Breakfast mushrooms are a staple around here. These mushrooms are tender and meaty with a smoky note at the finish. They’re cheap, easy, and delicious. We enjoy spooning them over a slice of whole grain toast for a savory twist. They bring that iconic, sausage-inspired flavor to Sunday brunch without all of the added cholesterol.
How To Make This Recipe
In this easy recipe, we sauté cremini mushrooms in olive oil, garlic, herbs, and liquid aminos. At brunch, we often serve them as a simple side dish. Or, we enjoy our mushrooms on toast. While we prefer fresh cremini mushrooms, sliced portobello or button mushrooms also work well here. We always wipe those mushrooms with a damp paper towel before slicing.
WFPB (Oil-Free) Variation
To keep this dish oil-free, simply sauté your garlic and mushrooms in a thin layer of vegetable broth or water in lieu of olive oil. Your mushrooms will still taste great. If your mushrooms start to stick to the pan, just continue adding a little more broth or water as you sauté them. In this version, we always use non-stick cookware. When we’re making this dish WFPB-compliant, we also skip the liquid smoke.
Sauté Mushrooms
We begin by heating our olive oil (or broth for oil-free variation as mentioned above) in a large non-stick skillet over medium heat. Once warm, we add our minced garlic and briefly cook until fragrant. Then, we add our mushrooms and herbs.
Sauté mushrooms with garlic and herbs.
We continue to sauté our mushrooms until they’re soft and lightly browned.
Mushrooms become soft and lightly browned.
At this point, we add all of our remaining ingredients. By allowing our mushrooms to caramelize along with aromatics and liquid aminos, we bring out that rich umami flavor.
Mushrooms caramelize with aromatics.
We continue to sauté our mushrooms, stirring consistently, until all of that remaining liquid has absorbed.
Stir until liquid absorbs.
Ready To Serve
And, just like that, we’re ready to serve! With these breakfast mushrooms, your brunch side dish game will never be the same. Enjoy them as a simple side dish, or serve those mushrooms on toast.
We’re ready to serve.
When we have leftovers, we like to throw them on top of a pizza or veggie burger. We’ve also been known to mix them into a pasta sauce now and again. Enjoy those breakfast mushrooms!
Enjoy those breakfast mushrooms.
More recipes for brunch:
Recipe Card for Breakfast Mushrooms
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Breakfast Mushrooms
Equipment
- Large skillet
Ingredients
- 1 tablespoon olive oil extra virgin (see notes for oil-free version)
- 12 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 1/2 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary
- 1/4 teaspoon fennel seeds optional
- 1 tablespoon liquid aminos
- 1/4 teaspoon liquid smoke
- black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant.
- Add mushrooms, rosemary, and fennel seeds. Sauté until mushrooms become soft and lightly browned.
- Add all remaining ingredients. Continue to cook, stirring consistently, until remaining liquid has absorbed.
- Remove from the heat and serve.
