Soy Sauce Mushrooms
Adding soy sauce creates a deep, salty-sweet flavor that enhances mushrooms’ natural umami. Fresh chives brighten up the dish, making these soy sauce mushrooms the perfect companion for rice bowls, stir-fries, grilled proteins, or even breakfast eggs.
Servings: 8 1/2 cup
Calories: 115kcal
Ingredients
- 1 pound mushrooms
- 2 Tablespoons unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoons garlic minced
- Freshly ground black pepper to taste
- 2 Tablespoons reduced sodium soy sauce or tamari
- 1 Tablespoon fresh chopped chives
Instructions
- Give the mushrooms a quick rinse, then wipe with a towel if dirt remains. Cut into ¼” slices.
- Heat a large sauté pan (12”) over medium heat. Add butter and oil. Once butter melts, add mushrooms, garlic, and pepper. Spread the mushrooms out as evenly as possible - don’t worry they will shrink!
- Sauté for ~3-4 minutes without stirring. Then cook for ~7-9 minutes more until golden brown, stirring occasionally.
- Add soy sauce to pan and stir, scraping up brown bits, while liquid evaporates.
- Turn off heat and garnish with fresh chopped chives. Enjoy!
Nutrition
Serving: 0.5cup | Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 403mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg