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    Home » Soups

    Vegan Cream of Mushroom Soup "Condensed" & Gluten-Free

    Published June 6, 2024. Last modified June 17, 2024 By Gary White

    24.3K shares
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    Vegan cream of mushroom soup image for Pinterest.

    This vegan cream of mushroom soup is rich and savory, perfect for creating dairy-free, gluten-free casseroles. Whether you need a comforting bowl of soup or a condensed base for your favorite recipes, this homemade version has you covered!

    Vegan cream of mushroom soup in a large pan with a mixing spoon on wood table.

    (Originally posted on September 6, 2017; Updated on June 6, 2024.)

    I don't know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my favorite... the perfect bechamel for almost any casserole (like this vegan green bean casserole). However, the first time we hosted Christmas dinner, complete with multiple casseroles, I faced a dilemma: The casseroles would need to be gluten-free for my gluten-intolerant wife and vegan for my plant-based sister-in-law.  This made-from-scratch vegan and gluten-free cream of mushroom soup was the answer!

    Why This Recipe Works

    • Versatile Base: This soup can be used as a standalone dish or a condensed soup for casseroles. Adjust the thickness according to your needs.
    • Dietary-Friendly: It's vegan, gluten-free, and dairy-free.
    • Rich Flavor: Made with baby bella mushrooms for an earthy, meaty taste.
    • Homemade Goodness: Made from scratch, so you know exactly what’s in it.
    Vegan cream of mushroom soup in a large pan with a mixing spoon on wood table.

    More Vegan Soups

    • Moroccan-Style Chickpea Stew
    • Spicy Sweet Potato Peanut Stew
    • White Bean Soup
    • Lentil Soup with Curry and Potatoes
    Bowl of vegan cream of mushroom soup on white wood table with striped linen.

    Ingredients for Vegan Cream of Mushroom Soup

    Ingredients for cream of mushroom soup on a white marble background.
    • Baby Bella Mushrooms (24 oz.): These mushrooms have a firmer texture and a deeper, earthier flavor than white mushrooms.
    • Olive Oil (3 Tbsp.): Adds richness and helps sauté the mushrooms.
    • Sea Salt (1 Tbsp.): Enhances the flavors of the soup.
    • Black Pepper (½ tsp.): Adds a hint of spice and warmth.
    • Garlic (1 Tbsp., minced): Adds a fragrant, savory depth.
    • Soy Milk or Plain Almond Milk (3 cups): This is the base liquid for the soup; you can also use other plant-based milk.
    • Onion Powder (2 tsp.): Adds a mild, sweet onion flavor.
    • Cornstarch (¼ cup): The thickening agent that gives the soup its creamy consistency.

    How to make Vegan Cream of Mushroom Soup

    Diced mushrooms in pan with salt, pepper, and garlic
    Sauté the Mushrooms: In a large saucepan, add 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
    Sautéing mushrooms in large pan with lots of liquid.
    Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices...
    Diced mushrooms cooking in pan with little liquid.
    ...and most of the liquid evaporates.
    Cornstarch and milk slurry in a measuring cup with a whisk.
    Prepare the Milk Mixture: In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
    Cornstarch slurry with mushrooms cooking in a pan..
    Combine and Thicken: Add the milk mixture to the sautéed mushrooms.
    Vegan cream of mushroom soup in a large pan with a mixing spoon on wood table.
    Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.

    And This Is the Amazing Result

    Bowl of vegan cream of mushroom soup on wood table with striped linen.

    Expert Tips

    1. Use Baby Bella Mushrooms: Don't be tempted to swap with basic white mushrooms. Baby Bella mushrooms hold up better during cooking and have a richer flavor.
    2. Mix Cornstarch Thoroughly: Ensure there are no lumps for a smooth texture.
    3. Control the Thickness: Cook longer after adding the cornstarch mixture to thicken the soup to your preference.
    4. Oil-Free Option: You can use water or vegetable stock instead of olive oil for sautéing.

