{"id":841931,"date":"2018-12-07T11:31:12","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/dairy-free-cream-of-mushroom-soup\/"},"modified":"2024-08-07T13:12:11","modified_gmt":"2024-08-07T18:12:11","slug":"dairy-free-cream-of-mushroom-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/dairy-free-cream-of-mushroom-soup\/","title":{"rendered":"Dairy-Free Cream of Mushroom Soup"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">This dairy-free cream of mushroom soup is a delightful and versatile dish. Whether for a cozy dinner or as a quick starter, it\u2019s perfect for those who <\/span><span style=\"font-weight: 400;\">avoid dairy and gluten<\/span><span style=\"font-weight: 400;\"> yet crave a creamy, flavorful soup.\u00a0<\/span><span style=\"font-weight: 400;\">This recipe <\/span><span style=\"font-weight: 400;\">boasts a rich, creamy texture, achieved with almond milk and thickened with cornstarch, to create a smooth and satisfying tasting experience. It&#8217;s an excellent vegan and vegetarian-friendly soup recipe that&#8217;s easy to make without compromising goodness.<\/span><\/p>\n<h2>Ingredients for Dairy-Free Cream of Mushroom Soup<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023612\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_189095_DairyFreeCreamOfMushroomSoup_EmilyJDavis_Ingredients_Social.jpg?fit=700%2C1024\" alt=\"Dairy Free Cream of Mushroom Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Fresh mushrooms<\/b><span style=\"font-weight: 400;\">: <\/span><span style=\"font-weight: 400;\">While button mushrooms will give you a lovely flavor, try switching it up and using <\/span><span style=\"font-weight: 400;\">different <\/span><span style=\"font-weight: 400;\">types of mushrooms<\/span><span style=\"font-weight: 400;\"> like <\/span><span style=\"font-weight: 400;\">shiitake, portobello, or a blend of all three.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Dairy-free milk:<\/b><span style=\"font-weight: 400;\"> We use almond <\/span><span style=\"font-weight: 400;\">milk for <\/span><span style=\"font-weight: 400;\">a creamy, dairy-free base that enhances the soup&#8217;s smooth texture without overpowering the mushrooms. Use any<\/span><span style=\"font-weight: 400;\"> plain, unsweetened, <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-name=\"www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">nondairy milk alternative<\/span><\/a><span style=\"font-weight: 400;\"> you prefer.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><strong>Olive oil<\/strong>: A<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 400;\">high-quality extra virgin olive oil is used<\/span><span style=\"font-weight: 400;\">\u00a0to saut\u00e9 the mushrooms.<\/span><\/li>\n<li style=\"font-weight: 400;\"><strong>Onion and garlic: <\/strong><span style=\"font-weight: 400;\">These simple <\/span><span style=\"font-weight: 400;\">aromatics<\/span><span style=\"font-weight: 400;\"> give the soup a more robust flavor.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><strong>White wine vinegar<\/strong>: A touch of acidity brightens the overall taste of the soup. If needed, you can substitute apple cider vinegar or <\/span><span style=\"font-weight: 400;\">lemon juice<\/span><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><strong>Cornstarch<\/strong>: This <\/span><span style=\"font-weight: 400;\">thickening agent<\/span><span style=\"font-weight: 400;\"> gives the soup a velvety texture.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><strong>Dried thyme, salt, and pepper<\/strong>: This soup is lightly seasoned, but you can also add fresh herbs like parsley or rosemary, a dash of nutmeg for warmth, or a splash of soy sauce for added<\/span><span style=\"font-weight: 400;\"> umami<\/span><span style=\"font-weight: 400;\">.<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Directions\u202f\u202f\u00a0<\/span><\/h2>\n<h3><strong>Step 1: Saute the mushrooms and onions<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023614\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_189095_DairyFreeCreamOfMushroomSoup_EmilyJDavis_Step1_Social.jpg?fit=700%2C1024\" alt=\"Dairy Free Cream of Mushroom Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a large saucepan, heat the oil over medium-high heat. Add the mushrooms and onion into the oil and cook and stir until tender, 8 to 10 minutes.\u00a0<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Editor\u2019s Tip<\/span><\/i><span style=\"font-weight: 400;\">: Avoid a common <\/span><span style=\"font-weight: 400;\">mistake when cooking mushrooms<\/span><span style=\"font-weight: 400;\"> by not rinsing them under running water before sauteing them. Knowing <\/span><span style=\"font-weight: 400;\">how to wash mushrooms<\/span><span style=\"font-weight: 400;\"> will ensure you get the best soup results.<\/span><\/p>\n<h3><strong>Step 2: Add cornstarch, seasoning, and milk<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2023629 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_189095_DairyFreeCreamOfMushroomSoup_EmilyJDavis_Step2_Option2_Social.jpg?fit=700%2C1024\" alt=\"Dairy Free Cream of Mushroom Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the garlic, salt, vinegar, thyme, and pepper and cook the mixture for one minute longer. Then mix the cornstarch and almond milk until smooth and stir into a saucepan. Bring the sauce to a boil and stir until thickened for three to four minutes.