Mushroom Cream

This mushroom cream is perfect mixed with brown rice risotto-style, or with pasta. Perfect for Autumn as it gets a bit chillier everyday and we all need a bit of comfort 😉


  • 200g of mushrooms you like (chopped)
  • 1 big onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 tsp of miso paste (optional)
  • 100mL of plant-based milk of choice (with no sugar in it!)
  • 1 dash of fresh lemon juice
  • 1 tbsp of dried herbs
  • olive oil
  • salt & pepper


  • In a saucepan on a low heat, put the garlic, onion, mushroom, miso paste, dried herbs, salt & pepper and a bit of olive oil. Let it cook for 10 minutes stirring from time to time.
  • When it begins to stick to the pan, add your plant milk, mix everything really well and let it simmer (keep stirring!) until the milk thickens in a cream-like consistency.
  • Add your lemon juice, taste and add some salt of pepper if necessary, and that’s it!