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!
Creamy Garlic Mushrooms – vegan or not? Your call!
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 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.
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 😉
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
- 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!