Melted Butter Soy Mushrooms

a delectable umami sensation that elevates any meal.

Melted Butter Soy Mushrooms

This recipe is a testament to the beauty of simplicity, using minimal ingredients to create a dish that bursts with taste. The combination of butter and soy sauce ensures that each mushroom is coated in a tantalizing glaze, making them perfect for serving as a side dish or as a flavorful topping for various culinary creations.

Total Time

Cuisine

Japanese

Ingredients

Calories

100

Heat a skillet or frying pan over medium heat.
Add the unsalted butter to the pan and let it melt.
Once the butter is melted and starts sizzling, add the minced garlic (if using) and stir for about 30 seconds until fragrant.
Add the sliced mushrooms to the pan, spreading them out in a single layer.
Let the mushrooms cook without stirring for a few minutes to allow them to release their moisture and start browning.
After a few minutes, stir the mushrooms and continue cooking for another 5-7 minutes, or until they are golden brown and tender.
Pour the soy sauce over the mushrooms and toss them to coat evenly. Cook for an additional 1-2 minutes to allow the soy sauce to infuse into the mushrooms.
Season with salt and pepper to taste. Adjust seasoning as needed.
Once done, remove the pan from heat.
Garnish with chopped fresh parsley or herbs if desired

1 pound (450g) fresh mushrooms (such as button mushrooms or cremini mushrooms), cleaned and sliced
2 Tbsp unsalted butter
2 Tbsp soy sauce (you can use low sodium soy sauce if preferred)
2 cloves garlic, minced (optional, for added flavor)
Salt and pepper to taste
Chopped fresh parsley or herbs for garnish (optional)