The best thing that can happen to sauteed mushrooms is to get cooked in a garlic soy sauce. It gives them such a beautiful appetizing caramel glaze. Sauteed mushrooms are a perfect side dish or topping to elevate your holidays (like Thanksgiving or Christmas) or your weekdays. 5 ingredients, 15 minutes, vegan and gluten-free as always.
We love mushrooms more and more every day. We already have many different mushroom recipes to choose from. It is damn hard to decide which one is our favorite. Have you seen our stuffed portobello mushrooms recipe? So-so yummy with this vegan chili stuffing. We also grill mushrooms as part of a vegetable kabob or roast them with asparagus in the oven. We love to add them to stir-fry, to curry, or to risotto. Which one is your favorite? Let us know in the comments.
Best mushrooms to sautee
What are sauteed mushrooms anyway? Saute is a fancier word for cooking mushrooms on high heat with very little oil or butter. Any mushrooms can be a good candidate, but our favorite ones are
- white/brown button mushrooms (whole or sliced),
- shiitake mushrooms,
- oyster mushrooms,
- other wild mushrooms.
A quick & useful tip: If you don’t find mushrooms in your local store under the name button mushrooms, try to look for cremini/crimini mushrooms, or small portobello mushrooms or baby bella mushrooms or Italian brown mushrooms or champignon mushrooms. They are practically the same.
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How to sautee mushrooms in soy sauce?
Prepare mushrooms – step 1
We chose white button mushrooms and shiitake mushrooms now. Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard.
Slice mushrooms – step 2
When button mushrooms release water, they will shrink too. So, try not to slice them too thin or they disappear in front of your eyes. Okay, not quite, but you get the gist… We try to slice them not thinner than ¼ inch (0.5 cm).
Sautee mushrooms – step 3
Here comes the fun part. My husband always jokes about the fact that I like to cook everything on the highest to get things done quicker. I agree, not always the best method. Maybe that is why I am the baker and he is the cook. But in this regard, he has to do the same. 🙂
Depending on which mushrooms you choose it is important to know that mushrooms release water. However, the meatier is the texture, the less water they will release. Thus, shiitake mushrooms will be easier to cook aka sautee than white button mushrooms.
Pre-heat the frying pan to high heat and add olive oil (photo #1). When the pan is hot enough, you will hear the sliced mushrooms sizzle (photo #2). If you see any liquid hold off to add any more ingredients before it steams off.
When the mushroom slices are golden brown and no excess water, lower the heat to medium and add the finely chopped garlic and the soy sauce (photo #3). Cook them until the mushroom absorbs the soy sauce and the garlic is golden brown. As the last step, you can add some freshly chopped parsley for color and additional flavor (photo #4). Stir for a bit, but don’t let your parsley get brown. Voila, your sauteed mushrooms are ready in 10 minutes!
Top tips to make perfect sauteed mushrooms in soy sauce
- Don’t add salt while cooking as the mushrooms will release even more water. We use the soy sauce (which is already salty) to get that covered. We recommend adding salt if you like when serving.
- The frying pan has to be HOT, otherwise, the mushrooms will be cooked in their own moisture and thus you end up with soggy, not sauteed mushrooms. Side note: I like soggy mushrooms too, but that is another story to tell…
- You can definitely use a wok or a heavy pan like a cast-iron skillet as they will help to keep the pan steady hot if you have to do a large batch.
What goes good with sauteed mushrooms in soy sauce?
Everything. I mean who wouldn’t want easy, juicy, caramelized garlicky soy-glazed mushrooms? It is the best mushroom side dish ever. We love to add them to a number of meals.
- Top your risotto (like our Vegan Mushroom Risotto),
- Top your pasta (like our Hearty Marinara Spaghetti Sauce),
- Top your pizza
- Top your breakfast toast
- Add them to your burger (like our Beetroot Burger)
- Stack them on top of your baked potatoes
- Add them to your tacos
- Add them to your vegan omelet or Spanish tortilla
- Add them to your vegan steak
Let us know your favorite combination in the comments!
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FAQs and Subsitutions
Is soy sauce gluten-free?
You would think that, but unfortunately, they are not. We use tamari instead, which has the same flavor, but gluten-free.
Is soy sauce paleo?
No, as it contains wheat sadly. You can use coconut aminos instead, which will get your dish to be suitable not only for gluten-free and soy-free but for paleo as well.
Can you sautee canned mushrooms?
Yes, you can, but they are very watery. It may take you longer to boil that away. In our opinion, cooking raw mushrooms will give you a more flavorful dish than canned ones.
What other herbs go well with mushrooms in soy sauce?
We like rosemary or thyme, but mushrooms are great with Italian seasoning as well like oregano and basil. It all depending on your taste and which main meal you want to pair them with.
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This Soy-Glazed Sauteed Mushrooms recipe is meat-free, dairy-free and egg-free. It is suitable for vegan, vegetarian, and nut-free diets. It is only gluten-free if you use tamari instead of soy sauce. It can be suitable for paleo if you use coconut aminos instead of soy sauce.
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More side dish recipes
You can browse through our Vegan Gluten-free Side Dish Recipes or check out
- Vegan Scalloped Potatoes
- Roasted Mushrooms and Asparagus
- Vegan Stuffed Portobello Mushrooms
- Sauteed Carrots in Maple Thyme Glaze
- Vegan Stuffed Peppers (stay tuned!)
SAVE THIS RECIPE ON PINTEREST FOR LATER.
You can also find a collection of our recipes here on Pinterest.
Sauteed Mushrooms in Garlic Soy Sauce Glaze
Ingredients
- 1 Tbsp Olive oil (not extra virgin for cooking)
- 6 oz Button mushrooms 150 g
- 2 oz Shiitake mushrooms 50 g
- 2 cloves Garlic (finely chopped)
- 1 Tbsp Soy sauce or tamari or coconut aminos
- 1 Tbsp Parsley (fresh)
Instructions
Prepare mushrooms
Slice mushrooms
- When button mushrooms release water, they will shrink too. We try to slice them not thinner than ¼ inch (0.5 cm).
Sautee mushrooms
- Pre-heat the frying pan to high heat and add olive oil.
- When the pan is hot enough, you will hear the sliced mushrooms sizzle. If you see any liquid hold off to add any more ingredients before it steams off.
- When the mushroom slices are golden brown and no excess water, lower the heat to medium and add the finely chopped garlic and the soy sauce. Cook them until the mushroom absorbs the soy sauce and the garlic is golden brown.
- As the last step, you can add some freshly chopped parsley. Stir for a bit, but don't let your parsley get brown. Enjoy!
Notes
- Don't add salt while cooking as the mushrooms will release even more water. We use the soy sauce (which is already salty) to get that covered. We recommend adding salt if you like when serving.
- The frying pan has to be HOT, otherwise, the mushrooms will be cooked in their own moisture and thus you end up with soggy, not sauteed mushrooms. Side note: I like soggy mushrooms too, but that is another story to tell...
- You can definitely use a wok or a heavy pan like a cast-iron skillet as they will help to keep the pan steady hot if you have to do a large batch.
Serenity
Yummy! I used this is as a topping to your delicious Vegan Mushroom Risotto recipe. I am gluten free and acid free so I used coconut aminos and a pinch of asefetida instead of soy sauce and garlic. I never use fresh herbs, so I used 1 teaspon dried parsley.