Champiñones al ajillo

Ingredientes

• 12.5 oz fresh button mushrooms ( or other mushrooms of choice)
• 1 tbsp vegan butter
• 1 tbsp olive oil
• 1 head garlic (peeled and minced)
• 2 green chiles (, I used banana peppers - thinly sliced (optional for heat))
• 1 tbsp vegetarian oyster sauce
• 1/2 tsp smoked paprika powder
• 1/2 tsp sugar
• Liquid seasoning (, I used Knorr liquid seasoning or salt, to taste)
• Leftover rice for garlic rice
• Bread for toast
• Chopped parsley (for garnish)

Preparación

1. 1

   Slice the button mushrooms in half. If using other mushrooms, you can slice or break these apart.

2. 2

   Heat a large pan or skillet over medium. Melt the vegan butter and add the olive oil.

3. 3

   Once hot, add the button mushrooms. Leave the button mushrooms untouched for 3-4 minutes to brown on one side before moving to brown the other side. You want to cook the mushrooms over medium to medium high heat so that they get a nice brown on the outside and don’t release extra water.

4. 4

   Once the mushrooms are browned, you can add a bit more olive oil to sauté the garlic and chiles (if using).

5. 5

   Season the mushrooms with vegetarian oyster sauce, smoked paprika, sugar, and liquid seasoning to taste.

6. 6

   If making garlic rice, use the same pan as the mushrooms. You can heat a bit more oil and then add some more minced garlic and cook until lightly brown. Add in the leftover rice (leftover rice is best for fried rice!) and mix well with the remaining garlic bits and sauce from the pan. Feel free to season the rice with some salt, if desired.

7. 7

   Serve and enjoy with your side of garlic rice or over toast. Garnish with parsley, if desired.