Soyglazedmushrooms Recipes

SWEET SOY GLAZED MUSHROOMS AND ONIONS

Steps:

• In a small bowl or cup combine the soy sauce and sugar. Set aside.
• Heat your oil in a skillet over medium heat until it shimmers or a drop of water flicked in it dances.
• Add the onion, garlic and ginger and cook until the onion is tender, about 3 minutes.
• Increase heat to medium high and add your mushrooms. Cook for 3 or 4 minutes.
• Add soy sauce and sugar to the skillet.
• Cook, stirring frequently, until the mushrooms are tender, about 5 more minutes.

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.

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.

SOY-GLAZED MUSHROOMS

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.

GLAZED MUSHROOMS AND ONIONS

Steps:

• Bring a medium saucepan of water to a boil.
• Add the onions and cook for 30 seconds.
• Pour the onions into a colander and cool under running water. Drain well.
• With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.
• In a large skillet with a tight-fitting cover over medium heat, melt butter.
• Add the onions, mushrooms, rosemary, salt and pepper.
• Toss gently to coat the vegetables with the butter.
• Cover and reduce to low heat.
• Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes.
• Serve hot.

SOY-GLAZED SHIITAKE MUSHROOMS

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.