Vegan Garlic Butter Mushrooms
Serves
2–3 as a side dish
Prep time: 10 minutes
Cook time: 12–15 minutes
Ingredients
Mushrooms
-
400 g (14 oz) mushrooms
(button, cremini, or portobello — sliced thick) -
1 tbsp olive oil
Vegan Garlic Butter
-
3 tbsp vegan butter (block-style works best)
-
4–5 garlic cloves, finely minced
-
1 tsp soy sauce or tamari
-
½ tsp black pepper
-
¼ tsp salt (adjust to taste)
Flavor Boosters
-
1 tsp fresh thyme or rosemary, finely chopped
(or ½ tsp dried) -
1 tbsp nutritional yeast (optional, for umami)
-
1 tbsp lemon juice (added at the end)
-
1 tbsp chopped parsley (optional)
Step-by-Step Instructions
1. Prepare the Mushrooms
-
Clean mushrooms with a damp towel (do not soak).
-
Slice evenly so they cook at the same rate.
-
If mushrooms release too much water while cooking, they will steam instead of brown, so keep them dry.
2. Sauté Mushrooms (Key Step)
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Heat a wide pan over medium-high heat.
-
Add olive oil.
-
Add mushrooms in a single layer. Do not overcrowd.
-
Let them cook undisturbed for 3–4 minutes until the bottoms are golden.
-
Stir and cook another 3–4 minutes until browned and most moisture has evaporated.
3. Make the Garlic Butter Sauce
-
Reduce heat to medium.
-
Add vegan butter to the pan.
-
Once melted, add garlic and cook 20–30 seconds only until fragrant.
-
Stir in soy sauce, black pepper, salt, thyme/rosemary, and nutritional yeast.
4. Finish the Dish
-
Toss mushrooms to coat evenly in the garlic butter.
-
Cook 1–2 minutes more.
-
Turn off heat and add lemon juice.
-
Taste and adjust seasoning.
Serving Suggestions
-
As a steak or tofu topping
-
On toast or garlic bread
-
With pasta, risotto, or mashed potatoes
-
As a side for roasted vegetables
Pro Tips
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For extra richness, use half olive oil and half vegan butter at the start.
-
For crispier mushrooms, cook in batches.
-
For a wine-style flavor, deglaze the pan with 1–2 tbsp vegetable broth or dry white wine before adding butter.
-
Do not brown garlic on high heat; it turns bitter.
