Garlic Mushrooms

Ingredients

• 354 g (12.5 oz)fresh button mushrooms, or other mushrooms of your choice
• 15 ml (1 tbsp)vegan butter
• 15 ml (1 tbsp)olive oil
• 1 headgarlic, peeled and minced
• 2green chillies, thinly sliced (banana peppers work; optional)
• 15 ml (1 tbsp)vegetarian oyster sauce
• 2.5 ml (½ tsp)smoked paprika
• 2.5 ml (½ tsp)sugar
• To tasteliquid seasoning, or salt
• As neededleftover rice, for garlic rice
• As neededbread, for toast
• To tastechopped parsley, for garnish

Instructions

1. 1

   Prepare mushrooms

   Halve the button mushrooms. If using another variety, slice it or tear it into pieces.

2. 2

   Heat the pan

   Set a large frying pan over medium heat. Melt the vegan butter in it, then add the olive oil.

3. 3

   Brown mushrooms

   When the fat is hot, add the mushrooms and leave them undisturbed for 3–4 minutes so one side can brown. Turn them and brown the other side, cooking over medium to medium-high heat to help them colour without releasing excess water.

4. 4

   Cook garlic

   Once the mushrooms are browned, add a little more olive oil if needed. Sauté the garlic and sliced chillies, if using.

5. 5

   Season mushrooms

   Stir in the vegetarian oyster sauce, smoked paprika, sugar and liquid seasoning to taste.

6. 6

   Make garlic rice

   To make garlic rice, use the same pan. Add a little more oil, then some more minced garlic and cook until lightly browned. Add the leftover rice and mix it with the garlic and sauce remaining in the pan. Add salt if you like.

7. 7

   Serve and garnish

   Serve the mushrooms with garlic rice or over toast. Add chopped parsley if desired.

What are garlic mushrooms?

Garlic mushrooms are a simple pan-cooked dish built around browned mushrooms and plenty of garlic. This Filipino-inspired version adds vegetarian oyster sauce for savoury depth, with smoked paprika and optional chillies for extra flavour.

The recipe works as a topping for toast, a partner to garlic rice or a side for a main course. Browning the mushrooms before seasoning helps keep their surfaces golden rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 6g protein, 15g carbs, 12g fat.

The mushrooms provide most of the carbohydrates, while the vegan butter and olive oil contribute much of the fat; the oyster sauce adds some savoury flavour, but this is not a high-protein dish. Serve with garlic rice or toast for a more filling plate, and pair it with a protein-rich main if you want to round out the meal.

Choosing the ingredients

Mushrooms: Button mushrooms are halved here, while larger or more delicate varieties can be sliced or torn into pieces. Try to make the pieces a similar size so they cook at a similar pace.

Seasoning: Vegetarian oyster sauce brings a concentrated savoury note, while smoked paprika and a little sugar round out the flavour. Liquid seasoning is added to taste, with salt offered as an alternative.

Chillies: Green chillies are optional, so the dish can be kept mild or made more lively. Banana peppers are one suggested choice.

Get a good sear

Pan space: Use a large frying pan and avoid piling the mushrooms too deeply. If they are crowded, they are more likely to steam than brown.

Patience: Leave the first side untouched for 3–4 minutes before turning the mushrooms. Adjust the heat between medium and medium-high so they colour without scorching.

Cook the garlic gently

Garlic: Add it after the mushrooms have browned, with a little extra oil if the pan looks dry. Keep it moving and cook just until fragrant and lightly coloured.

Chillies: Add the sliced chillies with the garlic if you are using them. Take care not to let either ingredient burn, as that can make the seasoning taste harsh.

Use the same pan for rice

Leftover rice: The recipe recommends leftover rice for the garlic rice. Add it to the pan after the extra garlic has turned lightly brown.

Pan flavour: Mix the rice through the garlic pieces and sauce left behind by the mushrooms. Taste before adding salt, since the seasoning in the pan may already be salty.

Ways to serve

Toast: Spoon the mushrooms over toast for a straightforward meal. The bread gives the glossy, savoury topping something crisp to sit on.

Rice: Serve with the quick garlic rice for a more substantial plate. Alternatively, set the mushrooms out as a side alongside a main dish and finish with parsley.

Recipe notes & tips

• Dry the mushrooms if they look damp before adding them to the pan.
• Let the first side brown without stirring for the full 3–4 minutes.
• Use a wide pan so the mushrooms have room to make contact with the hot surface.
• Add liquid seasoning gradually and taste before adding more.
• Have the leftover rice ready before you start making the garlic rice.
• Add parsley just before serving so it stays fresh-looking.

Variations

• Use mixed mushrooms: Slice or tear other varieties into pieces of a similar size.
• Adjust the heat: Leave out the green chillies for a milder dish.
• Choose banana peppers: Use thinly sliced banana peppers as suggested in the recipe.
• Serve on toast: Spoon the finished mushrooms over toasted bread.
• Make garlic rice: Fry leftover rice in the same pan with extra minced garlic.
• Finish with parsley: Scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Moving mushrooms too soon: Leave them untouched for 3–4 minutes so they can brown.
• Crowding the pan: Cook in a larger pan so the mushrooms brown rather than steam.
• Cooking over excessive heat: Keep the pan around medium to medium-high to avoid scorching.
• Burning the garlic: Add it after browning the mushrooms and cook only until lightly coloured.
• Over-seasoning at once: Add liquid seasoning to taste, then adjust if needed.
• Using freshly cooked rice for the fried rice: Follow the recipe's suggestion to use leftover rice.

How to store

Refrigerate leftover mushrooms in a covered container and use within 3 days. Reheat in a frying pan over medium heat until hot; store leftover rice separately and reheat it thoroughly before serving.

Frequently asked questions