Creamy Garlic Mushrooms
Add some extra oomph to your breadless cooked breakfast, or as a side to main meals.
Recipe type: Breakfast
Cuisine: Low Carb High Fat
Serves: 4
  • 2 cups Button mushrooms (sliced in half)
  • 2 tbsp Butter
  • ½ cup Cream
  • Chicken/vege stock as needed
  • 1 tbsp Wholegrain mustard
  • 1 tbsp Garlic (crushed or sliced)
  • ¼ cup Parsley finely chopped
  • Salt and Pepper to taste
  1. Melt butter in pan and add mushrooms and garlic. Place a lid on pan and let simmer at a low heat until mushrooms are just soft, stir occasionally. Be careful not to over cook, you want to retain the juice from butter and mushrooms for maximum flavour. Add cream and continue to simmer. When the sauce has reached a thick consistency, add mustard, parsley and salt and pepper to taste. Thin the sauce with a little stock if it becomes too thick or if you prefer a thinner/runnier sauce. Add other flavours of your choice - chilli, coriander etc. Mushrooms do have quite a delicate flavour though so I prefer not to over do it with herbs/spices.
Nutrition Information
Serving size: 1 Calories: 119 Fat: 11.5g Saturated fat: 7.2g Carbohydrates: 1.1g Protein: 2.5g
Recipe by Julia McPhee at