Mushrooms Sautéed With Garlic Ginger And Soy Recipes

GINGER SOY ROASTED MUSHROOMS

Steps:

• Preheat oven to 400ºF
• Clean and prep mushrooms then transfer to a roasting dish.
• Combine soy sauce, oil, garlic and ginger. Pour mixture over mushrooms and toss to coat.
• Roast in oven for 10 minutes. Stir and flip mushrooms and roast for 10-15 minutes depending on size and desired tenderness.
• Remove from oven and toss with sesame oil, salt and pepper. Sprinkle fresh parsley and sesame seeds over the top and serve.

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

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.

SAUTEED GARLIC MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE

Steps:

• Stir together lemon juice, soy sauce, and sugar; set aside.
• In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
• Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
• Add lemon mixture to mushrooms, stirring until sauce is absorbed.

MUSHROOMS SAUTéED WITH GARLIC, GINGER, AND SOY

Steps:

• Place a skillet over medium heat and add the sesame oil, garlic, and ginger. Add the mushrooms and cook and stir for 8 to 10 minutes, or until the mushrooms begin to caramelize. Add the soy sauce and then sprinkle with the sugar. Continue to cook for 3 to 5 minutes to dissolve the sugar. Add the red pepper flakes and serve.