Soy Glazed Mushrooms

11:12:00 Unknown 0 Comments

Since trying this combination on a whim a few weeks ago, I've probably had mushrooms this way everyday. I love how savoury and spicy they are. I think as a veggie, mushrooms are just the go to when you feel like any meal is missing that oomph that meat used to provide. Last night these mushrooms were part of a sushi bowl, but more often than not I just throw them on every and any sandwich. My favourites so far are with herby cream cheese and rocket on a bagel and with mashed avocado, rocket and tomatoes on toast (both options pictured). They are pretty versatile, and I can imagine fantastic in a dumplings or steamed buns with some pickled vegetables.


You will need...(Serves 2-3) 
150g of  mushrooms 
soy sauce 
chilli flakes, a generous pinch 
salt (optional) 
a knob of butter (or vegan margarine) NOT oil

This recipe is not very precise because it is meant to be adaptable to the amount of mushrooms you have on hand.

1. Thinly slice the mushrooms. 
2. Heat a frying pan to high, add the butter and the mushrooms. 
3. Add a pinch of chilli flakes (or more depending on desired heat). 
4. You can add a pinch of salt, to speed up the cooking process. If you are watching your sodium intake, simply skip this stage. 
5. Sauté, stirring occasionally. When the mushrooms are starting to turn golden, drizzle over the soy sauce. Allow the soy to reduce and cover the mushrooms. It shouldn't be saucy, rather the mushrooms should be glazed in the soy sauce. 
6. Serve up as desired! They taste delicious both hot and cooled.