Creamy mushrooms are flavorful and can be used with various food.
In this recipe post you will learn how to make it, and I share some great uses and storing options too.
Here is what you will need to make homemade creamy mushrooms from scratch.
You can use regular white button mushrooms or wild foraged mushrooms such as crimini, porcini, chanterelle, portobello, and morel.
I don't recommend using saffron milk caps or oyster mushrooms because the taste isn't the same.
You can use fresh mushrooms to make this dish.
Eventually the same can be done with dried and rehydrated mushrooms but I haven't tried it so I only recommend this if you have worked with dried mushrooms before.
We use table cream but you can use heavy cream, whipping cream or half and half too. Sour cream is also an option. The choice is yours.
Usually, when we are in France, we will use crème Fraiche (it's kind of a french recipe deviation), which is a thick french cream.
To make this dairy free/vegan, switch the cream with coconut cream.
Butter or Lard - Lard can add a lot of flavor, but butter is ok too. To make it vegan use olive oil.
Onion or Shallot - I like to use shallots because they are milk and not overpowering in this dish. The mushroom flavors still shine through!
Seasoning - Use salt, black pepper and thyme to bring out the flavors. You can use dried or fresh thyme.
Broth - Because it tastes even better with broth! I like to use vegetable broth but you can use chicken broth too (if you serve the mushrooms with a chicken dish)
How to make it?
The process is simple and straightforward.
Here is an overview. The complete recipe with US and Metric instructions is located at the bottom of this post.
Clean mushrooms with brush or water.
Slice mushrooms or cut smaller, depending on variety.
Slice onion or shallot.
Heat up a skillet with butter or lard and saute onions or shallots slices.
Sauté mushrooms so to reduce quantity in the skillet.
Season and stir in broth and cream.
Heat up a bit to serve up hot.
Creamy mushrooms are great served as a side dish with pan-cooked steaks such as filet mignon.
Creamed mushrooms are usually used in a French dish called vol-au-vent. Puff pastry shells, shaped into cups are stuffed with the creamy mushroom filling.
You can serve this dish too with meatless options such as carrot rice patties and roasted vegetables.
As a quick dinner meal idea, cook some pasta as per packet instructions and serve up with the creamed mushrooms.
Another idea is to mix these creamy mushrooms with leftover shredded rotisserie chicken and use it as a pot pie filling.
Store leftovers in an airtight fridge-friendly containers in the fridge.
You can prepare smaller batches to add to your meal prepping menu for the week.
Store in your fridge for up to 3-5 days and reheat in a skillet or in a microwave suitable dish in the micro.
You can freeze batches too.
Just prep the mushrooms as per the recipe, allow to cool, prepare batches and store in airtight freezer-friendly containers in your freezer for up to 2 months.
Please feel free to share your thoughts and ideas with us in the comment section further below!
So you love SPICES and HERBS?
GET 5 FREE SEASONING LESSONS
Type in your email address below.
Including free access to the
Seasoning Members only Club!
Creamy Mushrooms Recipe
- 16 ounces Mushrooms 2 trays/packs, *see Notes
- 1 Onion or 2-3 shallots
- 2 Tablespoon Butter or Lard
- 1 Tablespoon Thyme fresh or dried
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ cup Broth vegetable or chicken *see Notes
- ½ cup Table Cream *see Notes
- Wash mushrooms as per package instructions or brush if they are wild grown. Peel onion/shallots.
- Slice mushrooms and also slice your onion/shallots.
- Heat up a skillet with the butter/lard and allow it to melt. Stir in sliced onion/shallots and saute over a medium heat setting until they have softened a bit.
- Increase stove heat to high and stir in your sliced mushrooms. Stir occasionally and allow mushrooms to reduce. Decrease the heat to medium halfway and cook mushrooms through.
- Season with salt, black pepper, and thyme.
- Keep over a higher heat setting and pour in broth. Reduce broth a bit.
- Pour cream in and mix it all, cook over a medium heat setting.
- Cook for 1-2 minutes until you are satisfied and serve up hot.
- Use regular button mushrooms or wild or gourmet mushroom varieties such as chanterelle, porcini, crimini, portobello, or morel.
- Use 2 packs of 8 ounces of mushrooms if you live in the US. For Europeans, use 2 packs at 250 grams or one large pack at 500 grams instead of 450 grams mentioned in the gram measurements. That's because the sizes vary from one continent to another. So, please don't send me hate emails because of that. 🙂
- You can use vegetable or chicken broth, depending on the main course meal. I.e use chicken broth if you serve the mushrooms with roasted chicken. You may use water+concentrated broth or 1 maggie cube.
- You can use table cream, heavy cream, whipping cream, half and half, or sour cream. It depends on what you get in your area and the consistency that you want I used low-fat table cream (close to half and half in consistency).