Thanksgiving is in just a few days, so we’re bringing you another one of my favorite dinner staples, sautéed button mushrooms! Long before my plant based days I was always the one at the table who ordered a side of the mushrooms. They were flavorful, filling, packed nutrients, and was another way to get your plants in besides a salad.
If you passed on the mushrooms like most people while dining out, I’m sure you were’t alone. However, you were missing out! If done right, a simple plate of mushrooms can be so impactful and compliment any main dish. Believe it or not, I had never explored a button mushroom dish! Perhaps in the back of my mind I feared it wouldn’t be as good as the ones I had experienced. Whatever the case, I never did, and I’m glad I finally just gave it a go, because they are hands down my new favorite dish.
These mushrooms were so good, I ordered more to make a second batch, in the SAME DAY.
Think some sautéed mushrooms don’t require a lot of details? While easily made, the details in the process do matter. I mixed up my approach to see the various results and you’ll end up with a completely different final product if you just wing it!
When cooking mushrooms they have a large water content. When sautéing them it’s imperative to remove all the residual moisture, or else you’ll be left with just a steamed mushroom that has a lil too much texture, and won’t pack half the amount of flavor. You have to give them time to cook, but it’s all worth it as you’ll impart even more flavor!
What’s great about this recipe? Absolutely everything! It’s quick, easy, affordable, so flavorful, filling, perfect for pairing with any main dish, non vegan approved, perfect for your holiday table spread, can easily be made in bulk, perfect side dish for any season, the flavors blend seamlessly together, the lil note of lemon just puts it over the top!
If you love all things mushrooms or are looking for that perfect holiday side dish, you have to try these new vegan Sautéed Button Mushrooms!
Wipe mushrooms clean with a damp paper towel. Cut the stems so that they are right below the cap.
In a large skillet, heat the oil over high heat, but not smoking. Add the mushrooms placing them cut side down. Do not move the mushrooms until they have caramelized on the bottom. (5 mins or more) If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Turn the heat down to low/med. Add the vegan butter and diced shallots. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.