This was a big hit the other night. I served it with some salmon that I cooked using the Bronzed Sea Bass recipe I've posted previously. Bubba doesn't like mushrooms, so he ate one, then first gave one to me, one to the Kid, etc. He's a smart guy.
Most soy sauce contains gluten (wheat) but tamari is soy sauce that is more natural and it's not too difficult to find. If you have an Asian ingredient aisle in your grocery store, check it out.
2 tablespoons butter
8 ounces white button mushrooms
2 cloves garlic, minced
2 teaspoons tamari
ground black pepper to taste
Parsley, dried or fresh
Melt the butter in frying pan over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute.
Add the tamari; cook the mushrooms in the tamari until the liquid has evaporated, about 4 minutes. Sprinkle fresh parsley on top for garnish.