Vegan garlic mushrooms sautéed in vegan butter and olive oil with soy sauce, fresh garlic and rosemary to pack in the flavor.
Love mushrooms? This one’s for you! This is THE perfect vegan fried mushrooms with garlic recipe.
They have the most wonderful rich, deep, savory flavor and caramelized texture and make the perfect side dish.
You’ll also love our vegan mushroom sauce and our vegan mushroom gravy. And for more delicious vegetable sides, try our vegan creamed spinach and vegan cauliflower cheese.
What Goes Into These Vegan Sautéed Mushrooms:
Ingredient Notes
- Cremini mushrooms – are also known as portobellini mushrooms or baby bellas. White button mushrooms also work great. You could actually use any fresh sliced mushrooms in this recipe including sliced portobellos.
- Soy sauce – is wonderful for flavor but if you’re gluten-free you could switch this for tamari.
- Olive oil and vegan butter – we use both in this recipe for the flavor they bring.
- Garlic – feel free to use more garlic if you like!
How To Make Vegan Garlic Mushrooms
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Slice the mushrooms into thick slices, around ½ inch thick.
- Add olive oil and vegan butter to a pan or skillet on medium high heat. Cook until the butter has melted and the oil is hot.
- Add the sliced mushrooms and toss them with the oil and butter. Spread them out in an even layer on the pan and let them cook without stirring for 4-5 minutes so that they can brown on one side. Then give them a stir.
- Add garlic and rosemary and gently mix in. Continue cooking for 3-4 minutes, stirring occasionally.
- Add soy sauce, salt and ground black pepper and gently toss together. Sauté another 2 minutes and your dish is ready to serve.
Ways To Serve Vegan Fried Mushrooms
- As a side. These mushrooms make a perfect side dish to serve alongside any main course or as a breakfast side dish.
- On toast. These vegan garlic mushrooms on toast is a definite favorite.
- On avocado toast. This is even better, make some avocado toast and put these fried mushrooms on top!
- With pasta. Serve these alongside our vegan alfredo or our vegan butternut squash mac and cheese.
- IN pasta. Cook 8 ounces of pasta, drain and rinse, add these mushrooms, toss everything together and serve with an extra drizzle of olive oil and a sprinkle of vegan parmesan cheese.
- On a burger. These mushrooms would be great on top of our classic vegan burger.
- On pizza. These mushrooms make the perfect pizza topping. They are loaded with so much flavor your pizza won’t need much else.
Chef’s Tips For The Best Vegan Fried Mushrooms
The key to the perfect rich flavor and caramelised texture for these vegan fried mushrooms is to add lots of flavor (garlic, rosemary), salt and soy sauce.
How To Caramelize Mushrooms:
- Use a large frying pan or skillet. There should be plenty of space for the mushrooms to spread out in the pan in a single layer.
- Don’t stir. Let the mushrooms cook for 4-5 minutes without stirring them so that they can become a deep golden brown.
- Add flavorings to a hot pan. Add soy sauce, salt and black pepper to the mushrooms right at the end when the pan is super hot.
Sautéed Mushrooms FAQ
How to store these mushrooms?
Keep them stored in a covered container in the fridge for 3-4 days. They can be reheated in the microwave.
Can you freeze sautéed mushrooms?
Yes, they freeze well though the texture may change slightly once thawed. Freeze them in a flat layer on a baking sheet and once frozen, transfer to a freezer safe bag or container.
More Delicious Vegan Mushroom Recipes
- Vegan Stuffed Mushrooms
- Baked Portobello Mushrooms
- Portobello Steaks
- Vegan Mushroom Risotto
- Vegan Mushroom Soup
- Portobello Burgers
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Garlic Mushrooms
Vegan garlic mushrooms sautéed in vegan butter and olive oil with soy sauce, fresh garlic and rosemary to pack in the flavor.
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Servings: 4
Calories: 150kcal
Ingredients
- 2 Tablespoons Olive Oil
- 3 Tablespoons Vegan Butter
- 5 cups Cremini Mushrooms (480g)
- 3 Cloves Garlic Thinly Sliced
- 2 Sprigs Fresh Rosemary
- 1 Tablespoon Soy Sauce
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Slice the mushrooms into thick slices, around ½ inch thick.
- Add olive oil and vegan butter to a pan or skillet on medium high heat. Cook until the butter has melted and the oil is hot.
- Add the sliced mushrooms and toss them with the oil and butter. Spread them out in an even layer on the pan and let them cook without stirring for 4-5 minutes so that they can brown on one side. Then give them a stir.
- Add garlic and rosemary and gently mix in. Continue cooking for 3-4 minutes, stirring occasionally.
- Add soy sauce, salt and ground black pepper and gently toss together. Sauté another 2 minutes and your dish is ready to serve.
Notes
- Cremini mushrooms – are also known as portobellini mushrooms or baby bellas. White button mushrooms also work great. You could actually use any fresh sliced mushrooms in this recipe including sliced portobellos.
- Soy sauce – is wonderful for flavor but if you’re gluten-free you could switch this for tamari.
- Salt – you can omit the sea salt and use only the soy sauce if you want to cut down on salt.
- Use a large frying pan or skillet. There should be plenty of space for the mushrooms to spread out in the pan in a single layer.
- Don’t stir. Let the mushrooms cook for 4-5 minutes without stirring them so that they can become a deep golden brown.
- Storing and Freezing: Keep them stored in a covered container in the fridge for 3-4 days. They can be reheated in the microwave. They freeze well though the texture may change slightly once thawed. Freeze them in a flat layer on a baking sheet and once frozen, transfer to a freezer safe bag or container.
Nutrition
Serving: 1Serve | Calories: 150kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 471mg | Potassium: 428mg | Fiber: 1g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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