Skip to Content

Creamy Mushrooms

These Creamy Mushrooms are made with vegan cream cheese, vegan chicken bites and of course mushrooms. Rich, creamy and everything comes together in under 20 minutes. Great without or any pasta.

View of the ready Creamy Mushrooms served with fresh pasta.

I always enjoyed mushroom sauce. It is so easy to make, rich, creamy, and so incredible versatile.

If you try my Creamy Mushroom Pasta, the Mushroom Gravy, or my Marsala Sauce, you know immediately what I am talking about.  

Ingredients for the Creamy Mushrooms collected in small bowls on a wooded board.

Why these are the most amazing Creamy Mushrooms

Flavors and textures are on point, but what makes these Creamy Mushrooms even better is how easy everything comes together. The result is seriously delicious, impressive but without any work

For creaminess, vegan cream cheese is amazing, a staple in my household that I use often for my Creamy Mac and Cheese, for example.

Fact is, it makes the creamiest texture, without even having to attempt to make a white sauce.

Side by side view showing fried mushrooms, and another frying pan with vegan chicken strips, onions and garlic.

The texture created by mushrooms and vegan chicken bites is great and makes this sauce more filling.

Step by step pictures show you everything and you wouldn’t believe how creamy, rich and satisfying everything comes together in that short amount of time.

Showing how vegan cream cheese is being added to the pre-fried vegan chicken mixture.

What you need for these Creamy Mushrooms recipe

  • Mushrooms
  • Olive oil
  • Vegan chicken
  • Vegan cream cheese

 

  • Oat milk
  • Garlic
  • Onions
  • Vegan parmesan
  • Parsley

Showing how to add vegan Parmesan to the frying pan and the creamy sauce after mixing all together.

How to make Creamy Mushrooms

In a skillet, heat half of the olive oil. When hot, add mushrooms and fry them for 5 minutes until the liquid comes out. Remove the mushrooms from the pan, and clean the pan with a paper towel.

Next add remaining oil, and fry onions, garlic, and vegan chicken for 2 minutes.  Give the vegan cream cheese, plant milk, and parmesan to the pan and mix well. Season with salt and pepper.

Cook everything for around 2 minutes more, add the mushrooms back. Just right before serving, garnish with freshly chopped parsley.

Final step of adding the pre-fried mushrooms back to the pan is being shown.

Freezing and store instructions:

This sauce can be stored in the fridge for around 5 days, so this is handy for meal prep and make ahead meals, or to feed a larger crowd.

Freezing is possible with one exception: add the parsley fresh this will taste better and you won’t get a mushy texture. Give the sauce, preferably cooled down completely, in a freezer bag or container. It will last for 2 months.

Top view of the Creamy Mushrooms in a pan, with fresh herb garnish.

What to serve with Creamy Garlic Mushrooms

I like to eat them plain, but there are lot of great things to serve them with:

Top view of the Creamy Mushrooms mixed with pasta in a pan.

Other mushroom recipes that you will love and need to try:

Collage of two pictures of the Creamy Mushrooms with recipe title text.

If you give these Creamy Mushrooms a try, tag me on Instagram or Facebook with a taken picture.

Cheers, Florian.

Top view of the Creamy Mushrooms mixed with pasta in a pan.

Creamy Mushrooms

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These Creamy Mushrooms are made with vegan cream cheese, vegan chicken bites and of course mushrooms. Rich, creamy and everything comes together in under 20 minutes. Great without or any pasta.

Ingredients

  • 8 oz mushrooms, sliced
  • 4 Tbsp olive oil
  • 1/3 cup oat or almond milk
  • 1 cup vegan chicken bites
  • 1/3 cup onions
  • 2 cloves garlic, minced
  • 7 oz vegan cream cheese
  • 1 batch vegan parmesan
  • 1/4 cup parsley
  • salt, pepper to taste

Instructions

  1. In a skillet, heat half of the olive oil. When hot, add mushrooms and fry them for 5 minutes until the liquid comes out. Remove the mushrooms from the pan, and clean the pan with a paper towel.
  2. Next add remaining oil, and fry onions, garlic, and vegan chicken for 2 minutes.  Give the vegan cream cheese, plant milk, and parmesan to the pan and mix well. Season with salt and pepper.
  3. Cook everything for around 2 minutes more, add the mushrooms back. Just right before serving, garnish with freshly chopped parsley.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1239mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 10g
Crispy Rice
← Previous
Mexican Lasagna
Next →
Skip to Recipe