AllisonAndrews
Stephenville, TX
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Joined: 08/02/2005
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These are great by themselves, as a side dish, or even as a topping on steak.
Serves 2.
2-3 Tbls butter
8oz pkg of sliced mushrooms
minced garlic (about 2 cloves or 2 tsp of the kind in the jar with oil)
2 tsp soy sauce
Melt your butter over medium heat. Add in mushrooms and stir. Cook for 5 minutes (mushrooms will start to release their juices). Add in garlic and stir for 1 minute. Add in soy sauce and stir to coat mushrooms evenly. Stir occasionally until most of the liquid has evaporated/reduced. (About 4-5 minutes).
Original recipe said black pepper to taste, but we don't use any. You do not need to add any salt. Some people will say to use a 50/50 mix of an oil and butter, but we prefer butter only and since you cook this on medium, there is really no risk of the butter burning. If you were using any higher heat, I would probably mix it with oil.
The mushrooms will really shrink down, so keep in mind that this serves 2 only, any my husband would argue that it only serves 1!
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robsouth
Too Near Atlanta, GA
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I don't eat "toad stools", but my wife loves them. Sound like something she would like a lot, so I will prepare them for her this weekend. Thanks.
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AllisonAndrews
Stephenville, TX
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robsouth wrote:I don't eat "toad stools", but my wife loves them. Sound like something she would like a lot, so I will prepare them for her this weekend. Thanks.
What a good husband!! I love it for the simplicity factor and also that I normally have everything but the mushrooms on hand.
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Dshultz50
Oregon
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Joined: 06/23/2006
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LOL - my DH won't eat the "fungus"...but I LOVE mushrooms. I've done something similar, except didn't have the garlic in it. I'm going to try it tonight!!! thanks! 
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Super_Dave
Sacramento, CA
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I use red wine in place of the soy.
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The Dunks
Madera, Ca.
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I love mushrooms, my DH... not so much  So I will enjoy BOTH servings myself and I have everything already! Thank you.
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AllisonAndrews
Stephenville, TX
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Let me know what you think of it! I am thinking about picking up another package of mushrooms on the way home to make it up again tonight!
I have seen the red wine versions before (I think they used a lot more than 2 tsp though!). DH is just very opposed to wine, and since I rarely drink wine (and when I do, I stay with the whites), it's just not something that is convinient for me to cook with. I'm sure it would impart some flavor. Would you need to add salt?
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YC 1
Yuba City Calif.
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AllisonAndrews wrote:Let me know what you think of it! I am thinking about picking up another package of mushrooms on the way home to make it up again tonight!
I have seen the red wine versions before (I think they used a lot more than 2 tsp though!). DH is just very opposed to wine, and since I rarely drink wine (and when I do, I stay with the whites), it's just not something that is convinient for me to cook with. I'm sure it would impart some flavor. Would you need to add salt?
I use a bit of Burgundy once the mushrooms are done. I like to shake it around and get some flames so the alcohol burns off quickly. With soy sauce you probably don't want to add any salt. If you want a tiny bit of thickening add some corn starch. I also like to use red onion mixed with the mushrooms.
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AllisonAndrews
Stephenville, TX
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Thought I would add that the last time I made these, I was going to grill steaks as well. I was able to start the mushrooms while the grill heated up. When I was on the last step and the liquid had gotten down pretty low, I went ahead and turned off the burner and covered my pan. I went and grilled my steaks and when I came back inside, the mushrooms were still warm and had absorbed most of the remaining sauce. Such a time saver doing it that way!
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sharrlan
chino,ca
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Joined: 05/07/2004
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I add some sliced onions to the mix when sauteeing.
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