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! Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. 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! 😉
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:
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.
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
‘Shroomy Q’s
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 low fat is what you’re after, we have plenty of low fat vegetarian recipes right here). 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!
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.
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