• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUMMER RECIPES
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUMMER RECIPES
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Vegan Sides

    Creamy Mushroom Recipe

    Published: Nov 21, 2022 by Kathy Carmichael · This post may contain affiliate links.

    126 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Savory, creamy, and full of flavor, this creamy mushroom recipe is so delicious you might fall in love. Roasted in a creamy, savory sauce, these creamy mushrooms melt in your mouth.

    Creamy mushroom recipe in a bowl garnished with parsley and thyme.

    Whenever I cook, I prefer savory foods full of flavor. In fact, my favorite foods are creamy, salty, and filling rather than sweet. For me, savory is satisfying, so I made a mouth-watering creamy mushroom recipe. Unfortunately, although my family loves the food I cook, everyone isn't often fighting for the last creamy mushroom in the bowl. And, last night, my family literally bartered for the last mushroom in the bowl. I guess I should be flattered, or maybe I should have made more creamy mushrooms? 

    Jump to:
    • The Benefits of Eating Mushrooms
    • Mushroom Recipe Ingredients
    • Mushroom Recipe Substitutions
    • Cleaning and Preparing the Mushrooms
    • How to Make Creamy Mushrooms
    • Recipe FAQs
    • Tips
    • More Delicious Side Dishes
    • 📖 Recipe
    • 💬 Reviews

    Mushrooms—which aren't veggie or fruit but a type of fungus—have a uniquely savory flavor known as umami and a dense, meaty texture when cooked. For that reason, mushrooms make the perfect vegan meal. Not only are mushrooms hearty, but they absorb flavors and adapt well to many ways of cooking. 

    I roasted the mushrooms in the oven for this particular creamy mushroom recipe. Still, I made the sauce separately and poured it over the mushrooms, allowing the flavors to melt together while roasting in the oven.

    The Benefits of Eating Mushrooms

    According to Joel Fuhrman, MD, in his article "Mighty Mushrooms: Boost Immune Function and Brain Health and Guard Against Cancer," claims mushrooms are one of the best sources of healing properties:

    • Strengthen the Immune System
    • Breast cancer prevention effects.
    • Protect the brain from oxidative stress 
    • And, mushrooms should only be eaten cooked. This is because several raw culinary mushrooms contain small amounts of a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces agaritine content.

    With that said, I try to eat mushrooms often and add them to various recipes

    Mushroom Recipe Ingredients

    I am servings creamy mushrooms in a bowl with a spoon
    • Mushrooms: I used white button mushrooms. Try to find mushrooms of similar size when making his creamy mushroom recipe.
    • Garlic: I prefer using fresh garlic whenever possible.
    • Shallots: Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat. 
    • Dry White Wine: I used Chardonnay. I buy miniature bottles of wine to use in cooking. For an alcohol-free option, see the substitutions below.
    • Raw Cashews: Raw Cashews are used as the creamy component in this recipe; however, there are nut-free options provided in the substitutions.
    • Dijon Mustard: Dijon mustard has a distinct rich flavor when combined with the other ingredients in the recipe.
    • Nutritional Yeast: Nutritional Yeast gives the sauce a creamy and cheesy taste.
    • Vegetable Broth: I buy organic vegetable broth at Costco in bulk.
    • Tomato Paste: A small amount of tomato paste gives the sauce its richness.

    Mushroom Recipe Substitutions

    • Choose baby portobello mushrooms instead of white button mushrooms. Or, slice the mushrooms and serve the sliced mushrooms and gravy on toast.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The same conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • According to many chefs, yellow onions are one of the best substitutes for shallots.
    • Apple cider vinegar, apple juice, or grape juice are often used as substitutes for wine in recipes. Or, leave the wine out of the recipe altogether.
    • Use soaked sunflower seeds, silken tofu, or white beans as a nut-free option.
    • Stone ground mustard is a substitute for dijon mustard.
    • Miso paste, soy sauce, liquid aminos, or Tamari replace nutritional yeast in recipes.
    • Tomato sauce and tomato puree are both excellent substitutes. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

    Cleaning and Preparing the Mushrooms

    Mushrooms in a pan with the stems and gills removed, facing with the holes upright.

