Garlic Mushrooms are easy to make at home with a delicious buttery flavor. Ready in 10 minutes, and you can have these sauteed mushrooms on their own, or as a side dish, over pasta or rice, level for breakfast on toast. Only simple and cheap ingredients are needed to make this recipe.
Why you know these pan fried mushrooms are seriously the best
Most recipes for Garlic Mushrooms use white wine to add a touch of tangy flavor. I get that cooking with alcohol is not for everyone, so instead I use a mix of water and white vinegar. Yes, I was so amazed I combine these two ingredients and voila the result was perfect.
Herbs: thyme and parsley add an amazing flavor to the buttery sauce as you can see in my step by step pictures.
Garlic: Yup I use a good amount to make these flavorful and delicious. I pressed my garlic which makes the flavor even better instead of chopping.
Vegan butter and olive oil: both add an amazing flavor, buttery, rich, luxurious. You can use just olive oil, but the taste will be different and not as great.
What you need for this Sauteed Mushrooms recipe
- Vegan butter
- Olive oil
How to make Garlic Mushrooms
First clean your mushrooms gently with a towel or use a brush. Note that a quick rinse is also ok, but do not soak them.
In a pan, heat olive oil and vegan butter. When hot, add the mushrooms, season with a pinch of salt and pepper, and fry for about 5 minutes.
Press the garlic over the mushrooms, add vinegar and water. Let simmer on medium heat until most of the liquid has evaporated, usually about 4 minutes.
Mix in the herbs and cook for another minute, then serve.
What to serve with Garlic Mushrooms
These Garlic Mushrooms are so versatile, you can combine them with loads of different dishes:
To freeze the Garlic Mushrooms, first let them cool completely.
Spread them out on a baking sheet with parchment paper and put that into the freezer.
Wait until frozen, best overnight, and transfer into freezer bags.
Other mushroom recipes to try
Creamy Mushrooms – one of my favorites. So easy to make and rich with a combination from olive oil and vegan cream cheese. I tell you these are so amazing.
Fried Mushrooms – mushrooms are fried in a batter from coconut milk, flour and finally coated in breadcrumbs. What’s not to love?
Zucchini Pasta – this is such a great casserole with all the flavors you love and know and a great way to use leftover zucchinis, yummy.
- 1 lb mushrooms
- 5 Tbsp vegan butter
- 1 Tbsp thyme,
- 2 Tbsp olive oil
- 3 Tbsp Parsley
- 5 cloves garlic
- 1 tsp white vinegar
- 3 tsp water
- salt, pepper to taste
- First clean your mushrooms gently with a towel or use a brush. Note that a quick rinse is also ok, but do not soak them.
- In a pan, heat olive oil and vegan butter. When hot, add the mushrooms, season with a pinch of salt and pepper, and fry for about 5 minutes.
- Press the garlic over the mushrooms, add vinegar and water. Let simmer on medium heat until most of the liquid has evaporated, usually about 4 minutes.
- Mix in the herbs and cook for another minute, then serve.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 198mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g