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Deliciously Creamy Garlic Mushrooms Recipe

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So who around these parts likes mushrooms, especially if they are creamy, garlic mushrooms? Why you ask? More on that in a sec.

Cooked mushrooms are in a big pan. Next to it, there are grey tablecloth, a bunch of parsley and three pieces of mushrooms | Hurry The Food Up

Hauke and Dave actually shudder at the sight (and smell) of mushrooms, leaving me, Kat, to fly the lone fungi flag. To know we have a tribe out there that enjoys, nay celebrates this humble veg is amazing!

Mushroom lovers, where are you at?!

For some reason, mushrooms are a polarising veg. They are almost like the marmite of the veggie kingdom. People like them or loathe them. Some strict vegetarians/vegans are even afraid to eat them!

I think it is because of their chewy, almost meaty texture that they find it off-putting. I get that, I do. But they are so healthy and if you are following a plant-based diet already, mushrooms are super nutritious veg to add to your veggie drawer.

Ingredients

Mushrooms

Yes, that is obvious. But what kind? I’d say let’s not overcomplicate it and go with either big white mushrooms or the brown ones. Go for the ones that are nice and firm to the touch.

Avoid the slimy, soggy mushrooms – easy enough to do so, as the smell is awful!

And not to forget – clean mushrooms well to get the sand and whatnot off them.

The old ‘wash or scrub’ question has been laid to rest, emphatically – take a peek at the mushroom soup recipe if you want proof – and wash them thoroughly! Pat them dry and you are good to go.

Onion & Garlic

Onion and fresh minced garlic are the dynamic duo you want in your recipe if you are looking to pack in the flavor. Pure flavor bombs they are, I tell you.

They make any recipe sing! When combined with mushrooms, they make you sit up and take notice!

Try it if you don’t believe me! (If you cannot get fresh garlic, go with garlic powder.)

Cream

I have used regular cream in this recipe. Get single cream. Double or heavy cream is way too thick and overpowering. Mushrooms have a such delicate flavor profile that anything too strong can overcome them completely.

If you are a vegan, then go with coconut milk. Or coconut cream. I love the mouthfeel of coconut milk and it goes so well with the earthiness of the mushroom. Grab the low-fat variety though.

Soy sauce

Soy sauce adds that touch of umaminess to a dish and when paired with mushrooms, they really make for a great combo. Dark or light, go with your usual choice.

If you can’t tolerate soy, you can substitute it with tamari or liquid aminos also.

Garnish

I have used finely chopped parsley. I feel it really helps to finish the dish off. If you are using coconut milk, add some chives too. I feel chives go so well in coconut milk dishes.

Olive oil

Finally, what oil to cook it in? I’d plump for good-quality olive oil. Sauteeing mushrooms in olive oil brings about their flavor beautifully, making them totally irresistible. (If you aren’t Dave or Hauke, of course!)

Worcester sauce (optional)

It is one of my favorite ingredients and goes so well with mushrooms, so I love using it. I know this is not an ingredient you can easily get your hands on at the local grocery store, so don’t sweat it.

In fact, only if you can say it quickly three times without biting your tongue should you use it in this recipe! 😉

Creamy garlic mushrooms ingredients like cream, mushrooms, onion, garlic, soy sauce, parsley | | Hurry The Food Up

What’s the calorie count

One portion of this yummy dish comes in at 326kcal and 7g of protein.

Here’s what 1 serving contains:

kcal 326kcal

Carbs 12g

Fat 30g

Protein 7g

It is a low-carber’s dream! If you are looking to improve the protein count of the dish, you can add some toasted tofu or paneer to it.

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What’s in a mushroom

Did you know, mushrooms are super nutritious? They are absolutely swimming in vitamin B, They are low-calorie, low-GI foods and as such, are very important sources of fiber, minerals and antioxidants.

Regular consumption of mushrooms can be beneficial to your heart. They are a great source of Vitamin D, which is vital to our health. They contain the essential prebiotic, beta-glucan, which makes them gut-friendly.

And the best part? The phytochemicals in mushrooms are some of the most potent out there. Which means, they can help you fight cancer and premature aging.

Now that you know the health benefits of mushrooms, doesn’t this make you want to eat it every day? (Not looking at certain blokes as I type this!)

