Here's a great quick and easy weeknight dinner that even if you or your family isn't a fan of mushrooms, you might be surprised. This Mushroom and Kale Pasta is so tasty and pairs well with a simple side salad.
This is one of those dishes where my 6-year-old will yell from upstairs, “Mommy, what are you making?!? It smells sooooo good down there!” That girl loves to eat good food, and I love to make it, which makes us a perfect match. This recipe is also the only time I’ve ever seen my 8-year-old actually eat mushrooms and somewhat enjoy them.
See, even though I know she “doesn’t like” mushrooms, I make them anyway and just try to serve them different ways in different dishes. And once in a blue moon, all that hard work pays off when they eat (and enjoy) something new – score!
Weeknight Mushroom and Kale Pasta
Here's a great quick and easy weeknight dinner that even if you or your family isn't a fan of mushrooms, you might be surprised. This Mushroom and Kale Pasta is so tasty and pairs well with a simple side salad.
Print Recipe
Servings: 4 people
Ingredients
- 8 ounces whole-wheat pasta boiled and drained according to pasta directions
- 1 ounce mushrooms dried
- 2 tablespoons butter
- 2 shallots diced
- 3 cloves garlic minced
- ½ cup white wine
- 2 cups kale with big stems removed and cut into strips
- ¾ cup heavy cream
- ¼ teaspoon salt
- pepper to taste
- 1/3 cup parmesan cheese freshly grated
Instructions
- In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
- In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
- Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
- Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
- Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Mushroom and Kale Pasta
Amount Per Serving
Calories 492
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 84mg28%
Sodium 361mg16%
Potassium 425mg12%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 4250IU85%
Vitamin C 42.2mg51%
Calcium 206mg21%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Loved this. Made it tonight. Served to 8 year old daughter and 10 year old son. My son asked if he could take the leftovers for lunch tomorrow! Husband wasn’t a fan, but only because he tends not to favor most creamy pasta dishes.
This was delicious!!!! Thank you for posting on FB this week. It was my grocery shopping day so I was able to grab the dried mushrooms. YAY for a new recipe in my pocket!
This is one of my favorite recipes from this blog! My extremely picky 4 year old even loves it! i will definitely be adding this into the rotation.
I really wanted to love this, but we didn’t :( I wanted to have a weeknight dinner that didn’t have any meat and I thought this would satisfy my creamy craving for pasta which I never make. I don’t know if I didn’t let the wine evaporate enough, but the wine taste was too strong for me, my husband, and kids. They just ate the pasta. I even added bacon, hoping the bacon would add that yummy flavor. The mushrooms soaked up too much wine :( Maybe next time, I’ll just omit.
This was delicious! I used fresh crimini mushrooms and vegetable broth. Also substituted white onion for shallots (all I had).
Is it okay to substitute frozen Kale for the fresh? Fresh Kale is virtually impossible to find here, however, our commissary has the frozen.
Hi Jamie. Frozen will work, too.
This was amazing!! I used frozen kale, fresh mushrooms, and chickpea pasta. Everything else was exactly the same. And it was easy too. This recipe is a keeper!!
Awesome. Glad you enjoyed it. – Nicole
I’m curious why your recipes call for dried mushrooms so often? They are very expensive in Canada ($8 for 25 grams!)
Hi Chantelle. Lisa likes both, actually and you can always use fresh mushrooms. :)
I assume there is an easy way to adjust this recipe so i can use fresh mushrooms instead. Can i try adding some chicken broth? if so, how much would you add?
Hi Meg. We’ve not tried so it would be an experiment but I think it would turn out fine.
I have been wanting to try this, I had some leftover BEET GREENS that needed to be used, and this was just perfect!!! The whole family honestly LOVED it, and my littlest carnivore kept asking for more!!!
I only had a little bit of dried mushrooms, so I used those along with baby portabellas. I also didn’t have heavy cream, so I made a roux with flour and added milk/halfnhalf. This was amazing really!
This recipe is missing from the recipe index. Good thing Bing found it, this one of our favorites!
Thanks for adding it back in!
I just made this with fresh mushrooms and chicken broth for the liquid…it is so good! My 4 year old likes the mushrooms and kale! Thanks for the recipe..its one of the best things I’ve ever made!
