In this quick and easy recipe I will show you how to make perfectly sautéed mushrooms with onions and garlic sauce just like from the Christmas market! Perfect as a side dish to all kinds of dishes!
Perfect Sautéed Mushrooms – Learn how to sauté Mushrooms
Garlic mushrooms are one of my favorite vegetable recipes (along with spinach and oven-roasted tomatoes). They add a delicious, aromatic and savory umami flavor to all kinds of dishes and take just a few minutes to prepare.
Not only are these sautéed mushrooms with garlic sauce totally delicious on their own, but they’re also perfect as a side dish for a variety of dishes or as a topping for patties, toasted bread, or burgers!
What are the best cooking mushrooms?
You can make this recipe with other mushrooms if you don’t have cremini or button mushrooms. Mushroom varieties like shiitake, oyster mushrooms, or portobellos are also delicious alternatives!
How to clean mushrooms
Mushrooms are best cleaned with a kitchen towel or brush or mushroom brush. It’s also fine to wipe them with a damp paper towel to remove the dirt and then immediately pat dry, but you shouldn’t wash them. This is because if they are in contact with water for too long, their spongy texture can soak up the water, which can then lead to mushy, sautéed mushrooms.
How to sauté Mushrooms
As always, I recommend watching the recipe video and these step-by-step instructions first. You can then find the full recipe with exact quantities in the recipe card below!
Step 1: Clean the mushrooms, chop the onion & garlic.
First, clean the mushrooms as described above and cut off the browned bits at the bottom of the mushroom stem (leave small baby bella mushrooms whole and cut large mushrooms into quarters). Also, peel and finely chop the onion and garlic cloves.
Step 2: Cook the mushrooms and serve them with garlic sauce.
Heat the olive oil in a large skillet frying pan. Add the mushrooms and fry them over medium high heat for 5-6 minutes (watch the recipe video to see how to I sauté them). Then add the chopped onion and garlic and fry for another 3 minutes until golden brown. Season the mushrooms with salt and pepper to taste and fold in the parsley. Then serve with the creamy garlic sauce and fresh baguette or toasted bread. Enjoy your meal!
Tips for perfect sauteed mushrooms
Actually, sautéed mushrooms are quite easy to make, but there are a few things you should keep in mind to make them turn out perfectly.
- Canola oil or olive oil: for the best flavor, you can combine vegan butter and extra virgin olive oil. In fact, that’s how it’s done in traditional recipes. Otherwise, butter flavored canola oil (Alba oil) is also a great vegetable alternative to butter.
- Don’t overcrowd the pan: If you over-fill the pan, the mushrooms will simmer in their own juices instead of frying.
- Don’t stir too much: The key to perfectly caramelized mushrooms is to allow the mushrooms to release their juices. The best way to do this is to first sauté them over high heat for a few minutes without stirring. Once the bottoms are golden brown, you can turn them over or swirl the pan
- Cook at high heat: so that as much liquid as possible can evaporate and the mushrooms get a perfect meaty texture. Especially if you want to add additional flavors or seasoning sauces like soy sauce, tamari, worcestershire sauce or red wine at the end. Once the mushrooms are golden brown on all sides, reduce to medium heat to caramelize them with onions, garlic, and spices.
Can mushrooms be reheated?
Yes. Leftover mushrooms can be stored in a sealed container in the fridge for 1-2 days. Enjoy leftovers cold on bread or salads or warm briefly in a pan.
Can sautéed mushrooms be frozen?
Yes, sautéed or cooked mushrooms can be frozen, although this may change the texture slightly. If you want to freeze them individually, place them side by side, with space between each, on a flat plate or board or baking sheet after they have cooled and freeze for 1 hour. Once the mushrooms are frozen, simply transfer them to a freezer bag or container and freeze for up to 3 months. When needed, simply take out the desired amount and use for casseroles, soups, stews, or any other recipes you like!
This garlic mushroom recipe is:
- Vegan
- Dairy-free (lactose-free)
- Quick and easy to make
- Healthy
- Rich in fiber and protein
- Flavorful
- Tasty
- Juicy
- Totally delicious
- Perfect as a side dish for lunch or dinner!
