Spiced Mushrooms
Transform your mealtime with these bold and flavorful Spiced Mushrooms—a quick, versatile dish that’s bursting with aromatic spices like cumin, coriander, and smoked paprika. Perfectly seared in a luscious blend of olive oil and butter, these tender mushrooms are elevated with a hint of soy sauce and a squeeze of fresh lemon juice for a savory, citrusy kick. Ready in just 25 minutes, these spiced mushrooms make for an irresistible side dish, a satisfying toast topping, or a hearty addition to your favorite grain bowls and pasta dishes. With a touch of fresh parsley and optional chili flakes for heat, this recipe is a must-try for spice lovers looking to upgrade their vegetable game. Simple, savory, and oh-so-satisfying!
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Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Red chili flakes (optional, for heat)
- 1.5 tablespoons Soy sauce
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Slice them evenly into thick slices, or leave whole if they are small.
In a large skillet, heat the olive oil and butter over medium heat until the butter has melted and just starts to sizzle.
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
Stir in the ground cumin, ground coriander, smoked paprika, and red chili flakes (if using). Cook for another 30 seconds to bloom the spices, ensuring they release their aroma.
Add the sliced mushrooms to the skillet and toss to coat them evenly in the spice mixture. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Sprinkle the soy sauce over the mushrooms and stir well. Cook for another 2-3 minutes until the liquid reduces slightly and coats the mushrooms.
Season the mushrooms with salt and black pepper, tasting and adjusting as needed.
Remove the skillet from heat and stir in the chopped parsley and lemon juice for a fresh, bright finish.
Serve warm as a side dish, over toast, or as a topping for pasta or rice.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
