Spicy Sautéed Mushrooms
The smoky warmth of harissa, the feisty heat of cayenne, and the aromatic bite of fresh ginger unite harmoniously in this Spicy Sautéed Mushrooms recipe. This easy recipe makes a delicious vegan side dish that is ready in about 20 minutes.
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This little side dish is delicious. But what I love most about these spicy sautéed mushrooms is their versatility. They can be served as a plant-based side dish at dinner get-togethers. And they also make an incredible addition to rice bowls, grilled proteins, wraps, burgers, and salads.
This quick and easy recipe is perfect for busy weeknight dinners, holiday get-togethers, meal prepping, or last-minute entertaining.
As they sauté, the mushrooms release their natural moisture, concentrating into rich, caramelized bites that are tender and ever so slightly crisp at the edges.
Sauté them even longer, and they turn nice and crispy, like the ones in these salmon and sweet potato bowls.
What makes this recipe so good, for me
- Ready in under 20 minutes
- Vegan, gluten-free, and low-carb
- Packed with smoky, spicy flavor
- Versatile – it’s great for meal prep or entertaining
- Made with only 6 ingredients
What ingredients are needed to make these spicy sautéed mushrooms?
This recipe is a small batch one that makes about 3 servings with:
- Mushrooms
I used a 12-ounce package of fresh sliced white mushrooms, also called button mushrooms. These were pre-washed. You could also use whole mushrooms. Just make sure to clean them well before slicing them. Baby portobello mushrooms, also called cremini mushrooms, would also work in this recipe. - Oil
Olive oil, avocado oil, or any oil you have on hand, or butter, would work in this recipe. - Harissa powder
Now, not all harissa powder is the same. Harissa is a blend of spices. And, this tends to differ from region. I currently have 3 different brands of harissa in my pantry, and each one tastes different. For this recipe, I used this one. - Cayenne pepper
I used ground cayenne pepper to add some heat. Red pepper flakes or red chili powder could be substitutes. - Onion powder
For this recipe, I used onion powder. Fresh onion could also be used. If using fresh onion, sauté the onion for about 8 minutes over medium low heat until the onions are golden. Then, add in the mushrooms. - Fresh ginger
Fresh ginger tends to have a bite to it, so I opted for fresh ginger instead of ground ginger.
How to make this recipe?
Step 1: Place a large skillet or pan on a stovetop set to medium heat/ medium flame and add oil or butter to it.
Step 2: Then, add the mushrooms. It will seem like a lot of mushrooms, but as the mushrooms cook and the liquid in them evaporates, what might be 3 cups of fresh mushrooms will probably whittle down to 3 tablespoons of sauteed mushrooms! I kid, I kid.
Step 3: Sprinkle the spices over the mushrooms.
Step 4: Then, using a microplane grater, grate the ginger into the mushrooms.
Step 5: Stir all the ingredients together, and let them saute for about 15 minutes, stirring the mushrooms around every 5 minutes or so.
As the mushrooms cook, they release liquid from them. Once the liquid has reduced, the mushrooms will start to brown and caramelize ever so slightly, and the edges will crisp up a bit. I took the mushrooms off the stove at this point.
Step 6: Season these spicy mushrooms with salt and black pepper to taste.
Serve these mushrooms warm/hot. Optionally, they can be garnished with some fresh parsley and red pepper flakes for even more oomph!
Recipe Tip
Cook these mushrooms uncovered so any liquid can be reduced quickly and the mushrooms can brown and crisp up.
Serving Suggestions
These spicy mushrooms can be served with this harissa chicken, marry me tofu, or air-fryer salmon, along with some lemon za’atar quinoa or roti, and some asparagus.
These mushrooms also pair well with these turmeric potatoes, yellow rice, this easy broccoli sausage pasta, and this one-pot curry noodles.
They can also be added to a bowl or salad, avocado toast, or scrambled eggs.
I love to enjoy these spicy roasted mushrooms on top of some crusty bread that has been smeared with hummus.
Storage and Reheating
Any leftover mushrooms can be stored in an airtight container in the fridge for up to 5 days.
These are best reheated in a pan on a stovetop.
F.A.Q.’s
While a lot of recipes call for cleaning mushrooms with a damp towel, I do not. I wash mushrooms to dislodge as much of the dirt that is on them. I do this by rinsing them out quickly, one or two at a time, and gently rubbing any dirt/debris off. Then, I lay them on a kitchen towel to dry.
Cook the mushrooms in a pan without a cover. This allows the liquid that the mushrooms release to reduce quickly, which leads to a delicious and crisp caramelization on the mushrooms.
The best way to reheat these spicy sauteed mushrooms is to heat them up in a skillet, over medium-high heat.
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Ingredients
Instructions
- Place a large skillet on a stovetop set to medium heat/ medium flame and add the oil to it.
- Then, add the mushrooms. It will seem like a lot of mushrooms, but as the mushrooms cook and the liquid in them evaporates.
- Sprinkle the spices: the harissa, cayenne, and onion powder, over the mushrooms.
- Then, using a microplane grater, grate the ginger into the mushrooms.
- Stir all the ingredients together, and let them sauté for about 15 minutes, stirring the mushrooms every 5 minutes or so.
- As the mushrooms cook, they release liquid from them. Once the liquid has reduced, the mushrooms will start to brown and caramelize ever so slightly, and the edges will crisp up a bit.
- Take the mushrooms off the stove at this point.
- Season these spicy mushrooms with salt and black pepper to taste and serve warm.
- Optional: these mushrooms can be garnished with some fresh parsley and red pepper flakes for even more oomph!
Oooo…what a fun way to use harissa! We’re always looking for an easy side dish recipe to round out the dinner plate, and these mushrooms fit the bill perfectly. And I love the spicy angle here! Definitely need to keep this recipe in mind for the next time I go grocery shopping!
Shashi, these mushrooms look incredible – spicy, savoury, and bursting with deep, earthy flavour. Such a perfect, cozy side.
I really love mushrooms, and the flavours in your dish. On my list to cook. Pauline (Happy
Retirees Kitchen)
https://happyretireeskitchen.blogspot.cpm
I am so going to try adding harissa to the next lot of mushrooms I cook. Sounds delicious 🙂
My family loved this!