2tbspvegan butter(substitute with olive oil or regular butter)
fresh herbs -parsley(substitute thyme)
Prepare ingredients. Wash and dry mushrooms with a paper towel.
Chop garlic and set aside.
Prepare seasoning and spices.
Chop some fresh herbs. I use parsley for this recipe.
Heat pan first once it's hot add vegan butter and wait to melt under medium heat.
Add mushroom and let one side cook first. Try to avoid stirring. (4-5 minutes or until golden brown) before tossing and cooking the other side.
Add garlic and cook until golden brown
Add salt, pepper and chili flakes. Occasionally stirring. (2-3 minutes)
Add fresh herbs.
Serve while it's hot
If you want more flavor you may add 1-2 tbsp of white wine.
I use 2 bulbs of garlic because I really like toasted garlic, it adds really good flavor and really great with butter.
You may add fresh chili or chili flakes depending on how much heat or spiciness you can handle.
Adjust the taste according to your preference with salt and pepper.
The trick to easily peel garlic, place in a mason jar the cloves and shake for about 20 seconds or in a bowl making sure to cover the top.
Nutrition:This recipe can yield up to two servings with 139 calories per serving. Total fat 11.4g | Saturated fat 3g | Cholesterol 0mg | Sodium 195mg | Carbohydrates 7.2g | Fiber 1.2g | Sugar 1.8g | Protein 3.7g | Vitamin D 324mcg | Calcium 23mg | Iron 3mg | Potassium 342mgDid you make this vegan garlic mushroom recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram