Yields: 2-4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 lb (450g) mushrooms (your choice of white button, cremini, baby bella, or a mix)
- 4 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly chopped parsley (optional)
- Black pepper to taste
Instructions:
Prep the mushrooms:
- Clean mushrooms by wiping with a damp paper towel or quickly rinsing and patting dry.
- Slice the mushrooms into even, bite-sized pieces.
Melt the butter:
- Heat a large skillet over medium heat.
- Add the butter and allow it to melt.
Sauté the garlic:
- Add the minced garlic to the melted butter and cook for 30 seconds to 1 minute, until fragrant. Be careful not to let the garlic burn.
Cook the mushrooms:
- Add the sliced mushrooms to the skillet and stir to coat with the butter and garlic.
- Cook the mushrooms for about 5-8 minutes, stirring occasionally, until they soften, release their liquid, and begin to turn golden brown.
Create the glaze:
- Pour the soy sauce (or tamari) into the skillet.
- Stir and cook for an additional 2-3 minutes, until the liquid reduces and forms a shiny glaze that coats the mushrooms.
Finishing touches:
- Remove the pan from the heat.
- Stir in the chopped parsley (if using) and season with freshly cracked black pepper to taste.
Serve and enjoy:
- Serve these delicious garlic butter soy-glazed mushrooms immediately as a side dish or enjoy them as an appetizer.
Tips:
- Don’t overcrowd the pan: Cook the mushrooms in batches if needed. Overcrowding will cause them to steam instead of brown.
- Experiment with flavors: Add a touch of balsamic vinegar, a splash of lemon juice, or a pinch of chili flakes for extra zest.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious Garlic Butter Soy-Glazed Mushrooms! 🍄
