These chili garlic mushrooms are just magnificent! Full of flavor and nutrients to nourish your body and foodie soul, this dish is great for breakfast, brunch or dinner. Paleo, Whole30, keto and vegan-friendly recipe.
I love all foods but there are some ingredients that I could cook every single day. Mushrooms – all edible kinds – are my definitely a favorite in kitchen and today I want to share a recipe that will really tickle your taste buds.
This chili garlic mushrooms recipe takes about 20 minutes, so it’s probably best saved for those lazy weekend mornings, although it’s also excellent for a meatless dinner (served over baked sweet potatoes, cauliflower rice or regular rice). I served them with fried eggs for breakfast.
Why I Love Cooking With Mushrooms
Mushrooms are one of the few non-animal sources of vitamin D and contain protein, fibre and B vitamins, as well as powerful antioxidant selenium, which helps to support the immune system and prevent damage to cells and tissues. With different varieties of mushrooms having different medicinal and nutritional properties, it’s always a great idea to use up all kinds of edible mushrooms.
👩🍳 Love mushrooms? Make sure to also try my crispy pan-fried oyster mushrooms recipe, my chili garlic mushrooms, sautéed spinach and mushrooms (perfect for breakfast); mushroom sandwich or creamy chicken mushroom salad are great for lunch, and beef mushroom stew or balsamic chicken and mushrooms for dinner. And try this mushroom nut roast!
How to Make Chili Garlic Mushrooms
In this recipe, I am using Swiss Brown (or cremini) mushrooms, oyster mushrooms and enoki mushrooms. They’re all full of flavor and work really well with garlic and chilli. You can use whatever mushrooms you have access to in your area, but do mix them up if you can. If you have any leftover, you can use them to make my steak and mushroom sauce.
It’s important to use a large frying pan to fit all the mushrooms and to cook them on high to medium-high heat to make they get lovely golden and brown. Cramping them in a too-small pan and low heat will stew and braise the mushrooms, rather than grill them. Do note, that the mushrooms will shrink in size (almost by half) once they start cooking.
For the chili, I am using long red serrano chili, which is quite mild so you can use the whole one. If it’s a really spicy one, remove the seeds to take off some heat.
Final note, I personally tolerate some dairy and love to use butter with mushrooms, but you can replace it with ghee or extra olive oil or coconut oil instead. All good! The full recipe is below.
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Ingredients
- 2 tablespoons olive oil
- 2 shallots or 1/2 white onion sliced thinly
- 1/2 long red chilli serrano, sliced or 1/2 teaspoon chilli flakes
- 150 g cremini mushrooms or Swiss brown, sliced (5 oz.)
- 200 g oyster mushrooms halved or cut into 3 pieces depending on size (6-7 oz.)
- 1 teaspoon of lemon zest or finely chopped lemon rind
- 20 g butter 1 heaped tablespoon
- 100 g enoki mushrooms one cluster (3 oz.)
- 3 cloves of garlic sliced
- 1 teaspoon sea salt
- 2 tablespoons lemon juice about 1/3 of a lemon
Instructions
- Preheat a large frying pan over high heat first. It’s important that the pan is hot before you add the mushrooms so that they start grilling rather than stewing!
- Add the olive oil together with shallots, chilli, Swiss brown mushrooms and oyster mushrooms. Leave the enoki mushrooms until later as they don't need much cooking.
- Cook the mushrooms over medium-high heat for 10 minutes, stirring a few times along the way. Add half of he butter halfway through.
- After 10 minutes, add the lemon zest, the rest of the butter, enoki mushrooms and garlic. I recommend to move the mushrooms already in the pan to the sides and free up the middle for the enoki mushrooms so they can brown slightly. Season with salt and lemon juice and cook everything for a further 3-4 minutes, stirring a couple of times. Keep the heat medium-high and if it looks like the mushrooms haven’t browned well, then increase the heat to high for a minute or two at the end.
Nutrition
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I am curious where the carbohydrates come from in this recipe. Can you help me out?
Totally in love with this dish. So fragrant and gorgeous ! Mushroom stir-fries are the best!
Yummy!
Oh my goodness, YUM!