Vegan Garlic Mushrooms in 15 minutes

Vegan garlic mushrooms are super easy to make, are absolutely delicious and only need four ingredients. They're perfect for serving on toast, or as part of a big breakfast.

Course Breakfast

Cuisine British

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 91kcal

Author Jess & Dan

Ingredients

3 tablespoon vegan butter vegan butter
4 cloves garlic – sliced
450 g chestnut mushrooms – quartered
2 tablespoon fresh chives – chopped
Salt and pepper – to taste

Metric - US Customary

Instructions

Pop the vegan butter in a large sauté or frying pan over a medium heat.
3 tablespoon vegan butter
Once the butter has melted, add the garlic in and let it bubble until fragrant. Keep it moving with a spatula and be careful not to burn it.
4 cloves garlic
Add the mushrooms and cook until they start to release water. Stir well so they get a nice coating of vegan butter and garlic.
450 g chestnut mushrooms
Cook for around 5-7 minutes, until most of the water has been released and cooked off. Alternatively, if you don’t want to wait for it all to cook-off, you could just drain some of the water away!
Sprinkle in the chives and stir.
2 tablespoon fresh chives
Season with salt and pepper. If the vegan butter is salty, you may not want to add much (or any) salt so be sure to taste it first! Serve on toasted sourdough or as part of a big breakfast or full English. Enjoy!
Salt and pepper

Notes

This recipe keeps in the fridge for two days, but is best eaten fresh.
We don’t recommend freezing as the quality of the dish will not remain when reheated, however it can be frozen. Mushrooms go limp and leathery after freezing.
Try adding 100ml of vegan cream (oat or soya-based) to make a creamy version of this dish!
We recommend chestnut mushrooms as they’re ‘meaty’ but this recipe works well with portobello, portobellini or oyster mushrooms.
We recommend wiping the mushrooms rather than washing with water, as mushrooms absorb water, which we don’t want for this recipe.

Nutrition