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sauteed asparagus and mushrooms in a skillet with a spoon on the side

Sauteed Asparagus and Mushrooms Recipe

This Sauteed Asparagus and Mushrooms recipe is an easy vegan side dish that you can serve along with any of your favorite main dishes. Made with 6 ingredients and ready in 10 minutes, it is the perfect vegetable side when you are short on time.
Course Vegan side dish
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings
Calories 60kcal


  • 1 tablespoon vegetable oil olive oil or avocado oil would work
  • 2 cloves garlic minced
  • 2 bunches asparagus woody ends removed, cut into smaller pieces
  • 8 oz. button or cremini mushrooms
  • ½ teaspoon kosher salt more or less to taste
  • ¼ teaspoon black pepper


  • Saute garlic: Heat oil in a large (12-inch) skillet over medium heat. Add in garlic and saute for a minute.
  • Saute vegetables: Add asparagus and mushrooms and cook, stirring often, until mushrooms release their juices and asparagus is tender for about 5-7 minutes.
  • Finish and serve: Season with salt and pepper. Serve while still warm.


  • The finishing touch: While it is optional, you can finish it off with a squeeze of lemon juice for a Mediterranean flair or a splash of soy sauce (with a sprinkle of sesame seeds) for an Asian flair.
  • Mushrooms: I used widely available white button mushrooms, but any mushroom would work here. Feel free to try shiitake, portobello or even oyster mushrooms for an even more umami flavor.
  • Storage: Leftovers can be stored in an airtight container for up to 4 days in the fridge.


Calories: 60kcal | Carbohydrates: 11g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 298mg | Potassium: 643mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1702IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 5mg