These dairy-free garlic sauteed mushrooms make a super fast and easy side dish! The mushrooms are cooked with just a touch of olive oil and infused with flavor from everyday ingredients. They go well alongside just about any meal and would even be delicious tossed with pasta.
Garlic Sauteed Mushrooms are Always in Season
Spring is actually when some specialty mushroom pop up, but mushrooms are readily available year round. And believe it or not, mushrooms have been ranked as the most sustainable vegetable. These little brown fungi require less land, growing materials, water, and energy than most other crops.
And let’s not forget how friendly mushrooms are to almost every dietary need. Whether you have food allergies or follow a vegan, keto, paleo, or “just” dairy-free diet, mushrooms can be a delicious and nutritious addition to your menu. Each type of edible mushroom offers a good source of fiber, protein, and antioxidants.
Which are the Best Mushrooms for Sautéing?
For these garlic sautéed mushrooms, I typically use the two most readily available types of mushrooms, button mushrooms and cremini mushrooms (also known as baby bellas). But you can certainly use other types. Shiitake mushrooms are wonderful sautéed. They’re often sold dehydrated, so you’ll need to hydrate them before adding to this recipe. When available, maitake or oyster mushrooms can also be delicious in this garlic sautéed mushrooms recipe.
What Would You Pair these Garlic Sautéed Mushrooms with?
Obviously, they go quite well with steak. But you can also use them as a topping on baked potatoes, pizza, or flatbread. You can stir them into pasta or polenta, or add them to rice bowls. They can even be the stand in “protein” for vegetarian or vegan dishes. As a straight up side, I find they pair well with most hearty proteins, from beef or chicken to tofu, and are best balanced with some greens, like broccoli or salad.
Special Diet Notes: Garlic Sautéed Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, optionally vegetarian, added sugar-free, and paleo-frendly.
- 1 teaspoon olive oil
- 5 cups quartered or sliced mushrooms (about 1 pound)
- 10 garlic cloves, minced (1½ to 2½ tablespoons)
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon salt
- ½ cup beef broth (can sub chicken, mushroom, or vegetable broth)
- Pinch black pepper
- 2 tablespoon chopped fresh parsley (optional)
- Heat the oil in a large skillet over medium heat.
- Add the mushrooms, garlic, crushed red pepper, and salt to the skillet and saute for 3 minutes.
- Add the broth and black pepper and cook for 5 minutes. Much of the liquid from the broth will evaporate, infusing the mushrooms with flavor.
- Remove the skillet from heat and sprinkle the mushrooms with parsley, if using.