This 15-minute garlic mushrooms recipe makes the most savoury, succulent, flavourful mushrooms you’ve ever had—and you only need 5 ingredients to make them!
With their meaty texture and umami flavour, mushrooms are the original meat substitute for vegetarians. Before vegan chicken and veggie burgers were a thing, there were mushrooms! And these garlic mushrooms have that savoury, umami element in spades.
This garlic mushrooms recipe is so simple, with only a few easy steps. Sauté the garlic, add the mushrooms and cook until caramelized, then devour. You can handle this even on the busiest of weeknights!
Garlic mushrooms are an exceptional side dish for just about any meal, but you can also incorporate them into vegan main dishes like miso butter pasta or vegetable lasagna for some added meatiness. However you serve them, I know you’re going to love them!
Why You’ll Love This Garlic Mushrooms Recipe
- Just 5 ingredients . This isn’t the kind of recipe that calls for a long list of items! With just a handful of fresh ingredients and kitchen staples, you can make this flavourful side dish.
- Quick and easy . This recipe can be whipped up in just 15 minutes! It’s perfect for busy weeknights when you need a quick side.
- Versatile . These garlic mushrooms are delicious as a side but can also be used as a topping for pizza or added to other dishes.
- Flavourful . The combination of garlic and umami mushrooms is unbeatable! The garlic adds a punch of flavour while the mushrooms bring a deep, earthy element to the table.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – You can use store-bought or homemade vegan butter .
- Mushrooms –Shiitake, cremini, or button mushrooms all work in this garlic mushrooms recipe.
- Salt – If your butter is already salted, you can add a bit less.
- Garlic – There’s plenty of garlic to give these mushrooms quite a kick!
- Fresh parsley – For an herbaceous finishing touch.
How to Make Garlic Mushrooms
- Melt the butter . In a skillet set over medium high heat, melt the butter.
- Add the mushrooms . Stir the mushrooms into the butter, along with a pinch of salt.
- Brown the mushrooms . Cook the mushrooms for 3 to 5 minutes on one side without moving them; turn the mushrooms over and brown the other side for another 3 to 5 minutes.
- Add the garlic . Lower the heat to medium and stir in the garlic. Cook for 30 seconds to 1 minute, or until the garlic is fragrant.
- Finish . Stir in the parsley and cook for another 30 seconds. Remove from heat, garnish with additional parsley, and serve.
Tips for Success
- Let the mushrooms brown . This doesn’t just give them colour, but also more depth of flavour. Don’t disturb them as they cook to allow the browning process to happen.
- Don’t overcrowd the pan . Make sure there is enough space for each mushroom to get a good, even sear and to keep the mushrooms from steaming.
- Use fresh garlic . It’s much more pungent than garlic powder.
Variations
- Try another herb . Thyme, rosemary, chives, and sage also work well with the flavour of these garlic mushrooms.
- Spice it up . Add some red pepper flakes for a spicy kick.
- Make it creamy . Stir in a bit of vegan cream cheese at the end; the result is excellent for serving over mashed potatoes or pasta.
- Add shallot . Dice a shallot and caramelize it in the butter before adding the mushrooms.
Serving Suggestions
- Serve the mushrooms over a bowl of Instant Pot risotto with vegan Parmesan for garnish.
- Add the mushrooms to pasta dishes like vegan garlic Alfredo pasta or vegan spaghetti and meatballs for a savoury boost.
- Use as a topping for vegan pizza .
- Incorporate garlic mushrooms into meal bowls, like this nourishing vegan Buddha bowl .
How to Store Leftovers
To store leftover garlic mushrooms, transfer them to an airtight container and refrigerate for up to 3 days. To reheat, simply warm them in a skillet over medium heat; you can also use a microwave, but the stovetop produces better results.
Can I Freeze This Recipe?