What to eat with mushrooms?
I love roasted mushrooms with garlic sauce, however, they also go well with other delicious dips like herb dip, sour cream, aioli, etc. You can serve sautéed mushrooms as a side dish to almost any savory dish like mashed potatoes, sweet potato fries, baked potatoes, rice, pasta, gnocchi, potato cakes, vegan meatballs, tofu steak, lentil balls, vegan chicken nuggets, grilled cheese sandwiches and burgers. They also make a super tasty topping for Buddha Bowls, creamy soups, and fresh salads.
If you try this easy recipe for sauteed mushrooms with onions and garlic sauce, feel free to leave me a comment and a star rating! And if you take a picture of your mushrooms and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your dishes! Enjoy! 🙂
Garlic Mushrooms with Onions (Easy & Vegan)
Author:Ingredients
- 17.6 oz small cremini mushrooms *read text above for other suggestions
- 1 onion chopped
- 1-2 cloves of garlic chopped
- salt & pepper
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil for frying
- 1 recipe garlic sauce
Instructions
*Note: Check out the recipe video and step-by-step photos in the post above!
- First, prepare the garlic sauce according to the recipe so that it can infuse a bit and become more flavorful.
- Clean the mushrooms using a kitchen towel or brush and cut off the brownish parts at the bottom of the mushroom stem (small mushrooms can be left whole, large mushrooms can be cut into quarters if necessary).
- Also, peel and finely chop the onion and garlic cloves.
- Heat the olive oil in a pan. Add the mushrooms and cook them over medium-high heat for 5-6 minutes.
- Then add the chopped onion and garlic and sauté for another 3 minutes until golden brown.
- Season the mushrooms with salt and pepper and fold in the parsley.
- Then serve with the garlic sauce and fresh baguette or toasted homemade bread. Enjoy!
Notes
- Garlic mushrooms also go well with other delicious dips like herb dip, sour cream, aioli, etc.
- You can also serve the mushrooms as a side dish with other dishes like like mashed potatoes, sweet potato fries, baked potatoes, rice, pasta, gnocchi, potato cakes, vegan meatballs, tofu steak, lentil balls, vegan chicken nuggets, grilled cheese sandwiches and burgers. They also make a super tasty topping for Buddha Bowls, creamy soups, and fresh salads, etc.
- Leftover mushrooms can be stored in a sealed container in the refrigerator for 1-2 days and then eaten cold on bread or salad or briefly heated in a pan. You can also freeze them for up to 3 months.
- Many helpful tips and more information about the recipe, including delicious serving suggestions, are mentioned in the blog post above!
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Guten Morgen, vielen Dank für die schönen Rezepte. Ich möchte demnächst 2 liebe Freundinnen bekochen. Ich habe mich für die italienische Küche entschieden. Die Pilze möchte ich als Antipasti anbieten. Ich möchte gerne noch Zucchini und Aubergine dazu machen. Würdest Du sie auch so garen wie die Pilze? Es soll kein matschiges Gemüse werden. Das ist ein schmaler Grad. Über einen Tipp freue ich mich. Ich wünsche einen schönen 2.Advent. Liebe Grüße, Susanne
Hey Susanne,
Auberginen und Zucchini würde ich anders zubereiten.
Da Auberginen sehr hart sind, diese zunächst in Scheiben schneiden, mit reichlich Salz bestreuen und 15 Minuten ziehen lassen. Anschließend unter kaltem Wasser abspülen und mit Küchenpapier trocken tupfen. Olivenöl in einer Pfanne erhitzen und Auberginen ca. 4-5 Minuten (je nach Größe und Dicke der Scheiben) von beiden Seiten goldbraun braten, dabei öfter wenden und ggf. noch etwas Öl nachschütten.
Zucchini in Scheiben schneiden und in einer anderen Pfanne in Olivenöl ca. 3-5 Minuten von beiden Seiten goldbraun braten.
Vielen Dank. Ich wünsche dir morgen einen schönen 3. Advent!
LG Bianca 🙂