How to make the best creamy garlic mushrooms

Prep

  • Before you think of doing anything, clean the mushroom. Wash each mushroom carefully so no grit remains. Pat them dry. This is important as we do NOT want soggy, smelly mushrooms.
  • Slice lengthways
Chopped mushrooms are on the cutting board | Hurry The Food Up

Cook

  • Take some olive oil in a pan, and keep it on medium heat. Toss in the mushrooms.
  • Sweat them. Mushrooms release water as they cook, so saute them till the water boils off. They start browning nicely after.
  • Chop onion. Mince fresh garlic. Add them to the browned mushrooms. Saute them well. Inhale that heady aroma.
  • Now, adding a bit of salt to onions while sauteeing is a good practice. Remember to adjust the salt later.
  • Once everything is nice and brown, add cream/coconut milk. Stir well.
  • Now add salt and pepper, and Worcester sauce, if you are using it.
  • Bring it to a slow boil in medium-high heat. Bring it down to a gentle heat.
Chopped ingredients like mushrooms, onions, garlic are frying on the pan | Hurry The Food Up

Finish off

  • Turn the heat off. Garnish with fresh parsley and dill. Crack some fresh black pepper for added oomph.

Serve

  • You can eat this with some crusty bread. Rice/roti make for an easy side dish too. Or, you could always just eat it by itself, as I do!
Creamy garlic mushrooms are on the pan. Around it, there are some fresh mushrooms, a bunch of parsley and a wooden board with slices of bread with creamy mushrooms | | Hurry The Food Up

‘Shroomy Q’s

Are sauteed mushrooms healthy?

Yep. Mushrooms have many health benefits and simply sauteeing them in olive oil or butter with a bit of salt and pepper, is the easiest way to consume them. They are so healthy, that eating just two medium-sized mushrooms a day may be enough to lower your risk of cancer. By as much as 45%!

And, not to forget, so, so yummy!

Can you freeze (and re-heat) creamy garlic mushrooms? If I can’t, can you give tips to make it ahead for busy days?

I would say no to freezing and reheating. I am not a fan of the texture of the defrosted mushrooms. What would be better is making the creamy sauce and freezing that. Defrost in the fridge and warm up gently on a low flame, taking caution that the cream doesn’t split.

Now, add freshly sauteed mushrooms, and eh voila! Good as gold!

What to serve with creamy garlic mushrooms?

Plain, buttered dinner rolls. Garlic rolls / bread. Sourdough slices. Mashed potato with herby butter. A crispy salad of greens.

The possibilities are endless!

How can you enhance the flavor of mushrooms?

By adding extra flavor bombs. Like onion and garlic. Onion, garlic, and fresh mushrooms are a true match made in heaven. They each bring out the best in the other.

Sauces like Worcester sauce, tamari/soy sauce are also great flavor enhancers. Have a light hand with them though, as it is easy to overpower the delicate mushroom flavor.

What are the kind of mushrooms available and are they all safe to eat?

There are so many different mushrooms available these days. Cremini mushrooms, white button mushrooms, oyster mushrooms, portobello mushrooms, shiitake mushrooms, enoki, morel… so, so many lovely varieties of mushrooms are out there, just waiting to be picked and used!

There are many recipes at HTFU for you to try out. So go for it!

Remember, not all mushrooms are edible. If you are out foraging and come across one you are not sure of, keep on walking and pop into your local supermarket for a box. Don’t risk it!

Creamy garlic mushrooms variations and alternatives

If you want to make a more decadent version, skip the olive oil and use butter. Mushrooms sauteed in butter taste SO good!

This recipe is gluten-free and so is safe for gluten-affected people to eat. Also, do check if your Worcester sauce is gluten-free and there’s no risk of cross-contamination.

If you want to make it safe for vegans, then the easiest thing to do is swap the cream for coconut milk or cream. Go with low fat coconut milk if you are not too keen on the extra fat.

If you have any leftover creamy garlic mushrooms, you can try this trick: blitz them using a stick blender and you have creamy garlic mushroom soup! Genius, or what? Just top with fresh herbs and you have a brand new dish!

Slice of bread with creamy garlic mushrooms  | Hurry The Food Up

More recipes

Looking for more tasty, mushroomy recipes? You have come to the right place, for I have lots of different recipes!

Creamy Dreamy Mushroom Polenta, for creamy mushrooms that will haunt your dreams!

Vegan Mushroom Stew with Coconut – the perfect mushroom main dish for a special table

Creamy Mushroom Pasta – makes a change from the usual cream sauce.

Quick Mushrooms on Toast – made using few simple ingredients.

Vegan Mushroom Risotto, for vegan creamy garlic mushrooms.

Vegetarian Mushroom Soup – add some grated parmesan cheese for an extra dash of flavor.

I hope I have dragged you off firmly to Camp Mushroom with delicious Creamy Garlic Mushrooms recipe! It is one of my favorite vegetarian mushroom recipes and I hope you had a lovely time making – and eating – it!

Tell me how much your loved ones liked it.