Freezing garlic mushrooms is possible, but their texture may change upon thawing and reheating. If you do decide to freeze them, they’ll keep in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Savoury Vegan Mushroom Recipes
- Stuffed Mushrooms with Coconut Bacon
- Sticky Sesame Shiitake Mushrooms
- Moo Goo Gai Pan
- Creamy Coconut Spinach and Mushroom Quinoa
- Vegan Pulled Mushroom Sandwiches
Ingredients
- 3 tablespoons vegan butter , salted
- 1 pound mushrooms , sliced, I love using shiitake, Cremini or button mushrooms
- pinch salt , if using unsalted butter, increase this to a heavy pinch
- 5 cloves garlic , finely chopped
- 2 tablespoons fresh parsley , chopped
Instructions
- In a pan over medium high heat, heat the vegan butter until melted.
- Add the mushrooms, and the pinch of salt to the pan. Using a spatula, swirl all the ingredients together.
- Let the mushroom mixture cook for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden color.
- Turn the mushrooms over and let brown on the other side for another 3-5 minutes.
- Add the garlic and reduce to medium heat. The garlic should sizzle slightly when it hits the pan. Sauté the garlic for about 30 seconds to 1 minute, mixing everything together and watching to prevent the garlic from burning.
- Stir in 1 tablespoon of parsley into the mix, and heat through for another 30 seconds. Remove from heat, sprinkle over more parsley on top, serve and enjoy! You can eat this as a side by itself, or as an addition to another meal such as to a pasta or quinoa.
Notes
Garlic Mushrooms
Ingredients
- 3 tablespoons vegan butter salted
- 1 pound mushrooms sliced, I love using shiitake, Cremini or button mushrooms
- pinch salt if using unsalted butter, increase this to a heavy pinch
- 5 cloves garlic finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
- In a pan over medium high heat, heat the vegan butter until melted.
- Add the mushrooms, and the pinch of salt to the pan. Using a spatula, swirl all the ingredients together.
- Let the mushroom mixture cook for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden color.
- Turn the mushrooms over and let brown on the other side for another 3-5 minutes.
- Add the garlic and reduce to medium heat. The garlic should sizzle slightly when it hits the pan. Sauté the garlic for about 30 seconds to 1 minute, mixing everything together and watching to prevent the garlic from burning.
- Stir in 1 tablespoon of parsley into the mix, and heat through for another 30 seconds. Remove from heat, sprinkle over more parsley on top, serve and enjoy! You can eat this as a side by itself, or as an addition to another meal such as to a pasta or quinoa.
Notes
Nutrition
Garlic Mushrooms https://jessicainthekitchen.com/15-minute-garlic-sauteed-mushrooms/ March 22, 2024
Fluffy corn soufflé is a classic holiday side dish, but it’s easy enough to make for a weeknight dinner! You’ll love the sweet corn flavour and light, creamy texture.
Whether you call it corn soufflé, corn pudding, or corn casserole, you’re probably familiar with this dish! Like green bean casserole , corn soufflé is an old-fashioned favourite for holidays and potlucks; it has the natural sweetness of corn and a light, fluffy texture that practically melts in your mouth. It’s buttery, creamy, and absolutely irresistible.
Traditionally, corn soufflé is made by blending dairy ingredients like milk or cream, butter, and eggs with corn, cornmeal, and flour, which gives it a soft, pudding-like texture. Lucky for us, you can nail that same irresistible texture and flavour without the dairy and eggs!
Why You’ll Love This Corn Soufflé Recipe
- Vegan . As mentioned above, most corn soufflé recipes are made with eggs and dairy, but this version is completely plant-based. Don’t worry, though, everyone at the table will love it—it’s just as delicious as the original!
- Easy to make . This just might be the easiest holiday side dish ever! Simply stir everything together and bake.
- Versatile . There’s plenty of room to make this corn soufflé recipe your own. I share some of my own favourite ideas below.
