I say it all the time… but I LOVE mushrooms! This is a great, simple breakfast or lunch recipe that pairs really well with quite a few of the recipes in my soon to be released Healthy Mix II. They’re also amazing over baby spinach, zoodles or steak for a low carb meal. Don’t forget to leave me a comment on the blog if you cook these, Love Nik xx
skinnymixer's Creamy Butter Mushrooms
Prep time
Cook time
Total time
Author: skinnymixer's
Serves: 4
Ingredients
- 1 clove of garlic, peeled
- 100 g salted butter, cubed
- 4 sprigs of fresh thyme leaves
- 400 g Swiss brown mushrooms, sliced thickly (you can use other mushrooms, but I found Swiss the best for this)
- 50 g cream (not pure cream, just your normal thickened cream or lower fat % cream)
- handful of fresh parsley, roughly chopped
Instructions
- Add garlic to mixer bowl. chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add butter and thyme to mixer bowl. Cook for 2 min/100 degrees/speed 1/MC off.
- Add mushrooms and cook for 10 min/steaming/speed 1/MC off.
- Add cream and cook for 3 min/100 degrees/speed 1/MC off. Season with salt and pepper to taste. At this point, if the sauce is not thick enough for your liking you can either remove the mushrooms and continue to reduce the sauce on steaming temperature OR add ½ tsp corn flour and mix on speed 3. Stir through fresh parsley and serve.
Nutrition Information
Serving size: 110g Calories: 246 Fat: 25.2g Saturated fat: 16.3g Carbohydrates: 0.8g Sugar: 0.7g Sodium: 206mg Protein: 3.9g
Oh my Buddha! These are absolutely amazing! At this stage I’ve just eaten them straight out of the jug lol! The sauce consistancy was perfect. I’m the only lover of mushrooms in our house so this is perfect – it’s all for me!!
So perfect !!
Just made this for a quick breakfast, omg! This is amazballs. I made it with Portabello and it was incredible
This is possibly the most delicious thing I’ve ever eaten – so incredibly tasty! I have tried it on its own and with zoodles so far, but I can’t wait to try it on top of a juicy steak. I love all of your recipes but this is my favourite so far. Thanks for sharing your insane understanding of flavour and epic thermomix skills with us Nik.
Served these with my husbands perfectly cooked eye fillet steaks. Simply amazing!!! Plenty left over so topped on eggs for breakfast the next morning and then the last of them stirred through taco mince for dinner the next night.
These were delicious! We had them served over our Pork that was crumbed in coconut & Parmesan. great combination.
Do you add the mushrooms to the bowl or out them in the varoma?
they are added into the jug
This is the best! I didn’t have thyme so used basil paste. Totally amazing!! Thank you Nik!
OMG Nik – as a fellow mushroom lover this recipe is just superb. I added some cauli rice and pretend its a risotto. Perfect to take to work for lunch.
I added spinach leaves and extra cream and added it to some gnocchi. Absolutely beautiful!
Absolutely delicious. I served it with scotch fillet steak. I also used Nik’s porcini salt as a salt rub on the steak before cooking. Mushroom overload and I’m in heaven. Leftover mushrooms with fried egg the next day. YUM.
These were very yummy. Accompanied with silverside and veggies. Absolutely delicious.
OOOOOOOOOOOOHHHHHHHHHHHHHHHHHHHH MY GAWD!! This was truly amazing and was perfect with my steak tonight! So quick and easy and loved it.
I cant wait to try this with chicken, with a big breakkie fry up and anything else I can have this again with.
Hi what is the steaming temperature? Paula
Varoma….
Takes my love for mushrooms to a whole new level. Thanks for another amazing recipe
Just made this for lunch over roast spaghetti squash , topped it with grated cheese and it was just like a creamy mushroom pasta dish minus the carbs . Yum ⭐️⭐️⭐️⭐️⭐️
This takes my mushrooms on toast to a whole new level. Omg simply amazing. Nik you have once again done it. Thanks for another amazing versatile recipe.
Your Mushroom sauce tonight made our beef schnitzels Sensational …. Wow…thanks for this amazing recipe !
This recipe is amazing with chicken kievs! I used dried thyme as I didn’t have any fresh. Can’t wait to make it again with steak! Thanks Nik!
Delicious. Halved the recipe and it still worked perfectly.
Did you reduce cooking time, Jade?
Just wondering, do we need to do “revers” when we cook the mushrooms. Don’t get shredded without it? Thanks
Hi Rosemarie , I cooked it today and didn’t use reverse . The mushies were perfect 🙂
I used Pork lard in place of butter and coconut cream in place of cream to make this dairy free and AIP. Turned out great!
Sage in place of thyme as I’ve run out 😣
Miss 16yr just made this to go with our sausages for dinner. Little Miss 7 wants her to make again tomorrow!! Great recipe.So so yummy 😋
Wow! I used button mushrooms and dried thyme as it was what I had handy and wow…it made steak and mash next level amazing! I added a dash of cornflour at the end to thicken. I cant wait to try it with fresh thyme and swiss mushrooms…Great job Nik!
These sound Delish! Do the mushrooms go in the bowl or the varoma?
The Bowl Maxine
Wow. Just wow. Just made this for lunch, and the flavour was divine. Like brunching/lunching out!
I used unsalted butter, all I had and popped in a pinch or 2 of salt with the mushies.
I used portabello mushrooms.
Thanks for a super recipe Nik!
Thank You Nik!! I made the Creamy Butter Mushrooms for Breakfast with Eggs and Sourdough Toast, and they are beautiful! I found I didn’t have to thicken mine as they were perfect. Will be making more and mixing these into my Zucchini Noodles tonight for dinner! Thank You for all your Recipes x
Looks yummy
Perfect breakfast or brunch dish on sourdough. Great to have rissoles or steak! Again another versatile recipe that tastes so delicious! I made using portabello mushies and added the cornflour to thicken.
Is there a reason for not using normal cream?
Maybe it’ll split …? That’s my guess.
The recipe IS using normal cream. Just not pure cream.
yum yum & yum 🙂
yum yum & yum 🙂