Author: Hello, Creamy Coconut Garlic Mushrooms, you are one incredibly delicious, creamy, silky, garlic-y, side dish. Ok, let's get real, "side dish" makes this sound like it's this measly little thing, you just toss beside the main focus. Trust me, it absolutely not. Spoon this over mashed potatoes, Vegan Seitan Steak, or whatever sounds yummy to you, and don't be surprised when you go for seconds, and thirds, and lick the spoon, and your fingers, and the pan, and the stove... ok don't lick the stove.
I received a cast iron skillet for Christmas. Yay! I seasoned it with coconut oil, and am already deeply in love with it. It's natural non-stick surface is pretty great, and I hear cast iron just gets better with age.
And just look how pretty it is... A very photogenic pan if I do say so myself. Oh and mushrooms too!!
On to creamy, dreamy, mushrooms.
Slice the mushrooms and mince the garlic.
Sauté mushrooms for about 5 minutes until they soften and begin to release their juices. Stir in coconut milk, and spices.
Simmer for another 5 minutes until everything comes together. Serve as a side, or spoon over potatoes, tofu steaks, or other yummy dishes.
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Creamy Coconut Garlic Mushrooms
Servings: (as a side)
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Ingredients
- 1 tablespoon coconut oil, (or other light oil)
- 16 oz mushrooms,, sliced
- 4 cloves garlic,, minced
- ⅓ cup full-fat coconut milk, (the kind in a can)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried oregano
- Salt & pepper to taste
- 1 tablespoon nutritional yeast, (optional)
- 2 tablespoons cilantro or parsley
Instructions
- Heat the coconut oil in a pan over medium-high heat. When it's hot, add the mushrooms and garlic. Sauté the mushrooms for about 5 minutes until they soften and begin to release their juices.
- Stir in the coconut milk, thyme, oregano, salt and pepper. Reduce heat to a simmer. Continue to cook for about another 5 minutes.
- Stir in nutritional yeast if using, and cilantro or parsley. If you feel it needs a bit more sauce, add a dash more coconut milk as desired.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan
Sam.
Feature Ingredient: Mushrooms.
Constance Monath says
Delicious and so versatile, you could swap out mushrooms for broccoli and throw over noodles. I made the recipe as is and it’s definitely a keeper!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! Thanks for your review, Constance!
Suz says
This over quinoa is a main dish for me. Paired with sauteed kale and cranberries OR a kale and pear salad and it's just about the perfect autumn meal!
Jess @ It Doesn't Taste Like Chicken says
Yep, perfect autumn meal for sure!
June says
This flavor was excellent and the liquid ran shorts so I added water & almond milk. My husband thought this was delicious. Thank God for you Sam and your divine ideas.
Jess @ It Doesn't Taste Like Chicken says
That makes us very happy! We're glad you liked it!
Saoirse says
Fantastic. I added in half a red onion, half a green pepper, butter, cracked pepper, a bit of stock, tamari, and pasta to make it stretch.