Craving a flavour-packed appetizer that's both easy and impressive? These vegan garlic mushrooms are the answer! Sautéed to perfection and served on crusty toast, they're ready in just 30 minutes. Perfect for a dinner party starter or a tapas night with friends, this simple dish will have everyone asking for the recipe.
For this recipe, I'm using white button mushrooms (champignons) because they're readily available and have a mild flavour. However, if you prefer a more intense mushroom taste, feel free to use wild mushrooms like chanterelles or porcini. They'll add a deeper, earthier dimension to the dish.
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Want to make this dish even richer? Feel free to stir in a dollop of vegan mayonnaise or sour cream for a creamier texture. I kept my version simple and light, but the choice is yours!
Mushrooms are an ingredient I often use, whether I prepare them as an appetizer, like in stuffed mushrooms with cheese and bacon, or as a main course, like Hungarian mushroom paprikas.
Ingredients
For this vegan garlic mushrooms recipe, I'm using 400g (0.88 lbs) of white button mushrooms, a medium-sized yellow onion (about 1 cup chopped), and four cloves of garlic to make four appetizer-sized portions. I've kept the portions small since this is an appetizer meant to be enjoyed before the main meal. Feel free to increase the quantities if you'd like to serve more people or prefer larger servings.
Other ingredients needed in this recipe are:
- 2 tablespoon of Olive Oil, in which I will fry the onion;
- 3 sprigs of fresh Thyme because I love its aroma;
- ½ bunch of Chives, which amplifies the taste of the onion;
- ½ bunch of Parsley: it goes very well with the mushrooms and will give colour to the dish;
- 1 teaspoon of Sea Salt, without which no meal is possible;
- 1 teaspoon of freshly Ground Black Pepper, which, together with salt, is the basis of all seasonings;
- 1 teaspoon of the Vegetable Mix for soups.
How to Make the Vegan Garlic Mushrooms?
Preparing the Ingredients
As you know, I like to prep all my ingredients beforehand. First up, the mushrooms! No need to wash them with water—a quick brush to remove any dirt will do. While some people prefer to peel the caps, I like to leave them on. I then slice the mushrooms into generous pieces, ensuring we get a satisfying bite in every mouthful.
I'm chopping the onion into slightly larger pieces, as they won't break down completely during the quick cooking process. They'll soften beautifully and have a texture similar to the mushrooms, creating a delicious harmony.
I'll finely chop the chives and parsley, then add half while sautéing the mushrooms. This allows the herbs to infuse their vibrant flavours into the dish. I'll save the remaining half to sprinkle on top at the end for a final burst of fresh flavour and a pop of colour.
Making the Sautee
In a large skillet or deeper frying pan, I'll heat the olive oil (or sunflower oil, if you prefer) over medium heat. Once the oil is shimmering, I'll add the chopped onions. I don't want to brown or caramelize them, just soften them slightly. To help with this, I'll sprinkle in a pinch of sea salt, which will draw out some of their moisture.
After about two minutes, I'll add the sliced mushrooms to the onions and stir gently with a wooden spoon. Mushrooms have a high water content, so they'll release some moisture as they cook. After a minute or two, you'll notice them starting to sauté in their own juices.
Once the mushrooms begin to sauté and reduce in volume, I'll season them with freshly ground black pepper, the dried vegetable mix, and the thyme leaves (removed from the stems). I'll also add half of the chopped chives and parsley, along with the garlic, which I'll press directly into the pan.
I'll let everything sauté over medium-low heat, stirring occasionally, until all the liquid evaporates. Then, I'll turn off the heat and stir in the remaining parsley and chives.
And just like that, in about 20 minutes, I had a delicious vegan garlic mushroom dish ready to serve. This recipe is inspired by Timea's kitchen style, which you've always found to be both simple and flavourful. This dish is a crowd-pleaser, perfect for a quick and satisfying meal. I hope you'll give it a try! Let me know how it turns out in the comments below.
How to Serve the Garlic Mushrooms?
For a delicious appetizer or tapas, serve these vegan garlic mushrooms on slices of toasted bread with a side of tomato salad. They also make a fantastic side dish for roasted free-range chicken or garlic butter roasted chicken.
How to Store?
Leftover vegan garlic mushrooms can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them tightly in plastic wrap. Reheat gently in the microwave or on the stovetop when ready to eat.
Garlic Mushrooms Recipe Variations
This recipe is a fantastic base, and you can easily adapt it to your liking. Here are some ideas for variations you can try:
- Variety: Instead of just white button mushrooms, try a mix of cremini, shiitake, oyster, or even wild mushrooms like chanterelles or porcini. Each type brings its own unique flavour and texture.
- Whole mushrooms: For a more rustic look, use smaller mushrooms and cook them whole.
- Wine or broth: Add a splash of white wine or vegetable broth while the mushrooms are cooking for extra depth of flavour.
- Vegan cream: Stir in a spoonful of vegan cream or crème fraîche at the end for a richer, creamier sauce.
- Different herbs: Experiment with other herbs like rosemary, oregano, or tarragon.
F.A.Q.
While many people love mushrooms, there are a few reasons why some might avoid them:
-Taste and Texture: This is a big one! Some people simply don't like the unique, earthy flavour of mushrooms. Others find the texture – sometimes spongy or slimy – off-putting. It can be quite different from other vegetables.
-Fear of Poisoning: There are many poisonous mushroom varieties in the wild. While cultivated mushrooms are safe, some people might still have a lingering fear of accidentally ingesting a toxic one. This fear can be strong enough to make them avoid all mushrooms entirely.
-Digestive Issues: Some people find mushrooms difficult to digest. They contain chitin, a type of fiber that our bodies can't fully break down. This can lead to gas, bloating, or other digestive discomforts in sensitive individuals.
While mushrooms are technically fungi (neither plant nor animal), they're often grouped with vegetables in culinary contexts. However, there are a few reasons why some people might consider mushrooms non-veg:
-Mode of Nutrition: Unlike plants, mushrooms don't have chlorophyll and can't produce their own food through photosynthesis. Instead, they obtain nutrients by absorbing them from decaying organic matter, which can include dead plants and animals. This might lead some people to associate them with animal-derived products.
-Religious and Cultural Beliefs: Certain religions and cultures have dietary restrictions that include fungi like mushrooms. For example, some Jains and Buddhists avoid mushrooms due to their association with decay and the belief that they might harbor small insects.
Related
If you enjoyed these vegan garlic mushrooms on toast (and trust me, they're delicious!), you might also like some of my other popular appetizer recipes, such as:
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Vegan Garlic Mushrooms
Equipment
- 1 Frying Pan
- 1 chopping board
Ingredients
- 400 g mushrooms white
- 1 piece onion yellow, medium size
- 4 cloves garlic
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon vegetable mix dried
- 3 sprigs thyme fresh
- ½ bunch parsley chopped
- ½ bunch chives chopped
- 2 tablespoon olive oil extra virgin
Instructions
- Slice the mushrooms roughly, cut the onion into small pieces and chop the parsley and the chives.
- Heat the olive oil into the pan at a medium temperature, after which sauté the chopped onions for two minutes. Season with sea salt.
- Add the sliced mushrooms, and mix them gently for 1-2 minutes, until starting to saute in their juice.
- Season with freshly ground black pepper, the vegetable mix for soups and the cleaned leaves from the thyme sprigs.
- Press the garlic directly into the pan and add half of the chopped parsley with chives.
- Saute it on medium to low heat until all the liquid evaporates, then turn off the heat and add the rest of the parsley and chives.
- Serve these vegan garlic mushrooms as an appetizer or tapas with toasted bread and tomato salad.
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