I have to preface by saying my entire family sort of dislikes kale, but somehow this dish has been made (and devoured!) over and over again in my house! A real winner!
This was really good and easy to make! My 5-year old requested the leftovers be sent to school for lunch. I used fresh white mushrooms since our local stores’ dried selection scares me. I followed someone’s advice and added a cup of vegetable broth in place of the mushroom juice. Very tasty! Will definitely make again!
Made this tonight for the first time and wow it was delicious! I also made a few substitutions; b/c I used button mushrooms (they were on sale and organic – had to have them!) I used a mushroom based stock (also organic) since there was no mushroom liquid to use; plain goat yogurt and some almond milk for the cream as I am dairy free(did end up thickening it a bit with brown rice flour and potato starch – am also gluten free); organic kale, but also used up some spinach I had in the fridge and some of the really large mustard greens leaves and chives out of my garden, so it became a “Mushroom and Assorted Greens Pasta” :) I didn’t want to open a full bottle of wine so used a smaller bottle of apple cider (that my husband makes) which worked out great! No subs for the garlic, just used extra. I did add in some leftover chicken to stem the complaints of the males in the house hold, altho it was negligable. I will definitely make this again!
Oh and you can sub chicken broth (I use chicken bone broth) for white wine.
For the wine? Yep, that should work just fine. ~Amy
Add a can of tuna – WOWZA!
Wonder if substittuting Marsala wine would be good in it, too! I think I would like fresh mushrooms and maybe add some onions as well. Lots of good ideas coming from seeing this! Thanks.
So I always love all of Lisa’s recipes, but I was skeptical to say the least that my girls would even touch this. I made a big deal about all of the hard work (not true it’s super easy) I put into making this special white sauce and that I’d like them to try it. So they did and they ate it. They weren’t jumping up or down but they ate enough to satisfy me and they each had a bite or two of kale! Yipee! I subbed veg broth for the mushrooms and ran out of heavy cream so I used about 1/4 c and added some greek yogurt. I also only had sweet white wine. Worked anyhow! I’m excited to try it as written too. But nice to have such a flexible recipe!
@Ashley. If you go to Food.com and enter the information, it will calulate the nutritional info for you ;). I too am following WW, so it’s nice to have the option.
I noticed that the kale doesn’t get blanched or sa
I made this tonight and yum! But I’d like to know the nutrition facts if anyone has them? (I’m doing WW and need to calculate my points. : / )
Hi Ashley. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Wondering if i could use 2% milk instead of heavy cream? I know it wont be quite as creamy.. but i’m hoping to make this tomorrow with what I already have on hand. I also have dry milk.. maybe milk that in to the 2% to make it more creamy? Any thoughts?
Hi there, Courtney. How did it turn out? ~Amy
I have made this twice in that past week and everyone LOVES it. In fact, upon hearing what I made for dinner, my mother (yes, that’s right) said “Oh Gross!” Once she started eating it, there was none left. I made it for our special valentine’s day, used portebello mushrooms in stead and added one tenderloin steak cut into bite size pieces…Devoured it with 2 and 3 additional servings. My daughter even asked for it in her lunch today. Definitely a KEEPER!!!
I made this for my meat-loving hubby, and it was amazing! I used dried oyster mushrooms and whole wheat gnocchi, and it was fantastic!! Yum!!!
This was SO GOOD! My fiance and I loved it, and we both went back for seconds. Made quite a few substitutions: fresh baby portabellas for the dried mushrooms, full-fat Greek yogurt for the heavy cream, chicken stock for the mushroom liquid and white wine, and spinach for the kale. Even with all the changes, it was very yummy! The sauce didn’t thicken up as much as I thought it would, but that doesn’t stop me from giving this recipe a 5-star rating!
Thank you for this blog and all you do, Lisa. I’ve been trying to switch to a more real food/organic diet for about 5 years now (ever since I left for college), but I always ended up going for convenience. After reading this blog (I went back and read your first two 100 day challenges), you’ve inspired me to clean out my pantry and really take this seriously. My fiance is 100% supportive of the changes, and I’m excited that we will now be able to live healthier lives! Again, I can’t thank you enough.
This was delicious! Thank you so much for the recipe. I did have a little bit of trouble getting the sauce to thicken at the very end. Did any one else have that issue?
