Garlic Vegan Butter Roasted Mushrooms Recipe

Garlic Vegan Butter Roasted Mushrooms

Prep Time 5minutes mins

Total Time 20minutes mins

Servings: 4

Calories: 150kcal

Table of Contents

Slice the mushrooms into thick slices, around ½ inch thick.
Add olive oil and vegan butter to a pan or skillet on medium high heat. Cook until the butter has melted and the oil is hot.
Add the sliced mushrooms and toss them with the oil and butter. Spread them out in an even layer on the pan and let them cook without stirring for 4-5 minutes so that they can brown on one side. Then give them a stir.
Add garlic and rosemary and gently mix in. Continue cooking for 3-4 minutes, stirring occasionally.
Add soy sauce, salt and ground black pepper and gently toss together. Sauté another 2 minutes and your dish is ready to serve.

Cremini mushrooms – are also known as portobellini mushrooms or baby bellas. White button mushrooms also work great. You could actually use any fresh sliced mushrooms in this recipe including sliced portobellos.
Soy sauce – is wonderful for flavor but if you’re gluten-free you could switch this for tamari.
Salt – you can omit the sea salt and use only the soy sauce if you want to cut down on salt.
Use a large frying pan or skillet. There should be plenty of space for the mushrooms to spread out in the pan in a single layer.
Don’t stir. Let the mushrooms cook for 4-5 minutes without stirring them so that they can become a deep golden brown.
Storing and Freezing: Keep them stored in a covered container in the fridge for 3-4 days. They can be reheated in the microwave. They freeze well though the texture may change slightly once thawed. Freeze them in a flat layer on a baking sheet and once frozen, transfer to a freezer safe bag or container.

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