Creamy garlic mushrooms are sliced cremini mushrooms cooked in a garlic, thyme, coconut milk mixture until caramelized and tender. An easy side dish that add an extra layer of flavor to your main dish and take just 10 minutes to make. These simple sautéed mushrooms pair perfectly with almost any protein and they taste like something you’d get at a restaurant.
If you’re looking for a main dish to pair with these creamy garlic mushrooms, I recommend serving them on top of my Juicy Baked Chicken Breast.
Creamy Garlic Mushrooms
Creamy garlic mushrooms have quickly become one of my favorite go-to, weeknight side dishes. They are easy to prepare, and the combination of mushrooms, garlic, and thyme is just so flavorful.
If you wanted to make this side dish even easier to make, you can buy your mushrooms pre-sliced at the grocery store. A simple little trick that will save you lots of time.
Creamy Garlic Mushrooms Without the Cream
I get so many requests for vegan recipes that I decided to make these creamy garlic mushrooms dairy-free.
How did I do that? It’s very easy. Simply swap in some canned coconut milk for the cream and you will have dairy-free, vegan garlic mushrooms that are just as delicious and delectable as their counterpart.
Just be sure that your coconut milk is well blended before adding it into the pan with the mushrooms. An easy way to do this is to blend the coconut milk in your blender right after you open the can.
The Health Benefits of Mushrooms
Cremini mushrooms are a rich source of many minerals including copper, selenium and phosphorus. They also provide B vitamins including; vitamin B1, vitamin B2, and B6 and they contain potassium, amino acids, vitamin D, selenium, riboflavin, phosphorus, zinc, folate, and manganese.
Aside from the many health benefits, they have the most wonderful mild, earthy flavor and meaty texture. If you can’t find cremini mushrooms at your grocery store, you can use white button mushrooms instead.
How To Prepare Mushrooms
Because mushrooms have a sponge like texture, you want to avoid running them under water so they don’t become water logged.
Instead, use a damp paper towel to wipe down the mushrooms caps, removing any loose dirt or debris.
Next, trim off the very tip of the mushrooms stem (you can skip this step if the stem does not look dried out) and then cut them into slices.
How To Cook Creamy Garlic Mushrooms
I find the easiest way to make these mushrooms, is to have all of my ingredients prepped and ready to go near the stove top before cooking.
- Heat one tablespoon of oil in a non-stick sauté pan
- Add the mushrooms and allow them to cook until browned
- Add a pinch of salt and garlic and cook for another minute
- Pour the coconut milk (or cream) into the pan and sprinkle in the thyme
- Cook for a couple minutes or until the coconut milk has thickened
- Turn off the heat, sprinkle on a little kosher salt and black pepper, and finish with fresh parsley
- Serve and enjoy!
Serving Options
I usually serve creamy garlic mushrooms as a side dish or on top of chicken or steak, but there are so many different ways to enjoy them!
- Pizza: Drain the sauce from the mushrooms and use the sliced mushrooms as a pizza topping.
- Crostini: Spoon drained mushroom slices over crusty bread.
- Meat: Serve the mushrooms over steak, chicken or pork chops. These would even be great as a burger topping!
- Pasta: Add creamy mushrooms (sauce and all) to cooked pasta or tortellini.
No matter how you serve your mushrooms, they’re sure to be a huge hit! I make these creamy garlic mushrooms often and there are never any leftovers!
More Healthy Side Dish Recipes
Thanks so much for reading! If you make this recipe, I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Creamy Garlic Mushrooms
Ingredients
- 1 tablespoon olive oil
- 10 ounce cremini mushrooms sliced
- 4 cloves garlic chopped
- 2 teaspoon fresh chopped thyme
- kosher salt and pepper to taste
- 1/2 cup canned coconut milk blended*
Instructions
- Heat a medium non stick sauté pan over medium heat and then add in olive oil.
- Once the oil is hot, add in the mushrooms and cook for about 10 minutes, stirring them occasionally, once they begin to look brown and have released from the pan.
- Season with some salt and pepper, before adding in garlic. Cook for another minute, or until the garlic is fragrant.
- Add in coconut milk and fresh thyme. Cook for two more minutes or until the coconut milk has thickened up. Adjust your seasonings and then serve and enjoy!
Christine Wong says
Hi Dani
I love your recipe so much and I have tried baking your blueberry muffin. My kids love it so much and so is her classmate. With regards to your creamy garlic muchroom, instead of coconut milk or cream, can I use unsweetened soy milk? As a matter of fact, I am on diet and would like to cut all possible fattening sauce.
Thank you.
Christine
Dani says
Hi Christine! So glad you all enjoyed the muffins. You can try swapping in some low fat coconut milk in place of full fat to reduce total fat content. As for the soy, that may work too! I’d love to hear how it goes if you give it a try.
Wendy Mabel Maldonado says
Hi what else can I use instead of the soy milk or canned coconut milk?
Dani says
Hi Wendy! You can use dairy milk as well. Really any milk that you have on hand or enjoy will work with this recipe.
Natalie Pineda says
So delish Dani!
I was worried about the coconut milk- but it really gives it a creaminess without the coconut flavor. I prepped this early this this morning for our dinner tonight; can’t wait to serve it. Thanks so much for your great recipes. You have me inspired to cook again at this busy season of my life❤️.