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creamy mushroom recipe served
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4.84 from 12 votes

Creamy Mushroom

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 87kcal


  • 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


  • 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.


  • 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.


Serving: 16g | Calories: 87kcal | Carbohydrates: 10g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 469mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 2mg