Vegan Gluten Free Creamy Mushrooms

Total time30 min

Prep time10 min

Cook time20 min

Thick-cut cremini mushrooms get seared in a hot skillet until deeply golden and caramelized, then simmered with garlic and fresh thyme for that unmistakable savory depth. A splash of dry white wine deglazes the pan, picking up every browned bit before the sauce is built into something velvety and rich, thickened with just a touch of cornstarch until it clings to every slice. Finished with a scatter of fresh parsley, this comes together fast enough for a weeknight but feels special enough for company. It spoons beautifully over rice, pasta, or crusty bread to soak up every drop of sauce. This one's a genuinely great fit for a vegan table, no fuss, no shortcuts on flavor.

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Ingredients

4 servings

1.5 lb cremini mushrooms, wiped clean and sliced ¼ inch thick
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
3 cloves garlic, minced
½ tsp fresh thyme leaves
¼ cup dry white wine broth or chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp cornstarch
1 tbsp cold water
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
2
Heat the butter and olive oil in a large (12-inch) skillet over medium-high heat until the butter is melted and the foam begins to subside.

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