I love mushrooms and this Garlic Mushrooms recipe is perfect enjoyed 2 ways: over toast or with a side of garlic rice! This is also delicious enjoyed as a side with your favourite main. Adding sliced chiles adds that extra kick of spice and flavour.
THESE GARLIC MUSHROOMS ARE
- Super easy to out together
- Really tasty
- Very versatile – can be enjoyed however way you want
INGREDIENTS YOU’LL NEED
- Slice the button mushrooms in half. If using other mushrooms, you can slice or break these apart.
COOKING THE MUSHROOMS
- Heat a large pan or skillet over medium. Melt the vegan butter and add the olive oil.
- Once hot, add the button mushrooms. Leave the button mushrooms untouched for 3-4 minutes to brown on one side before moving to brown the other side. You want to cook the mushrooms over medium to medium high heat so that they get a nice brown on the outside and don’t release extra water.
- Once the mushrooms are browned, you can add a bit more olive oil to sauté the garlic and chiles (if using).
- Season the mushrooms with vegetarian oyster sauce, smoked paprika, sugar, and liquid seasoning to taste.
SERVE AND ENJOY: WITH GARLIC RICE OR OVER TOAST
You can opt to enjoy these garlic mushrooms however way you want. I had half with garlic rice and the rest served over slices of bread. Both were delicious and so hearty!
WITH TOAST
WITH GARLIC RICE
If making garlic rice, use the same pan as the mushrooms. You can heat a bit more oil and then add some more minced garlic and cook until lightly brown. Add in the leftover rice (leftover rice is best for fried rice!) and mix well with the remaining garlic bits and sauce from the pan. Feel free to season the rice with some salt, if desired.
SERVE AND ENJOY YOUR MUSHROOMS
These are great for a hearty meal, whether its for breakfast, lunch, or dinner. I really love mushrooms and their versatility, texture, and of course those flavours!
MORE RECIPES YOU MIGHT LOVE
- Chili Garlic Butter Potatoes
- Mushroom Tocino
- Pan-Fried Tofu Cakes
- Miso Sesame Eggplant
- Eggplant and Tofu Teriyaki
- Miso Butter Fried Rice
Garlic Mushrooms
I love mushrooms and this Garlic Mushrooms recipe is perfect enjoyed 2 ways: over toast or with a side of garlic rice! This is also delicious enjoyed as a side with your favourite main. Adding sliced chiles adds that extra kick of spice and flavour.
Ingredients
- 12.5 oz fresh button mushrooms or other mushrooms of choice
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 1 head garlic peeled and minced
- 2 green chiles , I used banana peppers – thinly sliced (optional for heat)
- 1 tbsp vegetarian oyster sauce
- 1/2 tsp smoked paprika powder
- 1/2 tsp sugar
- Liquid seasoning , I used Knorr liquid seasoning or salt, to taste
To Serve
- Leftover rice for garlic rice
- Bread for toast
- Chopped parsley for garnish
Instructions
- Slice the button mushrooms in half. If using other mushrooms, you can slice or break these apart.
- Heat a large pan or skillet over medium. Melt the vegan butter and add the olive oil.
- Once hot, add the button mushrooms. Leave the button mushrooms untouched for 3-4 minutes to brown on one side before moving to brown the other side. You want to cook the mushrooms over medium to medium high heat so that they get a nice brown on the outside and don’t release extra water.
- Once the mushrooms are browned, you can add a bit more olive oil to sauté the garlic and chiles (if using).
- Season the mushrooms with vegetarian oyster sauce, smoked paprika, sugar, and liquid seasoning to taste.
- If making garlic rice, use the same pan as the mushrooms. You can heat a bit more oil and then add some more minced garlic and cook until lightly brown. Add in the leftover rice (leftover rice is best for fried rice!) and mix well with the remaining garlic bits and sauce from the pan. Feel free to season the rice with some salt, if desired.
- Serve and enjoy with your side of garlic rice or over toast. Garnish with parsley, if desired.
NUTRITIONAL INFO
Serving: 1serving | Calories: 183kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 452mg | Potassium: 626mg | Fiber: 4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
You can pin this image:
