Fried mushrooms can be flavourful and juicy without oil, according to a chef who recommends using butter and a teaspoon of soy sauce for extra umami.
Chef's recipe ditches oil for butter and soy sauce
Kate Hackworthy from Veggie Desserts shared a recipe for sautéed mushrooms that uses butter instead of oil, and adds soy sauce for depth of flavour. She said: "Add a teaspoon of soy sauce once the mushrooms have released and cooked away most of their juices for extra umami flavour."
The recipe takes five minutes to prepare and ten minutes to cook, serving two people with 142 calories per serving.
Ingredients and method
Ingredients include 200g of mushrooms (mixed, chestnut, shiitake, button), two cloves of garlic, one tablespoon of butter, two sprigs of fresh thyme, salt and pepper to taste, and one teaspoon of soy sauce. To serve, two to four slices of bread, butter, and extra thyme sprigs are needed.
Clean the mushrooms by washing them, then slice them into a mix of shapes and sizes. Finely chop the garlic. Heat a pan to medium-high heat with butter, then cook the mushrooms and garlic, adding thyme leaves. Stir frequently until the mushrooms are soft, golden, and have released their juices, then season with salt and pepper.
Stir in the soy sauce and cook briefly. Serve the mushrooms on buttered toast, finished with fresh thyme. For a juicier finish, add a splash of water to the hot pan after serving, swirl to create a mushroom sauce, and pour over the toast.