    FAQs

    • Can I use a different kind of plant-based milk? We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
    • Do you have a favorite brand of soy milk to use in this? We typically use Silk Soymilk, as it's readily available at our local grocery store. 
    • How many cans of cream of condensed soup does this recipe equal?  This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
    • How long does it keep? You may store it in an airtight container in the fridge for up to 7 days or in the freezer for 2 months. 
    • What can I substitute for cornstarch? I recommend using arrowroot starch/flour. To substitute arrowroot for cornstarch, 2 teaspoons of Arrowroot flour = 1 tablespoon of Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), substitute 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.
    • Can I make this oil-free? Yes. Substitute water or vegetable stock for the oil. 

    ★ Did you make this Vegan Cream of Mushroom Soup?

    Please give it a star rating below! ★

    Vegan cream of mushroom soup in a large pan with a mixing spoon on wood table.

    Vegan Cream of Mushroom Soup

    This soup is rich and savory, perfect for creating dairy-free, gluten-free casseroles. Whether you need a comforting bowl of soup or a condensed base for your favorite recipes, this homemade version has you covered!
    4.99 from 59 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 175kcal
    Author: Gary White

    Ingredients

    • 24 oz. baby bella mushrooms diced
    • 3 Tbsp. olive oil
    • 1 Tbsp. sea salt
    • ½ tsp. black pepper
    • 1 Tbsp. garlic minced
    • 3 cups soy milk or plain almond milk
    • 2 tsp. onion powder
    • ¼ cup cornstarch

    Instructions

    • In a large saucepan, add 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
    • Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
    • In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
    • Add the milk mixture to the sautéed mushrooms. Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
    • Refrigerate and use in your favorite casserole recipe, or enjoy immediately with some crusty bread.

    Video

    Notes

    Expert Tips

    1. Use Baby Bella Mushrooms: Don't be tempted to swap with basic white mushrooms. Baby Bella mushrooms hold up better during cooking and have a richer flavor.
    2. Mix Cornstarch Thoroughly: Ensure there are no lumps for a smooth texture.
    3. Control the Thickness: Cook longer after adding the cornstarch mixture to thicken the soup to your preference.
    4. Oil-Free Option: You can use water or vegetable stock instead of olive oil for sautéing.

    FAQs

    • Can I use a different kind of plant-based milk? We have tested this with both soy milk, unsweetened almond milk, and Ripple (pea protein milk). It worked well with each variety! We have also heard from readers who successfully used coconut milk.
    • Do you have a favorite brand of soy milk to use in this? We typically use Silk Soymilk, as it's readily available at our local grocery store. 
    • How many cans of cream of condensed soup does this recipe equal?  This recipe produces roughly 3 cups of soup, while a can of store-bought cream of mushroom contains 1 ¼ cups. It makes a little over 2 cans worth, though the measurements also depend on how much you condense the soup while cooking.
    • How long does it keep? You may store it in an airtight container in the fridge for up to 7 days or in the freezer for 2 months. 
    • What can I substitute for cornstarch? I recommend using arrowroot starch/flour. To substitute arrowroot for cornstarch, 2 teaspoons of Arrowroot flour = 1 tablespoon of Cornstarch. So, when substituting for ¼ cup cornstarch (which is equal to 4 Tbs), substitute 2 Tbs plus 2 teaspoon (or 8 teaspoon total) of arrowroot.

    Nutrition

    Calories: 175kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1024mg | Potassium: 705mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 9.9mg | Calcium: 203mg | Iron: 1.2mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

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    Reader Interactions

    Comments

    1. Jenn

      November 29, 2017 at 2:20 pm

      This recipe looks great! Do you know if it will freeze well?

      Reply
      • Chef Gary

        November 30, 2017 at 12:42 pm

        I have not tried that, but I think it should work just fine.

        Reply
    2. Denise

      January 07, 2018 at 6:47 pm

      My daughter LOVES mushroom soup, and has missed it so much since we gave up dairy. So tonight I’m making this whole30 compliant with cashew milk and arrowroot powder. Can’t wait to try!

