Perfect Sauteed Mushrooms make a mouthwatering accompaniment to a steak dinner or on a piece of toasted gluten free bread for lunch. This recipe is quick and easy but has the taste of a great restaurant side dish.
- The Secret to Perfect Sauteed Mushrooms
- Substitutions and Adaptations of Perfect Sauteed Mushrooms
- What to Serve With This Easy Mushroom Side Dish
- Can Perfect Sauteed Mushrooms be made in the BBQ?
- BBQ instructions
- How Well do the Vegan Sauteed Mushrooms Keep?
- Storage Instructions
- Other recipes you may enjoy
- Did You Make This Dish? If So Please Let Us Know
- 📖 Recipe
I adore mushrooms as a side with steak or beef. Getting the perfect method and sauté on the mushrooms can be tough. I used to love going to steak restaurants and ordering a side of mushrooms because they came exquisitely seared every time. It has taken a few tries and since we rarely venture to restaurants for a number of reasons, cost and cross-contamination for one of the little ones are the biggest.
The Secret to Perfect Sauteed Mushrooms
When cutting them into 4-6 pieces, either quarters or thick slices to best retain their flavour. Keeping the mushroom pieces similar sizes will allow them to cook more uniformly and avoid some over or under cooked.
The key to these are to melt the vegan spread substitute and stir the mushrooms in the melted spread until they soak up the oils, then turn up the heat to cook the mushrooms. You don’t want to cook them too long, just long enough to soften them but you don’t want them to release too much of their natural juices. The mushrooms should be plump and juicy with a slight resistance when you bite into them.
Adding the coconut aminos and lemon juice after heating to the cooking pan, right before serving and letting the flavours mix and soak in to the vegan sauteed mushrooms will give the best most flavourful dairy free gluten free side dish.
Substitutions and Adaptations of Perfect Sauteed Mushrooms
The great thing about the Perfect Sauteed Mushrooms recipe is you can adapt it fairly well to different flavours. Adding herbs like oregano, rosemary or thyme is a way to add flavour depth with little cost and few ingredients. No salt is used to keep the juice in the mushrooms and the coconut aminos or a soy and wheat free teriyaki sauce add saltiness without actual salt.
Adding Herbs, Flavourings, and Substituting Coconut
Instead of using plain coconut aminos check out the Naked Natural Foods Co. line of flavoured coconut aminos. The best ones that work with this recipe are the Terryaki flavoured and the Chili flavoured to add a bit of a kick to the easy gluten free side dish. In the recipe substitute the coconut aminos with this option.
Cannot do coconut? or want a different taste?
Using balsamic vinegar or apple cider vinegar instead of using both coconut aminos and lemon juice is a fabulous substitute. Be sure to omit the lemon juice if using a vinegar or it may end up too acidic tasting.
Add the herbs to the pan after the garlic has started to go clear and cook as per the recipe for the rest.
Herbs that work well are:
- Oregano - for an Italian dish, works well with tomatoes and mushrooms
- Thyme- excellent with the vegan egg dishes
- Rosemary- best with steaks
- Sage- excellent with the mushrooms over pasta
Evenly thinly sliced sweet bell peppers are a phenomenal addition to easy sauteed mushrooms. Once the vegan margarine is melted add the peppers and cook. Stir often until they just start to soften, then add in the mushrooms to cook. Serve with a steak or pasta.
Diced onions can be added to an easy sauteed mushroom side dish to bring it loads of flavour easily. When adding the garlic add the diced onion and cook as per the recipe.
Kale give a great addition to the mushrooms and are perfect for this side dish becoming a part of a pasta main dish. Prep the kale by removing the leaves from the tough vein and rubbing between your palms to soften it up.Melt the vegan spread and garlic as in the original recipe, but double the amount of spread used. Add in the torn kale and mushrooms together and coat well with the melted spread. Follow the recipe until cooked, using coconut aminos if desired or just finishing with lemon juice. Toss in a pan with in cooked gluten free pasta.
What to Serve With This Easy Mushroom Side Dish
This recipe is slightly tart and tangy, perfect with a steak or to top a piece of toasted bread with a bit of spread melting into it.
