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Easy Saté Sautéed Mushrooms

Easy Saté Sautéed Mushrooms

Author: Thomas
Sautéd mushrooms infused with lemongrass, shallots, garlic, and Thai chilies! A delicious and umami-packed side dish!
Prep Time 5 mins
Cook Time 10 mins
Course Side Dish
Servings 2 servings


  • 2 tablespoon oil
  • 1 shallot minced
  • 2 cloves of garlic minced
  • ½ small Thai chili (Bird's eye chili)
  • 2 tablespoon minced lemongrass
  • 2 and ½ cup quartered mushrooms cremini or brown mushrooms
  • 1 teaspoon coconut sugar
  • ¼ teaspoon salt adjust to taste
  • ¼ cup chopped fresh parsley or cilantro


  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, garlic, chili, and lemongrass. Sauté for about 2 minutes.
  • Add the mushrooms and sauté for another 5 minutes, or until mushrooms are tender. Add the coconut sugar and salt, stir to coat, and sauté for one more minute. Taste and adjust saltiness if needed.
  • Remove from heat, stir in the chopped parsley, and serve hot! Saté mushrooms will keep for up to 3 days in the refrigerator.


For more umami, feel free to replace the salt with soy sauce.
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