Sautéed Mushrooms with Garlic | Easy Asian Flavor Recipe

In this article, I’ll show you how to make a simple sautéed mushrooms with garlic. It’s an easy side dish often served as a perfect accompaniment to many main courses. However, I’ll add a slight twist to the original version by incorporating some Asian flavors.

What I’m going to do is adding light soy sauce and Japanese sweet wine (mirin), then garnish it with green onions. That makes it taste different to the traditional sautéed garlic butter mushrooms recipe, which is usually seasoned with black pepper, lemon juice, thyme, and parsley.

It is quick and easy to prepare at home. You can serve it as a quick side dish or make a bigger portion as a vegetarian main dish.

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Main ingredients required for the sautéed mushrooms with garlic

• Mushrooms. I use regular white button mushrooms for this recipe because they’re widely available and are one of the most common type of mushroom. Of course, you can use other types, such as Portobello mushrooms or baby bella mushrooms, but I find that white mushrooms work perfectly for this dish. For a more Asian variation, try using shiitake mushrooms, shimeji mushrooms, enoki mushrooms, or a mix of different mushrooms for a rich umami flavor.
• Garlic. I love garlic, so I use a whole bulb of fresh garlic cloves for one pound of mushrooms. Adjust the amount based on your taste. I prefer to coarsely chop the garlic rather than mincing it finely because if it’s too fine, it can burn easily during sautéing and lose its flavor.
• Oil. I use a mix of olive oil and unsalted butter. The olive oil is for sautéing the garlic, onions, and mushrooms, while the unsalted butter is added later to deepen the flavor.
• Bell pepper and onion. I also toss in multicolored bell peppers and onions at the end of cooking. You can skip these if you prefer a simple side dish, but I include them to make the dish more colorful and visually appealing.
• Seasoning. The seasoning is mainly salt and black pepper, along with light soy sauce and mirin, a Japanese sweet wine. Mirin is a staple in Japanese cooking. You’ll find it in teriyaki, katsudon, and many other Japanese dishes. You can also experiment by adding a splash of white wine or balsamic vinegar to add some classic flavor.

Steps to sauté the mushrooms with garlic (Asian flavor)

1. Cut the larger mushrooms into halves or quarters for even cooking. Leave the small mushroom uncut, so it’s about the same size as the larger cut mushrooms, to ensure even cooking.

2. Heat two tablespoons of olive oil in a large skillet or saute pan over medium-high heat. Add the mushrooms and coat them evenly with the oil.

3. While sautéing, the raw mushrooms will release moisture due to their high water content. Continue cooking until the liquid has evaporated and the mushrooms have started to turn golden brown. Season with ground black pepper and salt for the best flavor.

4. Remove the mushrooms from the pan. Add more olive oil if needed, then sauté the chopped onion and garlic until fragrant.

5. Return the mushrooms to the pan and mix them with the onion and garlic. Add a splash of light soy sauce and mirin to season them. 

6. Add a small piece of unsalted butter to enrich the flavors and create buttery, sautéed mushrooms.

7. Add the bell peppers and onion slices. Continue cooking just until they are no longer raw while retaining some crunchiness.

8. Finally, stir in the chopped green onions, give everything one quick mix, and remove from the heat. If desired, garnish with fresh herbs like fresh chives for added aroma.

Sautéed Mushrooms with Garlic | Easy Asian Flavor Recipe

Recipe by kwankp

5.0 from 2 votes

Cuisine: asianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Make flavorful Sautéed Mushrooms with Garlic with a savory Asian spin. Simple ingredients, quick steps, and a delicious twist on the classic sautéed mushroom dish.

Ingredients

• 450 g white button mushrooms

• 3 tbsp olive oil

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 small onion, finely chopped

• 2 tbsp garlic, coarsely chopped

• 2 tbsp light soy sauce

• 2 tbsp mirin

• 1/2 green bell pepper

• 1/2 red bell pepper

• 1 small onion, cut into large slices

• 2 tbsp chopped green onions

Directions

• Cut the larger mushrooms into halves or quarters for even cooking. Leave the small mushroom uncut.
• Heat two tablespoons of olive oil in a large skillet or saute pan over medium-high heat. Add the mushrooms and coat them evenly with the oil.
• Continue cooking until the liquid has evaporated and the mushrooms have started to turn golden brown. Season with ground black pepper and salt for the best flavor.
• Remove the mushrooms from the pan. Add more olive oil if needed, then sauté the chopped onion and garlic until fragrant.
• Return the mushrooms to the pan and mix them with the onion and garlic. Add a splash of light soy sauce and mirin to season them.
• Add a small piece of unsalted butter to enrich the flavors.
• Add the bell peppers and onion slices. Continue cooking just until they are no longer raw while retaining some crunchiness.
• Finally, stir in the chopped green onions, give everything one quick mix, and remove from the heat.

Recipe Video

Nutrition Facts

• Total number of serves: 4
• Calories: 163kcal
• Fat: 11g
• Carbohydrates: 14g
• Protein: 5g

Tips to cook the best sautéed mushrooms

1. If the mushrooms are dirty, wipe them with a damp cloth or paper towel to remove specks of dirt. Otherwise, give them a quick rinse and drain them in a colander. Then, shake off the excess water and dry them with a paper towel immediately. Mushrooms should not soak in water, as their spongy texture can become soggy.
2. Mushrooms are best sautéed over medium to high heat because they contain a lot of moisture. At first, water will release from their spongy texture. Later, as the liquid in the pan evaporates, the mushrooms will properly sauté and brown. This method develops a much deeper flavor than simply cooking them over low heat.

How to store and reheat Sautéed Mushrooms with Garlic?

• Store the leftovers in an airtight container and keep them in the fridge for up to 3 days. If you want to store them longer, you can freeze the sautéed garlic mushrooms for up to 2 months.
• The best way to reheat Sautéed Mushrooms with Garlic is to heat them in a pan with a splash of oil over medium heat until they are heated through.