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Port & Garlic Mushrooms

Mushrooms with a real depth of flavour. Great on toast for brunch or as a side dish



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  • 15g non-diary butter spread

  • 3 shallots, finely chopped (approx. 80g)

  • 200g mushrooms, wiped clean and sliced

  • 100ml port 

  • Plenty of fresh thyme, to taste 

  • 1 clove of garlic, minced or finely chopped 

  • Lemon juice, to taste

  • Salt and pepper, to taste


  1. Sauté the shallots in half of the non-dairy spread in a frying pan over a medium heat, until the shallots are soft

  2. Add the mushrooms and a healthy pinch of salt and cook until they release their liquid. Keep the mushrooms moving in the pan

  3. Add the port and the thyme and then boil off the liquid

  4. Add the remaining half of the non-diary spread and the garlic and sauté for less than 2 minutes

  5. Season well and add a splash of lemon juice stirring in well for the final minute of cooking


You can use any type of mushroom for this recipe

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