Sweet Soy Glazed Mushrooms And Onions Food

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.

MUSHROOMS WITH A SOY SAUCE GLAZE

Steps:

• Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

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.

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.