Looking for a simple to make side to serve with your meat based dishes? Or maybe you just want to cook something simple to serve along with a piece of bread? Look no further! These roasted or sauteed mushrooms with butter, scallions, shallots and a touch of soy sauce might very well become your new favorite 🙂
White or brown mushrooms, both work really well for this recipe. And the scallions and shallots sauteed in a bit of olive oil and soy will turn into a delicious sauce that you can dip your bread into.
Let’s dive into the recipe, it’s very simple to follow and the whole thing cooks in under 30 minutes.
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
How To Cook This?
1. This sauteed mushrooms recipe is as easy as it gets. All you need is one pan, I used a wok as it’s easier to stir and mix the ingredients in a deeper pan or skillet. Start by heating the pan, then add olive oil and once it’s hot, throw in finely chopped shallots and sliced scallions. Slice the garlic and add it too.
2. Once the shallots become translucent and the scallions start to brown, add the mushrooms. I halved them, but if you were about to use bigger ones, it would be better to cut them into quarters. For very small mushrooms, there is no need to cut them at all. In with the butter too.
3. Sautee the mushrooms for 3-5 minutes, then add the soy sauce. Season with a pinch of salt and black pepper. Keep sauteeing until the mushrooms become soft. This should take about 10-15 minutes. Stir once in a while.
4. Finely chop the flat leaf parsley and chives and add them to the pan. Stir, mix… keep sauteeing for a few more minutes. At this point, there should be some thin “sauce” in the pan, basically a mix of butter and water that the mushrooms released. We’re pretty much done, just one last step needed.
5. We need to thicken the sauce , so all the flavors stick to the sauteed mushrooms. It’s simple to do this, just add about 2 tablespoons of starch slurry (potato or corn starch mixed with water). The amount depends on how much water the mushrooms released so add it in batches, but you shouldn’t need more than 1 teaspoon of starch mixed with about 1-2 tablespoons of water. If the sauce becomes too thick, just add some water.
TIP: In some cases, all the water evaporates and there is no sauce left. This happens when you sautee the mushrooms too long or the temperature is too high. Easy help again, when you see the sauce is pretty much gone, add a few tablespoons of water.
Keep one thing in mind, the more water you add, the more you dilute the sauce and the taste might become weak. It’s important to taste the sauce before serving. Add salt, pepper or a splash of soy sauce if needed.
And that’s all my friends. The sauteed mushrooms are done, you’re ready to serve 🙂
Sauteed Mushrooms With Garlic, Butter, Soy Sauce And Scallions
- 250 g mushrooms
- 2 shallots
- 4 cloves garlic
- 50 g tablespoons butter
- 3 tablespoons olive oil
- 4 tablespoons soy sauce
- flat leaf parsley
- 3-4 scallions
- starch slurry
- Add olive oil to a pan and once it’s hot, throw in finely chopped shallots and sliced scallions and garlic.
- Once the shallots become translucent and the scallions start to brown, add the mushrooms.
- Sautee the mushrooms for 3-5 minutes, then add the soy sauce. Season with a pinch of salt and black pepper. Cook until mushrooms soften, which should take up to 15 minutes.
- Finely chop the flat leaf parsley and chives and add them to the pan. Stir, mix… keep sauteeing for a few more minutes.
- Add a tablespoon or two of starch slurry in order to tighten the sauce.
- Taste the sauce and add more salt or pepper if needed. Done 🙂