15-Minute Vegan Garlic Mushrooms

Course: Appetizer, Side Dish

Cuisine: European, International

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: garlic mushrooms, quick mushroom side dish, sautéed garlic mushrooms, vegan garlic mushrooms, vegan garlic mushrooms recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 105kcal

Author: Timea

Easy, 15-minute vegan garlic mushrooms sautéed with onions, fresh garlic, thyme, and a two-stage mix of fresh chives and parsley. Juicy, tender, and 100% plant-based—the perfect quick side dish or toast topping!

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
1 chopping board

Ingredients

400 g mushrooms white, wiped clean and generously sliced
1 piece onion yellow, medium size, chopped into slightly larger pieces
2 tablespoon olive oil extra virgin, or sunflower oil
4 cloves garlic pressed or finely minced
3 sprigs thyme fresh, leaves
½ bunch chives finely chopped (divided into 2 portions)
½ bunch parsley finely chopped (divided into 2 portions)
1 teaspoon vegetable mix dried
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground

Instructions

Prep the Ingredients: Wipe dirt off the mushrooms using a damp cloth or pastry brush (do not submerge in water). Slice into generous pieces, keeping caps on. Chop the onion into medium pieces. Mince the garlic, and finely chop the parsley and chives, splitting the chopped herbs into two equal portions.
Soften the Onions: Heat the olive oil in a large skillet or deep frying pan over medium heat. Add the chopped onions and a pinch of sea salt. Sauté for about 2 minutes until softened without letting them brown.
Sauté the Mushrooms: Add the sliced mushrooms to the skillet with the onions and stir gently with a wooden spoon. Allow the mushrooms to cook in their own juices as they begin to soften and reduce in volume (2 to 3 minutes).
Season and Add Herbs: Press the fresh garlic directly into the skillet. Add the black pepper, dried vegetable mix, fresh thyme leaves, and half of the chopped chives and parsley. Stir well.
Simmer and Finish: Lower the heat to medium-low and let everything cook, stirring occasionally, until all liquid evaporates. Turn off the heat, melt in the vegan butter, and stir in the remaining half of the fresh parsley and chives. Add a squeeze of lemon juice if desired and serve hot!

Video

Notes

Cleaning Tip: Never soak mushrooms in water; they act like sponges and will turn soggy instead of sautéing. A quick brush or damp paper towel works best.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a warm skillet with a splash of water or oil.

Nutrition