It’s barbeque season, or at least it should be; it’s supposed to snow tomorrow! Anyway, while I love a barbeque, I must admit that I tend to enjoy the sides more than the mains. Honestly is there anything better than a giant serving of sautéed mushrooms? Tons of vitamins and minerals in a marginal amount of fat; completely soul–satisfying.
1 tbsp (salted) butter
454 g (1 ib) Cremini mushrooms, sliced
3 Cloves garlic, crushed
2 tbsp Sodium-reduced Soy Sauce
Heat a frying pan over high heat and add the butter, when it’s melted, add in the mushrooms; season with salt and pepper.
Sauté for 5-7 minutes on high, until the mushrooms have given off their water and started to brown.
Drop the heat to medium-high; add the garlic and sauté for about 30 seconds.
Add the soy sauce to the pan, scrape the pan with wooden spoon to release any flavours that may be and then mix well to coat the mushrooms in the sauce (which should be thickened at this point).
Drop the heat to low and then taste and adjust seasoning before serving.
- You can use white button mushrooms in place of cremini.
- You can use olive oil in place of butter or go with half butter and half olive oil.