Made this tonight with Swiss chard instead of kale and it was a huge hit! The hubby had seconds and our 2 year old loved it (and he is in full picky picky mode lately). Thank you for another great dinner :)
Thanks for being so fantastic! Your mindset is so in tune with my own and it is so great to hear new ideas and recipes from you that enrich what I have been doing with my own family. It is both reaffirming and rejuvenating! I just made your crock pot chicken and it was the perfect thing on this freezing night. Excited to have chicken soup for the kiddos to send on another cold day! Thank you so much!
Made this tonight for my family. Husband and 12 yr old son. Both raved over it. Hubby usually wines if there’s “no meat” and 12 yr old hates anything green.
This was delicious! I will probably use the same pot I cooked the pasta in to make the sauce to reduce the number of pans for cleanup.
This was amazing! All three of my kids devoured it! Thanks for helping me turn things around over here :) Feeling encouraged!
This is one of the best pasta dishes I’ve ever had! I used fresh portobellos and since I did not have the mushroom liquid I used 1 cup of chicken broth. The dish turned out fantastic!!! Next time I will also add in more kale. Thank you for the recipe!!
I do not cook with wine can I use beef broth instead?
Hi Heather. Other readers have substituted broth. We have not. ~Amy
I made this last night, and my family LOVED it. I added chicken and substituted spinach for the kale (already had a container of spinach in my fridge) Thanks so much for sharing!
My family isn’t 100% vegan or 100% vegetarian, but we type our best to cut out most animal products in our normal meal plan. I noticed a few of the remarks that mentioned replacing the heavy cream with chicken broth, would vegetable broth work as well or would you recommend some else?
Hi Kayla. We’ve not made substitutions in this recipe. You are welcome to experiment. Broth, obviously, is going to be a much different texture from cream in this dish. ~Amy
Just had this tonight. Love it. Just discovered your blog, and really love the whole thing.
I made this last night and everyone enjoyed it, however we felt it was a little bland. I’m always looking for easy ways to get more greens but I will need to find a way to add more flavor next time- maybe a stronger cheese.
Made this for dinner last night and it was awesome! My boyfriend dislikes mushrooms and basically any meatless dish and he went back for seconds! Thanks for this easy and delicious recipe. #kale
OMG!!!I made this for dinner last night and it was an instant hit. That says a lot considering my kiddos do not eat mushrooms!!! I even brought leftovers for lunch today. Thank you Lisa and staff for all that you do!!! You guys are amazing!
Made this tonight and my kids (5 & 7) who claim they don’t like mushrooms, gobbled it up. Keep up the good work, Lisa, et al! You all are doing a wonderful job!!!
By request, I am making this for the second time tonight. I used fresh mushrooms and added chicken after the sauce was mixed with the pasta. It was wonderful and enough for 4 adults.
I sure enjoy the recipes but wish you could list the nutrition info.
We loved this!!! Added thinly sliced onion instead of shallots, fresh baby bellas and a little extra white wine. Thinking I’ll add some fresh flat parsley next time. Can’t wait!
I tried this recipe the other night and it was absolutely delicious! Thank you for sharing such wonderful, tasty, and healthy recipes! :)
This looks tasty. Glad to find some healthy(er) comfort food. Cheese makes everything better, right? I linked to your post at http://www.rawinthemiddle.com/link-love-8/
I am not a huge fan of mushrooms but don’t mind kale can I sub something else? Broccoli? Zucchini?
Hi Christine. We have not made changes to this recipe. You are welcome to try substituting and please share with us how it turns out. ~Amy
This recipe was great! I used fresh cremini mushrooms and mixed in free-range chicken. It was hit, even with my 3yo, 5yo and husband- who normally refuses veggies like mushrooms and kale! And we have plenty of leftovers which is a bonus.
I made this last night and we finished the leftovers today. My husband was blown away by it, as he has been with all of the recipes of yours I have tried! I think he is really coming on board with this real food shift I am trying to make in our home.
A few changes I made:
– used a package or fresh mini portabella mushrooms
– omitted the wine (I’m pregnant and overly cautious!)
– use spinach instead of kale
Made this for dinner tonight and it was spectacular! Thanks for everything that you do!