    I beg to differ despite the belief that the best way to clean mushrooms is not to clean them. Sometimes, simply brushing the dirt off mushrooms is not enough!

    For example, I often buy organic mushrooms at the farmers' market, which seems dirtier than at the grocery store.

    So instead, I suggest showering the mushrooms, NOT A BATH! In other words, don't soak the mushrooms in water; use a small amount of water to remove excess dirt. 

    How to Make Creamy Mushrooms

    Shallots and garlic sauteing in a skillet on the stove. I am adding white wine to the pan.

    First, I used my Cuisinart  Mini Chopper to mince the shallots and garlic. Even though you can dice the shallots and garlic, I prefer the smaller ones to avoid large chunks of either in the sauce. 

    Once minced, I place the shallots and onions in a skillet and saute until the shallots are translucent and brown in the pan. Then, I add the white wine, which immediately causes the shallots and garlic to caramelize. Next, I add a little vegetable broth, reduce the heat to low, and allow the vegetable broth to dissipate. 

    In the meantime, combine the raw cashews, vegetable broth, dijon mustard, and nutritional yeast, and blend using a high-speed blender until creamy. 

    Then, add the cashew cream and whisk and add vegetable broth and tomato paste. In the end, the sauce will thicken as the ingredients are whisked together. 

    Pour the creamy sauce onto the open mushroom caps in the pan.

    Because I want the sauce to roast inside the mushrooms, I place them opening-side up in the pan once I remove the stems.

    This way, the sauce goes into the mushroom holes and surrounds the mushrooms with sauce. 

    Then bake them in a 350-degree oven for 30 minutes. I like to garnish with fresh parsley and thyme and serve with crusty bread.

    Creamy mushrooms served in a bowl on the table

    Recipe FAQs

    Why are mushrooms so good for you?

    Mushrooms are a low-calorie of fiber, proteins, and antioxidants. However, they must be cooked!

    Are mushrooms a fruit or a vegetable?

    Neither. Mushrooms are considered a fungus.

    Which food group are mushrooms in?

    Although not a fruit or a vegetable, mushrooms are in the vegetable category.

    Tips

    • The secret to mushroom storage is that they stay fresh longer if you take them out of their container. Wrap them in paper towels in open plastic bags (paper bags are even better) and keep them in the fridge.
    • A helpful hint is to buy mini bottles of white wine, so you don't have to open a whole bottle of wine to cook with. As a result, you won't be forced to drink the bottle (haha).
    • Mushrooms are quite sturdy, so the creamy mushroom recipe can be prepped ahead of time and placed in the refrigerator until you are ready to cook.
    • Since I like to prep food on Sundays, I meal-prepped my creamy mushroom recipe on Sunday and didn't cook them until Monday night for dinner.

    So, the next time you want a delicious, savory dish, try my creamy mushroom recipe. You won't be disappointed.

    More Delicious Side Dishes

    • vegan oil-free cornbread recipe
      Vegan Cornbread
    • Hungarian mushroom soup recipe
      Hungarian Mushroom Soup
    • zucchini fries
      Zucchini Fries
    • lemon blueberry bread
      Lemon Blueberry Bread

    If you love this creamy mushroom recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    creamy mushroom recipe served

    Creamy Mushroom

    Kathy Carmichael
    Savory, creamy, and full of flavor, this creamy mushroom recipe is so delicious, you might fall in love. Roasted in a creamy, savory sauce, these creamy mushrooms melt in your mouth.
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 Servings
    Calories 87 kcal

    Ingredients
      

    • 16 ounces small mushrooms of choice cleaned and stems removed
    • 2 shallots minced (cut smaller than diced)
    • 4 cloves garlic minced (fresh is best)
    • ¼ cup dry white wine I used a mini bottle of Chardonnay
    • 2 cups vegetable broth divided
    • 2 Tablespoons tomato paste

    Cashew Cream

    • ¼ cup raw cashews
    • ½ cup vegetable broth
    • 2 Tablespoons Nutritional Yeast
    • 1 Tablespoon Dijon mustard

    Garnish (optional)

    • 2 Tablespoons Parsley chopped
    • 2 Tablespoons Thyme chopped

    Instructions
     

    • Clean and remove the stems from the mushrooms.
    • Place mushrooms with the openings (holes) facing upwards.
    • Set aside.

