Thursday, April 12, 2012

Tamari Mushrooms

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.

Tamari Mushrooms

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.

1/2 cup of mushrooms = 1 serving of veggies

Print the recipe:  Tamari Mushrooms

1 comment:

  1. These are to die for and very easy to make! Don't be afraid to use the large, whole mushrooms, as they will cook down.

    These are a nice and tasty gourmet adder to accompany any entree.