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Garlic Chilli Mushrooms (Paleo, Vegan, Whole30, Gluten-free)

Garlic Chilli Mushroom Fry Up

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 3
Course: Breakfast
Cuisine: Australian
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5 from 2 votes
Calories: 198kcal
Nutritious and super tasty, this garlic chili mushroom fry-up is great for breakfast or brunch (serve over sourdough toast or with some eggs) or as a light, meatless dinner (serve with cauliflower or regular rice or over baked potatoes). This dish is gluten-free, paleo, Whole30 and low-carb.

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

Calories: 198kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 838mg | Potassium: 729mg | Fiber: 4g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg
Keywords: Sauteed Vegetables, Side Dishes, Vegan, Mushrooms, Appetizers, Vegetable Recipes
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