AMAZING!!! We were out of kale so we used Swiss chard, fresh mushrooms and chicken stock. Also, our sauce never thickened as much as we would like so we used a little arrowroot. Wish we would have made a double batch!!
Love your blog!! Can’t wait for the cookbook;)
made a variation of this tonight and it was amazing. I left out the cream and I added chicken stock, not sure what quantity of each ingredient i ended up using but it was so lovely.
thanks for sharing!
Can you recommend a the best type of white wine to use? I don’t usually keep that and do not have a lot of experience using it?
I was thinking of subbing chicken broth. Would that work?
We don’t drink wine, so I never have it in the house. Whenever a recipe calls for wine in a savory dish, I substitute chicken or beef broth. The taste will probably be a bit different, but will add the necessary moisture.
Hi Adrianne. Many people do sub with broths but any dry white wine will work, too. ~Amy
My son is allergic to dairy and can’t have cream. Do you think it’d be possible to sub coconut milk for the cream and butter and leave out the parmesan? Or possibly cashew milk (so it doesn’t get too much of a coconut taste)?
Hi Christina. We haven’t made those kind of substitutions but I think this recipe is pretty flexible. Please let us know how yours turns out. ~Amy
Followed the exact recipe. It was awesome. Totally didn’t think my 12 year old would eat it but she asked for a second helping. Next time, probably wouldn’t use the dried mushrooms as they were really expensive. Might also add more veggies.
I loved this recipe. But I altered it to the point where is is probably unrecognizable. But it was sooo good! I added sun dried tomatoes and used real portobello mushrooms and used spinach and chicken stock. Soooooooo Delicious.
I made this for dinner last night. It was so good. The flavor was amazing! I added some baked chicken to the recipe. A new favorite!
What is dried mushroom? On the spice aisle?
Hi Anne. It depends on the store. Sometimes you find them with bulk foods at Whole Foods type stores, sometimes with spices, and other times in places that make no sense. :) Asian stores usually have a wide variety. You can save yourself some time by just asking a store clerk. ~Amy
I made this recipe also and we loved it. I do have a question. It calls for cream which I used. If I am trying to watch my fat intake, and lose weight, can you still use whole milk and cream?
Hi Tina. A few readers suggested using Greek yogurt. We haven’t made these substitutions ourselves, however. ~Amy
I made this tonight with fresh mushrooms and at the end threw in steamed broccoli and spinach instead of kale. It was delicious, thanks for the great recipe Lisa!
I read your recipes, and they sound great. I would love to try them someday, but as of now I can’ do that because my husband, is not allowed to have any salt of any kind. No low salt, no sea salt , no light saly, no salt subtitle of any kind and he can no processed foods. I have not found any one who con come up with tasty meal that have no salt. I even have all of Mrs. Dash products, and it still does not work for me.
Delicious! And my husband asked for seconds even though he was skeptical when I first told him what I was planning for dinner. I love how the mushrooms provide a meaty texture in this meat-less dish. Planning to freeze my remaining fresh kale so I can make this or the florentine recipe in the future!
WOW!! Just made this meal. It was spectacular!!! I have been following your blog for a year now, and I love it when you post new recipes. The best part is that I almost ALWAYS have everything on hand. I substituted the dried with fresh mushrooms and the mushroom juice with home made chicken stock! fantastic!
Sounds delicious! Mushrooms were a food I HATED as a child – until my first year of university when I decided it was high time I grow up and learn to like them. Now I can’t imagine ever wanting them out of my diet.
Looks good. Looks like a perfect weeknight dinner idea.
This sounds so good but we don’t ever buy or drink wine so I was wondering what would be agood substitute?
Use chicken or vegetable broth
I made this tonight…my husband and I both loved it. Thanks for the great recipes.
What is the calorie count on this meal please?
It looks so good but concerned about the calories in it.
Hi Connie. We do not provide calorie/nutrition info on our recipes. Our goal here is to get people off the processed stuff and, in turn, eating real food. We do not focus on numbers. Most people find themselves eating less when they are eating real because it is far more satisfying and often more nutritious than something you might eat out of a box or a can. :) ~Amy
I read this and decided on the spot to make it tonight since I had most ingredients in my pantry. I’m trying hard to like kale and thought it sounded like a way to make it a little more palatable to me. I really enjoyed but made some tweaks based on what I had: used fresh mushrooms and chicken broth instead of the wine and mushroom reserve. I also blistered some cherry tomatoes (Harris-Teeter had them on the weekend e-vic sale and I’d stocked up) and I also added some white beans for additional protein, and some basil, oregano and smoked paprika. I thought it was delicious and am looking forward to some of the “planned overs” for breakfast tomorrow. A good kale recipe, yay!!
