Mushroom Cream Sauce

March 12, 2018

Coconut cream has become my new best friend. I find that we are using it in a lot of our recipes as an alternative to dairy! So I suggest just having a few cans in the fridge, it really helps for when you want to make a recipe! Hope you enjoy this recipe! You can use it on top of pastas, chicken etc.



Mushroom Cream Sauce (Dairy Free)



  • 2 tsp olive oil

  • 227 g of mushrooms

  • 1 tsp of chopped garlic

  • 1 tbsp of fresh chopped green onion

  • 1 can of refrigerated coconut milk

  • 1 tsp garlic powder

  • 1 tsp black pepper

  • 1 tsp of salt



  1. Heat 1 tsp of olive oil in a frying pan and cook mushrooms until they have all gotten smaller. Set aside.

  2. In a medium saucepan heat 1 tsp of olive oil

  3. Add chopped green onions and garlic stirring until garlic starts browning

  4. Add coconut cream from can (scoop it off the top) into the saucepan, mixing well with onions and garlic

  5. Let cream heat to a boil, making sure you are stirring frequently

  6. Bring heat down to simmer and add garlic powder, black pepper and salt

  7. Cook cream for 5 more minutes, stirring well until everything is mixed


Depending on how much you like garlic, feel free to add more or less to this recipe!



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