12 Minute Garlic & Thyme Mushrooms (Gluten free, vegan)

Prep: 2 minutesCook: 10 minutesTotal: 12 minutes
Yield: serves 1Category: Soups/Sides
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These easy to make Garlic & Thyme Mushrooms are packed full of flavour and make the perfect breakfast, brunch, lunch and even dinner when you are in a rush! They are ridiculously easy to make and will take less than fifteen minutes to throw together so are great if you are short on time or are simply so hungry you don’t want to wait.

I am a big fan of mushrooms as they’re really versatile and soak up other flavours really well. The garlic and thyme work perfectly together in this recipe to turn the humble mushroom into something really showstopping. That combined with the rich cream and the tangy worcester sauce creates a meal that feels quite decadent despite it being very simple to make and nutrient dense.

I like to use chestnut mushrooms in this recipe, however, you could use whichever type you prefer or even a mix. If you cannot get hold of any nutritional yeast you could swap this ingredient for a dairy free parmesan style cheese, or even use dairy containing parmesan if this is something you consume. Alternatively, you could skip this ingredient entirely.

If you were looking for a low calorie option you could omit the cream and swap the butter for a low calorie oil and these would still be good, however, I do think these are best experienced in all of their creamy glory. If you wanted to, you could even stir this recipe through pasta and make a larger evening meal out of it. If you do this, why not try swapping the single cream for a cream cheese style ingredient instead?

The ingredients listed below serves one person, simply double up on ingredients to create this recipe for two.

If you like these garlic and thyme mushrooms you may also like my Creamy Mushroom & Kale Pasta or my Mushroom Stroganoff. If you have any leftover thyme you need to use up give my Buttery Garlic & Thyme Roast Potatoes a try!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 250g 2 + 1/2 cups chestnut mushrooms
  • 100ml 1/4 cup + 2 tbsp plant based single cream
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp gluten free and vegan worcester sauce
  • 1 tsp dairy free butter
  • 1/2 handful fresh thyme
  • 1/2 handful fresh parsley
  • pinch sea salt
  • pinch black pepper


  1. Roughly chop the mushrooms and add to a pan along with the butter. Cook over a moderate heat for a few minutes
  2. Once the mushrooms have started to brown, mince the garlic and add to the pan
  3. Roughly chop the thyme and parsley, discarding the thyme stems, and add to the mushrooms along with the salt, pepper, nutritional yeast and worcester sauce. Stir well
  4. Remove the pan from the heat and stir in the plant cream. Return to a low heat and leave to cook, stirring often, for another minute or so before serving


  1. Agnes

    Looks delicious

    • Natasha Gelder

      thank you!


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