These Creamy Garlicky Vegan Mushrooms are the ultimate comfort guilt-free food. We all miss creamy food once we become Vegan, but being Vegan doesn’t mean you won’t be able to enjoy creamy food! In fact, you will be able to enjoy creamy food, for less fat and fewer calories than the standard dairy creams.
It’s really easy to make this Creamy Garlicky Vegan Mushrooms recipe.
Simply dice a few shallots, mince some garlic and chop the mushrooms. It doesn’t really matter what mushrooms you use, I personally used mixed wild mushroom, but it shouldn’t really matter. To enhance the mushroom flavor, we will have to use a bit of dried mushroom, which we are going to soak in warm water so all the beautiful mushroom flavors come out.
I used Soya single cream, it’s really good, and it makes it so creamy!
There are a couple of different ways you can use these Creamy Garlicky Vegan Mushrooms:
To top your quinoa salad?
Simply cook the quinoa according to this recipes’s instructions – (Super Nutritious Quinoa Salad With An Asian) and simply make a bed of lettuce, top with the cooked quinoa, the mushroom sauce, and finally sliced avocado (optional)
This will make a delicious, and nutritious salad!
Another option is, to simply have them on toast! For a quick, and comforting breakfast, or a quick snack!
I added a bit of spinach to mine, to make it more nutritious and filling!
And of course, finally you can always use them as your stroganoff, you can use them to top up your Vegan steak, or simply pairing it with rice for a hearty lunch!
Right, shall we start?
500g of mixed mushrooms, diced up
30g of dried mushroom, soaked in 150ml of hot water for 30 minutes
2 small shallots, peeled and chopped
3 cloves of garlic, minced
2 tablespoons of olive oil
Few stems of fresh thyme
250ml of soya single cream
30ml of white dry wine
Pepper and salt to taste
1. On a medium heat, heat a deep pan, cook the onions and the thyme with the oil until soft. Then add the garlic and mushroom and keep stirring and cooking for 10 minutes.
2. Add the white wine to the mushroom and cook until the wine is evaporated.
3. Add the dried mushroom with their water and cook until half of the water has evaporated.
4. Finally, remove the thyme stems and add the cream. Cook for 10 minutes, until the cream, has reduced slightly. Season with salt and pepper to your taste and it’s ready!