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Editor\u2019s Tip<\/span><\/i><span style=\"font-weight: 400;\">: You can control how intensely flavored this soup is by adjusting the browning of the mushrooms and veggies. For a mellow taste, avoid over-browning and for a deep, rich flavor, let them cook until dark golden brown.<\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023610\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_189095_DairyFreeCreamOfMushroomSoup_EmilyJDavis_Featured1_Social.jpg?fit=700%2C1024\" alt=\"Dairy Free Cream of Mushroom Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Add more vegetables<\/b><span style=\"font-weight: 400;\">: Diced carrots, celery, or leeks can be added to the soup for enhanced texture and nutrition.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Puree the mushrooms:<\/b><span style=\"font-weight: 400;\"> For a smoother soup, puree it using a high-powered<\/span><span style=\"font-weight: 400;\">\u00a0or immersion blender<\/span><span style=\"font-weight: 400;\"> before adding the cream.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Spice it up<\/b><span style=\"font-weight: 400;\">: Sprinkle a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Pack in the protein<\/b><span style=\"font-weight: 400;\">: Add cooked, shredded chicken, <\/span><span style=\"font-weight: 400;\">diced tofu<\/span><span style=\"font-weight: 400;\">, or lentils for added protein and a heartier soup.<\/span><\/li>\n<\/ul>\n<h2><strong>How to Store Dairy-Free Cream of Mushroom Soup<\/strong><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Leftover cream of mushroom soup may be refrigerated in an airtight food storage container for three to four days.<\/span><\/p>\n<h3><strong>Can you freeze the dairy-free cream of mushroom soup?<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Unlike the <\/span><span style=\"font-weight: 400;\">classic cream of mushroom soup<\/span><span style=\"font-weight: 400;\">, this dairy-free version is a <\/span><span style=\"font-weight: 400;\">soup that freezes well<\/span><span style=\"font-weight: 400;\">. Allow it to cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. It can be stored in the freezer for two to three months.<\/span><\/p>\n<h2><strong>Dairy-Free Cream of Mushroom Soup Tips\u202f\u202f\u202f\u00a0<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023611\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_189095_DairyFreeCreamOfMushroomSoup_EmilyJDavis_Featured2_Social.jpg?fit=700%2C1024\" alt=\"Dairy Free Cream of Mushroom Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<h3><b>How do you thicken the dairy-free cream of mushroom soup?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">In this easy cream of mushroom soup recipe, we use cornstarch to thicken the soup, but you could also use all-purpose flour. It won\u2019t <\/span><span style=\"font-weight: 400;\">thicken as well as cornstarch, so use twice as much flour. Or use more cornstarch or arrowroot powder to<\/span><span style=\"font-weight: 400;\"> keep this a gluten-free and dairy-free cream of mushroom soup. These will also keep your sauce clear and cloud-free. You\u2019ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry, then pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce thickens.<\/span><\/p>\n<h3><b>What can you serve with dairy-free cream of mushroom soup?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">A slice of warm, <\/span><span style=\"font-weight: 400;\">crusty baguette<\/span><span style=\"font-weight: 400;\"> is perfect for dipping in this dairy-free cream of mushroom soup. For more substance, serve the soup with creamy <\/span><span style=\"font-weight: 400;\">avocado toast<\/span><span style=\"font-weight: 400;\">, light veggie wraps, or a <\/span><span style=\"font-weight: 400;\">tangy pasta salad <\/span><span style=\"font-weight: 400;\">for a well-rounded meal.<\/span><\/p>\n<h3><b>How do you make dairy-free cream of mushroom soup in the Instant Pot?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">To make this soup recipe in the Instant Pot, use the saut\u00e9 function to cook the onions and mushrooms until golden brown. Then, add the garlic, herbs, salt, pepper, and almond milk to the pot, stirring to combine. Close the lid and set the Instant Pot to high pressure for five minutes. After cooking, allow the pressure to release naturally for 10 minutes before performing a quick release. To thicken the soup, set the Instant Pot to saut\u00e9 mode again and stir in a cornstarch mixture until the soup reaches the desired consistency.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dairy-Free Cream of Mushroom Soup is perfect for those with dietary restrictions. Pair it with crusty bread, fresh salads, or roasted vegetables for a satisfying and balanced meal.<\/p>\n","protected":false},"author":7061,"featured_media":2051973,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,306754,304998,305487,304338,303966,304988,305004,304408,304368,303887,304297,304268,324623,304016,306699,304005,303883,304468],"categories-v2":[308988,308984,308481,312871,308945,310796,308992,308495,308935,308951,308813,308745,308478,308308,259483,309177,308579,312672,308549,308476,308875,340273],"coauthors":[341309],"recommended_recipes":[{"post_title":"Quick Cream of Mushroom Soup","post_link":"\/recipes\/quick-cream-of-mushroom-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Quick-Cream-of-Mushroom-Soup_EXPS_FT24_11767_0426_JR_01.jpg"},{"post_title":"Creamless Creamy Squash 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Soup","post_link":"\/recipes\/vegan-cashew-cream-of-broccoli-soup\/","post_image":"\/wp-content\/uploads\/2023\/03\/Vegan-Cashew-Cream-of-Broccoli-Soup_EXPS_TOHcom23_185439_P2_MD_02_23_9b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_189095_EmilyJDavis_001.