Creamy Mushrooms

Serves: 4

Preparation time: 5 minutes

Cooking time: 20 minutes


  • 300g mushrooms (button, Swiss brown or portobello, or a mixture)
  • 2 small cloves garlic
  • 2 tsp olive oil
  • 1 1/2 tsp finely chopped fresh rosemary (optional)
  • 1 tsp finely chopped fresh thyme (optional)
  • 1/2 cup So GoodTM Oat No Added Sugar
  • 2 tsp soy sauce
  • 2 1/2 tsp cornflour dissolved in 2 tsp cold water
  • 4 slices wholemeal or whole grain sourdough, to serve


  1. Quarter or slice mushrooms. Crush garlic.
  2. Heat olive oil in a large frying pan on medium-high. Add mushrooms and garlic and cook until mushrooms are tender (about 5 minutes). Stir in rosemary and thyme, if using.
  3. Add oat milk, soy sauce and cornflour mixture. Bring to a simmer, then turn heat down to medium-low and simmer gently for 10 minutes, stirring frequently, until sauce has thickened and darkened in colour. Season to taste with salt and pepper.
  4. Serve creamy mushrooms on toasted sourdough.


You can replace the fresh herbs with 1/2 tsp dried rosemary and 1/4 tsp dried thyme.

Creamy mushrooms can be prepared ahead of time and gently reheated in the frying pan or microwave.

Recipe and image kindly provided by Sanitarium.

Pin It on Pinterest

Share This