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 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 (is it weird that I remember meals with people nearly 30 years ago?), and I loved it! I’ve been using the soy/butter combination on different veggies ever since. I made this mushroom sauté with soy, butter, and garlic for a quick side dish to add to the smorgasbord. I could have eaten the whole bowl of these mushrooms by myself, 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
Ingredients:
- 2 tbsp butter
- 16 oz button mushrooms, quartered
- 1 clove of garlic, minced
- Soy sauce, to taste
- Fresh parsley, chopped
How to Make a Mushroom Sauté with Soy, Butter, and Garlic
Heat the butter in a large skillet 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 3-4 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.
Equipment
Ingredients
- 2 tbsp butter
- 16 oz button mushrooms quartered
- 1 clove of garlic minced
- Soy sauce to taste
- Fresh parsley chopped
Instructions
- Heat the butter in a large skillet 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 3-4 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.
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Fabulous combination of flavours Pam.
I adore mushrooms and the soy sauce is a fantastic addition.
Cheers,
Lia
They look delicious Pam. Not sure why but we only cook mushrooms as a side dish with steak.
what a great side dish for a rib-eye!
I love the combo! This is a very delicious mushroom saute.
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!!!
Mushrooms look so delicious. Great sauce for them.
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!
I am so going to try this combination tomorrow night as I’m making a recipe using soy as one of the ingredients
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!
Just tried this recipe last evening to serve with surf and turf… one word… fantastic!