VegBox Recipes

Creamy Mushrooms

These creamy mushrooms have a hint of balsamic vinegar and tomato, to give them even more flavour. They're ideal with toast, for a light lunch, or maybe as a jacket potato topping.


Serves 4

  • 500g fresh mushrooms, wiped and thickly sliced - whatever you've got in stock
  • 200ml creme fraiche or cream
  • 1 tablespoon olive oil (or sunflower
  • 1 knob of butter (about 10g
  • 10ml (1 dessert spoon) of balsamic vinegar
  • ½ teaspoon Dijon mustard (or any other mild mustard
  • 1 tablespoon tomato puree
  • Salt & pepper to taste


  1. Gently heat the oil and butter in a large pan.

  2. Gently cook the mushrooms for 5 minutes, stirring occastionally, until starting to brown.

  3. Mix together the creme fraiche, mustard, tomato puree and balsamic vinegar.

  4. Add to the mushrooms and cook gently for 1 minute.

Time From Cupboard-To-Table

10 minutes

Notes & Variations on Creamy Mushrooms

For more flavour, you could add a few dried mushrooms (rehydrated) at the saute stage.

Experiment with adding herbs (fresh or dried) - whatever your favourites are.

If you like this sauce, remember to check out the mushroom and potato gratin recipe.


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