These easy garlic mushrooms are the perfect accompaniment to your meal! A buttery soy, garlic and parsley glaze coats chestnut mushrooms, all grilled on a hot cast-iron skillet or in the air fryer.
Vegetarian recipes that use soy sauce
Ingredients:
(full ingredients list and method found in recipe card below)
Mushrooms – we have used chestnut mushrooms for their colour and flavour. You can also use baby button mushrooms which won’t require any cutting
Garlic – fresh garlic is best. Simply mince the garlic in a food processor or use a pestle and mortar
Butter – use salted butter. If you use unsalted, you may have to add a small pinch of salt later in the recipe
Olive Oil – we have used extra virgin olive oil.
Soy sauce – we have used dark soy sauce for depth of flavour and colour.
Sugar – we have used white granulated sugar but you can also use brown sugar
Lemon juice – use either bottled or fresh. A few drops of lemon juice makes all the difference in the flavour of the sauce so don’t skip this ingredient!
Parsley – I love fresh parsley with mushrooms!
Vegan Soy and Garlic Mushrooms
Skip the butter and sauté the mushrooms in olive oil only.
Gluten-free Garlic Mushrooms
If you are gluten-free, you can use tamari instead of soy sauce for the same wonderful flavour.
How to prepare the mushrooms
Wash the mushrooms thoroughly under lukewarm water and then pat dry with kitchen paper. This gets rid of the excess moisture and will stop the mushrooms from going soggy in the pan when cooking.
Try and find punnets of mushrooms where all the mushrooms are of similar size – this ensures they all cook evenly.
We have used a cast iron pan to cook the mushrooms.
To achieve the gorgeous brown finish on the mushrooms, do not over stir the mushrooms but let them sit in the pan.
How to serve Garlic Mushrooms
We love pairing these garlic mushrooms alongside our Instant Pot Vegetable Chow Mein for a complete meal.
They also go wonderfully on toast to make Garlic mushroom Toast
Why not try them on a Chargrilled Vegetable Pizza for a lunch loaded with veggies!
Add to cooked pasta for a delicious pasta salad on the go.
How to make Soy and Garlic Mushrooms
How to fry Mushrooms in the Air fryer
Once you have cleaned and cut your mushrooms, toss them with soy sauce mixture. (In a small bowl whisk sugar, olive oil, soy sauce, lemon juice and minced garlic or garlic powder) season with pepper if you wish.
Preheat air fryer 350 degree Fahrenheit or 400
Layer the mushroom’s in a single layer in the air fryer basket.
Air fryer between 8-10 minutes, keep checking after 4 minutes.
Once done, remove and place them in the serving bowl and toss with room temperature.
Sprinkle sesame seeds and chopped parsley or any other fresh herbs.
Storage
These mushrooms are best eaten straight away once cooked but you can make them in advance and store.
They are best re-heated on the stove until they are hot all the way through.
Do not freeze.
Tips
Make sure you pat dry your mushrooms after washing/cleaning them and before use.
Do not toss with soy mixture until just before cooking.
For best air fryer mushrooms, ensure you preheat the air fryer before cooking.
Avoid crowding the basket with mushrooms so they get crisply all around.
More easy Side Dishes
Roasted tomato raita
Vegan cauliflower mash
SOY AND GARLIC MUSHROOMS
Equipment
- Cast iron pan
- Spatula
Ingredients
- 400 g mushrooms
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. minced garlic
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1 tbsp. roasted sesame seeds
Instructions
- In a bowl mix sugar, soy sauce and lemon juice.
- Clean the mushrooms and halve or quarter them if they are too big.
- Add butter and olive oil in the heated pan over medium heat.
- Lightly brown the minced garlic in the fat, then add cut mushrooms.
- Saute them until nice and brown, but don’t let it burn.
- It will take a maximum of 6-8 minutes.
- Add soy sauce mixture into the pan and cook everything together for a minute or so.
- Garnish the mushrooms with the parsley and sesame seeds and serve hot.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
SOY AND GARLIC MUSHROOMS
Equipment
- Cast iron pan
- Spatula
Ingredients
- 400 g mushrooms
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. minced garlic
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1 tbsp. roasted sesame seeds
Instructions
- In a bowl mix sugar, soy sauce and lemon juice.
- Clean the mushrooms and halve or quarter them if they are too big.
- Add butter and olive oil in the heated pan over medium heat.
- Lightly brown the minced garlic in the fat, then add cut mushrooms.
- Saute them until nice and brown, but don’t let it burn.
- It will take a maximum of 6-8 minutes.
- Add soy sauce mixture into the pan and cook everything together for a minute or so.
- Garnish the mushrooms with the parsley and sesame seeds and serve hot.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Instant Peda are made in the microwave and are flavoured with delicious and warming Cardamom Chai . Perfect for last-minute get-togethers or equally serve at a celebration for a truly unique twist on milk peda.
CHAI PEDA
We love Karak or Masala Chai .
Chai Peda are an exciting new creation of ours. Cardamom Chai infuses flavour into these milk peda for a moreish sweet.
I just love the golden hue that the tea gives the peda.
