Vegan Garlic Butter Mushrooms
Delicious and savory vegan garlic butter mushrooms with just four ingredients and a world of flavor.
- 1 pound portobello mushrooms (about 4 large caps), sliced ½-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 ¼ 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.
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Potassium: 422mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 0.4mg