SOY AND GARLIC MUSHROOMS

These easy garlic mushrooms are the perfect accompaniment to your meal! A buttery soy, garlic and parsley glaze coats chestnut mushrooms, all grilled on a hot cast-iron skillet.

 

GARLIC BUTTER AND SOY MUSHROOMS

I love mushrooms in so many forms but this has to be one of my favourite ways. The recipe is so versatile and you can adapt it however you want! 

The butter is so delicious in this recipe, it soaks up all of the flavours so wonderfully and creates a shiny glaze that makes you want to lick the plate clean!

This easy sauteed garlic and butter mushrooms are  

✔️easy starter or side dish

✔️simple side dish to go with any Chinese or Thai preparations 

✔️easy to make vegan

✔️easy to make gluten-free

✔️high on nutritional value 

Vegetarian recipes that use soy sauce

Love using soy sauce in your cooking the way I and my Dad do? We both can't get enough of this irresistible masala mogo and chilli paneer

Also, I am always ready to enjoy soy sauce with my vegan avocado and mango sushi and vegan yaki onigiri

I don't only enjoy umami flavours in Chinese or Japanese dishes but Thai equally, soy sauce gives wonderful flavours in our coconut-pineapple Thai fried rice and vegan Thai peanut noodles. 

Ingredients:

(full ingredients list and method found in recipe card below)

Mushrooms - we have used chestnut mushrooms for their colour and flavour. You can also use baby button mushrooms which won't require any cutting

Garlic - fresh garlic is best. Simply mince the garlic in a food processor or use a pestle and mortar

Butter - use salted butter. If you use unsalted, you may have to add a small pinch of salt later in the recipe

Olive Oil - we have used extra virgin olive oil. 

Soy sauce - we have used dark soy sauce for depth of flavour and colour.

Sugar - we have used white granulated sugar but you can also use brown sugar 

Lemon juice - use either bottled or fresh. A few drops of lemon juice makes all the difference in the flavour of the sauce so don't skip this ingredient!

Parsely - I love fresh parsley with mushrooms!

Vegan Soy and Garlic Mushrooms

Skip the butter and saute the mushrooms in olive oil only. 

Gluten-free Garlic Mushrooms

If you are gluten-free, you can use tamari instead of soy sauce for the same wonderful flavour. 

How to prepare the mushrooms

Wash the mushrooms thoroughly under lukewarm water and then pat dry with kitchen paper. This gets rid of the excess moisture and will stop the mushrooms from going soggy in the pan when cooking. 

Try and find punnets of mushrooms where all the mushrooms are of similar size - this ensures they all cook evenly.

We have used a cast iron pan to cook the mushrooms.

To achieve the gorgeous brown finish on the mushrooms, do not over stir the mushrooms but let them sit in the pan. 

How to serve Garlic Mushrooms

We love pairing these garlic mushrooms alongside our Instant Pot Vegetable Chow Mein for a complete meal. 

They also go wonderfully on toast to make Garlic mushroom Toast

Why not try them on a Chargrilled Vegetable Pizza for a lunch loaded with veggies!

Add to cooked pasta for a delicious pasta salad on the go. 

How to make Soy and Garlic Mushrooms

1. Clean and cut mushrooms into desired shape or leave it whole of using button mushrooms.

2. In a bowl whisk sugar, soy sauce and lemon juice, leave it aside.

3. Heat cast iron pan over medium heat,

4. Heat oil and butter, then add minced garlic and lightly brown it, don't burn.

5. Add mushrooms and saute over medium heat until nice and brown.

6. Add prepared sauce mixture and cook further for a minute.

7. Turn off the heat, sprinkle chopped parsley and toasted sesame seeds and serve hot.

Storage

These mushrooms are best eaten straight away once cooked but you can make them in advance and store. 

They are best re-heated on the stove until they are hot all the way through. 

Do not freeze. 

More easy Side Dishes

1. Roasted tomato raita

2. Vegan cauliflower mash

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garlic butter mushroom, sauteed mushrooms, soy sauce recipe, easy mushroom recipe

sides, snacks, starter

Oriental

Yield: 2-3 SERVINGS

Author: Hayley Dhanecha

Print

SOY AND GARLIC MUSHROOMS

These soy and garlic mushrooms are wonderful as a side dish or perfect as a healthy snack for any day!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Equipment/Tools

• Cast iron pan
• Spatula 

• 400g mushrooms 
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 tbsp. minced garlic
• 2 tbsp. soy sauce
• 1 tbsp. sugar
• 1 tbsp. lemon juice
• 1 tbsp. freshly chopped parsley 
• 1 tbsp. roasted sesame seeds

Instructions

1. In a bowl mix sugar, soy sauce and lemon juice.
2. Clean the mushrooms and halve or quarter them if they are too big.
3. Add butter and olive oil in the heated pan over medium heat.
4. Lightly brown the minced garlic in the fat, then add cut mushrooms.
5. Saute them until nice and brown, but don't let it burn.
6. It will take a maximum of 6-8 minutes.
7. Add soy sauce mixture into the pan and cook everything together for a minute or so.
8. Garnish the mushrooms with the parsley and sesame seeds and serve hot.

Notes:

Instead of olive oil, you may use toasted sesame oil too. If using button mushrooms. do not need cutting. Want to make vegan mushrooms? simply skip the butter and add oil. Don't like sesame seeds, skip it totally. Don't have cast iron skillet? Use wok instead.

Calories

404.56

Fat (grams)

32.91

Sat. Fat (grams)

10.26

Carbs (grams)

24.64

Fiber (grams)

6.81

Net carbs

17.83

Sugar (grams)

11.23

Protein (grams)

8.79

Sodium (milligrams)

980.38

Cholesterol (grams)

30.53

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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