Vegan Creamy Mushrooms are one of the dishes I love surprising non vegan friends with – it’s one of those recipes which proves 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! Creamy mushrooms are great with so many things. They are comforting with a pile of mustard mashed potato, elegant atop a pile of tagliatelle or, as here, served with crispy polenta bruschetta.
A medley of wild mushrooms with butter beans in a creamy thyme and wine sauce, this is a real crowd pleaser (apart from my mushroom ‘hating’ Bonus Boy, but he’ll come round – everyone else did!)
You could pop the mushrooms into a baked potato, onto a toasted ciabatta or serve it with some buttery mashed potatoes if you can’t be bothered with polenta but I would urge you to have a go, it’s delicious!
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 are prepped they only require the 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.
Vegan Creamy Mushrooms with Wine and Thyme
- 1 tbsp olive oil
- 100 g (1? cups) mixed mushrooms I used Chanterelle, Golden Enoki, White Enoki and Shimejii which I bought from Ocado as the markets here are empty of interesting fungi at the moment
- 25 g (? cup) chestnut mushrooms thickly sliced
- 1 leek, halved and sliced
- 2 cloves of garlic, finely chopped
- 1 x 400g tin of butter beans,drained and rinsed
- 2 sprigs of thyme, removed from stem finely chopped (you need about 2 tablespoons)
- 50 ml (¼ cup) vegan white wine
- 50 ml (¼ cup) vegetable stock
- dried chilli flakes to taste
- 2 tbsp soya cream
- salt and freshly ground black pepper
- 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 for the mushrooms, 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 with braised pak choi, as I did, or with lightly steamed tenderstem broccoli.
What to Cook with Mushrooms
10 Delicious Mushroom Recipes – All Vegan!
You could try something from me:
And you could have a look at these mushroom recipes from some of my fellow food bloggers!
Peach and Mushroom Lime Pasta from Nuts and Walnuts
Rosemary Brown Rice Risotto from Lisa’s Kitchen
Chestnut Mushroom Bourguignon from The Veg Space
Mushroom Pâté from Tin and Thyme
Stuffed Mushrooms from the Fiery Vegetarian
Vegan Mushroom Stew from Delightful Adventures
If you like my vegan creamy mushrooms, why not pin them for later?