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Creamy Garlic Mushrooms

Creamy Garlic Mushrooms

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.

 

 

 

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Creamy Garlic Mushrooms
Creamy Garlic Mushrooms
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A quick and delicious lunch or supper, packed full of flavour and nutrition.
Servings: 2
Author: Choclette
Ingredients
  • 100 g button mushrooms
  • 50 g Portobello mushrooms
  • 15 ml sunflower oil
  • 1 small onion - finely chopped
  • 1 tsp coarse grain mustard
  • 30 ml sherry
  • 1 large clove garlic
  • 100 ml crème fraîche
  • 10 g flat leaf parsley - finely chopped , plus a couple of extra sprigs for garnish.
  • 4 slices granary bread
  • watercress
  • a little smoked paprika
  • 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,
Recipe Notes

For a lighter lunch, this could serve 3-4 people. Use cream instead of crème fraîche if desired.

Adapted from Taste of Sunrise

 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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31 Comments

  1. Janie

    27th March 2015 at 8:33 am

    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

    Reply
    • Choclette

      27th March 2015 at 8:49 am

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

      Reply
  2. Helen @ Fuss Free Flavours

    27th March 2015 at 9:07 am

    I do like the idea of the sourness of the creme fraiche to cut through the richness of the cream. Lovely!

    Reply
    • Choclette

      27th March 2015 at 9:59 am

      Yes, I think it works really well Helen. Thank you.

      Reply
  3. fashion-mommy

    27th March 2015 at 9:11 am

    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

    Reply
    • Choclette

      27th March 2015 at 10:00 am

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

      Reply
  4. Linda Hobbis

    27th March 2015 at 9:21 am

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

    Reply
    • Choclette

      27th March 2015 at 10:00 am

      Hi Linda, I’m with you all the way on that one. Thank you.

      Reply
  5. Danielle Did What

    27th March 2015 at 10:05 am

    Sounds delicious, I love Mushrooms xx

    Reply
    • Choclette

      30th March 2015 at 9:32 am

      In that case Danielle, I expect you’d love this 🙂

      Reply
  6. Camilla

    27th March 2015 at 10:16 am

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

    Reply
    • Choclette

      30th March 2015 at 9:31 am

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

      Reply
  7. Sarah

    27th March 2015 at 2:45 pm

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

    Reply
    • Choclette

      30th March 2015 at 9:29 am

      Excellent Sarah, I’m all for gobbling up 😉

      Reply
  8. Lily Lau

    27th March 2015 at 4:29 pm

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

    Reply
    • Choclette

      30th March 2015 at 9:28 am

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

      Reply
  9. 35 East Street

    27th March 2015 at 8:53 pm

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

    Reply
    • Choclette

      30th March 2015 at 9:26 am

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

      Reply
  10. Kate - gluten free alchemist

    27th March 2015 at 11:12 pm

    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!

    Reply
    • Choclette

      30th March 2015 at 9:08 am

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

      Reply
  11. Munchies and munchkins

    29th March 2015 at 11:02 am

    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

    Reply
    • Choclette

      30th March 2015 at 9:05 am

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

      Reply
  12. Lucy @ BakingQueen74

    29th March 2015 at 1:35 pm

    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.

    Reply
    • Choclette

      30th March 2015 at 9:00 am

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

      Reply
  13. Dom

    29th March 2015 at 6:06 pm

    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

    Reply
    • Choclette

      30th March 2015 at 8:57 am

      Thanks Dom, glad you approve and anything to please the Viking 😀

      Reply
  14. Krati

    29th March 2015 at 7:00 pm

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

    Reply
    • Choclette

      30th March 2015 at 8:56 am

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

      Reply
  15. Karen

    31st March 2015 at 3:10 pm

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

    Reply
    • Choclette

      31st March 2015 at 3:50 pm

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

      Reply
  16. The NEW April Cooking with Herbs Linky AND March Round-Up

    31st March 2015 at 3:45 pm

    […] 23. Creamy Garlic Mushrooms by Choclette of Tin and Thyme […]

    Reply

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