Sauteed Mushrooms in Garlic Soy Sauce Glaze
The best thing that can happen to sauteed mushrooms is to get cooked in a garlic soy sauce. It gives them such a beautiful appetizing caramel glaze. It is a perfect side dish or topping to elevate your holidays (like Thanksgiving or Christmas) or your weekdays. 5 ingredients, 15 minutes, vegan and gluten-free as always.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings as a side dish
Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard.
Pre-heat the frying pan to high heat and add olive oil.
When the pan is hot enough, you will hear the sliced mushrooms sizzle. If you see any liquid hold off to add any more ingredients before it steams off.
When the mushroom slices are golden brown and no excess water, lower the heat to medium and add the finely chopped garlic and the soy sauce. Cook them until the mushroom absorbs the soy sauce and the garlic is golden brown.
As the last step, you can add some freshly chopped parsley. Stir for a bit, but don't let your parsley get brown. Enjoy!
- Don't add salt while cooking as the mushrooms will release even more water. We use the soy sauce (which is already salty) to get that covered. We recommend adding salt if you like when serving.
- The frying pan has to be HOT, otherwise, the mushrooms will be cooked in their own moisture and thus you end up with soggy, not sauteed mushrooms. Side note: I like soggy mushrooms too, but that is another story to tell...
- You can definitely use a wok or a heavy pan like a cast-iron skillet as they will help to keep the pan steady hot if you have to do a large batch.
Serving: 1serving | Calories: 49kcal | Carbohydrates: 10g | Protein: 3.4g | Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 507mg | Potassium: 373mg | Fiber: 2.7g | Sugar: 3.3g | Vitamin A: 158IU | Vitamin C: 6.6mg | Calcium: 14mg | Iron: 2mg