8 October, 2020
Kay’s Mushrooms
This is my mother’s recipe and is a fantastic with most cuts of meat, especially steak. I grew up on these and it is my favorite side for steak dinner.
Ingredients:
White mushrooms (as many as you want, it’s fine to have it heaping over the top of the pan)
Lite sodium Soy Sauce
garlic salt
Worcester
Pepper
Recipe:
Clean the mushrooms, if they are very large you might need to half or quarter them. You want 2 inch maximum size. They shrink in the pan so do not cut too small.
Medium high heat in a big sauté pan, add mushrooms right away, then garlic salt (healthy pinch) and soy sauce (good drenching of the middle of the pile 1/4 cup plus for large full pan) and a little pepper at the start… No waiting for water to release like other recipes.
Turn as the mushrooms release their water. Depending on your taste you may add a splash of Worcester, which I like. You will see the water release as the mushrooms shrink and lots of liquid will bubble that wasn’t there before. That’s when it is most important to stir so that the flavor is soaked up.
Keep going until all liquid is evaporated and the mushrooms start browning. You might be surprised how long it takes for the water to evaporate down and soak up in the mushrooms. When the water is done I prefer to sauté (stir often as it sizzles). You do not have to, they are tasty without. That subtle sear mark is hard to see but it makes flavor extra great.
Medium heat is ideal but you can raise or lower to affect the timing as your main course requires it. Because I do the heaping overflowing pan, I often turn up the heat to more quickly evaporate the liquid.