A simple dish of garlic mushrooms made in the skillet is spiced up to your taste with sriracha. Serve as an appetizer or side dish. Using small button mushrooms that you can just clean is easiest, but if you can’t find them, medium-size white or brown (cremini, aka baby bella) mushrooms are fine — clean them well, stem them, and slice.
Combine two different mushrooms: You can can use one kinds of mushrooms, of course, or combine two varieties if you’d like — white and brown, or brown and shiitake (stemmed and sliced) or other.
To serve: Serve this yummy garlic mushroom dish as an appetizer with fresh bread, or as a side dish. If you’d like to bulk it up a bit, once the mushrooms are done, add 4 to 5 ounces of baby spinach or arugula to the skillet, wilt down, and stir in with the mushrooms.
Everything’s better with sriracha: Learn more about the world’s favorite hot sauce.
Explore more …
- 16 ounces mushrooms (see Note for varieties)
- 1 teaspoons olive oil
- 3 to 4 cloves garlic, minced
- 2 tablespoons teriyaki sauce, or to taste
- Splash of lemon juice
- Pinch of curry powder
- 1 teaspoons sriracha, or to taste
- 1/4 to 1/2 cup coarsely chopped parsley
- Clean the mushrooms well. Stem and slice them, or cut in half if small.
- Heat the oil in a medium skillet. Add the garlic and sauté over low heat for a minute or two, until golden.
- Add the mushrooms and just enough water to keep the skillet moist. Cook over medium heat until the mushrooms wilt a bit, about 3 to 4 minutes.
- Drain off all liquid from the skillet, then return to the heat. Stir in the teriyaki sauce and turn up the heat to high. Cook briefly, just until the mushrooms are nicely glazed and starting to brown, stirring often.
- Add lemon juice, curry powder, and sriracha. Go easy, as you can always pass the sriracha around to those who’d like a spicier dish.
- Stir in the parsley. Serve hot or at room temperature. Pass the sriracha around to those who’d like a spicier dish.
Use whole button mushrooms or average size white or brown (cremini, aka baby bella) mushrooms. Or, try a combination of these with shiitake mushrooms (stemmed) or oyster mushrooms.
Variation: Once the mushrooms are done, but before adding the parsley, add 4 to 5 ounces of baby spinach or arugula, or other baby greens. Cover and wilt down. Stir in with the mushrooms, then add the parsley.
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 384mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
If you like this mushroom appetizer, you might also enjoy …
Here are more easy vegan appetizers & snacks.