Creamy Garlic Mushrooms - ready in 20 minutes | hurrythefoodup.com

Creamy Garlic Mushrooms – Ready in 20 mins

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Creamy Garlic Mushrooms in a pan

This creamy garlic mushroom recipe is as versatile as it is delicious. Served on toast or ciabatta, used as a pasta sauce, or just eaten on it’s own, it definitely won’t disappoint!

It’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!

garlic, mushrooms, cream and other 
 ingredients

Creamy Garlic Mushrooms – vegan or not? Your call!

There could be 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 can be followed with just a couple of tweaks to create vegan creamy garlic mushrooms as delicious as their dairy based counterpart!

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.

chopped mushrooms
cooking mushrooms in a pan

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.

Health benefits of mushrooms

Love them or loathe them, there’s no doubt that mushrooms have some fantastic nutritional benefits. 

Low in carbohydrates, fat and calories, mushrooms are a fantastic food to eat if you’re trying to lose weight or just as part of a healthy meal.

They also come packed with vitamins and minerals including vitamin B6, vitamin D, zinc, and potassium. If that’s not enough reason to tuck in, they are also rich in antioxidants, such as selenium which helps to support the immune system. 

You can read more about the health benefits of mushrooms here.

Creamy garlic mushroom recipe FAQ’s

We’ve rounded up some of our readers most common questions about this tasty mushroom dish, but if you can’t find an answer to your question below, please leave us a comment and we’ll be happy to help!

How long does it last in the fridge?

We’ve found that leftovers keep well for 2 days in the fridge, in fact, it can taste even better on the second day.

How do I thicken the vegan version of the mushroom sauce?

If you’re using coconut milk to make your sauce, you can thicken it up with a little cornflour. Simply follow the instructions on the cornflour packet and add it before bringing the sauce to a boil.

Which type of cream should I use?

We recommend going for a single cream (or if you only have double cream to hand you can thin it out with a little milk.) Or if you want a vegan creamy mushroom sauce opt for coconut cream instead.

Which type of soy sauce should I use?

Any kind of soy sauce should work well in this recipe, or if you prefer, liquid aminos can also be used.

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 😉

garlic mushrooms on toast

What our readers are saying

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

– Brinya ⭐⭐⭐⭐⭐

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

– Michelle ⭐⭐⭐⭐⭐

Really good! Been looking for vegan recipes for my super carnivorous boyfriend and he approves too! I added a good amount of cumin to give it a more savory flavor. Definitely going into our rotation!

– Racheal ⭐⭐⭐⭐⭐

Creamy Garlic Mushrooms - ready in 20 minutes - creamy garlic mushrooms ready to eat #side #easy | hurrythefoodup.com
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4.83 from 28 votes

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
Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Calories 414kcal

Ingredients

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

Optional:

  • 1-2 tbsp Worcestershire sauce (vegetarian) (great if you have it!)

Instructions 

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

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

Nutrition Facts
Creamy Garlic Mushrooms
Amount Per Serving
Calories 414 Calories from Fat 320
% Daily Value*
Fat 35.5g55%
Saturated Fat 8.2g51%
Cholesterol 23mg8%
Sodium 961mg42%
Potassium 1027mg29%
Carbohydrates 21.2g7%
Fiber 4.4g18%
Sugar 10.1g11%
Protein 11.1g22%
Calcium 50mg5%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.
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About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.

This article has been medically reviewed by James Bell

Healthy, nutritious and absurdly tasty food? That’s what I’m all about. I love recipes which are full of flavour but are good for you too. My job in family medicine led me to become a nutrition professional as well, with an aim to get people healthier just by the food they eat.

44 comments

  1. 5 stars
    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. 5 stars
    amazing! i tried this recipe out tonight & it was soooooo good

  3. 5 stars
    Thank for posting this recipe, my mushrooms came out great ❤ and the recipe was easy to follow

  4. 5 stars
    Love this recipe! To say I dream about these mushrooms might not be an understatement.

