Garlicy Sauteed Mushrooms with Parsley – VEGAN

So I’ve posted a garlic mushroom recipe previously, however this one is different as you will soon find out! Mushrooms are one of my favourite vegetables and I love how versetile they are. They go with rice, pizza, pasta, eggs, toast, noodles, pancakes… EVERYTHING!



  • 250g chestnut mushrooms (I used organic as I am trying to gear towards organic produce nowadays), sliced into 2-3 pieces
  • 1 tsp chopped garlic (or more if you wish!)
  • Non-stick cooking spray
  • 1 tbsp chopped parsley
  • Salt & pepper to taste


  1. Heat the oil spray in a non stick pan on a medium heat
  2. Add the garlic and sautee for approx 1 minute
  3. Add the mushrooms and stir constantly for a further minute
  4. Now, cover the pan and leave to cook for 5 minutes
  5. When the time is up, there should be quite a bit of liquid at the bottom of the pan. Drain this off, give the mushrooms a stir and cover again for a further 3-4 minutes
  6. Add the parsley, salt and pepper, and stir uncovered for a further 2 minutes
  7. Remove from heat and serve with whatever your heart desires! These would go well on toast, in pasta (which is what I did!), as a brunch side or can even be eaten alone they are that good!


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