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Vegan Garlic Mushrooms

Vegan Garlic Mushrooms

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These tasty vegan garlic mushrooms served on a slice of toast can be an ideal appetizer at dinner or served as a Spanish tapas with a glass of wine. Because it’s an easy recipe and is ready in just half an hour, it is available to anyone to surprise dinner guests with a perfect snack.

Table of Contents

I will make today’s recipe from white cultivated mushrooms (champignon). But if you want a more dominant mushroom taste, you can add or make it from forest mushrooms (chanterelle or porcini); they will be even more delicious.

You can modify this mushroom recipe by adding mayonnaise or sour cream, making it creamier, but I chose to make the more uncomplicated and healthier version.

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

I will use 400 g (0.88 lbs) of white mushrooms, a medium-sized yellow onion and four cloves of garlic for four portions. These portions are not large because I will serve the mushrooms with garlic as an appetizer before the main menu. You can increase the quantities if you want more significant portions or to serve more people.

Vegan Garlic Mushrooms-Mushrooms, Garlic, Parsley, Olive Oil, Thyme, Dill, Salt, Ground Pepper and Vegetable Mix on the Chopping Board

Other ingredients needed in this recipe are:

  • two spoons of olive oil, in which I will fry the onion;
  • three sprigs of fresh thyme because I love its aroma;
  • half a bunch of chives, which amplifies the taste of the onion;
  • half a bunch of parsley; it goes very well with the mushrooms and will give colour to the dish;
  • one teaspoon of sea salt, without which no meal is possible;
  • one teaspoon of freshly ground black pepper, which, together with salt, is the basis of all seasonings;
  • one teaspoon of the vegetable mix for soups.

How to Make the Vegan Garlic Mushrooms?

Preparing the Ingredients

As those who follow me know, I like to prepare all the ingredients first, so I start with the mushrooms. You don’t have to wash them with water, but clean them of any dust or soil with a brush. Whoever wants can remove the skin from the mushroom cap, but I didn’t do it; I just sliced them roughly so that the texture of the mushroom would feel when we eat it.

Vegan Garlic Mushrooms-Sliced Mushrooms on the Chopping Board

I cut the onion not too small because, anyway, it won’t break down during cooking. After all, I don’t cook it too much. But it will soften and have a texture similar to that of mushrooms, which will be delicious.

Vegan Garlic Mushrooms-Chopped Onion on the Chopping Board

I will finely chop the chives and parsley, add half of them during sautéing so that the mushrooms extract their flavours and the other half at the end for colour and taste.

Vegan Garlic Mushrooms-Chopped Parsley and Chives on the Chopping Board

Making the Sautee

In a deeper frying pan, I will heat the olive oil (or you can use sunflower oil) at a medium temperature, after which I will sauté the chopped onions. I don’t want the onion to fry or caramelize but just to soften; that’s why I now add sea salt, which will help eliminate its liquid content.

Vegan Garlic Mushrooms-Frying Onions in the Pan

After about two minutes, I add the sliced mushrooms on top of the onions and mix them gently with a wooden spoon. The mushrooms have a high water content, which they will gradually start to eliminate after about a minute or two and begin to saute in their juice.

Vegan Garlic Mushrooms-Frying Mushroom and Onions in the Pan

When the mushrooms start to saute and decrease in volume, I season them with freshly ground black pepper, the vegetable mix for soups and the cleaned leaves from the thyme sprigs. Also, I add half of the chopped parsley with chives, and garlic, which I press directly into the pan.

Vegan Garlic Mushrooms-Parsley, Chives and Garlic on the Frying Mushrooms

Let everything saute on medium to low heat, stirring from time to time, until all the liquid evaporates, then turn off the heat and add the rest of the parsley and chives.

Vegan Garlic Mushrooms-Ready to Serve in the Glass Bowl

And so, in just a few minutes, I finished. This was my delicious vegan garlic mushrooms recipe made in Timea’s kitchen style, but it has always been a crazy success.

How to Serve the Garlic Mushrooms?

If you want to serve these vegan garlic mushrooms as an appetizer or tapas, I recommend you to do it on some slices of toasted bread and possibly a tomato salad on the side. But it can also be served as a side dish with roasted free-range chicken or garlic butter roasted chicken; it’s tasty.

Vegan Garlic Mushrooms-Served on the Plate With Lettuce and Tomatoes

If you liked the vegan garlic mushrooms recipe (I tell you it is delicious), I could also recommend you other ideas for appetizer recipes that have been successful with us, such as:

Vegan Garlic Mushrooms-Served With Toast on the Plate With Lettuce and Tomatoes

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Vegan Garlic Mushrooms-Served on Toast With Lettuce and Tomatoes
Vegan Garlic Mushrooms-Served on the Plate With Lettuce and Tomatoes

Vegan Garlic Mushrooms

Timea
These tasty vegan garlic mushrooms served on a slice of toast can be an ideal appetizer at dinner or served as a Spanish tapas with a glass of wine.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Dinner, Snack
Cuisine International
Servings 4 portions
Calories 105 kcal

Equipment

Ingredients
 
 

  • 400 g mushrooms white
  • 1 piece onion yellow, medium size
  • 4 cloves garlic
  • 1 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground
  • 1 tsp vegetable mix dried
  • 3 sprigs thyme fresh
  • ½ bunch parsley chopped
  • ½ bunch chives chopped
  • 2 tbsp 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.

Video

Notes

You can add or make it from wild mushrooms.
Please don’t wash them with water; clean them of dust or soil with a brush.

Nutrition

Calories: 105kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 593mgPotassium: 425mgFiber: 2gSugar: 3gVitamin A: 724IUVitamin C: 16mgCalcium: 31mgIron: 1mg
Keyword garlic mushrooms, vegan garlic mushrooms, vegan garlic mushrooms recipe
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