Sauteed Mushrooms in Garlic Soy Sauce Glaze

Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.

Sauteed Mushrooms in Garlic Soy Sauce Glaze

One of the best ways to make flavorful sauteed mushrooms of any type is to cook them in a garlicky soy sauce. It is an easy 5-ingredient recipe to give these button and shiitake mushrooms a golden brown caramel glaze. Make this side dish in 15 minutes to serve with any meal, or elevate your holiday dinner to impress your family and friends.

Course Appetizer, Side Dish

Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Paleo, Vegan, Vegetarian

Keyword mushrooms in soy sauce, sauteed button mushrooms, sauteed mushrooms, sauteed shiitake mushrooms

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 101kcal

Author Nandor Barta

Equipment

Ingredients

1 Tbsp Olive oil (not extra virgin for cooking)
6 oz Button mushrooms
2 oz Shiitake mushrooms
2 cloves Garlic (finely chopped)
1 Tbsp Soy sauce or tamari
1 Tbsp Parsley (fresh)

US Customary - Metric

Instructions

Prepare mushrooms

Gently wash any dirt off of them by using a damp paper towel. If they are really dirty, quickly rinse them using a colander or a sieve. Dry them with a clean kitchen cloth.
We only peel button mushrooms if they have been in the fridge for some time and brown spots or indentations appear on the surface. If you peel them then your mushrooms will be nice-looking again.

Slice mushrooms

Button mushrooms release more water than shiitake, so they will shrink more too. Slice them not thinner than ¼ inch (0.5 cm).

Sautee mushrooms

Pre-heat the frying pan to high heat and add oil.
When the pan is hot enough, you will hear the sliced mushrooms sizzle. If you see any liquid hold off adding 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 finely chopped garlic and 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!

Video

Notes

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 they will not absorb soy sauce effectively.
Drain it if you need to. If they release too much water and it takes a long time to cook it off, just simply drain them. Be careful, the liquid is piping hot.
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.

Nutrition