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    Home > Vegan Sides

    Sauteed Mushrooms in Soy Sauce Glaze

    By My Pure Plants on 08/23/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    One of the best ways to make flavorful sauteed mushrooms of any type is to cook them in a garlicky soy sauce. It is an easy 5-ingredient recipe to give these button and shiitake mushrooms a golden brown caramel glaze. Make this side dish in 15 minutes to serve with any meal, or elevate your holiday dinner to impress your family and friends.

    Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.

    Mushrooms are so versatile that you can grill them on vegetable kabobs, roast them with asparagus in the oven, add them to stir-fries, curry, or risotto. Which one is your favorite?

    Table of Contents hide
    1. What to expect from this recipe
    2. Ingredients
    3. Instructions
    4. Top tips to make them perfectly
    5. How to serve them?
    6. FAQs and substitutions
    7. Allergen info
    8. More side dish recipes
    9. Sauteed Mushrooms in Garlic Soy Sauce Glaze

    What to expect from this recipe

    “Sauté” is a French word for cooking mushrooms on medium-high heat in sauce or as simple as unsalted butter using a frying pan or large skillet. You get a different result like this compared to frying mushrooms on high heat with little to no liquid.

    The best sauteed mushrooms are tender and glazed with a sauce that elevates the aromatic flavor of the mushrooms. As opposed to frying where you get crispy mushrooms half their original size since no water content is left there after subjecting them to high heat.

    If you are looking for a flavorful mushroom side dish recipe, where the mushrooms retain their size, caramelized in a golden brown glaze, and cooked until soft, then this is the right recipe for you.

    Sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens.

    Ingredients

    Best mushrooms to sauté

    Any type of mushrooms can be a good candidate to make this recipe, but our favorite ones are:

    • white button mushrooms (whole or sliced),
    • shiitake mushrooms,
    • portobello mushrooms,
    • oyster mushrooms,
    • other wild mushrooms,
    • and any combination of the above.

    A quick note: If you don’t find mushrooms in your local store under the name button mushrooms, try to look for cremini mushrooms, small portobello mushrooms, baby bella mushrooms, Italian brown mushrooms, and champignon mushrooms. They are basically the same.

    What else do you need?

    • Oil – Mushrooms release a lot of water, so you need medium to high heat and a bit of oil to boil off that excess.
    • Soy sauce – It is a flavor enhancer but you can use Worcestershire sauce or balsamic vinegar if you don’t have soy sauce at home.
    • Garlic – It is not negotiable. You need garlic with mushrooms, full stop. And lots of it. It is just perfect to make it flavorful. You can use garlic powder if you want, but we do like the crispy sauteed garlic bits.
    • Parsley – We also love them with rosemary or thyme, but mushrooms are great with Italian seasoning as well like oregano and basil. It all depends on your taste and which main meal you want to pair them with.

    You don’t need anything else like salt or pepper. Soy sauce has a high sodium content so it will be more than enough.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    How to clean mushrooms?

    • Gently wash any dirt off of them by using a damp paper towel. If they are really dirty (it hasn’t happened with me that often), you can quickly rinse them using a colander or a sieve.
    • Dry them with a clean kitchen cloth.
    • We never peel shiitake and don’t usually peel button mushrooms. Only if they are not fresh and brown spots or indentations appear on them. These are usually just on the surface. So if you peel them you get nice-looking button mushrooms again.
    • We recommend cutting off the stems if they feel too dry or too rigid. Otherwise, just keep them.

    How to slice them?

    When button mushrooms release water (more than shiitake), they will shrink. Since we don’t plan to fry them on high heat, you don’t need to worry about the size too much. We recommend slicing both types not thinner than ¼ inch (0.5 cm).

    How to sauté mushrooms?

    1. Pre-heat the frying pan to high heat and add oil.
    2. When the pan is hot enough, you will hear the sliced mushrooms sizzle when you add them. If you see any liquid hold off adding any more ingredients before it steams off.
    3. When the mushroom slices are golden brown and there is no excess water, turn it to medium heat and add finely chopped garlic and soy sauce. Cook them until the mushroom absorbs the soy sauce and the garlic is golden brown.
    4. As the last step, add some freshly chopped parsley for color and additional flavor. Stir for a bit, but don’t let them get brown. Voila, your sauteed mushrooms are ready in 10 minutes!
    4 photo collage showing a frying pan first with oil, then with raw sliced mushrooms, then getting them golden brown and finally topped with freshly chopped parsley.

