Vegan Creamy Mushrooms Recipe

Everyone who loves mushrooms loves a good creamy mushrooms on toast right? Well, here is your new weekend brunch staple – with vegan and non-vegan alternatives cos the love for creamy mushrooms spreads far.

This brunch will impress your weekend guests, or make you feel like you’re having cafe quality breakfast every weekend without breaking the bank. The recipe for the mushrooms alone is vegan but can be easily adapted and is so delicious either way. Because I am not vegan, just dairy-free, I like to serve mine with a poached egg, but the mushrooms alone are so beautifully tasty too.

I like to use a mixed variety of mushrooms, but you can use button mushrooms or flat mushrooms if that’s what you prefer or if that’s what is available in your area. The flavours of the creamy mushrooms are so balanced with the added herbs and a squeeze of lemon juice. Seriously, it’s so good. This recipe serves two, but can easily be doubled if you’re feeding a few.



  • 2 Tablespoons non-dairy spread (or butter)
  • 1 teaspoon vegetable oil
  • 3 cloves garlic, minced
  • 250g mushrooms chopped (you can slice, or halve, or quarter your mushrooms – I like to do a mix of chopping styles because it looks cool, but you can just do whatever you prefer)
  • ½ cup non-dairy (vegan) cooking “cream” – I used this one from Oatly (or cream)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 teaspoon chopped fresh parsley (plus more for garnishing)
  • Salt and pepper to taste
  • A squeeze of lemon juice (about a 1/2 tsp)





1. Heat a medium saucepan over medium heat and add the spread, oil, and garlic. Once the spread has melted and the garlic is fragrant, add the mushrooms.


2. Cook the mushrooms until they are starting to soften slightly – about 5 minutes.

3. Add the cooking cream, dried oregano, and thyme and allow to simmer for another 5 minutes, until the cream has started to thicken and reduce slightly.

4. If serving with poached eggs (so yummy), bring a saucepan of water to a boil and add a splash of white vinegar.


5. Once the water is boiling, turn it down so it is just gently boiling. Stir the water in the pot in a circular motion until it has a whirlpool effect and carefully add the eggs to the water (I like to pre-crack each egg into a cup as prep for adding all the eggs to the water). Depending on the size of your eggs, it will take between 2-4 minutes to cook your eggs to perfection.

6. Gently scoop with eggs out using a slotted spoon and place onto a piece of paper towel (kitchen towel) until you are ready to serve up.


7. Once the eggs are ready (if you’re having eggs), add the parsley and a squeeze of lemon juice to the mushrooms and season with salt and pepper to taste.


8. Spoon the mushrooms onto fresh bread that has been toasted, making sure to get plenty of the creamy sauce, top with the beautifully poached egg and garnish with some more chopped parsley, dried chili flakes, and some freshly cracked pepper.


So, brunch at yours next weekend?


Serves 2


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