Garlic Butter Soy Glazed Mushrooms Recipes

GARLIC BUTTER SOY-GLAZED MUSHROOMS

Steps:

• Heat butter in a large, 12" skillet over medium-high heat until sizzling. Add mushrooms then stir to coat. Saute until the mushrooms release their liquid then add garlic and continue to saute until the liquid has evaporated and the mushrooms are golden brown, 10-12 minutes. Stir occasionally and monitor temperature to ensure mushrooms are lightly sizzling and garlic doesn't burn.
• Drizzle on desired amount of tamari or soy sauce then stir to combine. Taste then add salt if necessary, and then serve.

ROASTED MUSHROOMS WITH BALSAMIC AND SOY

Steps:

• Preheat oven to 400°F (200°C).
• Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
• Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
• In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
• Arrange mushrooms in a single layer on prepared baking sheet.
• Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

MUSHROOMS WITH A SOY SAUCE GLAZE

Steps:

• Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.