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.
Creamy Coconut Garlic Mushrooms
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
- 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
Bon Appetegan
Sam.
Feature Ingredient: Mushrooms.
Wendy Munro says
Absolutely gorgeous. We're on lockdown and your recipes are making mealtimes a pleasure! Today we had this dish with salad, seitan tenders and home made foccacia. The creamy garlic mushrooms made a nice meal delicious!
Theresa says
This looks like a good swap for beef stroganoff.
Sam Turnbull says
I actually have a mushroom stroganoff recipe here 🙂 Enjoy!
Angel says
Still one of my staples!
I’ve made this recipe a million times and yet it’s still in heavy rotation for my week night meals! It’s so easy and delicious, perfect for a busy day! I usually roast some veggies and serve it on rice thank you!
Sam Turnbull says
Aww wonderful! So happy it's a favourite for you!
Peter says
Is this 104 calouries per 100grams or for the whole dish? Thanks
Sam Turnbull says
104 calories for 1/4 of the dish (one serving). Enjoy!
Katie Anne says
Snow storm today so I made this with added oyster mushrooms and my sun dried tomatoes. Served it over jasmine rice with baked tofu and carrots. Warmed our day! Thank you!
Sam Turnbull says
Oooooh that sounds amazing! So happy you enjoyed. Stay warm, Katie 🙂
Amy Lynn says
We made this with Chanterelles, added spinach, and put it over spaghetti squash. So good!
Sam Turnbull says
I love chanterelles! Sounds divine 🙂
Angela says
This was delicious, I loved it. I added the whole can of coconut milk though because hello- sauce. Definitely will make again. Mouth watering, hearty and so warming.
Sam Turnbull says
Hahaha! Love it!! SO happy you enjoyed 🙂
Maria William says
Oh my, my tummy started rumbling reading this! Love mushrooms, and love a rich creamy sauce to my pasta. Great recipe!
Sam Turnbull says
Thanks so much! Enjoy!
Adele says
Do you think this would be good over rice? Looking forward to trying it!
Sam Turnbull says
Absolutely! Enjoy!
Nikki Simmons says
This was INCREDIBLE. I put it on a vegan mozzarella burger with a side of sweet potato wedges. Thank you for this awesome recipe!
Sam Turnbull says
Yay! So happy you enjoyed it, Nikki 🙂
Lynne M says
Oooh, wow! I have done creamy mushrooms sauce before. But THIS recipe, with its coconut oil + coconut milk makes all the difference...
How delicious is it? Incredibly delicious + flavourful!
Your vegan recipes are amazingly easy + a delight for my taste buds.
Thank YOU Sam 🙂
Sam Turnbull says
I can see you're cooking up a storm, Lynne! So very happy you are enjoying my recipes so much 🙂
Cheryl Titcher says
Made this tonight. I added vegan chickensince I o my had 6 oz. of mushrooms. It was so good and so simple. Nice, quick dish that both my carnivore boyfriend and enjoyed it!
Sam Turnbull says
Yay! Glad you both enjoyed it 🙂
Tara says
This is a great quick little recipe. Turned out nicely. I added a pinch of tarragon along with the other spices. Will be using this for a topping on mashed potatoes later!
Sam Turnbull says
So happy you enjoyed it, Tara 🙂
Peace Oluwatobi says
Tried this today as a pasta bake. I also sprinkled some coconut based cheese on top before popping it in the oven. Amazzzzzing taste!!!
Sam Turnbull says
Sounds fab!!
Michelle says
Hubby and I can't get enough of this THANK YOU! It's the best ever and I'm not good at cooking at all so very much appreciated 🙂
Sam Turnbull says
So happy you and your hubby enjoyed it, Michelle 🙂
Ashley says
This was awesome!! I bumped up the amount of coconut milk to around 3/4 cup and added some coconut cream. It made a great sauce for pasta!! So glad I stumbled across this recipe. Will definitely make it again soon. It was so easy!!!
Sam Turnbull says
Yay!! So happy you enjoyed it, Ashley 🙂
Bea says
Thanks for sharing! It was delicious! Just made this adding chicken strips and thickening the sauce.. Had it with a toasted baguette. So good, I'd totally make this again!
Sam Turnbull says
So happy you enjoyed it!
Jay says
Do you think this would work well served mixed with pasta? Or would the sauce not be thick enough?
Sam Turnbull says
I have seen a couple people in the comments said they served it with pasta and very much enjoyed it so I think that would be a-ok! Enjoy!