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
Vegetarian recipes that use soy sauce
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
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

SOY AND GARLIC MUSHROOMS
Ingredients
- 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
- In a bowl mix sugar, soy sauce and lemon juice.
- Clean the mushrooms and halve or quarter them if they are too big.
- Add butter and olive oil in the heated pan over medium heat.
- Lightly brown the minced garlic in the fat, then add cut mushrooms.
- Saute them until nice and brown, but don't let it burn.
- It will take a maximum of 6-8 minutes.
- Add soy sauce mixture into the pan and cook everything together for a minute or so.
- Garnish the mushrooms with the parsley and sesame seeds and serve hot.
Notes:
Calories
404.56Fat (grams)
32.91Sat. Fat (grams)
10.26Carbs (grams)
24.64Fiber (grams)
6.81Net carbs
17.83Sugar (grams)
11.23Protein (grams)
8.79Sodium (milligrams)
980.38Cholesterol (grams)
30.53
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