    Cashew Cream

    • Soak cashews overnight in water if you do not have a high-speed blender; otherwise, cashews do not need to be soaked.
    • Add cashews, vegetable broth, dijon mustard, and nutritional yeast in a high-speed blender ( I used a small blender cup) until smooth.
    • Set aside.

    Mushroom Sauce

    • Saute minced shallots and garlic in a skillet until translucent.
    • Then, add white wine and cook the shallot garlic mixture until it begins to brown and slightly burn the bottom of the pan.
    • Next, add ½ cup of vegetable broth and stir, removing the brown areas on the pan's bottom with a wooden spoon or whisk.
    • Now, pour in the cashew cream, scraping the sides of the blender to get it all.
    • Whisk together with the other ingredients and add tomato paste.
    • The mixture will immediately thicken; reduce the heat to simmer.
    • Now stir in the remaining 1 ½ cups of vegetable broth.
    • Whisk again, increase the temperature to low, and stir until it thickens again; then, remove from the heat.
    • Pour the sauce over the mushrooms, filling the mushroom holes and surrounding the mushrooms with the sauce.
    • Cover with aluminum foil or a top of some kind.
    • Place in the refrigerator until ready to cook.
    • Preheat the oven to 350 degrees.
    • Cook covered for 35 minutes; remove the cover, and cook another 5 minutes uncovered.
    • Remove from the oven, place the creamy mushrooms in a serving dish, and garnish with parsley and thyme.
    • You may want to serve it with some crusty bread to dip in the extra sauce.

    Notes

    • The secret to mushroom storage is that they stay fresh longer if you take them out of their container. Wrap them in paper towels in open plastic bags (paper bags are even better) and keep them in the fridge.
    • A helpful hint is to buy mini bottles of white wine, so you don't have to open a whole bottle of wine to cook with. As a result, you won't be forced to drink the bottle (haha).
    • Mushrooms are pretty sturdy, so the creamy mushroom recipe can be prepped ahead of time and placed in the refrigerator until you are ready to cook.
    • Since I like to prep food on Sundays, I meal-prepped my creamy mushroom recipe on Sunday and didn't cook them until Monday night for dinner.

    Nutrition

    Serving: 16gCalories: 87kcalCarbohydrates: 10gProtein: 5gFat: 1gPolyunsaturated Fat: 1gSodium: 469mgPotassium: 448mgFiber: 3gSugar: 4gVitamin A: 515IUVitamin C: 10mgCalcium: 27mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Sides

    • cajun potato salad recipe
      Cajun Potato Salad
    • charred corn salad recipe
      Charred Corn Salad
    • Succotash Recipe
      Succotash Recipe
    • Cowboy Caviar

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Anonymous

      September 14, 2020 at 4:56 pm

      5 stars

      Reply
    2. Anonymous

      September 14, 2020 at 1:56 pm

      5 stars

      Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Summer Recipes

    • lentil meatloaf
      Vegan Meatloaf
    • Vegan Crunchwrap Supreme
      Vegan Crunchwrap Supreme
    • vegan goulash recipe
      Vegan Goulash
    • vegan drunken noodles recipe
      Vegan Drunken Noodles
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • vegan quiche recipe
      Vegan Quiches

    Top 50 Recipes Cookbook

    Popular

    • vegans tir fry recipe
      Vegan Stir Fry
    • mango salad
      Mango Salad
    • lentil meatloaf
      Vegan Meatloaf
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    126 shares