      Reply
      • Chef Gary

        January 09, 2018 at 3:08 pm

        How did it turn out with your replacements?

        Reply
        • Melissa

          May 02, 2018 at 9:40 am

          I was also curious if almond or cashew milk were acceptable substitutes.

          Reply
          • Chef Gary

            May 02, 2018 at 11:31 am

            Yes, both will work just the same. My sister-in-law always uses almond milk when she makes this recipe. And she loves it!

            Reply
    3. Katie

      January 27, 2018 at 5:41 pm

      5 stars
      This turned out amazing!

      Reply
      • Diane

        March 10, 2018 at 1:45 am

        This recipe sounds like it has too much liquid in it to be "condensed" cream of mushroom, and that it will turn out as the fully made soup. Please comment on your experience with it.

        Reply
        • Chef Gary

          March 10, 2018 at 4:42 pm

          What gives it the "condensed" texture is the cornstarch. There's quite a bit of it, and the more you cook it once the cornstarch is added, the more it will thicken. So yes, there is quite a bit of liquid, but you can "condense" it as much as you like!

          Reply
    4. RenegadeRN

      February 01, 2018 at 10:21 am

      Looks wonderful!... and yes, I grew up making casseroles etc with cream of mushroom soup.
      It was always just an ingredient, never eaten by itself ...this looks like something I’d eat as a soup.
      Do you have a favorite brand of soy milk to use in this?

      Thanks

      Reply
      • Chef Gary

        March 10, 2018 at 8:09 pm

        It's delicious enough to eat as is! As for the soy milk, Silk is usually what we have on hand.

        Reply
    5. Laura

      May 02, 2018 at 5:19 am

      5 stars
      Finally! A delicious and easy recipe for cream of mushroom. Thank you! Now I jus5 need cream of tomato ?

      Reply
      • Chef Gary

        May 02, 2018 at 11:32 am

        Ooo... Cream of tomato soup sounds right up my ally! I'll develop a recipe for it just because you asked. Stay tuned...

        And thanks for the great feedback! Glad you enjoyed it.

        Reply
        • Marilyn

          June 23, 2019 at 4:38 pm

          4 stars
          Excellent basic recipe for adding my own flavors. I used coconut milk and cashew milk and diced onions, pressed garlic, herbes de provence, almond flour, and a splas of white wine. Salt ...of course.

          Reply
          • Gary White

            June 23, 2019 at 5:39 pm

            Thanks for giving it a try. And yes, this was originally intended to be a very simple recipe, in order to substitute for that famous can of soup in casseroles!

            Reply
    6. Katie

      November 20, 2018 at 4:52 pm

      5 stars
      I made this again today to use for a green bean casserole for Thanksgiving. For those wondering about what types of milk you can use, so far I've made this with almond milk, soy milk, and today I tried it out with Ripple (pea protein milk). All three worked great! Love this recipe!

      Reply
    7. TS

      December 05, 2018 at 2:26 pm

      5 stars
      This Soup was freaking delicious!!!! Super easy to make and so fantastic. Everyone (even the carnivores) loved it. Will definitely make again.

      Reply
      • Gary

        December 05, 2018 at 7:55 pm

        So glad you enjoyed it!

        Reply
    8. Kathy Allen

      February 25, 2019 at 1:31 pm

      5 stars
      As a new cook, I found this recipe very easy to utilize for my vegan casseroles. It turns out perfect every time!
      Thank you

      Reply
      • Gary

        February 25, 2019 at 2:32 pm

        Glad you enjoyed it!

        Reply
    9. Kassie Nordlinder

      April 14, 2019 at 4:21 pm

      Would you use this recipe to replace one can of cream of mushroom soup called for?

      Reply
      • Gary

        April 14, 2019 at 6:03 pm

        Yes, it makes about 2 cans worth of soup.

        Reply
        • Alissa

          October 21, 2019 at 6:32 pm

          How long will this last in the fridge? A few days?

