Creamy Dill Mushrooms are delicious as an appetizer or side dish and the sauce is to-die-for scrumptious, especially when mopped up with crusty bread !

If you are a Mushroom lover, these Creamy Dill Mushrooms are definitely for you. Mushrooms in a Dill cream sauce, with a slice or two of Garlic toast and you are in heaven !

I always serve this Mushroom dish as an appetizer, but it will work equally well as a side dish.

Today is our last day of Winter, tomorrow Spring starts, but to be honest, it did not feel like we even had Winter this year.

Nights were a little chilly, but not much. And I can only remember one (yes, one single!) day when I wore a jersey.

Also no long sleeved blouses, but mostly Summer T-shirts and blouses. I must have mentioned our wonderful weather in Gauteng a thousand times already !

Anyhow, during Summer, we usually (most of the time !) have an appetizer, followed by a Chicken, red Meat or Seafood salad, which is more than enough for us at dinner time.

Of course we are also huge dessert lovers – I mean, who is not ?? Therefore a light dessert might follow the salad as well.

But getting back to the Creamy Dill Mushrooms recipe. I make the main dish, whether it is a salad or a cooked meal, first.

When to make the Creamy Dill Mushrooms ?

Depending on whether the meal can sit a while (whilst we enjoy the Mushrooms as an appetizer), or can cook on it’s own with me not needing to run to the pots every 5 minutes, I make the Mushrooms last.

The Creamy Dill Mushrooms is not a dish that likes standing as with most Cream based dishes. As soon as it is done, I serve the Mushrooms immediately, whether as an appetizer or side dish.

As with my Mussels in Lemon Garlic-Butter Sauce – link after recipe on this page, I serve the Mushrooms (as an Appetizer) in the skillet to my family. When we have friends over, I usually make small individual servings.

I like to use any kind of Mushroom, but the plain, everyday White Button Mushrooms are my favorite.

Now, depending on the size of the Mushrooms I use, I might leave smaller ones whole, cut larger ones in half or even quarters.

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Do remember though, that Mushrooms shrink quite a bit whilst cooking and you want them to turn out just the right size to be able to scoop a piece (and sauce!) up with a slice of Garlic toast.

My favorite Garlic toast:

A French loaf, sliced, buttered and toasted ( I like to toast the bread in a BBQ clamp, like the ones used for Fish etc, over the coals).
After the slices are toasted, rub with a few pieces of Garlic, or use a Garlic spread – not too much, as the real taste must come from the Mushrooms and not the bread !

More Appetizer recipes you might like:

Creamy Dill Mushrooms

Linda Nortje

Serve these Creamy Dill Mushrooms as an appetizer or side dish

4.89 from 18 votes

Print Recipe Pin Recipe

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 507 kcal

Ingredients

2 TB Olive Oil
1 Onion finely chopped
2 t Fresh Garlic crushed
500 g Mushrooms whole, half or quartered ( 16 oz )
2 cups Fresh Cream (double cream/whipping cream)
2 TB Fresh Dill chopped
Salt and Black Pepper to taste
Extra Fresh Dill chopped, to garnish

Instructions

Heat the Oil in a large skillet – saute the Onion and Garlic until just soft – add the Mushrooms and stir-fry until soft (drain excessive liquid if necessary).
Add the Cream and Dill – simmer over low heat (do not boil) until sauce has reduced by about a third and thickened – season to taste with Salt and Pepper.

Nutrition Facts

Creamy Dill Mushrooms

Amount per Serving

Calories

507

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Garnish with extra Dill and serve immediately as an appetizer with garlic toast or as a side dish.