Vegan Garlic Butter Mushrooms

Garlic Butter Mushrooms (Vegan & Low-Carb)

🌱 100% Vegan, 100% Flavor

Traditional garlic butter mushrooms use dairy, but with the right plant-based ingredients, you can get the same richness. Vegan butter melts beautifully into a silky sauce, infused with garlic, soy sauce (or tamari for gluten-free folks), and a sprinkle of fresh herbs.

If there’s one dish that screams savory comfort with minimal effort, it’s this: garlic butter mushrooms. They’re tender, umami-packed, and dripping with garlicky goodness — all without a trace of dairy. Whether you’re hosting friends, meal prepping, or just treating yourself to a cozy night in, these mushrooms will have you licking the spoon.

🍽️ Perfect for:

• Topping on toast
• Mixing into pasta or zucchini noodles
• Serving alongside roasted veggies or tofu
• Eating straight out of the bowl (no judgment here!)

📝 Recipe Snapshot:

Ingredients

• 1 lb baby bella or cremini mushrooms
• 3 tbsp vegan butter
• 4 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp balsamic vinegar (optional, for extra depth)
• Fresh parsley, chopped
• Salt & pepper to taste

Directions

1. Clean your mushrooms with a damp cloth—don’t soak!
2. In a large skillet, melt the vegan butter over medium heat.
3. Add the garlic and sauté for 30 seconds until fragrant.
4. Toss in the mushrooms, soy sauce, and balsamic. Let them cook down until golden and tender, about 10–12 minutes.
5. Sprinkle with chopped parsley and serve hot.

💡 Pro Tips:

• Let the mushrooms sit in the pan without stirring too often—they need time to brown.
• Want extra richness? Add a splash of coconut cream at the end.
• Keep it keto? Skip the balsamic and serve with avocado or roasted cauliflower.

🍽️ Nutrition Information (Per Serving – Recipe Serves 4)

💚 Low in carbs, rich in flavor, and perfect for keto, vegan, and gluten-free lifestyles!