Garlic Butter Soy-Glazed Mushrooms Recipe

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! 🍄

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