Creamy Garlic Mushrooms Recipe

Oven-roasted mushrooms are extra delicious rich, creamy pan sauce – it’s like the Paleo-vegetarian version of meatballs in cream sauce. This would be a lovely filling dish to make if you’re expecting any vegetarian guests (or modify it for vegans by replacing the butter with another type of cooking fat).

This recipe calls for coconut cream – that’s not exactly the same thing as coconut milk. To get coconut cream, you have two options:

• Buy a can of coconut cream. Trader Joe’s sells it in small cans by coconut milk, and so do some other supermarkets.
• Buy a can of full-fat (not lite! This will not work with lite!) coconut milk and refrigerate it. After a day, take it out, turn it upside-down, and open it. Pour out the water at the top. The thick white stuff left at the bottom is the cream.

The finished mushrooms would be great with any kind of roasted chicken or maybe some pork tenderloin – the rich sauce is a nice combination with a slightly leaner protein. Or try them over some spaghetti squash "pasta" as a way to add some interest to a classic Paleo side dish.

Creamy Garlic Mushrooms Recipe

SERVES: 4 PREP: 15 min COOK: 25 min

Ingredients

• 16 oz. mushrooms wiped clean and stem trimmed
• 4 garlic cloves, minced
• ½ cup coconut cream
• 2 fresh thyme sprigs
• 2 tbsp. clarified butter or other cooking fat
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 375 F.
2. Melt cooking fat in a skillet over medium heat.
3. Add the garlic to the skillet and cook for 2 to 3 minutes.
4. Add the thyme sprigs and cook for another minute.
5. Place the mushrooms, cap side down, on top of the thyme and garlic.
6. Season the mushrooms to taste with sea salt and freshly ground black pepper.
7. Drizzle with the olive oil and roast in the oven for 10 to 15 minutes.
8. Remove the skillet from the oven and place it back on the stovetop over low heat.
9. Pour in the coconut milk and continue cooking over low heat until warm, scraping up the fond (the little browned bits) from the bottom of the pan.
10. Remove the thyme sprig and serve warm.

Creamy Garlic Mushrooms Recipe

Rich roasted mushrooms in a dairy-free cream sauce, flavored with plenty of garlic and herbs

4 from 2 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 259 kcal

Ingredients

  

1x2x3x

• 16 oz. mushrooms wiped clean and stems trimmed
• 4 garlic cloves minced
• ½ cup coconut cream
• 2 fresh thyme sprigs
• 2 tbsp. clarified butter or other cooking fat
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 375 F.
• Melt cooking fat in a skillet over medium heat.
  2 tbsp. clarified butter or other cooking fat
• Add the garlic to the skillet and cook for 2 to 3 minutes.
  4 garlic cloves
• Add the thyme sprigs and cook for another minute.
  2 fresh thyme sprigs
• Place the mushrooms, cap side down, on top of the thyme and garlic.
  16 oz. mushrooms wiped clean and stems trimmed
• Season the mushrooms to taste with sea salt and freshly ground black pepper.
  Sea salt and freshly ground black pepper
• Drizzle with the olive oil and roast in the oven for 10 to 15 minutes.
  2 tbsp. olive oil
• Remove the skillet from the oven and place it back on the stovetop over low heat.
• Pour in the coconut milk and continue cooking over low heat until warm, scraping up the fond (the little browned bits) from the bottom of the pan.
  ½ cup coconut cream
• Remove the thyme sprig and serve warm.

Nutrition

Calories: 259kcalCarbohydrates: 7gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 19mgSodium: 8mgPotassium: 473mgFiber: 2gSugar: 2gVitamin A: 24IUVitamin C: 5mgCalcium: 14mgIron: 1mg

Keyword creamy, creamy mushroom, garlic

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