          Reply
          • Gary White

            October 22, 2019 at 1:08 pm

            Yes, just like leftovers.

            Reply
    10. Anon passing through

      August 04, 2019 at 9:18 am

      If you are not into using starch, using a combination of soymilk and silken tofu blend will also give a deliciously creamy consistency.

      Reply
    11. Eriel

      November 18, 2019 at 5:27 pm

      If I'm using this to make your green bean casserole, how many servings do you recommend making?

      Reply
      • Gary White

        November 19, 2019 at 7:38 am

        I'm not sure I understand your question, but here is our green bean casserole recipe. I hope your answer is here. https://thefoodieeats.com/vegan-green-bean-casserole/

        Reply
      • Gary White

        November 19, 2019 at 4:31 pm

        Ah, I see what you mean. This recipe will produce about 3 cups of cream of mushroom soup, plenty for the green bean casserole recipe.

        Reply
    12. Hannah

      November 28, 2019 at 11:48 am

      This turned out amazing and I am really bad at cooking, will definitely use again and again! Thank you so much for sharing this, Chef Gary.

      Reply
      • DL

        April 02, 2022 at 10:35 am

        I use cream of mushroom soup in my tuna noodle casserole. I like the taste if the soup but not the texture if the mushroons. Would it work if I strain out the mushrooms at the end if cooking?

        Reply
        • Gary White

          April 14, 2022 at 1:10 pm

          I think that would work without any issues.

          Reply
    13. Sarah

      November 30, 2019 at 11:01 pm

      I cannot do cornstarch. Would tapioca flour or almond flour work?

      Reply
      • Gary White

        December 01, 2019 at 10:44 am

        I would recommend using arrowroot. To sub arrowroot for cornstarch,2 teaspoons Arrowroot flour = 1 tablespoon Cornstarch. So, when substituting for 1/4 cup cornstarch (which is equal to 4 tbs), sub 2 tbs plus 2 tsp (or 8 tsp total) of arrowroot.

        Reply
    14. Amanda Rickett

      December 05, 2019 at 12:30 pm

      5 stars
      This turned out amazing! Only my son is vegan but I made green bean casserole for Thanksgiving using this soup and the entire family raved about it. I used button mushrooms, almond milk, and arrowroot and it turned out better than anything in a can! Thanks for the recipe.

      Reply
      • Gary White

        December 05, 2019 at 2:39 pm

        So glad you enjoyed it!

        Reply
    15. Julie

      December 24, 2019 at 2:58 am

      5 stars
      This is delicious!! I used coconut milk. I had to make a second batch for the casserole. It was so good, I ate half of the first batch. Definitely one I will be making over and over!

      Reply
    16. Kim

      December 28, 2019 at 1:29 pm

      5 stars
      Delicious!

      Reply
    17. Dennis

      February 11, 2020 at 2:52 pm

      I don’t have corn starch but I do have tapioca starch, can I use this instead??

      Reply
      • Gary White

        February 12, 2020 at 7:18 am

        We have never used tapioca starch in a recipe, but according to this article from Epicurious, it should work. Use 2 tablespoons for every 1 tablespoon of cornstarch.

        Reply
    18. Calvin

      September 19, 2020 at 7:26 pm

      5 stars
      This was so good!!! We browned ground turkey and added it to the sauce and served it over rice. It was delicious!!! I just need a cream of chicken recipe.

      Reply
    19. Carol

      October 26, 2020 at 10:26 pm

      5 stars
      Loved, loved, loved this recipe! I cooked real onions with the garlic and mushrooms. I am not eating oil so I substituted water. I made brown rice noodles and topped with peas and then the sauce. It was soooo good! I am going to use this for all kinds of recipes.

      Reply
    20. Krystal

      November 12, 2020 at 12:26 pm

      I am going to half your green bean casserole recipe, so it’s a serving size of 6. Is it safe to say I can half your cream of mushroom soup recipe and will get the 1.5 cups needed for the green bean casserole?

