Vegan mushrooms in cream with dill, garlic and red onion

Vegan mushrooms in cream with dill, garlic and red onion


1 person made this

About this recipe: An experiment that worked! You can make this with either dairy or not. It works! This will serve 2 to 3 people served with boiled rice, or roast spuds.

EmmaTrend West Midlands, England, UK

Serves: 4 

  • 1 to 2 teaspoons olive oil
  • 1 small or medium red onion, finely chopped
  • 1 teaspoon crushed garlic (or equivalent to 1 large clove)
  • 1 punnet mushrooms, sliced
  • 1 small carton soya cream
  • 2 tablespoons lemon juice
  • 1 generous handful chopped dill
  • salt and pepper to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat a little olive oil in a frying pan at a low heat and add the chopped onions. Sweat for a few minutes until soft.
  2. Add the garlic and stir into the onions. Once all softened add the mushrooms. Stir at regular intervals until the mushrooms are starting to turn golden brown, about 6 to 8 minutes. Pour in the soya cream or creme fraiche and stir, bring to a gentle simmer.
  3. Add the lemon juice and the dill and mix thoroughly, followed by the salt and pepper to taste. Serve.


This takes only a few minutes to cook and I really love to eat it with brown rice. Alternatives welcome. You can use either soya cream or creme fraiche with this dish.

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