First new recipe of 2015! 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 a tofu 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.
Andrew gave me 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.
- 16 oz of Mushrooms (2 of those little boxes or 1 of the bigger guys)
- 4 Cloves of Garlic
- 1 Tablespoon of Coconut Oil
- ⅓ Cup Coconut Milk + more as needed (shake can before measuring)
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- Salt and Pepper to Taste
- 1 Tablespoon Nutritional Yeast (optional)
- 2 Tablespoons Cilantro or Parsley
- Slice the mushrooms and mince the garlic.
- 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.
- Serve right away.
Bon Appetegan
Sam.
Feature Ingredient: Mushrooms. 157 Days, 64 Recipes to Go!
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 🙂
So happy you and your hubby enjoyed it, Michelle 🙂
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!!!
Yay!! So happy you enjoyed it, Ashley 🙂
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!
So happy you enjoyed it!
Do you think this would work well served mixed with pasta? Or would the sauce not be thick enough?
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!
Thank you for a delicious recipe.
I am loving cooking it and looking forward to eating it.
It tastes devine …. cooks prerogative to test, hey?
Yay! So happy you are enjoying it Claire 🙂
Hi! I tried this recipe and it was fantastic! The results were a little thin, so I added a touch of flour to thicken it and it was so good! Thank you so much 🙂 Definitely adding this to my repertoire of recipes.
Yay! So happy you loved it Katarina. 🙂
Yum! Will make again. We used ours as a topper for baked potatoes.
Ohh sounds delish!
Could you use almond milk in this recipe?
Coconut milk is very rich and creamy which almond milk isn’t. If coconut milk isn’t your thing, you could try a soy cream. Hope that helps!
I’m so glad I came across this recipe!! I actually added some “chicken” seitan cubed up and coconut flakes and WOW! I served them over zucchini “noodles” and I am in love!!! Thank you for posting! 🙂
Oh wow that sounds so yummy! So happy you loved the recipe Kristy 🙂
Yum! Soooo easy, really tasty 🙂
I quartered all for a single serve and added a quarter of a yellow onion and some curry powder for a little something extra.
Will definitely make again!
Yay! So happy you enjoyed it Sammy!
This is the second recipe I’ve made from this site (the first was the cauliflower hot things) and HOT DAMN, another winner!!
I threw spinach in the pan and served it over pasta. Ah-MAZING. Thanks!
Yay!!! So happy you are continuing to enjoy my recipes Holly. You are so super welcome. 😀
I love mushrooms, garlic and coconut milk! This can only a be good combo! 😀
Haha, I totally agree!! It’s a super scrumptious combo.
Hey! I love your blog, I recently went vegan and this it was very exciting to find a place that had clear instructions on making good food!
My question is about the nutritional yeast, some of your recipes call for and in my area there is only 1 store that cells it, and it is a bit far.
So what do I do?
Thank you so much for the inspiration!
Hi Luis,
Welcome! Thank you for your lovely compliments 🙂
Nutritional yeast can easily be ordered online on Amazon from all sorts of different brands. This one is the best deal I found.
Otherwise if you don’t have it, it’s really just for flavour. It provides a nutty cheesy type flavour, so you could always try to substitute it with other spices knowing the recipe won’t taste the same.
I hope that helps!
I found your awesome blog when I was looking for my standard coconut milk mushroom recipe. I am glad I didn’t find the original. I used the hand blender on this (the kids are convinced they don’t like mushrooms…), stirred in a bag of baby kale and tossed with medium shell pasta. Dinner! I am very delighted to make more from your site, first being the spinach artichoke dip and mozzarella. I am the vegan mama to a house of five omnivores, I think this is going to bring us together 🙂
Ohh that pasta dish sounds delicious! so happy you like my site Tabitha! I hope your family likes my recipes too 🙂
I just tried this recipe and melted about a tablespoon of one of Miyoko’s vegan cheeses into the sauce. It’s a cultured nut product that I’m addicted to – the flavor I used is Loire Valley but probably several of her cheeses would also work. I served it over Eden spinach ribbons and it was incredible. Thank you for the recipe! I also used oyster mushrooms instead of button mushrooms.
Oh! I want that cheese!! I haven’t tried any of Miyoko’s cheeses yet, but I am eager too. So happy you loved the recipe and that you were able to kick it up a notch.
I had this the other night with rice and loved it! I only made it with 8 oz of mushrooms on the off chance that I hated it! 16 oz of mushrooms will definitely be going on the next grocery list!
Haha! That’s awesome Monique! So happy you loved the recipe, and 16oz is the way to go. Haha.
I absolutely love this one! I made it last week after a very long work day, when I wanted something warm and fast and super-easy before I fell into bed — I ended up just pouring it over a really thick slice of crusty bread and eating with a knife and fork, haha. So good!
Why haven’t I put this on crusty bread yet!? That sounds perfect. So happy you loved the recipe!
Yum! Made this for dinner tonight and can’t wait to have the leftovers tomorrow morning for breakfast, with some coconut bacon! Thank you for such an inspiring blog, you have helped me make the leap from vegetarianism to a fully fledged vegan and I couldn’t be happier 🙂 keep doing what you’re doing Sam, you’re amazing!
Wow! That’s awesome Maddi!!! You just put some pep in my step 😀
So happy you enjoyed the recipe, and congrats on your new fully fledged vegan adventure!
This is really outstanding – forget take-out! I added red & green bell pepper, zucchini & 1/2 onion to make it a complete meal. OH – and the sauce was a little thinner than I’d like, so I just added a little corn starch/water to thicken. Will definitely make again and again – with whatever veggies I have on hand.
Haha! I love how you have been going through my recipes one after the other Andrev. I love even more that you seem to be enjoying them all so much! Thank you for coming back and leaving your reviews, I know other readers find it very helpful. 🙂
These look AMAZING! I love coconut, I love mushrooms but I never thought of combining them. Now I can’t wait to try. Thanks for sharing!
Haha me too! I also do a similar combination with my Ooey Gooey Vegan Pizza: https://itdoesnttastelikechicken.com/2013/07/05/ooey-gooey-vegan-pizza/
This recipe is THE bees’ knees! Thank you for sharing. So so so very delicious! And too easy. Mmm mm!
Haha! I never knew bees knees were so delicious 😉 You’re so so so welcome Hannah. Really glad you loved it so much!
OOOOW I have all the ingredients in my kitchen right NOW and I am totally making this tonight. Absolutely LOVE all your recipes!
Oh thank you so much!! I hope you like the mushrooms as well. Makes me feel good when I know other people are enjoying my recipes 🙂
Ooooh, over pasta here I come! I love cast iron. We have “Grandma’s” old pan – awesome. Can’t wait to use it for this dish.
I bet you Gradma’s old pan is amazing! Would be so great with all that use. I’M going to try this over pasta too. I love that idea!
Oh that looks amazing. Thank you! I think I’m going to try it over pasta. 🙂
Ooh over pasta! Yes please.