There’s a fungus among us!
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.
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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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.
- 4 Tablespoons butter or vegan butter
- 16oz mushrooms, sliced
- 3 large cloves garlic, pressed or minced
- 1 - 3 teaspoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- Heat butter in a large, 12” skillet over medium-high heat until sizzling. Add mushrooms then stir to coat. Saute until the mushrooms release their liquid then add garlic and continue to saute until the liquid has evaporated and the mushrooms are golden brown, 10-12 minutes. Stir occasionally and monitor temperature to ensure mushrooms are lightly sizzling and garlic doesn't burn.
- Drizzle on desired amount of tamari or soy sauce then stir to combine. Taste then add salt if necessary, and then serve.
- I added chopped fresh parsley for a little color which is completely optional.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.