      Reply
      • Gary White

        November 16, 2020 at 1:16 pm

        I would guess that it will work, though I have not tested that.

        Reply
    21. Linda Erday

      December 09, 2020 at 7:15 pm

      5 stars
      This was simply AWESOME!
      I can't thank you enough. This is the first time I've made my favorite veggie casserole since 2013. In the next few days I'll be making more and my mom's tuna casserole will be on the menu.

      Reply
    22. Amy

      January 09, 2021 at 1:52 pm

      5 stars
      We have made this several times for different reasons. Green bean casserole, as an appetizer as is, gravy over mashed taters with steak. The options are endless! I use unsweetened coconut milk, unsweetened macadamia nut milk, and unsweetened cashew milk....so all worked just fine as a substitute.
      I have also shared this recipe with several family members and friends!

      Reply
    23. Kathy

      April 26, 2021 at 12:34 pm

      5 stars
      Tried this last night using OAT milk. It was absolutely delicious and the PERFECT consistency for the tuna casserole we made for dinner last night. THANK YOU!

      Reply
      • Gary White

        April 27, 2021 at 9:58 am

        Glad you enjoyed it!

        Reply
    24. Sabrina Gardner

      November 16, 2021 at 7:25 pm

      Hello, I was wondering if I could use canned mushrooms?

      Reply
      • Gary White

        November 24, 2021 at 8:19 am

        I apologize for the delayed response. I would not recommend using canned mushrooms due to the water content. It will yield vastly different results.

        Reply
    25. Sarah

      November 25, 2021 at 6:50 pm

      5 stars
      This was really easy to make. I made it for green bean casserole for a vegan friend. I just added the green beans and the crispy onions right to my skillet to mix and transfer to the casserole dish. Also, I used Cashew milk. Super yummy!!!

      Reply
    26. Carolyn

      December 13, 2021 at 10:58 pm

      5 stars
      I just made a double batch of this to have ready for two large spinach casseroles at Christmas. It's really good! I used oat milk and cremini mushrooms and it worked great. I might cut back on the salt a wee bit but I guess it is comparable to canned condensed soup in that way. Just curious, if you wanted to actually just have it as a bowl of soup I assume you would just add more milk and heat it? Thanks for a great, easy recipe- it's always exciting to find a vegan substitute for old comfort foods. It's a keeper!

      Reply
    27. Tamara

      January 11, 2022 at 4:43 pm

      Could you substitute the mushrooms for onions and make a cream of onion soup? My husband is unfortunately allergic to mushrooms.

      Reply
      • Gary White

        February 14, 2022 at 9:13 am

        That sounds delicious actually. I don't see why that wouldn't work. Now, I want to try it!

        Reply
    28. Carin

      February 25, 2022 at 3:06 pm

      5 stars
      Thank you so much for this recipe! It was quick and easy. Super tasty as well. I used oat milk and also added a little bit of Trader Joe’s Mushroom umami seasoning!

      Reply
    29. trolive76

      April 24, 2022 at 8:38 pm

      This recipe was AWESOME! I've been looking for a replacement for the creamy soups I used to cook with and now I'm in heaven. I did replace the milk options with full-fat coconut milk and Wondra for the cornstarch. I then used this condensed soup base as the liquid when cooking my roast in my dutch oven. It was a winner!

      Reply
    30. Ingrid

      June 11, 2022 at 8:52 pm

      5 stars
      LOVED IT!!! We made this vegan soup for some bread bowls we got and loved it! We used planet oat oatmilk instead.

      Reply
    31. Nastassja

      October 19, 2022 at 10:28 am

      5 stars
      Awesome! Easy, quick, and with ingredients from my fridge. Couldn't ask for a better vegan cream of mushroom soup! Thank you so much!

      Reply
    32. Jennifer Jo Jones

      November 17, 2022 at 11:04 am

      5 stars
      Fantastic flavor! Just in time for Thanksgiving Day Green Bean Casserole! Thank you so much! I can't wait to try some of your other vegan recipes!

