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!
Creamy Garlic Mushrooms – vegan or not? Your call!
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 30 Day Veggie Challenge. It’s a very simple way to begin.
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
- 1-2 tbsp Worcestershire sauce (vegetarian) (great if you have it!)
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!
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.
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