Creamy Mushroom 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.

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

• 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

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

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. 

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.

Recipe FAQs

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

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