      Reply
      • Christy

        November 24, 2022 at 2:11 pm

        Just wanted to come on here and say I always use oatmilk for this recipe! I always use this recipe for my green bean casseroles and just for cream of mushroom soup and it's wonderful!

        Reply
    33. Beverly

      November 26, 2022 at 1:57 pm

      5 stars
      Really good. I may omit the garlic the next time as it gave it a bit of a kick, but still really good. Thank you!!!

      Reply
    34. William Ross I aslo th

      November 27, 2022 at 1:50 pm

      5 stars
      I used this in Thanksgiving Green Bean Casserole. What a hit.
      I also used some as soup and gravy for mashed potatoes.

      Reply
      • Lori

        January 06, 2023 at 4:56 pm

        5 stars
        This is the best!

        Reply
    35. Lori Pick

      December 27, 2022 at 1:16 pm

      5 stars
      Outstanding recipe perfect for casseroles.
      I added a cup of water and mushroom powder to thin it out for eating as soup.

      Reply
    36. Jessica Price

      January 15, 2023 at 10:26 pm

      Fantastic! I used coconut milk and my kiddos gobbled it up!

      Reply
    37. Brandi

      January 30, 2023 at 6:47 am

      5 stars
      I used this recipe for a traditional green bean casserole and everyone (vegan and omnivore alike) went in for seconds and thirds. It was absolutely perfect!

      Reply
    38. Theresa

      March 12, 2023 at 7:40 pm

      5 stars
      Absolutely fabulous! I did use Califia barista blend oat milk and doubled the garlic, because we love garlic. Also, I used my Cuisinart to fine chop the mushrooms and that worked great. This is hands down the best “condensed mushroom soup” home made in recipeland.

      Reply
    39. Jennifer

      August 29, 2023 at 4:37 pm

      5 stars
      This is delicious! Thank you! I am trying to find recipes that I can cook for my vegan son that we all (non-vegans too) can enjoy. I found it with this Cream of Mushroom Soup! I cannot wait to make the Green Bean Casserole this holiday season. Other than eating the soup in GB Casserole or as-is, do you have any other recipes it can be used in? Also, have you experimented with a Cream of Chicken vegan alternative? I would love to make a vegan alternative my Mom’s Chicken & Rice Casserole.
      Thanks!

      Reply
    40. Tabby

      November 22, 2023 at 6:31 pm

      I'm going to try this out for my baby who has many allergies, will post an outcome after I make it.

      Reply
    41. Tabby

      November 23, 2023 at 3:46 pm

      5 stars
      Worked wonderful. I only used half the amount of mushrooms; when I make it again I would probably only use half the salt. We used thick and creamy oat milk, because of my babies allergies to soy, and dairy. Thank you for the recipe.

      Reply
    42. Beverly

      November 24, 2023 at 11:34 am

      5 stars
      Have made this fir two years now and it always turned out great. Also used it to make Green Bean casserole and it was really good. Thank you for a great recipe!

      Reply
    43. Kerry

      September 04, 2024 at 2:09 am

      5 stars
      Easy and delicious. Perfect for my family

      Reply
    44. Laurie Jost

      November 16, 2024 at 7:10 pm

      5 stars
      Fast, easy, delicious!

      Reply
    45. Vicki D.

      November 30, 2024 at 10:44 pm

      5 stars
      This was really a GREAT recipe. I got Alpha-Gal Syndrome from a tick bite & can no longer eat dairy. This recipe was shared in one of my AGS groups. I used only 8 oz of white button mushrooms (it was going in a casserole) and oatmilk, & was amazed at how quick & easy this really was. Tasted great too. One note: I used Himalayan salt & the 1 tablespoon made it extremely salty. Luckily I just didn't add any salt to the rest of the casserole, so it worked out. Next time I would definitely reduce the amount of salt. Excellent recipe!

      Reply
    4.99 from 59 votes (27 ratings without comment)

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