These pedas are made with a few simple ingredients like ghee, condensed milk, milk powder, and chai tea.
With Mum being a HUGE peda fan, she will find any opportunity to talk about them.
At home, we love Rajwadi Peda , which are made the traditional way.
But also love quick and easy Indian sweet recipe like these Ricotta Cheese Peda too.
Rajkot na Peda are a firm flavourtie but also love experimenting such as clotted cream peda , caramel peda.
While I was making Cardamom chai kulfi , the thought of mixing chai and peda crossed my mind. I told my Mum who instantly loved the idea!
We experimented with the recipe and luckily they came out perfect in the first batch!
WHY YOU’LL LOVE THIS INSTANT CHAI PEDA RECIPE
● A subtle taste of chai and it is absolutely delicious
● Milk powder recipe that can be enjoyed by young and old
● Quick and easy, an entire recipe made under 20 minutes (cooking time only 3 minutes)
● Make-ahead or last-minute dessert and can be made in huge quantity
● Perfect as an edible gift or prasad
● Can be made in microwave or stovetop
INGREDIENTS and ALTERNATIVES
For exact measurements of the ingredients please check recipe card at the bottom of the post.
● Chai/Tea we have used cardamom chai made with only milk. Make sure we are using iced tea.
● Condensed milk – sweetened
● Full fat or cream milk powder
● Ghee – you may use unsalted butter
MORE CONDENSED MILK RECIPES
Eggless coca-cola brownies
Saffron cardamom horchata
Eggless condensed milk cupcake
MICROWAVE PEDA
Traditional or authentic peda recipe is a long process and requires lots of time and energy, whereas the microwave version can be prepared just under 3 minutes (depends on the quantity and the power of the microwave).
This recipe is a great last-minute recipe or when a sudden craving hits for Indian mithai.
CAN I MAKE INSTANT PEDA ON THE STOVETOP?
Absolutely yes, and that too won’t be a long process too. Check out the recipe card below for a method.
Looking for more delicious and unique sweets recipes do try our 19 best barfi peda recipes
CAN I USE CHAI MASALA?
No, chai masala in this recipe doesn’t work.
SERVING SUGGESTIONS FOR PEDA SWEET
Peda doesn’t need any accompaniment, they are so delicious as they are. They are just like any other western fudge or chocolate whenever feel like pop one or two at a time in your mouth, walk away from it, and feel less guilty!!
TIPS FOR THE BEST PEDA
– the texture should not be too runny but not dry once microwaved – similar to a halwa texture.
– use a greased hand (with ghee) to roll the peda.
– to prevent massive cracks/not binding peda, do not let the mixture sit and go cold. Shape the peda whilst the mixture is still warm.
STORAGE
This peda stay fresh in the airtight container for a week at room temperature.
HOW TO MAKE CHAI PEDA?
Follow this step by step TUTORIALS, for the exact measurements in cups and grams check out the recipe card below.
In a bowl mix ghee, tea and condensed milk. – cardamom chai recipe link ABOVE in the first paragraph.
Microwave for 1 minute on full power.
Mix well, add milk powder.
Microwave for 1 minute and mix well.
Microwave another minute and remove the bowl and give it a good mix.
Let the mixture cool for 5 minutes.
Then knead the dough for a minute.
Roll out on a parchment paper using a rolling pin.
Cut into round shape using a cooking cutter.
Let it completely cool on a tray before storing.
How to Shape Chai Peda
OTHER INDIAN MITHAI/SWEETS RECIPE
Thor/Meetha Saata
Pistachio chocolate barfi
Instant pot dudhi halwa
CHAI PEDA RECIPE
Equipment
- Microwave
- Bowl
- Spatula
- Parchment paper
- Rolling Pin
Ingredients
- ¼ cup cardamom chai 60ml
- ¾ cup sweetened condensed milk 230g
- 1 ½ cup full cream milk powder 192g
- ¼ cup ghee 50g
Instructions
MICROWAVE
- In a microwave-proof bowl add condensed milk, ghee and tea (make sure chai is totally cooled and chilled)
- Mix it and cook the mixture in the microwave for 1 minute.
- Then add milk powder and mix it up using a spatula.
- Microwave for a minute, remove the bowl and mix everything.
- Microwave for another minute and mix again.
- At this stage, the mixture becomes a mass, remove the bowl from the microwave and leave it aside for 4-5 minutes.
- Apply some ghee on your palm and knead the mixture for a minute or so and make a round ball.
- Lay the parchment paper on a flat worktop and with the help of rolling pin roll out the peda dough and keep the thickness of 1/2″
- Cut the peda into round shape using a cookie cutter, and leave it aside to cool totally.
STOVETOP
- In a non-stick or heavy-based pan mix ghee, condensed milk and tea.
- Melt and mix everything on a low heat.
- As soon as ghee melts, add milk powder and mix.
- Coo the mixture on a moderate heat until everything comes together and mixture leaves the pan.
- Turn off the heat and remove the mixture into another plate.
- Let it cool for 5 minutes then knead the dough for a minute or so.
- Roll out the dough and cut the peda using a cookie cutter or divide the dough into small balls and make peda.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
