Mushrooms With Soy Sauce Glaze Food

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.

GRILLED MUSHROOM SKEWERS

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

SAUCY MISO MUSHROOMS WITH UDON NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

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.

MUSHROOMS W/ SOY SAUCE GLAZE

Steps:

• 1. Melt butter in skillet over medium heat, add mushrooms. Cook and gently flip mushrooms until the mushrooms have softened and released their liquid. About 5 minutes
• 2. Stir in garlic; continue to cook 1 minute. Pour in soy sauce until liquid has evaporated, about 4 minutes. Sprinkle with black pepper. Serve over steak or any dish you desire.