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- 10 tablespoons (1 1/4 stick) unsalted butter, room temperature
- 3 tablespoons low-sodium soy sauce
- Kosher salt and freshly ground black pepper
- 2 pounds assorted fresh mushrooms (such as white button, crimini, oyster, hen of the woods, and stemmed shiitake), torn or cut into 1/4-inch slices
- 1/4 cup extra-virgin olive oil
Finely chop scallion to measure 1 Tbsp. Process butter and soy sauce in a food processor, scraping down sides frequently, until smooth and well blended. Transfer to a small bowl; stir in chopped scallion. Season soy-scallion butter with salt and pepper.
Place mushrooms in a large bowl. Thinly slice remaining scallions on a sharp diagonal. Set aside 1/4 cup scallions for garnish; add remaining scallions to mushrooms. Drizzle with oil, season with salt and pepper, and toss to coat.
Place two 18x12-inch sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mushrooms evenly on one half of each sheet; dot each with 4 Tbsp. soy-scallion butter. Fold foil over mixture and crimp 3 edges tightly to form a sealed packet. DO AHEAD: Packets can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Preheat oven to 425°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Bake or grill packets until mushrooms are tender (carefully open 1 packet to check; steam will escape), about 15 minutes. Carefully cut open packets. Dot each with remaining soy-scallion butter. Garnish with sliced scallions.
Nutritional ContentOne serving contains: Calories (kcal) 300 Fat (g) 28 Saturated Fat (g) 13 Cholesterol (mg) 50 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 290Reviews Section
Garlic Butter Soy-Glazed Mushrooms
Garlic Butter Soy-Glazed Mushrooms is the easiest, most mouthwatering gluten-free side dish recipe I know! Serve with chicken, burgers, steak, or baked potatoes.
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Let’s get #badmomjokes to trend – why should dads get to have all the dorky fun?
At any rate, it’s crazy-delicious side dish day here on IGE and I’m sharing one of the tastiest sides to come out of my kitchen since, well, these Easy Garlic Butter Roasted Mushrooms. What can I say, I know what I like! Garlic Butter Soy-Glazed Mushrooms though are sizzled right on the stovetop, versus roasted in the oven, and contain a secret ingredient that take these buttery ‘shrooms up a 1,000 notches.
4 ingredients, 1 skillet, butter…garlic…do I even need to continue?
Awww, girl, you know I will!
A few weeks ago I mentioned I’d be sharing weekly menus on Facebook every Friday morning, and they’ve been getting a great response so far. (Here’s week 1, week 2, week 3 and week 4.) For the most part I’ve been following the menus with you guys as they really do make shopping and cooking for the week SO much easier and less stressful. That said, sometimes after a super long day I don’t have the energy to put into peeling, chopping, etc and want to go the “toss together dinner” route versus following an actual recipe. So, I’ll saute a few chicken breasts, steam a bag of broccoli, simmer a cup of rice and….rack my brain for just one more thing. Something to make a totally boring chicken dinner into something a little more memorable.
Creamy Parmesan Zucchini Rice
Enter Garlic Butter Soy-Glazed Mushrooms! Sliced mushrooms are sauteed in butter with fresh garlic until golden brown and sizzling then finished with a drizzle of, you guessed it, gluten-free tamari or soy sauce. It totally takes this easy side dish from good to GREAT.
Not only does a tiny bit of tamari give the garlic butter mushrooms a gorgeous golden glow, but it intensifies the flavor of the butter and gives the mushrooms a perfectly salty bite. I’d actually never know there was tamari/soy sauce in this dish if I didn’t drizzle it in myself. It’s like low lighting – it just makes everything better!
Before we dive into this yummy recipe, I want to explain the difference between gluten-free tamari and traditional soy sauce since I always get a few questions/comments when using the products in my recipes.
Soy sauce is made from soybeans and wheat and is NOT gluten-free. Tamari is made from soybeans and little to no wheat so it MIGHT NOT be gluten-free. That said, if you need to follow a gluten-free diet look for “gluten-free tamari” at the grocery store – my favorite brand is San-J. Some companies, like Kikkoman USA, have chosen to label their gluten-free tamari as “gluten free soy sauce”. I assume this is because the term “soy sauce” is more familiar to Americans then “tamari”. Moral of the story – read labels carefully if you are cooking this dish for yourself or someone else who needs to eat gluten-free.
