This Sauteed Mushroom recipe is easy to make and is an excellent mushroom side dish for dinner. These easy and flavorful spicy mushrooms are delicious as a side dish, on top of steak or even served cold! The recipe is also vegan and gluten free.
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It seems like mushrooms are usually an addition to another dish. They are added on top of steak, mixed into a stew or added to an omelet. This mushroom side dish is a great way to let mushrooms shine on their own, instead of always serving them as an accompaniment to something else.
This is my favorite mushroom side dish recipe, in which mushrooms are sauteed with jalapenos. This recipe is an Indian influenced dish, which uses tumeric, cumin and lemon juice to flavor the mushrooms. I love the flavors, as the earthy rich flavor of the mushrooms contrasts with the spicy jalapenos. This recipe is actually delicious served hot or cold, which makes it a versatile recipe. I have been known to eat the leftovers for lunch!
How do you Clean Mushrooms?
Mushroom are a vegetable that does not take well to water. The best way to clean them is to wipe them with a damp paper towel. You can also quickly rinse them under running water and then dry them off. If mushrooms get too wet they will soak up the water, which will prevent them from caramelizing as they are sauteed. I usually just use the basic white button mushrooms in this recipe, but any kind of mushrooms would work. Sauteed portobellos are also a great option, and they make the dish more meaty and filling.
How to Make Sauteed Mushrooms with Jalapenos
This sauteed mushroom recipe is easy to make. I like to include a little bit of onion in the recipe, which I saute in olive oil for a few minutes to soften. Using olive oil instead of butter keeps the recipe vegan, without sacrificing any flavor. Then I add the mushrooms, a jalapeno, garlic and turmeric and let everything fry slowly over low heat. The mushrooms release their moisture and caramelize to a yellow brown color. Letting the mushrooms cook slowly is key to getting a nice deep flavor.
After about 15 minutes I top the sauteed mushrooms off with some cumin and lemon juice and let it cook a little bit longer. The resulting mushroom side dish is spicy and has a rich earthy flavor.
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Why are Mushrooms Good for You?
When I was younger I never ate mushrooms. My mom rarely if ever cooked with them, so I never even tried them. I didn’t start eating them until I went away to college, where all my friends insisted on having mushrooms on their pizza. Let’s face it, college kids live on pizza, so I started having mushrooms all the time.
Once I got over my irrational dislike of mushrooms I found they were delicious, and very versatile. Now I like to cook with them because they are relatively inexpensive, and great sources of vitamins D and B. They pack a lot of nutrition in each bite, and they taste great too.
How do I serve this Mushroom Recipe
While this can be a stand alone side dish you can serve it other ways. This versatile recipe is tasty hot or cold, and it also works well with many of the things you would normally use mushrooms for.
- It is delicious on hamburgers or on top of steak, adding a nice spicy flavor to a basic burger.
- You can make a spicy bruschetta with the mushrooms by using them to top sliced bread and baking it with a little bit of cheese.
- I like to mix the spicy mushrooms into my eggs in the morning or add to an omelet.
- They are also tasty served with pork or chicken – really any time you want to add a spicy mushroom flavor to a meal.
- 1 Tablespoon olive oil
- 1/2 onion, chopped
- 1 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced
- 2 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoon lemon juice
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes to soften.
- Add the mushrooms, garlic, jalapeno pepper and turmeric and stir to mix well. Let fry over medium low heat for about 15 minutes, until the mushrooms have released most of their water and look fried and light brown.
- Stir in the lemon juice and cumin and cook for 5 minutes more.
You can easily adjust the spiciness of the recipe by adding more or less jalapenos to the mushrooms. If you or your family really doesn't like spicy foods you can substitute a milder chile pepper, such as Anehiem pepper.
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Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 3mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g
Nutrition facts are estimates.
Find more Vegetable Side Dishes
- Utica Greens
- Roast Delicata Squash
- Sauteed Green Beans with Coconut
- Instant Pot Garlic Mashed Potatoes