This recipe for creamy, mustardy Dijon mushroom and chickpeas is so luxe yet so easy to prepare. Plant-based cream makes this the most luscious vegan mushrooms and chickpeas.
I’m a sucker for mashed potatoes but I always struggled to make ultra-creamy vegan mashed potatoes. Heavy cream, while loaded with saturated fat, certainly created a certain richness that I found lacking when trying to replace it with plant-based milk.
I did recently discover Country Crock’s plant-based heavy cream, and I am absolutely in love. It cooks exactly like heavy cream, is plant-based, and has a fraction of the saturated fat. My only gripe is that it does contain trans fat, which should be avoided. While I wouldn’t incorporate this product into my regular rotation, I would use it sparingly as a special treat. It’s also good if you need to make something plant-based that relies heavily on the texture of heavy whipping cream like whipped cream or Alfredo sauce.
If you want to avoid trans fat completely, use coconut cream or try Silk dairy-free whipping cream.
How to make this recipe for Creamy Vegan Dijon Mushrooms and Chickpeas:
You’re going to love these mustardy mushrooms and you’re going to love how easy they are to make.
All you need is a few ingredients:
- Yukon gold potatoes, peeled and cubed
- Mushrooms, a mix of cremini, oyster, or shiitake
- Chickpeas, or your favorite white bean like cannellini or great northern
- Mustard, Dijon and whole-grain mustard or just Dijon
- Dry thyme
- Plant-based cream, or coconut cream
- Plant-based butter
You need just two pots for this recipe, a large pot for boiling the potatoes and a wide pot or large skillet for the mushrooms and chickpeas.
First, make the potatoes. Boil the peeled potatoes until fork-tender. Scoop out 1/4 cup of the starchy potato water and then drain the potatoes. Transfer them to a large bowl and add the cream, butter, salt, and white pepper. Mash with a potato masher until desired consistency is reached. If you need to thin them out, add the starchy water in tablespoon increments. Add more heavy cream, if you like, and set it aside.
While the potatoes boil, prepare the mushrooms and chickpeas. Simply heat neutral oil in a skillet over medium-high heat. Add the mushrooms and cook in an even layer. You want them to release liquid and for the liquid to fully evaporate. Cook them in batches, if needed. For this recipe’s pound and a half of mushrooms, it will take anywhere from 15 to 20 minutes for them to fully brown and crisp up. Only turn the mushrooms once every 3–5 minutes.
Once the mushrooms have browned well, season with salt, pepper, and dry thyme. Add the chickpeas and toss to coat. Create a well in the middle of the skillet and add the mustard. I like to let it sizzle in the skillet for 30 seconds. Pour water right into the mustard and whisk until smooth and then toss to coat the chickpeas and mushrooms with the liquid. From there, simply pour in heavy cream and bring it to a low boil and let it simmer for 15 minutes. That’s it!
Creamy Dijon Mushrooms and Chickpeas
- Large pot
- Large skillet or wide pot
- Potato masher
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1 cup plant-based heavy cream, divided
- 2 tablespoons plant-based butter
- 1/4 teaspoon white pepper, optional
- 1 tablespoon neutral oil
- 1 1/2 pound mushrooms, a mix of cremini, oyster, or shiitake
- 1 teaspoon dry thyme
- 2 15- ounce cans chickpeas, or 3 cups of home-cooked chickpeas from dry
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 cup water
- Salt and pepper to taste
- Microgreens, optional, for serving
Boil the potatoes:
- Cover the diced potatoes with water and salt liberally. Bring to a boil and then cook for 20 minutes or until fork-tender. Scoop out 1/4 cup of the starchy potato water and then drain the potatoes.
Prepare the mashed potatoes:
- Transfer the drained potatoes to a large bowl and add half of the heavy cream, butter, salt, and white pepper. Mash with a potato masher until smooth. If the potatoes need to be thinned out, add the starchy water in tablespoon increments until desired consistency is met. If you like them even creamier, add more heavy cream—taste and season to your preferences.
Prepare the mushrooms and chickpeas:
- Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the mushrooms and cook in an even layer. You want them to release liquid and for the liquid to evaporate fully. Cook them in batches, if needed. It will take anywhere from 15 to 20 minutes to fully brown and crisp up the mushrooms. Only turn the mushrooms once every 3–5 minutes.
Simmer the Dijon sauce:
- Once the mushrooms have browned well, season with salt, pepper, and dry thyme, add the chickpeas, and toss to coat. Create a well in the middle of the skillet and add the mustard and let it sizzle for 30 seconds. Pour water into the mustard, whisk until smooth, and then toss to coat the chickpeas and mushrooms with the liquid.
- Add the remaining heavy cream and bring it to a low boil. Reduce heat and simmer for 15 minutes—taste and season once more to your preferences.
- Divide the mashed potatoes between shallow bowls and pile the Dijon mustard and chickpeas on top. Garnish with microgreens, if you like. Enjoy!