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/dairy-free-cream-of-mushroom-soup\/","name":"Dairy-Free Cream of Mushroom Soup","datePublished":"2018-12-07","dateModified":"2024-08-07","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_189095_EmilyJDavis_001.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"Dairy-Free Cream of Mushroom Soup is perfect for those with dietary restrictions. Pair it with crusty bread, fresh salads, or roasted vegetables for a satisfying and balanced meal.","recipeIngredient":["2 tablespoons olive oil","1 pound sliced fresh mushrooms","1 large onion, finely chopped","2 garlic cloves, minced","1 teaspoon salt","1 teaspoon white wine vinegar","1\/2 teaspoon dried thyme","1\/2 teaspoon pepper","4 tablespoons cornstarch","4 cups unsweetened almond milk"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes."}],"recipeYield":"5 cups","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 139 calories","fatContent":"8g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"623mg sodium","carbohydrateContent":"14g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"4g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 1 vegetable"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.25,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JANIS931"},"reviewBody":"<p>I found this a little bland as well. Perfect for use in other recipes, but to eat as a stand alone soup, I just added a spoonful of Better Than Bullion Vegetable Base. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>It is always nice to have something hearty with mushrooms, but to be able to share it with friends and family who have problems with dairy is a blessing. \u00a0(The recipe works fine with regular milk, too.) Button mushrooms are always tasty, but the combinations recommended as alternatives (see Test Kitchen Tips) are good choices, too.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTree"},"reviewBody":"<p>Too much thyme, otherwise NO FLAVOR! \u00a0Waste of money and time.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBone"},"reviewBody":"Its really good soup. No milk problem just needed to use up some mushrooms i had.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlame"},"reviewBody":"This is a good dairy free option.  Creamy with lots of mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePin"},"reviewBody":"Fantastic. I moved to the Midwest a few years ago and find many recipes shared here call for a can or 2 of condensed cream of something soup. Almost all of my family is dairy intolerant, for some it\u2019s the milk sugar, for others it\u2019s the milk protein. This is such a wonderful recipe. I\u2019ve used oat milk, almond milk and half almond and half coconut milk.  All have been delicious. No one has ever suspected it was dairy free. It is far more delicious than canned soup. Thanks very much for sharing the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBeer"},"reviewBody":"I echo everything that's been said.  It is a fabulous soup.  Thanks so much !!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopsicle"},"reviewBody":"This is a great recipe for me, since I can't have milk.  I used soy milk instead of the almond milk and it was delicious.  Even my husband loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"This was really good!  I'm not dairy intolerant, but I have family and friends who are, so I'm always on the lookout for interesting recipes to have on hand for them.  Since I was making it for myself, and I'm not really a fan of almond milk, I substituted soy milk, like another reviewer.  Otherwise, I followed the recipe as written, and I really loved the result!  I will probably make it for myself again, because it's so quick and easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"This was terrible, absolutely no flavor!! Don't waste your time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBattery"},"reviewBody":"When the recipe called for 1 # of mushrooms i thought it was a mistake, not - they were delicious and non dairy, a winner for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanApple"},"reviewBody":"Easy, straight-forward and delicious soup.  I will make it again and again - thank you Courtney.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"189095","romance_copy_dek":"Dairy-Free Cream of Mushroom Soup is perfect for those with dietary restrictions. 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If you love a deep, rich flavor, let the mushrooms and onions cook until they turn a dark golden brown.  <\/LI>\r\n<LI>While button mushrooms will give you a lovely flavor, try switching it up by using shiitake, portobello or a blend of all three.<\/LI>\r\n","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This homemade version of the canned standard&mdash; has no dairy or preservatives. Try it in your favorite green bean casserole recipe! &mdash;Courtney Stultz, Weir, Kansas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. 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