The ultimate Creamy Mushrooms

Home / Recipes / Breakfast / The ultimate Creamy Mushrooms

The Ultimate Creamy Mushrooms

Last night after a day filled with admin and e-mails, I was not in the mood to spend a lot of time in the kitchen. I wanted something quick and filling but needed comfort as we are experiencing icy weather at the moment. The only problem is that comfort food doesn’t always equate to quick and easy food.

The Ultimate Creamy Mushrooms

I had mushrooms (and a lot of them) in the fridge and immediately thought of how delicious they would be when fried with garlic, doused in cream and finished off with fresh parsley and lemon juice. The only problem was that my family wouldn’t exactly be pleased with a bowl of creamy mushrooms. I decided to cook some pasta for the kids and served the grown-ups their mushrooms on sourdough toast topped with fried eggs and chilli oil. To say this meal was outstanding is a bit of an understatement, if I have to say so myself. There’s something incredibly delicious about perfectly cooked mushrooms paired with a fried egg with the yolk oozing out.

The Ultimate Creamy Mushrooms

I’ve found the trick with cooking a lot of mushrooms (which I’m often doing as I have a crowd to feed every night) is to fry them in a very hot wok. After approximately 5-8 minutes, the mushrooms will be brown and they will then start releasing quite a bit of liquid. This is where a lot of people panic as they don’t want the mushrooms to go soggy but with creamy mushrooms, you want a bit of sauciness so I simply allow the mushrooms to cook in their own juices until perfectly cooked (tender but still with a bit of texture) and then add the cream, parsley and lemon juice. I allow it to cook for about 5 minutes by which time the sauce will have thickened slightly and the mushrooms will be coated in this intensely mushroom-flavoured sauce. It’s almost like “essence of mushroom”, which is pretty awesome.

The Ultimate Creamy Mushrooms

This is great as a quick supper but I can just imagine how pleased guests would be if you served this as brunch. Add a Mimosa or two and you have a meal to be remembered!

Serves 2 

2 tbsp olive oil
400g mixed mushrooms, cleaned and roughly chopped
3 garlic cloves, thinly sliced
150ml cream
2-3 tbsp fresh parsley chopped
juice of 1/2 – 1 lemon (depending on taste)
salt & pepper to taste
to serve
thick slices of toasted sourdough bread
fried eggs
chilli oil/fresh chillies

  1.  Heat a large frying pan/wok until very hot.
  2. Add the olive oil and fry the mushrooms and garlic until golden brown and until the juices start coming out.
  3. Add the cream, parsley and lemon juice and cook for 5-10 minutes until the sauce has thickened slightly and the mushrooms are cooked to your liking.
  4. Season to taste and serve on toast with eggs and chilli oil.
Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
  • http://bakeeatrepeat.blogspot.com Courtney @ Bake.Eat.Repeat.

    Found you via Taste Spotting. This looks fabulous! Mushrooms are one of my favorite foods, especially for a quick weeknight meal. Will definitely be making this soon!

    • http://www.simply-delicious-food.com Ally_R

      Thanks Courtney! When you’ve tried this please let me know what you think!

  • Flee

    Oh Wow… Thank you so much, Easy and Comforting… Perfect for tonight.

    • http://www.simply-delicious-food.com Ally_R

      Only a pleasure! Let me know what you think!

      • Flee

        OOhhh Ally… Did it for Sunday Brunch yesterday… Everyone had seconds.. Unfortunately that left none for me to snack on.. :-( But Really Fantastic Thank you…

  • Ashley

    What kind of oil

  • Ashley

    I mean what kind of cream

    • http://www.simply-delicious-food.com Ally_R

      Ashley, normal pouring cream or single cream will be fine.

  • Pearl

    Wow! Thanks so much for your blog. Saw the mushroom recipe and had to try it immediately. My sister reved about it!!

    Wont be afraid try test my skills in the kitchen anymore! Next up – the beer mac & cheese!!! Thanx again.

  • Jess

    Tried your recipe yesterday…it was amazing! Hubs loved it. So did I. Btw, I have posted the title and ingredients on myfitnesspal(I log my food intake and calories there)along with a link to the recipe on your blog for the instructions. Is that ok with you? If not, let me know and I will delete it. Thanks!

  • gabbyabby

    It looked perfect as a side for the lemon chicken in the oven, but I was concerned the lemon juice would curdle the cream… and it did. I added a bit more cream and 1 pat of butter to help the cream emulsify but the ‘flakes’ of curdle coating the ‘shrooms wasn’t very appetizing. Maybe you could be more specific about the amount of lemon juice, as my lemons each yield about 2T of juice that’s what I used (I pre-juice them by the pint jar). Perhaps you use less?

    • http://www.simply-delicious-food.com Alida Ryder

      Gabby, I add lemon juice to taste as sometimes lemons are very juicy, sometimes they’re more acidic and so I add slowly while tasting continuously. If your sauce curdles, a clever trick I’ve come by is to mix a little bit of cornflour with some cold water and stir that into the sauce. Allow to come to a simmer and thicken. The flour stabilises everything.

  • gabbyabby

    Thanks for your response Alida, the corn flour trick is new to me. Ive used it to thicken, but not to prevent curdling. At what point in the recipe would I add this to the sauce, before the lemon juice? Thanks!

    • http://www.simply-delicious-food.com Alida Ryder

      Yes you can add it just before the lemon juice.

  • Barb

    Oh this is certainly going to be my meatless Friday meal…….thanks

  • svaughan

    pick 2 cheeses you like that melt well (if too thick, thin with white wine) and toss with your favorite paste as an alternative to toast and egg!

  • http://simply-delicious-food.com/ Alida Ryder

    Just a litte more than half a cup.

  • http://simply-delicious-food.com/ Alida Ryder

    Heather, in SA it’s called “Cornflour” which I think is the same as corn starch.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Visit SD Beauty