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 ⭐⭐⭐⭐⭐
Deliciously Creamy Garlic Mushrooms Recipe
4.79 from 55 votes
Delicious and creamy garlic mushrooms that are so tasty and flavorsome, you want to eat them again and again!
Cuisine:British, German, Italian
Diet: dairy-free, egg-free, vegan
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Servings:2 servings
Calories:326kcal

Ingredients

  • 9 oz mushrooms (white or brown)
  • 1 small onion
  • 1 clove garlic
  • 1 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:

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.
    9 oz mushrooms, 1 tbsp olive oil
  • Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
    1 small onion, 1 clove garlic
  • Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
    ½ cup cream, 1 tbsp soy sauce, 1 tbsp parsley, fresh, Salt and pepper to taste, 1-2 tbsp Worcestershire sauce (vegetarian)
  • 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!
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
Deliciously Creamy Garlic Mushrooms Recipe
Amount per Serving
Calories
326
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
15
g
94
%
Cholesterol
 
82
mg
27
%
Sodium
 
1200
mg
52
%
Potassium
 
606
mg
17
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
1058
IU
21
%
Vitamin C
 
10
mg
12
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Your comments make our day. Thank you! If you have a question, please skim the comments section – you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

Recipe Rating




62 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.

    1. 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

    1. Yayyy! I’m glad other people love it as much as I do 😀

      1. OMG. This was so good. Couldn’t wait to use it with something. Ate the whole thing right out of the pan. Mushrooms are healthy right?

        1. Yeesss, I’d say so :-))
          Really glad you enjoyed the mushrooms, Sandi!!

  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.

    1. 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?

      1. 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!

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

          1. 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?

    1. 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

    1. Really glad you enjoyed it Sudeepta, yay!

  7. What cup measurements do you use? American?

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

    1. Awesome, Garry! Glad it went down so well!

    2. 5 stars
      I made this last night and wanted you to know it was FANTASTIC!! Thank you.

      Question: Does this sauce freeze nicely and for how long?

      Can’t wait to try some of your other recipes.

      1. Hi! Really happy you liked it! That’s awesome to hear. Yes I imagine this one is absolutely fine for freezing. I haven’t tried it myself, but I don’t see anything in the ingredients that would stop it from freezing well. I’d also guess a couple to a few months would be ok, too. Thank you for writing, and I hope you enjoy our other recipes too!

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

    1. Yeees, parsley is deffo a refreshing component to this one! But really glad you liked the dish. It made me start liking mushrooms btw 🙂

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

    1. Nice! Kat will be delighted to hear you enjoyed it so much 🙂

  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

    1. Yayy! So happy you like them. Yes, the green beans sound like a great fit!

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

    1. 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!

    1. 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 🙂

    1. 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. 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.

    1. Woop! I’m glad you enjoyed, Janet! That’s really cool to hear, especially the vegan version. Great stuff 🙂

  16. 5 stars
    Oat Cream works well too

    1. Oh yes, good shout!

  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!

    1. 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?

    1. 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. 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

    1. Haha glad you and the family enjoyed it, Gareth!

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

    1. Have you tried vegan bread? It’s amazing!!

  21. How would you re heat them. I want to make it a starter for Christmas dinner.

    1. Thank you for the question Kate! Actually microwaving may be the best way to reheat the Garlic Mushrooms with ease and to retain maximum nutrients! Enjoy your dinner and Merry Christmas!

  22. 5 stars
    Worcester sauce is not vegetarian btw!

    1. I got one without anchovies 🙂

  23. This was wonderful! Threw in half a green bell pepper with the onions and garlic, and sprinkled with lemon juice before serving. It was gone in a flash!

    1. Ha, I bet! Your additions sound wonderful!!

  24. 5 stars
    What a little gem! Very few ingredients, technically simple, easy-to-follow recipe, and huge flavour at the end. Six out of five stars, every day.

    1. Thank you Albert! Very kind of you to say . Appreciate the comment, glad you enjoyed it!

  25. 5 stars
    Soooo good! I added spinach to mine and it amazing! This will be my go to dinner item!

    1. Woohoo, that’s awesome to hear! Really glad! And thank you for the comment 🙂

  26. 5 stars
    This is so good! So creamy and delish! Thank you so much! You all are awesome!!

    1. Awesome! Glad you enjoyed it! Stay with us, there is much to come out! 😉

  27. Bloody lovely and I cannot cook.
    Easy to make and super tasty.

    Thank you.

    1. So good to hear, thank you!

  28. 5 stars
    This recipe turned out amazing and I can’t believe how little calories there are in it!! Delicious and filling on top of a baked potato!

    1. Sounds like a great combo with baked potato! I must try it, thanks!!