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Creamy Garlic Mushrooms

Creamy Garlic Mushrooms

Lunch, Sponsored Post | 27th March 2015 | By

I’ve always been a big fan of mushrooms, I can’t help myself. When I was asked to feature a recipe for creamy garlic mushrooms on my blog, it took me a whole two seconds to decide. Mushrooms with garlic and cream is probably my favourite way to eat them.

Sunrise Senior Living specialise in assisted living in the UK and they have created a number of nutritious and tasty recipes that are not only suitable for the elderly, but can be enjoyed by just about anyone. As there was only CT and I to cook for, I halved the quantity and we both had a fairly substantial weekend lunch out of it. Not only was it filling, but it was quite delicious too. With plenty of watercress, parsley and garlic thrown into the mix, it felt as though it was doing us good. I used homemade crème fraîche rather than the cream stated in the recipe as I happened to have some in the fridge and I thought it would give an added dimension, but either one would work well. I used sherry rather than white wine as I didn’t want to open a bottle specially for this. I also decided the suggested butter on the toast wasn’t really needed, so I omitted that.

Cooking with HerbsAs this had plenty of parsley in the recipe, I am sending it off to Karen over at Lavender and Lovage for her Cooking with Herbs event.

 

 

 

Creamy Garlic Mushrooms
Serves 2
A quick and delicious lunch or supper, packed full of flavour and nutrition.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 100g button mushrooms
  2. 50g Portobello mushrooms
  3. 15ml sunflower oil
  4. 1 small onion - finely chopped
  5. 1 tsp coarse grain mustard
  6. 30ml sherry
  7. 1 large clove garlic
  8. 100ml crème fraîche
  9. 10g flat leaf parsley - finely chopped, plus a couple of extra sprigs for garnish.
  10. 4 slices granary bread
  11. watercress
  12. a little smoked paprika
  13. salt and pepper to taste
Instructions
  1. Clean and roughly chop the mushrooms.
  2. Heat half of the oil in a non stick pan and sauté half the onion over a medium heat until soft. Add the mushrooms and fry until slightly caramelised. Remove from the pan.
  3. Heat the remaining oil and fry the onion until golden.
  4. Add the mustard, sherry, garlic and crème fraîche and simmer until the sauce thickens. Add the parsley and season to taste.
  5. Stir in the mushrooms and simmer for a couple of minutes.
  6. Toast the bread, cut into triangles and arrange on two plates.
  7. Spoon the mushrooms over the top, garnish with paprika and parsley sprigs and serve with the watercress,
Notes
  1. For a lighter lunch, this could serve 3-4 people. Use cream instead of crème fraîche if desired.
Adapted from Taste of Sunrise
Adapted from Taste of Sunrise
Tin and Thyme http://tinandthyme.uk/
 I was given the wherwithall to buy the ingredients for this recipe, I was not required to right a positive review and as always, all opinions are my own.

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Comments

  1. Leave a Reply

    Janie
    27th March 2015

    Not only does the dish look scrummy but the photo is excellent Choclette, really really beautiful and make me want to dive right in! 🙂
    Janie x

    • Leave a Reply

      Choclette
      27th March 2015

      Ah thank you Janie, coming from you, that is a compliment indeed 🙂

  2. Leave a Reply

    fashion-mommy
    27th March 2015

    Have to say mushrooms are my most hated food, can’t even stand the smell of them. But they are one of my hubby’s faves so may pass this on to him (he’s the cook in our house!)

    #UKBloggers

    • Leave a Reply

      Choclette
      27th March 2015

      Your husband will certainly enjoy them if you don’t – thanks for commenting.

  3. Leave a Reply

    Linda Hobbis
    27th March 2015

    Looks delicious. I like the idea of special recipes to encourage the elderly to cook nutritious dishes rather than highly processed ready meals.

  4. Leave a Reply

    Camilla
    27th March 2015

    Ooh, yummy this sounds absolutely fabulous, love the sherry/mushroom combo and the creaminess! Fab photo too:-)

    • Leave a Reply

      Choclette
      30th March 2015

      Thanks Camilla. I’ve used sherry before to good effect, so thought I’d sub it for the wine.

  5. Leave a Reply

    Sarah
    27th March 2015

    Mushrooms and garlic..heaven on a plate. I would gobble the whole lot!

  6. Leave a Reply

    Lily Lau
    27th March 2015

    I love your recipes, creamy garlic mushrooms… mouth watering right now!

    • Leave a Reply

      Choclette
      30th March 2015

      Thank you Lily. I’m on a fast day today and my mouth is watering at the thought of them too 😉

  7. Leave a Reply

    35 East Street
    27th March 2015

    I adore mushrooms and will eat them however they come but this sounds delicious! Loving the new blog, well done!

    • Leave a Reply

      Choclette
      30th March 2015

      Thank you Sian, glad you like it. I’ve been looking forward to visiting your new site and will do so very soon.

  8. Leave a Reply

    Kate - gluten free alchemist
    27th March 2015

    I love mushrooms too especially big fat portobello ones. The creaminess alongside looks wonderfully decadent, yet the ingredients list as deliciously healthy. Bet they would be lovely as a savoury mille feuille!

    • Leave a Reply

      Choclette
      30th March 2015

      You are so right Kate, they would be great as mille feuille or even in an old fashioned vol au vent.

  9. Leave a Reply

    Munchies and munchkins
    29th March 2015

    Can’t beat creamy mushrooms, I often replace cream with creme fraiche – I love the extra dimension of taste you get with it. Great pic too.x

    • Leave a Reply

      Choclette
      30th March 2015

      Thank you. Yes I agree and that slight lemony flavour goes particularly well with mushrooms I find.

  10. Leave a Reply

    Lucy @ BakingQueen74
    29th March 2015

    These mushrooms sound great to me, just the sort of thing I would like to whip up for lunch one day. Going to try this as want to encourage my children to eat more meatless meals.

    • Leave a Reply

      Choclette
      30th March 2015

      Thanks Lucy, if your kids are happy to eat mushrooms, I suspect they’d enjoy this. Good luck with the meatless meals 🙂

  11. Leave a Reply

    Dom
    29th March 2015

    i’m so glad you’ve started this new non chocolate exclusive blog C… with recipes like this I am totally won over and I know The Viking will be pleased with another cool veggie blog. Looks so delicious x

  12. Leave a Reply

    Krati
    29th March 2015

    There is some lovely combinations going on, worth a try..!!

    • Leave a Reply

      Choclette
      30th March 2015

      Thanks Krati – if you like mushrooms, it’s definitely worth a try.

  13. Leave a Reply

    Karen
    31st March 2015

    TRES lush and a perfect entry for cooking with herbs! Karen

    • Leave a Reply

      Choclette
      31st March 2015

      I’m just a little bit addicted to mushrooms on toast Karen, thank you.

  1. The NEW April Cooking with Herbs Linky AND March Round-Up - […] 23. Creamy Garlic Mushrooms by Choclette of Tin and Thyme […]

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