Sweet Soy Glazed Mushrooms And Onions 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.

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.

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.

HONEY-GLAZED MUSHROOMS WITH UDON

Steps:

• Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
• Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
• Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.