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Creamy Garlic Mushroom Sauce

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!

There are many reasons to cut down on dairy, from health issues (a complex medical minefield) to concerns about animal welfare (much simpler).

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.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.