Creamed Mushrooms are one of my favorite side dishes to make, because it’s so quick and yummy. Not to mention healthy. This dish packs so much flavor in every bite I can hardly stand not to eat the whole pan by myself! I’ve made this dish dairy free through the use of canned full fat coconut milk, but if you tolerate dairy you could sub heavy cream and it would turn out just fine! But the coconut milk adds a depth of sweet flavor that balances out the umami of the mushrooms and the kick from the red chili flakes. I promise this will become a favorite weeknight side. You can also turn this into a full blown meal by spooning it over some hamburger steaks or using a little extra coconut milk and mixing it with pasta. Really there’s a lot of possibilities with this dish and I so hope you enjoy it as much as I do.
3/4 cup full fat coconut milk
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp pepper
1/4 red chili flakes (just a dash for less heat)
2 Tbs Nutritional Yeast
2 tbsp olive oil or ghee
- Scrub your mushrooms clean with a paper towel or dish cloth to get rid of any dirt. Do not wash your mushrooms, this adds unnecessary liquid and will affect the outcome of any dish using mushrooms. Then, after they’ve been cleaned, slice and set to the side.
- Heat a skillet with your oil to medium heat and after the oil is up to temp add in your mushrooms. Cook for about 3-4 min, until the mushrooms begin to darken and soften.
- Immediately add in your coconut milk, spices, and nutritional yeast. Toss to coat.
- Cook until the mushrooms are tender and the coconut milk has thickened, about 5 more minutes. When the coconut milk is no longer runny, your dish is ready!