Easy Sautéed Mushrooms with Soy Sage Butter
These sautéed mushrooms are the perfect side dish for steak. At least, that's why we made them the first time! After that, we figured out that they were actually the perfect side dish for... well, anything! This recipe is perfect to whip up in less than 15 minutes and has the best earthy umami flavors that come from the golden, caramelized mushrooms.
Equipment
- Frying Pan
- Stovetop
Ingredients
- 3 Tbsp Butter
- 400 g Mushrooms Washed and Sliced
- 1 Shallot Thinly Sliced Top to Bottom
- 2 Tbsp Soy Sauce
- 15 Sage Leaves
- Salt and Pepper To Taste
Instructions
- Heat a large frying pan over high heat until hot. Add butter and let it melt until it is frothy, not brown.
- Add the mushrooms to the hot pan and let sit for 1-2 minutes until they start to brown and caramelize. Stir, and continue cooking until they are golden brown.
- Add the sliced shallots to the pan and sauté for 1-2 minutes together with the mushrooms until they soften. Add the soy sauce and stir through. Add sage leaves, and let them crisp up a little. Season with salt and a generous amount of fresh cracked black pepper.
- Remove from the pan and serve.
Notes
Ensure that you don't overcrowd the pan with the mushrooms - as they release liquid, they may not evaporate properly.
Tried this recipe?Let us know how it was!
