15-Minute Garlic Mushrooms with Parsley Recipe
This quick and easy 15-minute garlic mushrooms recipe delivers savory, succulent, and flavorful mushrooms using only five simple ingredients. Perfect as a side dish or a topping for pasta and grains, these caramelized mushrooms are cooked in vegan butter and infused with fresh garlic and parsley for a rich, aromatic finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
Main Ingredients
- 3 tablespoons vegan butter, salted
- 1 pound mushrooms, sliced (shiitake, Cremini, or button mushrooms recommended)
- Pinch of salt (increase to heavy pinch if using unsalted butter)
- 5 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the butter: In a pan over medium-high heat, melt the vegan butter until fully liquefied and heated through.
- Add mushrooms and salt: Add the sliced mushrooms and a pinch of salt to the pan. Using a spatula, stir to combine and coat the mushrooms evenly in butter.
- Caramelize one side: Let the mushrooms cook undisturbed for 3-5 minutes to develop a golden-brown caramelized color on one side.
- Turn mushrooms: Flip the mushrooms and let them brown on the other side for another 3-5 minutes to ensure even caramelization and tenderness.
- Add garlic and sauté: Reduce heat to medium and add the finely chopped garlic. Stir and cook for 30 seconds to 1 minute, allowing the garlic to sizzle without burning and infusing the mushrooms with flavor.
- Add parsley and finish: Stir in 1 tablespoon of chopped parsley and cook for an additional 30 seconds. Remove from heat, sprinkle with remaining parsley on top, and serve immediately. Enjoy as a side dish or accompaniment to pasta, quinoa, or other meals.
Notes
- Storage: Store leftover garlic mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results or use a microwave.
- Freezing: Garlic mushrooms can be frozen for up to 3 months in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating, but note the texture may change.