Wondering the calorie count on this, if it has heavy cream and pasta in it I would not consider this to be that healthy of a meal. Don’t get me wrong the veggies are good!
Hi Berry. I’m copying you on my response for a similar concern: “Our goal here is to get people off the processed stuff and, in turn, eating real food. We do not focus on numbers. Most people find themselves eating less when they are eating real because it is far more satisfying and often more nutritious than something you might eat out of a box or a can.” ~Amy
Sounds so much like what we were preparing for dinner, except my husband is vegan, so we added some wine, and I will serve mine with parmesan. I am drooling!
Looks great! I’m going to add this to my meal plan for the weekend :)
Made this for dinner. It was really good and my kids loved it. I used regular mushrooms and chicken broth instead of the mushroom reserve and ended up tasting great. Thanks for the new recipe!
I don’t know if you noticed, but in your recipe you put add heavy kale and cream. Im sure you meant it the other way. :) Although I did add extra kale. :)
LOL – thank you for pointing that out! It has been fixed :)
Looks amazing! Love all these ingredients – and this is a great recipe to make little changes to depending on what you have in the fridge.
I made this tonight and it was delicious! Great recipe! Thanks for all your wonderful recipes and tips.
made with chicken and spinach as I didn’t have kale. YUMMO!!!
This sounds delicious, but are you not concerned with using wine? I am not a wine drinker, but the few bottles of wine that I have looked at, don’t list the ingredients? Is there a way to know what’s in your wine? Aren’t sulfites often added to wine? I would love some input. :)
There are some organic wines where they will list no sulfites added and the wines from Europe tend to not have as much.
This looks so good can not wait to try!
I know this has probably been asked before, but I’m relatively new here. Do you ever post the nutritional information for your recipes, and if not, why not?
We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
I happen to have all of these ingredients in my pantry/fridge…yes! Dinner for tomorrow is done :)
Lisa! Mushrooms are eeking their way into our meals as well. My 4 year old picked them out at the store a few months ago as her “treat” (what? my thoughts as well) so..of course I bought them and made her try one. She literally threw it up. But for Christmas this year she got an organic mini mushroom box that you water and now the mushrooms are exploding out of the box and she is DYING to eat them!! Now I have a good recipe to use them in. Thanks!
I’m sorry, my phone is posting befire I am finished!!
Anyway, any suggestions for whole foods eating while stuck there?
Hi Courtney. Sorry, getting to this after the fact. Hope you found some decent eats. :) ~Amy
Hello! My sister and I are followers of your blog and fb page.
I’m going to be stuck in the Charlotte airport overnight, due to a cancelled flight to Indianapolis.
A
Hello! My sister and I are foll
I’ve never cooked with wine but I’d like to start. Is there any brand or specific type of wine that’s best for cooking?
Hi Jessica. Not really. Just look for a dry red and a dry white. You can find organic wines, too. ~Amy
Can you use FRESH mushrooms?
Hi Susan. Fresh mushroom will work,too. ~Amy
Could you use evaporated milk instead of the cream? I’ve heard that it’s healthier but still tastes as rich.
Hi Katherine. Evaporated milk is not an ingredient we use but it would probably work. ~Amy
your recipe instructions say add heavy kale, so move heavy in front of cream.
Can’t wait to get the Cookbook, Congrats all!!
I truly love your blog. I’ve been reading it for a little over 2 years now. But I have a hard time finding some of the ingredients you require. A lot of your answers are to look at your local health food stores. Well…where I live in PA, there really aren’t many health food stores. Closest is over 45 mins away. At one point a Wegman’s was going to be built close by (Probably the closest thing to a health food store around here), but couldn’t because they were short so many acres that’s required. This is mostly a venting comment on my situation. Poor me, I know. lol
Tiffany – have you ever tried FreshDirect.com? I personally haven’t, but I have a colleague that is vegan/gluten-free/organic-only, and he uses it all the time. Not sure what pricing is like, but might be worth a try.
