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 full 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.
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.
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