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Creamy Spanish Mushrooms Recipe

This recipe is rated 4.5 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Easy peasy

Super quick

One-pot recipe

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Spanish mushrooms on toast
Spanish mushrooms on toast

This dish heroes smoky paprika, tender Spanish mushrooms, and luscious cashew cream. Transforming simple ingredients into pure comfort food, this recipe is ready in under an hour – and will have you coming back for more.

You will need

Serves 2

For the marinade:

  • 500 grams button mushrooms
  • 3 cloves garlic, crushed
  • 1 tablespoon smoked paprika
  • 1 teaspoon maple syrup
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the cashew cream:

  • 1/4 cup soaked cashews (soak the cashews overnight or a minimum of 4 hours)
  • 1/2 cup water
  • 1/4 teaspoon vegan chicken-style stock

To serve:

  • 2–4 slices ciabatta loaf (gluten-free if needed)
  • Fresh parsley
  • Vegan cream cheese (optional)
  • Chilli flakes (optional)

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Directions

5 mins to prep

10 mins to cook

30 mins to marinate

  1. Step 1

    In a bowl add all the marinade ingredients and mix well. Add the whole button mushrooms and stir well until all mushrooms are covered. Refrigerate for 30 minutes.

  2. Step 2

    In a high-speed blender, add the soaked and strained cashews, 1/4 cup of water and the vegan chicken-style stock. Blend until smooth and then add the other 1/4 cup of water. It should have the consistency of milk, If it’s too thick, add a splash of water and blend again.

  3. Step 3

    Heat a frying pan on medium to high heat and add a good splash of olive oil. Add the marinated mushrooms to the pan and let them sit for 2 minutes before stirring occasionally. Cook for another 5–7 minutes or until all mushrooms are brown.

  4. Step 4

    Add the cashew cream, quickly stir the mushrooms until covered and remove from heat.

  5. Step 5

    To assemble, toast your ciabatta bread and smother the toast with vegan cream cheese (optional). Next add your creamy mushrooms and top with some fresh parsley, salt and chilli flakes.

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Recipe: Koori Kitchen / Georgia Smith

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