Now, did you hear the joke about why the fungi left the party? There wasn’t mushroom. HAHAHA! Where’s my fanny pack.
Start by slicing 16oz mushrooms of any kind (or buy the pre-sliced kind.) I usually use white buttons but get whatever you like. I always wash my mushrooms under running water to remove dirt and debris, by the way – they will not soak it up!
Next heat 4 Tablespoons butter (or vegan butter) over medium-high heat in a large, 12″ skillet until sizzling. A cast iron will give your mushrooms a delicious, even brown.
Add the mushrooms then, when they release their liquid, add 3 large cloves garlic that have been pressed or minced. Continue to saute until the liquid has evaporated and the mushrooms have turned golden brown, 10-12 minutes.
Monitor the heat, turning it slightly up or down to avoid burning the garlic, while stirring the mushrooms occasionally. You don’t need to babysit this dish but you also don’t want the garlic to burn.
Finally, drizzle in the ingredient that takes these mushrooms to the next level – 1 – 3 teaspoons gluten-free tamari or soy sauce (again, this side dish will not be GF if using traditional soy sauce.) I used low-sodium but you can use whatever you have in the house. Saute for another minute then you’re set!
Scoop the mushrooms on top of sauteed chicken, steaks, burgers, or even onto baked potatoes with an additional pat of butter. Heck, as I’ve shown – a fork will do too! However you eat them, enjoy!
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Wild Mushroom Wafu Pasta with a Soy Butter Sauce
Week one of the new year is almost behind us and we’ve made it four whole days of clean eating. Today we’re balancing that out with a little pasta dish filled with glorious carby goodness, lol. We have our Wild Mushroom Wafu Pasta with a Soy Butter Sauce, aka Japanese-style spaghetti. Are you guys familiar with Japanese-style spaghetti. …bc it’s a ‘thing’…a very good thing at that.
Yep, you can find Japanese style pasta shops dotted through LA and orange county and usually in other neighborhoods with a strong Japanese population. Wafu pastas are gooooood stuff. They give you the carb-loading goodness you crave with pasta, but add an asian twist on it with umami-like sauces and ingredients. One of the more popular japanese-style spaghetti’s is the uni spaghetti, which is absolutely delicious, but wafu pasta goes way beyond that!
Today our version uses dashi, mirin, soy, and butter to create a really delicious sauce. If you’ve never tried the combination of butter and soy sauce, you’re missing out! Seriously. It’s so good! Growing up, I used to eat bowls of rice doused in melted butter and soy sauce and remember how yummy the salty sauce was next to the warm, rich buttery flavor. SO GOOD. Anyway, this pasta dish is totally worth a try, especially if you’re new to wafu pastas. The flavors are unique, but not intimidating at all and this dish takes about 30 minutes total to throw together. So simple, so delicious! Enjoy! xx, Jenny
Soy-wasabi butter mushrooms—5 ingredients, 10 minutes, instant classic
This was the year we discovered the alchemic wonders of soy sauce plus butter , a flavor combination that imbues all food it touches with an intense beefy richness. Perhaps beefy isn’t the right word, but it does explain that full-palate sensation that coats the tongue when you bite into a fatty ribeye steak. That’s what umami and soy-butter deliciously achieves with minimal effort.
Recently, we’ve been exploring other applications of soy and butter, (the beef is friggin’ delicious, though— please try the recipe ). That’s when we came across a show on NHK World, the English-language channel of Japan’s national broadcaster, called Dining with the Chef . One of the hosts of the show, Rika Yukimasa, cooked a dish with soy sauce and butter, but with sauteed mushrooms . What’s more, she added a smidgen of wasabi, and the idea of soy sauce + wasabi + butter sounded so enticing we made the dish that night.
It took us less than 10 minutes from start to finish, and the resulting dish was—no hyperbole—a life-changer. This is our default side dish now, a recipe we use once a week, and it just happens to be vegetarian.
Just try this once. It could not be simpler—just five ingredients plus salt—and the results will knock you off your feet.
