Soy Sauce and Mushrooms. Who knew?


Mushrooms (any kind)
Soy sauce

Cut up the mushrooms if they aren’t already. Medium to thin slices.
Put in a wide, shallow pan. Piled is fine; shrinkage happens.
Add a lot of butter. The more the better. Maybe half a stick.
Splash some soy sauce. More if it’s green/light.
I cap it for like 5 minutes on 7/10, and then remove the cap and let simmer for the rest of the time it takes to cook the meal. (15-40 minutes).
Lessons Learned

Sometimes they come out soggy when I cap them for too long. If they’ere soggy, just raise the heat and let the water evaporate off (no cover, duh).