I’m with you! We have a weird little grocery store (think rotten potatoes, 2 aisles of chips & nothing organic) 10 minutes from us. The “real” supermarket is 20 minutes north and the co-op is 15 minutes past that. & the closet health food store is 20 minutes in the opposite direction. :( But try http://www.localharvest.com
Tiffany,
My Son and Daughter-in-Law use a company called Door to Door Organics. They are based in Pa. I believe, and have a website that you can put in your Zip to see if they deliver to your area.
They have produce, groceries and even meat!
Thank you for letting us know about this. My mother lives in PA and was complaining that there wasn’t an CSA that would deliver. This doesn’t look completely like local produce but it’s all organic and that’s a step in the direction for her! YAY! Thank you!!
Melissa, Chicken Broth is a good subsitute for white wine!
Thanks! I’ve used it before; I just didn’t know if that was my best option.
I don’t cook with alcolhol. I know there isn’t anything that will sub for white wine exactly, but does anyone know of a good option? Thanks!
I’ve never used dried mushrooms. Can you get them at regular grocery stores or will it entail a Whole Foods run?
Linda, I know they have dried mushrooms at Dillons/Krogers/whatever version you have by you. :)
My regular grocery store carries dried mushrooms in the produce department. They’re sold in little bags on a rack, not in bulk.
There are a couple of things you can try. My daughter can’t have dairy, either. I have used almond milk thickened with cornstarch, arrowroot, or tapioca powder to sub for cream in sauces- you have to play with your amounts and thickeners and stir constantly, just like making a white sauce with dairy. For cream, a really good vegan substitute is pureed silken tofu. You can even make desserts with it! 3/4 cup of heavy cream adds a lot of fat, cholesterol, and calories.
Jasmine, when substiting the silken tofu for the heavy cream do you use the same amount of tofu as you would have the heavy cream? Also what kind do you use (firm, soft, etc) thanks :)
I find coconut milk usually works great instead of cream. We are on limited dairy in our house. Greek yogurt and sour cream usually work well too, cut with a little water or broth.
Have you used fresh mushrooms? Not a fan of dried, and could I sub pasta water forleft over mushroom water?
The reason I love dried mushrooms in this recipe is because of the wonderful broth you end up with after you bring them back to life…that right there would honestly be hard to replace with something else. Plus I find much more variety when purchasing dried mushrooms (vs. fresh), which I like to switch things up.
I wonder if coconut milk or cashew cream would sub well for the cream? We’re dairy-free here at our house. Thanks!
Hi Lisa. It is not a substitution that we have tried. If you do, please share how it turns out. ~Amy
What would you recommend as a mushroom substitute? I can’t eat them. Maybe broccoli? Cauliflower?
Hi Emily. It is difficult to substitute for mushrooms (that great umami flavor). Beef broth is a good flavor substitute but I think you could try any vegetable in this dish. ~Amy
I have made similar dishes and substituted Greek yoghurt for the heavy cream without difficulty.
Any way to sub cream for something vegan? My daughter can’t have dairy. Butter is easy.. We use earth’s balance but the cream…
Hi Rachel. We haven’t tried but perhaps full fat coconut milk/coconut cream? ~Amy
I think you could use plain Greek yogurt instead of heavy cream. That’s what I would try. Sometimes I just use milk, but I think the yogurt would work and be better than milk.
I would sub the heavy cream with fat free sour cream.
Susan – I definitely wouldn’t recommend “fat free” or “low fat” anything if you are trying to avoid highly processed food – this post explains it in more detail: https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/
I sub heavy cream with greek yogurt very often. Absolutely delicious. Cant wait to try this. Where do you find dried mushrooms?
Hi Ashley. You can usually find them in the bulk foods section in stores like Whole Foods. When looking in a conventional grocery, I’ve found them in random places. It might be best to just ask a clerk. ~Amy
I was wondering what a substitute for the heavy cream would be? What would you suggest?
Is there a reason you are avoiding heavy cream? That might help me think about a substitute.
My son has shown a sensitivity to heavy cream sometimes. I haven’t tried it in a several months d/t his reaction (instant hives and itching).