Cook pasta according to instructions
On medium heat, sauté mushrooms until lightly browned with water or tsp of neutral oil & transfer to separate bowl
Add 1 tbsp of vegan butter to the pan
Add the onions and garlic and fry until browned
Pour in the mirin and cook until dry
Add the dashi and soy sauce, and reduce the sauce until halved
Add the rest of the vegan butter
Add the mushroom and cooked pasta and toss until everything is coated
Transfer to serving plates and garnish with vegan parmesan and green onions
If you are gluten-free, you can use tamari instead of soy sauce for the same wonderful flavour.
Wash the mushrooms thoroughly under lukewarm water and then pat dry with kitchen paper. This gets rid of the excess moisture and will stop the mushrooms from going soggy in the pan when cooking.
Try and find punnets of mushrooms where all the mushrooms are of similar size - this ensures they all cook evenly.
We have used a cast iron pan to cook the mushrooms.
To achieve the gorgeous brown finish on the mushrooms, do not over stir the mushrooms but let them sit in the pan.
Brown butter soy sauce mushrooms
A couple weeks ago in Maui, my husband and I went to Morimoto restaurant at the Andaz Wailea hotel. While I don’t recommend this restaurant for vegetarians, there’s one dish they served that I can’t get off my mind: Brown butter white soy matsutake mushrooms. They were the epitome of umami. The combination of brown butter and soy was incredible. This is my attempt to recreate those flavors.
Note: I used trumpet mushrooms since I couldn’t find matsutake mushrooms at my local Whole Foods. But if I were to do this again, I’d use white button or cremini mushrooms instead. I think the texture holds up a bit better. You could even add other veggies to this, like asparagus or broccoli.
Also, I didn’t have white soy sauce, which you can order from Amazon, but the regular soy sauce worked just fine.
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons low sodium soy sauce
- 1 tablespoon minced scallions plus more for garnish
- 1 tablespoon neutral cooking oil
- 1 pound (16 ounces) matsutake or cremini mushrooms
- Salt and pepper to taste
- In a small saucepan, heat butter over medium low heat until it starts to brown. Remove from heat. Whisk in soy sauce and minced scallions. Set aside.
- In a medium saucepan, heat oil over medium low heat for 1 minute. Add garlic and cook for 2 minutes.
- Add mushrooms and cook for 5-6 min or until just tender.
- Add butter-soy sauce to the mushrooms and cook for 2 more min. Season with salt and pepper to taste.
- Garnish with more scallions and serve mushrooms immediately, either on their own as an appetizer or over rice.
Note: If you let your mushrooms cool too much, you may find that your butter starts to solidify again. Try to avoid this by eating more this dish right away. But if it happens, just reheat your dish.
Sauteed Mushrooms Ingredients
250 grams (approx. 2 cups) mushrooms
4 cloves garlic
50g (3-4 tablespoons) butter
4 tablespoons olive oil
3 tablespoons soy sauce
flat leaf parsley
Shiitake mushrooms with soy sauce and butter
This recipe is why I love hanging out with all the foodies on Instagram. Most of the people I follow are not celebrity chefs, but food lovers from all around the world who love sharing and talking about their recipe ideas.
A while ago, I posted a photo of my Chinese style shiitake mushrooms on Instagram and a couple of Japanese women I follow told me about their go-to mushroom recipe. Their way of frying mushrooms and flavouring with butter and soy sauce is so simple (I didn’t realise that butter was even part of Japanese cooking?!). It’s an everyday dish they make to eat with family meals. I tried it out as an after school snack for my little boys….they loved it and keep asking me to make the shiitake mushrooms again and again.
This is barely a recipe, more of a flavour idea of what you can do with mushrooms. It can be a side dish for any Japanese or Chinese meal you’re cooking, or a healthy, seriously more-ish snack for you and the kids.
Miraculous ingredients: An excellent quality soya sauce, Clearspring soya sauce
Shiitake mushrooms with butter and soy sauce
150g shiitake mushrooms, cut in half or quarters if large
1 tablespoon dark soy sauce (Clearspring is a very good Japanese brand of soy sauce)
Place a medium size frying pan on a low heat and melt the butter.
Add the quartered mushrooms once the butter has melted and increase the heat to medium. Fry and occasionally stir for about 8 minutes until the soft and darker in colour. Add the soy sauce, stir and fry for a few seconds. Turn off the heat and serve.
Preparation time 5 minutes, cooking 8 minutes, 2 adult portions as a side dish