Garlic Chilli Mushroom

Garlic Chilli Mushroom

With Chinese influence for this dish – our Garlic Chilli Mushroom dish has a rich garlic flavour combined with sweetness of caramelized onions.  I have used a mixture of exotic and
chestnut mushrooms for this dish, but you can use any mushrooms you like – I
have also made this with baby button mushrooms previously and left them whole
which are delicious.
These go perfectly with our vegan rice noodle lo mein or you can just eat them with rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people


  • 1 tbsp olive oil
  • 1 yellow onion finely chopped
  • 500 grams mushrooms whole or chopped in half (I used chestnut and exotic for this dish)
  • 7 cloves garlic minced
  • 1 tsp red chilli flakes
  • 1 tbsp agave nectar
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 cup vegetable stock
  • 1 tsp cornflour made into slurry (mix with a little water)
  • salt & pepper to taste
  • handful chopped basil leaves
  • 2 tbsp sesame seeds
  • chopped spring onion for garnish


  • Fry the onion on the oil for around 5 minutes over a medium heat until they start to become soft but do not burn them.
  • Add the mushrooms and fry for a further 3 minutes.
  • Mix together the garlic, chilli flakes, agave nectar, vinegar, mirin, soy sauce and sesame oil and add to the pan and cook for 5 minutes.
  • Add the vegetable stock and cornflour slurry and stir cooking for a further 2 minutes.
  • Check the taste and add salt and pepper to taste… if you would like it sweeter you can add a little more mirin or agave nectar.
  • Add the basil, sesame seeds and spring onion.