    Top tips to make them perfectly

    • 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 only when you serve them.
    • The frying pan has to be HOT, otherwise, the mushrooms will be cooked in their own moisture and will not absorb the soy sauce later on.
    • Drain it if you have to. If they release too much liquid and it takes a long time to evaporate, just drain it from the pan. Be careful, as the liquid is piping hot.
    • 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.
    Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is taking some from the middle.

    How to serve them?

    I mean who wouldn’t want some easy, juicy, caramelized garlicky soy-glazed sauteed mushrooms? They go great with a number of different dishes. This recipe is the perfect side dish to add to your Thanksgiving or Christmas Menu.

    • Top your risotto (like our vegan mushroom risotto),
    • Top your pasta (like our hearty marinara 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 frittata
    • Add them to your vegan steak

    Let us know your favorite combination in the comments!

    Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is taking some from the middle.

    FAQs and substitutions

    Can you saute 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.

    How to store them?

    You can store any leftovers in an airtight container in the fridge for 2-3 days without a problem. Reheat them in a pan or in a microwave.

    Can you freeze them?

    Yes, you can store it in a freezer. Make a larger batch ahead and froze them for later use. Thaw them and reheat them in a pan before serving.

    Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.

    Allergen info

    This Sauteed Mushrooms recipe is meat-free, dairy-free, and egg-free.

    • Vegan – All ingredients are supposed to be vegan.
    • Nut-free – All ingredients are supposed to be nut-free but check for cross-contamination info on all packaging you need.
    • WFPB-friendly (whole foods plant-based) – If you want to skip the oil, we recommend dry sautéing or frying them directly in the soy sauce.
    • Gluten-free – Soy sauce is not gluten-free. Choose from one of these 5 soy sauce substitutes. We recommend using tamari. All other ingredients are supposed to be gluten-free.
    • Soy-free – Coconut aminos are the perfect soy-free soy sauce substitute. All other ingredients are supposed to be soy-free.

    More side dish recipes

    You can browse through our vegan gluten-free side dish recipes or check out

    • Sauteed Julienned Carrots in Maple Thyme Glaze
    • Sheet Pan Fajita Veggies (Flavorful & EASY!)
    • Roasted Cauliflower with Lemon Herb Tahini Sauce
    • Pan-fried Green Herb Oyster Mushroom
    • Roasted Asparagus and Mushrooms
    • Savory Vegan Sweet Potato Casserole

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    Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.

    Sauteed Mushrooms in Garlic Soy Sauce Glaze

    Nandor Barta
    One of the best ways to make flavorful sauteed mushrooms of any type is to cook them in a garlicky soy sauce. It is an easy 5-ingredient recipe to give these button and shiitake mushrooms a golden brown caramel glaze. Make this side dish in 15 minutes to serve with any meal, or elevate your holiday dinner to impress your family and friends.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Appetizer, Side Dish
    Servings 2 servings
    Calories 101kcal

    Equipment

    • our Cast-iron Skillet by UnoCasa
    • Non-stick frying pan (10.5 inch / 26 cm)

    Ingredients
     
     

    • 1 Tbsp Olive oil (not extra virgin for cooking)
    • 6 oz Button mushrooms
    • 2 oz Shiitake mushrooms
    • 2 cloves Garlic (finely chopped)
    • 1 Tbsp Soy sauce or tamari
    • 1 Tbsp Parsley (fresh)
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Prepare mushrooms

    • Gently wash any dirt off of them by using a damp paper towel. If they are really dirty, quickly rinse them using a colander or a sieve. Dry them with a clean kitchen cloth.
    • We only peel button mushrooms if they have been in the fridge for some time and brown spots or indentations appear on the surface. If you peel them then your mushrooms will be nice-looking again.

    Slice mushrooms

    • Button mushrooms release more water than shiitake, so they will shrink more too. Slice them not thinner than ¼ inch (0.5 cm).

    Sautee mushrooms

    • Pre-heat the frying pan to high heat and add oil.
    • When the pan is hot enough, you will hear the sliced mushrooms sizzle. If you see any liquid hold off adding 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 finely chopped garlic and 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!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    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 they will not absorb soy sauce effectively.
    • Drain it if you need to. If they release too much water and it takes a long time to cook it off, just simply drain them. Be careful, the liquid is piping hot. 
    • 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. 

    Video

    Nutrition

    Nutrition Facts
    Sauteed Mushrooms in Garlic Soy Sauce Glaze
    Amount Per Serving (1 serving)
    Calories 101 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 511mg22%
    Potassium 399mg11%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 4g8%
    Vitamin A 169IU3%
    Vitamin C 5mg6%
    Calcium 13mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally published in September 2019. It has been updated with more info and detail and republished in August 2022.

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    1. Serenity

      July 04, 2021 at 3:02 am

      5 stars
      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.

      Reply

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