Another way to serve this vegan mushroom recipe for a quick meal is with our Chickpea Scrambled "Eggs" or an egg substitute like Just Egg (beware in Canada these contain SOY) for breakfast. Toast a piece of gluten free, safe bread, smear it with a knob of vegan buttery spead, top with both the vegan sauteed mushrooms and the scrambled egg flavoured chickpeas.
The sauteed mushrooms would also be great in a safe rice tortilla wrap for lunch or breakfast with chickpea scrambled "eggs", sauteed onions and peppers with a spot of salsa for a breakfast style burrito.
Making up a pot of gluten free vegan pasta and serving the mushrooms on top as the sauce.
The versatility of perfect sauteed mushrooms is mind boggling when you think about what you could do with the dish. Let us know in the comments how you serve them.
Can Perfect Sauteed Mushrooms be made in the BBQ?
If you are BBQing steaks, you could also melt the spread in a tinfoil pocket on the top shelf of the BBQ (indirect heat) with the garlic, then add the mushrooms, close the foil packet tightly and shake the mushrooms around off the grill until they are well coated. Place back on the grill's warm indirect heat for 7-8 mins. Add lemon juice and coconut aminos/or soy-free teriyaki sauce to the packet right before serving. To make sure the spread doesn’t drip out of the foil, double wrap it in opposite directions with seams up so they don’t point into the flames.
In a foil packet put the vegan margerine spread, garlic, and mushrooms. Place the well sealed foil packet on a rack above the hot coals . As the packet cooks for 7-8 mins shake it and turn it over to both coat and cook all the mushrooms.
The two most important points are the well covered foil packet so nothing drips out. The second is to put the packet over hot coals rather than the open flame. Using both of these steps will help to stop flare ups, which can both be dangerous and burn the mushrooms rather than perfectly cooking the mushrooms.Cook the mushrooms first then add the soy and gluten free coconut aminos and lemon juice.
How Well do the Vegan Sauteed Mushrooms Keep?
We haven’t tried to reheat these as there are never any left but they would do well fried up for a couple of minutes but they would lose some of their retained liquid and soft texture. It is not recommended to make this dish ahead of time and reheat it. They are best enjoyed immediately after cooking.
They would keep for 24 hours in the fridge in an airtight container, if you have any left over.
Perfect Sauteed Mushrooms are not suitable for freezing.
The properly stored sauteed mushrooms can be served cold or reheated.
In the Oven
To re-heat cook for about 10 mins at 350 F in an oven safe dish with a couple of teaspoons of water to help the mushrooms heat evenly.
On the Stove Top
In a pan add a couple of Tbsps of water to the mushrooms and cover with a well fitting lid. Over medium heat bring the mushrooms to temperature,about 4-5 mins. Uncover to cook off the extra water if there is any and serve once the extra water has evaporated.
In the Microwave
In a microwave safe bowl put a couple of tsps of water in with the mushrooms. Warm in the microwave for 1 minute and check if the vegan sauteed mushrooms are up to temperature. If still cool heat in 25 second bursts until warmed through.
Instead of water additional coconut aminos and lemon juice can be used for extra flavour.
Other recipes you may enjoy
Did You Make This Dish? If So Please Let Us Know
Tart and tangy mushrooms that double as a side of part of a main dish. If you make this easy recipe for sauteed mushrooms please leave a comment. We would love to hear from you.
Easy Vegan Sauteed Mushroom Recipe
- 1 pound Button Mushrooms (Cut in 4-6 each)
- 2 tablespoons Dairy Free Vegan Margarine Spread we use a dairy and soy free vegan spread
- 4 cloves Garlic finely diced
- 1.5 tablespoons Coconut aminos or Terryaki flavoured coconut aminos
- 1.5 tablespoons Lemon Juice about 1-½ lemon
- Melt vegan spread in a frying pan on medium heat.Use a pan large enough to not crowd the mushrooms. They should fit on the bottom of the pan in one layer with room to stir.
- Sautee garlic in butter for 1 minute.
- Add mushrooms to the pan, stirring well to coat well with melted spread. The mushrooms should start to absorb the spread. Turn up the heat to high and sautee while stirring for 2 minutes.
- Pour in coconut aminos/ terriyaki flavoured coconut amino and lemon juice. Turn off heat but keep the pan on the burner while stirring the mushrooms to coat well with the lemon and aminos 'sauce'. Serve immediately.