Soy Glazed Mushrooms Recipes
GARLIC BUTTER SOY-GLAZED MUSHROOMS
Garlic Butter Soy-Glazed Mushrooms is the easiest, most mouthwatering gluten-free side dish recipe I know! Serve with chicken, burgers, steak, or baked potatoes.
Provided by Iowa Girl Eats
Categories side dish
Yield serves 4
Number Of Ingredients 4
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.
SOY-GLAZED MUSHROOMS RECIPE
The two women were discussing mushrooms in the produce department at a Chinese market. "Add a little soy sauce and some onion," said one. "Put in ginger root, of course, and be sure to include a dash of sugar." I couldn't wait to try it myself.We learn new dishes in any number of ways--from cookbooks, friends, publications, TV shows and restaurants. And sometimes even by eavesdropping.I came across an idea for spinach seasoned with lots of garlic in a Cantonese restaurant in Chinatown. The greens were drenched with a clear sauce that contained an impressive amount of chopped garlic. I could taste no soy sauce, or maybe just a little of the light kind that adds saltiness rather than color. And I detected the slight perfume of toasted sesame oil.As with the mushrooms, after a little experimenting I had come up with an easy dish that takes almost no time to prepare, once you've washed and trimmed the spinach.Some people dislike broccoli, but they've probably never encountered sweet Thai-style broccoli, which appeared as a garnish on a platter at a Thai restaurant in West Los Angeles. When I was curious, a Thai friend explained how to make it. It's better than candy, in my opinion--the bright green vegetable topped with crunchy, golden fried garlic and lightly seasoned with a mixture of fish sauce and sugar.Braised red cabbage sounds so European--until you taste it cooked Bengali style with an Indian spice called kala jeera (black cumin). Debashish Banerji, director of the Sri Aurobindo Center in Culver City, combines the cabbage with potatoes, ginger and fresh basil. It's a fusion dish based on a recipe from his native Calcutta. Black cumin, which tastes nothing like ordinary cumin, is available in Indian shops here.Banerji also adds black mustard seeds, and he cooks the cabbage lightly so that it remains slightly crunchy. That's a radical switch from the Indian preference for vegetables cooked until soft.Sometimes ideas come from nowhere, like a lightbulb of inspiration popping in one's brain. This is how I came up with a variation on classic Scandinavian red cabbage. Apple is often added, and it occurred to me to put in dried cranberries too. Balsamic vinegar fits the sweet-sour concept of the dish, so a few drops of that, along with wine and currant jelly, seemed appropriate. The result was red cabbage with a twist, but still acceptably traditional.The other day, I was examining a head of broccoflower in the market when a hefty cauliflower tumbled from the rack above and hit me. I'll get even by putting it into soup, I decided. Or maybe into the Indian potato-cauliflower dish called aloo gobi, although green-gold broccoflower might look more interesting in that combination.Now you see how easy it is to come up with new ideas. Keep your eyes open when you're eating out, listen hard when you're at the grocery and always be ready for inspiration, or a cauliflower, to strike.
Provided by Barbara Hansen
Categories VEGETARIAN, HEALTHY, SIDES
Time 15m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil in a nonstick skillet over medium-high heat. Add the onion and ginger root and cook until the onion is tender, 2 to 3 minutes. Raise the heat to high, add the mushrooms and cook until they start to soften, about 2 to 3 minutes. Add the soy sauce and sugar and cook, stirring, until the mushrooms are tender, 5 to 6 minutes.
MUSHROOMS WITH A SOY SAUCE GLAZE
Serve this tasty side with pork chops, steak, or salmon! Serve over the meat of your choice.
Provided by STEVEANDANGELA
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 135 calories, Carbohydrate 5.4 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 386.9 mg, Sugar 2 g
SOY-GLAZED MUSHROOMS
Make and share this Soy-Glazed Mushrooms recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil over medium-high heat.
- Add onion and ginger root.
- Cook until onion is tender, 2- 3 minutes.
- Raise heat to high, add mushrooms, and cook until they start to soften, about 2- 3 minutes.
- Add soy sauce and sugar and cook, stirring, until mushrooms are tender, 5- 6 minutes.
Nutrition Facts : Calories 103.8, Fat 7.2, SaturatedFat 0.9, Sodium 509.2, Carbohydrate 7.5, Fiber 1.5, Sugar 4, Protein 4.7
CHINESE STEAMED EGG WITH SOY GLAZED MUSHROOMS AND SCALLION SALAD
This recipe checks two boxes for me. The first box satisfies my craving for Korean (scallion salad) and Japanese (soy-glazed mushrooms) flavors, and the second box fills my head with memories of my grandfather's kitchen where he often made Chinese savory egg custard for the grandkids. We call it huevo a vapor and it's a simple and delicious combination with elements inspired by different cuisines.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the scallions in a medium bowl and cover them with cold water. Use your hands to lightly massage the scallions to separate the thin strips and to remove the slimy coating scallions sometimes have. Rinse and repeat this until they no longer feel slimy. Drain well and set aside; the scallions can be refrigerated for up to 3 hours before serving.
- Whisk the gochujang, sesame oil, rice vinegar, garlic, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce together in a medium bowl. Add the scallions and sesame seeds and toss until combined. Refrigerate until ready to serve.
- Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon black pepper and cook without stirring until the mushrooms are deeply browned and caramelized on the bottom, about 6 minutes. Flip the mushrooms and cook until the second side is browned and the mushrooms are tender, about 4 minutes. Remove the mushrooms to a small plate.
- Lower the heat under the skillet to medium. Add the remaining 2 tablespoons soy sauce, 1/4 cup water and remaining 1 teaspoon sugar. Stir the mixture together, scraping the bottom of the pan to remove any browned bits of mushroom that stuck to the bottom. Bring the mixture to a simmer and cook until you have a thin glaze, about 3 minutes. Add the mushrooms back in and stir until they are fully coated in the sauce. Remove from heat, taste and add salt if needed. Keep warm until ready to serve.
- Bring a few inches of water to a boil in the bottom of a steamer set over medium heat. Whisk together the eggs, 1/4 teaspoon salt and 1 1/2 cups water together in a medium bowl. Place a 9-inch pie plate in the steamer and then pour in the whisked egg mixture. Cover the steamer, reduce the heat to medium and steam the egg custard until just set and the consistency of very soft tofu, about 15 minutes.
- Carefully remove the egg custard from the steamer. Divide the rice among four bowls or plates and top with the egg custard, soy-glazed mushrooms and scallion salad.
SOY-GLAZED SHIITAKE MUSHROOMS
Provided by Kay Chun
Categories Mushroom Side Vegetarian Quick & Easy Low Cal Healthy Low Cholesterol Vegan Soy Sauce Sesame Oil Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
- Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.
SOY GLAZE
Love it on grilled chicken or tuna. It gives an Asian flair.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
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