This recipe for Vegan Creamy Mushrooms is super simple and ready in 30 minutes! Butterbeans add texture while leeks, thyme, garlic and wine give a real flavour boost.
This is one of the dishes I love surprising non-vegan friends with – it’s one of those recipes which shows just how easy it is to be vegan. They can’t believe that it is dairy free and their faces are a picture as they try to decide if I have returned to the dark side!
I struggled to find enough wild mushrooms in our local market but Ocado came to the rescue thank goodness! If anyone knows of a good source of mushrooms in the Bath area I’d be very grateful! I’m also hoping to go on a mushroom forage as mushroom season gets under way – I know the basics and am happy picking chanterelle and puff-ball but I’d love to widen my repertoire
How to Make Vegan Creamy Mushrooms
This simple dish can be ready in a matter of minutes – I’ve put the prep time as 15 minutes but if you are fast with a knife it really doesn’t take that long.
Once your veg is prepped it only requires a few minutes in a pan before you can add your flavourings and pour in your soya cream.
I’ve used soya here rather than coconut because I wanted the flavour of the mushrooms and herbs to shine but if you are soy free do use coconut or cashew cream instead.
Serving Suggestions
Creamy mushrooms are great with so many things.
- They are comforting with a pile of mashed potato cakes
- Elegant atop a pile of pappardelle
- Perfect in a baked potato or on toasted ciabatta.
- I served mine up with some crunchy on the outside, creamy on the inside grilled polenta and braised pak choi – both look impressive but are very straightforward to make.
- If you want a lighter dish, leave the butterbeans out.
- Try lightly steamed broccoli or wilted spinach as an alternative to pak choi.
More Vegan Mushroom Recipes To Try
- Vegan Mushroom Stroganoff with Mustard Mash
- Vegan Mushroom Pâté with Walnuts, Sherry and Thyme
- Marinated Mushrooms with Cumin Croutons and Watercress
- Vegan Cream of Mushroom Soup
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Vegan Creamy Mushrooms with Wine and Thyme
Ingredients
- 1 tbsp olive oil
- 100 g mixed wild mushrooms sliced or left whole according to size
- 25 g chestnut mushrooms thickly sliced
- 1 leek halved and sliced
- 2 cloves of garlic finely chopped
- 400 g can of butter beans drained and rinsed
- 2 tbsp chopped fresh thyme
- 50 ml vegan white wine
- 50 ml vegetable stock
- dried chilli flakes to taste
- 2 tbsp soya cream
- salt and freshly ground black pepper
Instructions
- Gently fry the leeks and chestnut mushrooms in the olive oil until the leeks are soft mushrooms release their juice, about 5 minutes
- Add the wild mushrooms and fry for a further 2 minutes
- Add the garlic and thyme and fry for another minute
- Add the butterbeans, white wine and stock, bring to the boil and simmer for 2 minutes to reduce
- Add the soya cream, chilli flakes and salt and pepper to taste, simmer for a further minute
- Serve and Enjoy!
This looks absolutely stunning Chris. Restaurant quality looks with better than restaurant quality tastes and flavours. I’m in.