- Great for a crowd . Corn soufflé is a perfect dish to serve at parties, potlucks, or family gatherings because it makes plenty for everyone, especially if you’re serving it with a lot of other sides.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Canned corn – Drain this well to keep your corn soufflé from having too much liquid.
- Canned creamed corn – Despite its name, creamed corn doesn’t actually have any cream in it. I used canned, but you can also use homemade vegan creamed corn .
- Cornmeal
- Flour – Although I haven’t tested it myself, a measure-for-measure gluten-free flour substitute should also work if you need to make a gluten-free corn soufflé.
- Sugar – To play up the sweetness of the corn.
- Baking powder
- Salt
- Vegan sour cream – Use store-bought or homemade vegan sour cream .
- Vegan butter – Both store-bought and homemade vegan butter will work here, too.
Can I Use Fresh or Frozen Corn Instead of Canned?
Yes, you can use an equivalent amount of thawed frozen corn kernels or fresh corn to make this corn soufflé recipe. If you use fresh corn, place it in a colander after cutting it from the cob to let the excess liquid drain off.
How to Make Corn Soufflé
- Prep. Preheat your oven to 350°F and grease a 9×13-inch pan with cooking spray.
- Make the batter. In a large mixing bowl, stir together all of the ingredients until everything is well-incorporated.
- Bake. Pour the batter into the baking dish and spread it evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes mostly clean.
Tips for Success
- Don’t over – mix the batter . When combining the batter, mix just until the ingredients are incorporated. Over-working the flour can keep the corn soufflé from having the light texture you want.
- Measure the butter, then melt it . If you measure the butter after melting, you’ll end up using more than you need.
- Know when it’s done . A toothpick inserted into the center should come out with a few moist crumbs attached, indicating the soufflé is fully baked but still creamy. Avoid over-baking, as it can dry out the corn soufflé.
Variations
- Looking to spice up your corn soufflé? Consider adding diced jalapeños, or try green chiles for a mild kick.
- Add fresh herbs like chives to introduce another layer of flavour.
- Fold in your favourite shredded plant-based cheese and crumbled vegan bacon (or coconut bacon ) to add some more savoury flavour to your corn soufflé.
Serving Suggestions
If you’re making corn soufflé for a holiday, serve it alongside other vegan crowd-pleasers like broccoli cheese rice casserole , vegan mashed potatoes , and sweet potato soufflé . For an everyday dinner, pair it with vegan chicken and air fryer green beans .
How to Store Leftovers
Wrap the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftover corn soufflé to an airtight container. Refrigerate for up to 3-4 days.
To reheat, simply cover the dish with foil and warm it in a preheated oven at 350°F until it’s heated through. Alternatively, individual portions can be microwaved until warm.
Can I Freeze This Recipe?
Corn soufflé can be frozen for up to 2 months, either wrapped in the baking dish or in an airtight container. To serve, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Corn Recipes
- Cornbread Pudding
- Corn Nuggets
- 15 Minute Black Bean and Corn Quesadillas
- Corn Succotash
- Grilled Mexican Street Corn
Ingredients
- 1 (15.25-ounce) can of corn, drained , 437.5 grams
- 1 (14.75-ounce) can of creamed corn , 418 grams
- ⅔ cup cornmeal , 88 grams
- ⅔ cup flour , 80 grams
- 1 ½ tablespoons sugar , 18 grams
- 2 ½ teaspoons baking powder , 12 grams
- ½ teaspoon salt , 3 grams
- 1 cup vegan sour cream , 227 grams
- ½ cup vegan butter , melted, 113 grams
Instructions
- Preheat the oven to 350°F and liberally grease a 9×13-inch baking pan with cooking spray.
- In a large mixing bowl, mix together the corn, creamed corn, cornmeal, flour, sugar, baking powder, salt, vegan sour cream, and vegan butter just until all of the ingredients are well incorporated.
- Spread the batter into the baking dish and bake for 50 minutes or until a toothpick inserted into the center comes out clean with a couple of crumbles on it.
