
  • Salt and pepper to taste



  1. Give the mushrooms a quick wash.
  2. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
  3. Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
  4. Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
  5. Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

Recipe Notes

Serve on whole grain toast, a little pasta or rice or simply enjoy on their own! IF

YOU LIKED THIS RECIPE: If creamy is your thing, you’ve definitely gotta check out this creamy (and vegan) chocolate cashew milkshake. It’s delicious. If you want to know more about some of the insane directions mass farming and production has moved on in order to supply us, make sure you check out this industrial farming article.

Nutrition Facts
Creamy Garlic Mushrooms
Amount Per Serving
Calories 414 Calories from Fat 320
% Daily Value*
Total Fat 35.5g 55%
Saturated Fat 8.2g 41%
Cholesterol 23mg 8%
Sodium 961mg 40%
Potassium 1027mg 29%
Total Carbohydrates 21.2g 7%
Dietary Fiber 4.4g 18%
Sugars 10.1g
Protein 11.1g 22%
Calcium 5%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Hello Kat, it took me less than 20 mins( suspect it was because I was using frozen mushrooms). What amazing flavour! I am hooked!! Thank you very much for sharing the recipe!

    I have been a fan of your website for a while now, and have been letting all my friends know about you. Keep up the good work! You are already making it a better place.

    • Hi Sree! And thank you for all the kind words – I’m really pleased you like the recipe and the site so much . I’ll get more mushroom recipes up very soon too 🙂 you’re very welcome for the share, and thank you for telling your friends about us!

  2. amazing! i tried this recipe out tonight & it was soooooo good

  3. Thank for posting this recipe, my mushrooms came out great ❤ and the recipe was easy to follow

  4. Love this recipe! To say I dream about these mushrooms might not be an understatement.

  5. If I use coconut milk and not coconut cream, what would I use to thicken the mixture? A little flour?

    • Hi Dina, I would recommend using a little corn flour over regular flour. Regular changes the taste and can go a little lumpy. Follow the instructions of the corn flour packet – usually mixing a little of it with cold water in a cup. Then add that to the hot pan between steps four and five :). I hope that helps!

  6. I tried it tonight for a dinner for one and it was great! Thanks for the recipe! <3

  7. What cup measurements do you use? American?

  8. easy peezy really nice and loved by all thank you GJ

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