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I make these for myself frequently, sometimes I have a strong craving for their earthy, garlicky, creaminess. Autumn is when I find myself eating them the most, when the weather starts to get colder and I have just got back from walking the dog. They don’t take long to whip up, I have stated the serving size to be 1-2 but if you want them for a starter portion this is the perfect amount for 2 people and ideal for lunch for 1. It can easily double up too. The tarragon is not essential, parsley and thyme both work very well, but I do recommend adding herbs. You could also omit the wine if you have too, and replace with extra stock.

  • Serves:1-2
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  • 150g button, chestnut button mushrooms
  • 1tbs groundnut or other neutral tasting oil
  • ¼ cup or 1-2 shallots finely chopped. (I frozen ready diced shallots) Regular onions work fine.
  • ¼ cup white wine
  • 2 garlic cloves grated or finely chopped
  • ¼ cup oat cream or soy cream
  • ¼ cup veg stock
  • 1 tbs chopped tarragon/Parsley if using thyme 1tsp should be enough
  • Salt and pepper to taste
  • Vegan parmesan, shop brought or my recipe
  • Crusty bread toasted


Add the groundnut oil to a heavy bottom frying pan and heat to medium, add your shallots/onions and sauté until starting to soften.

Add your mushrooms to the pan and turn up the heat a little. Try not to stir the mushrooms too much let them brown and give them a shake to turn. Stirring too often releases their juices and they will steaming. But do not overly worry, they will still taste delicious. You want a good colour on them but not burnt.

Turn the heat down a little and add your garlic stir for a minute or 2 and add in your white wine, let it bubble and deglaze for a couple of minutes, then add in your stock, stir to combine and let it bubble for a minute or 2.

Finish by stirring in your oat cream, a pinch of salt and a good grinding of black pepper, and the herbs, reserving a sprinkle to serve.

Pour into a small oven proof dish, sprinkle with ‘parmesan’ and place in the oven until bubbling and lightly golden on top. About 5-10 minutes.

Sprinkle on your extra herbs and serve with thick buttered toast or crusty bread.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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