Delicious and savory vegan garlic butter mushrooms with just four ingredients. If you know a mushroom hater, this is the recipe to win them over.
Mushrooms can be a loaded topic at our home. I love them, Desi loves them sometimes, and Jay thinks they are the ghastliest thing to have ever sprouted into existence.
Jay is certainly not the only child to balk at mushrooms — most kids find their slimy texture and earthy flavor hard to stomach, and you can tell them how nutritious they are until you’re blue in the face, but is there a child who ever ate anything because it’s good for them?
I’ve made many forays into getting my son to fall in love with this awesome veggie, including stuffing them inside chickpea mushroom turnovers, or blending them into a magical vegan mushroom gravy for mashed potatoes, which he adores. And when I have to serve them in a more obvious form, I find that roasting them until they are no longer slimy, but have the perfectly tender texture and a charred flavor, works best.
Like these Vegan Garlic Butter Mushrooms.
This is not a recipe just for kids, by any means. It is a recipe for everyone. In fact, if you’re making them for adults only, you could add a glug of white wine as you roast them for even more deliciousness (see, being an adult is more fun after all).
This is a four-ingredient recipe (and salt and pepper) and it couldn’t be simpler to make: all you need is:
- Portobello mushrooms (you can use crimin or button mushrooms too)
- Vegan butter
- Lots of fresh, green herbs
- Salt and ground black pepper
How to make the most delicious vegan Garlic Butter Mushrooms:
You can roast the mushrooms to any level of doneness that you like best, so this could range from anywhere between five minutes in the pan, when they have just started to ooze out their moisture and are still in a half-cooked stage and already delicious, to about 40 minutes, the time I prefer to roast them for to get them to that charred, non-slimy stage that is hard not to love, even if you’re a picky kid. At that point, the mushrooms have sponged in all of the delicious flavor of the butter and the garlic and the herbs, and they taste phenomenal.
This is a dish anyone can love, even a meat lover. Mushrooms make a great meat substitute, as most vegans already know, and portobello mushrooms, with their meaty, robust flavor, are especially carnivore-friendly.
What do you serve the vegan Garlic Butter Mushrooms with?
These can be a side for any dish, really, but they are perfect as a burger topping, a sandwich filler, added to salads, or better still, stirred into a pasta with just olive oil, parsley, and a dash of salt and pepper.
Let’s go ahead and make this recipe now, and if you do try it, be sure to let me know in the comments below or by tagging me @holycowvegan.net on Instagram.
Vegan Garlic Butter Mushrooms
- Large skillet
- 1 pound portobello mushrooms (about 4 large caps), sliced 1/2-inch thick
- 3 tbsp vegan butter
- 2-3 tbsp chopped fresh herbs, like thyme or sage or rosemary
- 3 large cloves garlic (finely minced)
- Salt and ground black pepper to taste
- Heat the butter in a skillet. When it has melted, add the portobello mushrooms, preferably in a single layer. Don't worry about some overcrowding if it does happen -- the mushrooms will shrink as they cook. Season with salt and pepper.
- Cook the mushrooms over a low flame, stirring every now and then, for anywhere between 10 to 40 minutes. I like doing this for 40 minutes for the best charred flavor, but if you prefer to take them off the heat earlier, that's fine too. (If using wine, add 1/4 cup to the skillet after adding the mushrooms)
- About five minutes before the mushrooms reach your desired level of doneness, stir in the herbs and the garlic and add more salt and pepper if needed.
- Stir to mix, turn off the heat after five minutes, and serve hot, warm or at room temperature.