Creamy Garlic Mushroom Skillet

This super creamy dish makes ordinary and regular mushrooms into a tasteful and spectacular dish.

The Creamy Garlic Mushroom skillet is covered in a smooth and creamy, rich sauce filled with amazing flavors and when eating this with pasta, the food just melted completely in my mouth.

The recipe is inspired by the Italian cuisine, having Italian influence and using herbs and ingredients known in the Italian kitchen. I love this recipe so much and you can serve it over mashed potatoes, pasta or other side.

What mushrooms should you cook with?

I am using white button mushrooms for this recipe but porcini or brown mushrooms (like Portobello) work too.

Did I say cheese?

Yes, for this recipe you need a little bit of cheese. If you are living in a country that has access to vegan parmesan, go for that. Otherwise I recommend you using nutritional yeast or possibly a vegan “yellow” cheese that is heat resistant and can be melted. Because remember, some vegan cheeses (especially if they are based on coconut oil) can just melt and “disappear”. If you don’t want any cheese, then that is totally ok too. You can exclude it.

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THIS RECIPE IS:

• Vegan

• Gluten Free

• Super creamy

• Super delicious

• Can be served with optional side, but I love it the most with pasta

• Great for both kids and adults

• Great meal prep food

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Creamy Garlic Mushroom Skillet

for approx 4 servings

INGREDIENTS:

1 tbsp vegan butter

4 pressed garlic cloves

0.5 yellow onion

1 small jar of grilled red papper in oil*

400 g white button mushrooms, washed and dried

1 vegetable broth + 2.5 dl (1 cup) water

250 ml plantbased cooking cream

Salt and pepper after taste

2 handfulls of baby spinach leaves

2 tbsp vegan heat resistant grated cheese or nutritional yeast, can be excluded

Herbs like basil, oregano and parsley

Dried Chili Flakes

HOW TO MAKE:

• Heat a large skillet and melt the butter. Add the pressed garlic and finely chopped onion until transparent.

• Cut the grilled pepper (or sun-dried tomato) into smaller pieces and fry them in the butter with some of its oil for approx 3 minutes to release all their flavors.

• Cut the mushrooms in halves (possibly four if being big) and add them to the skillet. Fry for approx 5’.

• Add the vegetable broth and some water and let ti cook for a while, allowing the water to absorb to half.

• Decrease the heat to lower heat and add the cooking cream, combining everything together until creamy and combined. Add salt and pepper after taste.

• Add the spinach leaves and the cheese and combine everything, letting the cheese melt and the spinach wilt.

• Finish with herbs like basil, oregano and parsley. Preferably all of them, after taste.

• Serve! Finish with some dried chili flakes if you want to.

NOTE*

• I used red grilled pepper in jar, in olive oil and it’s fine adding a little bit of the oil together with the pepper when adding it to the skillet. If you prefer using sun-dried tomatoes, you can use that instead.

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