Vegan Glazed Mushrooms
Ingredients
Main
- 500 g mushrooms (button, cremini, or a mix), cleaned
- 2 tbsp oil (olive or neutral)
- 3 cloves garlic, minced
Glaze Sauce
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar (or lemon juice)
- 1 tbsp chili sauce or sriracha (optional, for heat)
- 1 tsp sesame oil
- ½ tsp black pepper
Thickening (Optional but recommended)
- 1 tsp cornstarch
- 2 tbsp water
Garnish (Optional)
- Sesame seeds
- Chopped green onions
Instructions
1. Prepare Mushrooms
- If mushrooms are large, cut them into halves or quarters.
- Keep smaller mushrooms whole for better texture.
- Avoid soaking them in water; wipe clean instead.
2. Sear the Mushrooms
Heat oil in a wide pan over medium-high heat.
Add mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes until browned on one side.
Stir and continue cooking for another 4–5 minutes until:
- They release moisture
- Then reabsorb it
- Become golden and slightly crisp
3. Add Garlic
Add minced garlic and cook for about 30–60 seconds until fragrant. Do not burn it.
4. Make the Glaze
In a small bowl, mix soy sauce, maple syrup, vinegar, chili sauce (if using), sesame oil, and black pepper.
5. Glaze the Mushrooms
Pour the sauce into the pan. Stir well to coat all mushrooms.
Let it simmer for 2–3 minutes until slightly reduced.
6. Thicken the Sauce (Optional)
Mix cornstarch with water to form a slurry.
Add to the pan and stir continuously. The sauce will become glossy and cling to the mushrooms.
7. Finish
Cook for another 1–2 minutes until the glaze thickens to your liking.
Turn off heat.
8. Serve
Garnish with sesame seeds and green onions.
Serve hot with:
- Steamed rice
- Noodles
- Stir-fried vegetables
- As a side or topping
Flavor Profile
- Deep umami from mushrooms and soy sauce
- Balanced sweetness from maple syrup
- Slight tang from vinegar
- Optional heat from chili sauce
Tips for Best Results
- Use a wide pan to avoid overcrowding
- High heat helps achieve better browning
- Do not salt mushrooms early; soy sauce is enough
- Let mushrooms sit undisturbed initially for a good sear
Variations
- Add ginger for extra depth
- Use balsamic vinegar for a richer glaze
- Toss in tofu or bell peppers for a fuller dish
- Make it smoky by adding a pinch of smoked paprika
