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Mushroom Sauté with Soy, Butter, and Garlic

Mushroom Sauté with Soy, Butter, and Garlic

One of my very favorite flavor combinations, for a variety of different veggies, is soy and butter. I just LOVE it! A dear friend of mine made me dinner when I was 18 years old that included steamed broccoli and potatoes with a combination of melted butter and soy sauce drizzled over them. I absolutely loved it! (Is it weird that I remember meals with people nearly 30 years ago?). Anyway, I have been using the soy/butter combination on all sorts of veggies ever since. I picked up these mushrooms for a quick side dish to add to the smorgasbord we were having for dinner. I normally just do garlicky mushrooms with lemon but decided to do soy sauce instead. I am so glad I did! I seriously could have eaten the whole bowl of these mushrooms, but I would have had to fight my son for them! The bowl was empty within minutes and we all loved them.

Mushroom Sauté with Soy, Butter, and Garlic

How to Make a Mushroom Sauté with Soy, Butter, and Garlic

Heat the butter in a sauté pan over medium-high heat. Add the quartered mushrooms to the hot pan and let them be for 2 minutes before stirring them. Stir them well with a spatula then let them continue to cook for a few more minutes, or until golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the soy sauce, to taste, then mix to coat evenly.

Mushroom Sauté with Soy, Butter, and Garlic

Top with fresh parsley. Serve immediately. Enjoy.

Mushroom Sauté with Soy, Butter, and Garlic

Mushroom Sauté with Soy, Butter, and Garlic

 

Yield: 4  

Total Time: 10 minutes +/-

Ingredients:

1  1/2 tbsp butter
16 oz button mushrooms, quartered
1 clove of garlic, minced
Soy sauce, to taste
Fresh parsley, chopped

Directions:

Heat the butter in a sauté pan over medium-high heat. Add the quartered mushrooms to the hot pan and let them be for 2 minutes before stirring them. Stir them well with a spatula then let them continue to cook for a few more minutes, or until golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the soy sauce, to taste, then mix to coat evenly.

Top with fresh parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

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10 Comments

  1. Fabulous combination of flavours Pam.
    I adore mushrooms and the soy sauce is a fantastic addition.
    Cheers,
    Lia

  2. They look delicious Pam. Not sure why but we only cook mushrooms as a side dish with steak.

  3. Hi Pam:)
    Oh I do adore mushrooms in any way shape or form:)

    I’ve learned two things by dropping by today. One, why do I always slice mushrooms rather than quartering them??? I’ve gotten into such a habit of slicing them that I forget how lucsious they look quartered! And two, instead of using Worcestershire Sauce like I usually do, why not reach for the Soy, which by the way your brand is the same I use:)

    Thanks for these little reminders Pam, now, could you pass the leftover mushrooms, oh wait, they’re gone!!!

  4. I haven’t thought about that combo but realized it is sort of what I do when making teppanyaki style steak. It makes sense – the mushrooms contain several natural flavor enhancers (msg) and the soy would amplify that umami flavor. Science – schmience, I know it tastes good!

  5. I haven’t contemplated that combo however acknowledged it is kind of what I do when making teppanyaki style steak. It bodes well – the mushrooms contain a few characteristic flavor enhancers (msg) and the soy would open up that umami flavor. Science – schmience, I know it tastes great!

  6. Just tried this recipe last evening to serve with surf and turf… one word… fantastic!