Lemon Garlic Mushrooms

Lemon Garlic Mushrooms are the perfect side dish when you want something quick, savory, and full of zing. These buttery mushrooms are sautéed with garlic, splashed with soy sauce for umami, and finished with fresh lemon juice and zest. It’s a restaurant-worthy dish you can make in under 15 minutes, whether you're cooking for yourself or impressing guests.

What Are Lemon Garlic Mushrooms?

Lemon Garlic Mushrooms are sautéed mushrooms tossed in a savory lemon-butter sauce with hints of garlic and soy. This dish takes cues from Mediterranean and Asian kitchens—bringing together the brightness of citrus, the richness of butter, and the depth of soy sauce. Squeezing lemon juice while the mushrooms cook infuses them with vibrant flavor, making each bite juicy and aromatic.

Why Everyone Will Love This Recipe

• Zesty, Garlicky Goodness: A bright citrus twist balances the deep umami of mushrooms and soy sauce.
• One-Pan Wonder: Everything cooks in a single skillet, saving you time and cleanup.
• Naturally Vegan-Friendly: Just swap the butter for plant-based and you're good to go.
• Versatile Dish: Enjoy it as a side, appetizer, or even spooned over grains or toast.

Pro Tips for the Best Lemon Garlic Mushrooms

1. Use Fresh Garlic and Lemon: Skip powders or bottled juice for best flavor.
2. Zest Before You Juice: It’s easier and ensures you get that fragrant citrus oil.
3. Don’t Crowd the Skillet: Mushrooms need space to brown—work in batches if necessary.
4. Deglaze with Soy Sauce: It enhances umami and helps lift browned bits from the pan.
5. Finish with Herbs: A sprinkle of fresh parsley adds color and freshness.

Frequently Asked Questions

Can I use any type of mushrooms?

Yes! White button or cremini mushrooms are perfect, but shiitake or oyster varieties work great too.

Is soy sauce necessary?

Yes—it adds a savory umami depth. For a gluten-free option, use tamari.

Can I make this vegan?

Absolutely. Swap the butter for olive oil or a vegan butter alternative.

What does the lemon zest add?

Zest brings out the aromatic oils of the lemon, giving a more intense citrus flavor.

Will the garlic burn?

To avoid burning, cook garlic on medium heat and keep it moving in the butter.

How to Freeze

Although fresh is best, these mushrooms can be frozen. Let them cool, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge and reheat in a skillet with a bit of butter or oil to bring them back to life.

How to Store

Let the mushrooms cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to revive the flavors and maintain texture—avoid the microwave if possible.

How To Make Lemon Mushrooms

Melt the Butter: In a large skillet, melt butter over medium heat.

Sauté Garlic: Add the minced garlic and stir for about 30 seconds, just until fragrant.

Add the Mushrooms: Toss in the mushrooms. Cook for 5–7 minutes, stirring occasionally, until golden brown. Add the parsley and stir well.

Deglaze with Soy Sauce: Pour in soy sauce, scraping the bottom of the pan to incorporate any flavorful bits.

Add Lemon: Squeeze in the lemon juice and stir in the zest. Cook for another 1–2 minutes.

Finish and Serve: Remove from heat, sprinkle with chopped parsley, and serve hot.