    • This recipe is really a winner in our family! Now i want to make it in a holiday house and we don’t have soya sauce. All we have is balsamic vinegar and lemon. Can thus substitution work or better leave it?

      • Hi Evi! Good to hear from you. I think the soy sauce flavour is quite integral and I’m not sure if that combo would work as a replacement. I would say it would be better to try just with garlic, salt and pepper, I’m sure that’s still really nice. Then maybe portion off a little bit to test with balsamic? I would love to hear how it goes. Good luck!

        • Ευαγγελία Ντάφη

          We finally went without soya sauce , just some extea salt pepper and garlic, and it still turned out very tasty!

          • Ah great! I thought/hoped it would turn out well like that, thanks for letting me know. Enjoy the rest of your holiday!

  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. 5 stars
    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

  9. 5 stars
    Loved this…
    Didn’t have any parsley which was a shame as that flavour would have been perfect. Great recipe. Delicious!

  10. 5 stars
    This has been my favourite recipe so far; did the coconut cream option. Keeping this as a top go-to recipe!

  11. 5 stars
    I love these creamy mushrooms. I have made them a couple of times already. I serve them with tagliatelle and usually with a side of green beans (either a salad with green beans or beans cooked and fried in a little olive oil with garlic). I find the green beans complement both color and taste of the dish

  12. Do you use light or dark soy and is it single or double cream?

    • Hi Louise, are you in the UK? I’d go for single cream if so – or double cream thinned out with a little milk. Both soy sauces work really well, we use whichever we have to hand. Hope that helps!

  13. 5 stars
    Soooo delicious! I used aminos instead of soy sauce and it was delectable – kinda reminded me of a more earthy marsala sauce. i had it over brown rice this time, but I think I’ll try pasta next time and maybe regular cream instead of coconut cream if it’s less calories. This recipe only made about 2 servings – would definitely double or even triple the recipe next time because this was just a tease!
    Overall, amazing!

    • That sounds AWESOME Keegan! Really glad you enjoyed it so much. Hahaha yes you could make more next time – I’m sure this one freezes well!

  14. I was going to try this today but I’m wondering what kind of cream do you use? In Croatia we have sour cream (doesn’t thicken), sweet cream, and cream for whipped cream :D. I actually don’t know if last two are the same 🙂

    • Hey Suki! Then I’d say not the sour cream – one of the others would be better. It’s important that it thickens a little. I’d grab one of those and see what happens :D. You can also use coconut cream/milk, if that helps!

  15. Janet Macdonald-Jarrett

    I tried this tonight as a practice for a starter for Boxing day lunch ( vegans and meat-eaters). Even with frozen mushrooms and onion.(it was late at night and that is all I had), it was delicious. I used Vegan cream and it thickened beautifully. Definitely a hit. Many thanks for this great recipe. It is on the menu.

  16. 5 stars
    Oat Cream works well too

  17. 5 stars
    Really good! Been looking for vegan recipes for my super carnivorous boyfriend and he approves too! I added a good amount of cumin to give it a more savory flavor. Definitely going into our rotation!

    • Yay, awesome to hear! Haha yes, definitely up the cumin if necessary – the amount in the recipe is kind of the ‘minimum’ amount as it seems to be a love/hate spice!

  18. Can I make ahead and freeze this recipe or how long will it store in the fridge?

    • Hi Bonnie, I haven’t tried to freeze it yet, but I think it should be possible. In the fridge it’s deffo fine for 2 days. In my opinion the day after cooking it’s even better 🙂

  19. Gareth Jones

    5 stars
    Family absolutely loved it!!
    Used salted butter instead of olive oil to fry the mushrooms and added the ‘jelly’ from the chicken we bag cooked in butter and garlic, reduced it a little longer then served with brown rice x

  20. I will never eat anything with the word “vegan”attached

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