Vegan Creamy Garlic Mushrooms

Creamy garlic mushrooms is a delicious, slightly addictive quick and easy meal that's perfect for lunch or even a light dinner. Serve it with some crusty bread to mop up all that creamy goodness!

Ready in just 25 minutes, these vegan creamy garlic mushrooms are likely to become your new favourite way to enjoy these little veggies.

Besides being super creamy and flavourful, this creamy garlic mushroom sauce is ridiculously easy to make, too. It's a super tasty appetizer or lunch, but you can also enjoy it as a light summer dinner.

I like to serve it with crusty bread so everyone can mop up the sauce, but the sauce is also incredible over pasta or polenta.

Why you'll love these creamy garlic mushrooms

• It's very easy to make in just 25 minutes and uses very simple ingredients.
• You can use any kind of mushrooms you want to make it.
• It's so tasty you might be able to convert mushroom sceptics with it.

Ingredients and substitutions

Olive oil - Extra virgin olive oil is always best in this kind of sauce. You only need a tablespoon if you're also adding plant-based butter.

Plant-based butter - I like to make this garlic mushroom sauce with a mix of olive oil and plant-based butter for extra creaminess. Feel free to use just one of them.

Shallot - Shallots are perfect in this sauce because they have a milder flavour than onion.

Mushrooms - I typically make creamy garlic mushrooms with closed-cup or chestnut mushrooms but literally any kind of mushrooms would do. A mix is perfect for extra flavour.

Garlic - Freshly minced garlic is essential for the best flavours - don't substitute it with garlic powder.

Plant-based cream - I used the plant-based cream from Elmlea to make the sauce. Use your favourite shop-bought or homemade vegan cream or simply a can of coconut cream.

Fresh parsley and dill - this mix of fresh herbs infuses the mushroom sauce with an other-worldly flavour.

How to make vegan creamy mushrooms

Heat the olive oil in a large, deep pan and melt the plant-based butter in it. Add the shallot and saute it for 1-2 minutes over medium heat.

Add the mushrooms and cook for 10 minutes, stirring often, until they reduce in size, but there's still some liquid left.

Stir in the garlic and continue to cook for another minute.

Next, add the plant-based cream and simmer for 2-3 minutes or until the sauce has thickened to your liking.

Stir in the fresh parsley and dill, season to taste and serve immediately or allow it cool and serve at room temperature.

Leftovers and storage

• This garlic mushroom sauce will keep well in the fridge for up to 3 days in an airtight container.
• You can serve it cold or reheat it in the microwave. I find that it tastes best when it's only slightly warm (room temperature).
• I don't recommend freezing the mushrooms because the creamy sauce will likely have a not-so-nice texture when thawed and reheated.

Recipe notes and tips

• Cut the mushrooms as small or large as you like. I like them in smaller pieces because I can then use garlic mushrooms as a spread.
• Add ¼ teaspoon red chilli flakes if you want your mushroom sauce to have a bit of a kick.
• You can use a bit of cornflour if it looks like your sauce won't thicken to perfection.

If you liked this creamy garlic mushroom recipe, you might also like some of my other easy vegan recipes with mushrooms:

• Mushroom Matar (Mushroom and Pea Curry)
• Vegan Leek and Mushroom Pasta
• Vegan Mushroom Masala Curry
• Vegan Goulash with Mushrooms and Potatoes
• Vegan Gnocchi Ragu with Mushrooms and Lentils

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