# GARLIC MUSHROOM Recipe

This easy, almost one-pot mushroom recipe is perfect for vegan and vegetarian meals, flavored with garlic, high in protein, and healthy.

- Servings: 3 servings
- Total time: 19 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 3 Tablespoons Olive Oil
- 100 g Onion - finely chopped
- 20 g Garlic - finely chopped
- 0.25 Teaspoon Chili Flakes
- 0.5 Teaspoon Chili Flakes
- 1.5 Tablespoon Tomato paste
- 450 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
- 460 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
- 0.5 Tsp Salt
- 0.75 Tsp Salt
- 1 Tablespoon Fresh Thyme
- 1 Teaspoon dried thyme
- 1 Teaspoon Italian seasoning
- 0.5 Teaspoon Ground Black Pepper
- 12 g All Purpose Flour (Regular or Gluten-free)
- 175 ml Vegetable Broth
- 0.25 teaspoon Salt
- 0.125 teaspoon Salt
- 3 Tbsp Cream (plant-based)
- 1 tablespoon Finely chopped Parsley
- 0.25 teaspoon Ground Black Pepper (optional)
- 225 g Dry Linguine Pasta
- 0.25 cup parmesan cheese (plant-based)
- 0 Ground Black Pepper
- 0 Olive oil

## Instructions

1. To a heated pot add the olive oil and onions.
2. Fry the onion for 3 to 4 minutes or until soft.
3. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC.
4. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste.
5. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper.
6. Fry until the water from the mushrooms has evaporated. It will take about 6 minute or so.
7. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
8. Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce.
9. Bring to a boil.
10. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
11. Open the lid and turn the heat to medium and bring to a boil.
12. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency.
13. Turn off the heat and add some freshly ground pepper and finely chopped parsley.
14. Mix well.
15. Cover the lid and let it rest for 1 to 2 minutes before serving.
16. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!

## Equipment

- pot

## Tips

- After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy.
- Every stove is different so adjust/regulate the heat and cooking time accordingly.

## Source

- Original video: https://youtu.be/oA6HnoqOXkI?si=gx_NWZZpoW06t06h
- Recipe page: https://www.cliprecipe.com/recipe/bc411c57-7016-4682-b77e-77d2dec2f228
- Extracted: 2026-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt