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creamed trumpet mushrooms

creamed mushrooms on marble countertop

It's hard to make creamed mushrooms look pretty in pictures. It's brown and sludgy, dotted with bits of thyme that taste delicious but add very little visual appeal. But while creamed mushrooms may not do much for an Instagram feed, it does a lot for feeling fed -- in the best of ways. I love experimenting with different varieties of mushrooms, and trumpet may be my new favorite kind. They're incredibly savory, with a texture that reminds me of pulled meat that feels super satisfying.

This recipe isn't particularly revolutionary and is just a basic variation on the thousands of creamed vegetable recipes out in the internet universe. My "twist," if you can even call it that, is to add a little bit of parmesan, fish sauce, and mustard to increase the umami of the dish.


Servings: 4 people

Time: 20 minutes


  • 1 cup of half and half

  • 8 oz trumpet mushrooms, cleaned and cut neatly at the stem

  • 1/4 cup parmesan cheese, finely grated

  • 1 tbsp of butter

  • 1 tbsp of olive oil

  • 2 cloves of minced garlic

  • 1 tsp dried thyme

  • 1 tsp fish sauce

  • 1 tsp dijon mustard

  • 1/2 tsp all purpose flour

  • 1/2 tsp coarse salt (less if using fine table salt)

  • Ground black pepper, to taste

  • Sprigs of fresh thyme, to garnish


  1. Heat a large skillet over medium heat. Once the skillet is warm, add the mushrooms.

  2. The mushrooms should shrink and release water as they cook. Once they have a shrunk a little and released most of their water, add the butter and olive oil. Sauté the mushrooms until they are browned and soft, stirring occasionally.

  3. After around 5-7 minutes, add the minced garlic and cook for an additional 1 minute until fragrant. Don't let the garlic brown; it will make it bitter.

  4. Add the half and half, mustard, and fish sauce and stir. Then add the dried thyme, salt, and pepper and bring the mixture to a boil.

  5. Stir for about a minute until everything is incorporated, then lower the heat down to a simmer.

  6. Let the sauce thicken, and then add the parmesan. You can add more or less, depending to taste.

  7. Dish into bowls, top with thyme, and enjoy!

creamed trumpet mushrooms with thyme

patterned blue bowl in kitchen

creamed trumpet mushrooms with thyme

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