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This mushroom side dish is great with grilled chicken or beef. I've adapted it from "Joe's Book of Mushroom Cookery" by Jack Czarnecki. I've been making it at least 10 years and it's a personal favorite. I usually don't measure, so quantities are a guess.
Heat oil in saute pan. Saute onion until translucent.
Add assorted mushrooms. Cook until a bit of juice has been released.
Add soy sauce and fresh ground pepper. Continue to cook about 3 minutes.
Add sherry. Cook until most of the moisture from the mushrooms has been released.
Add summer savory and salt and pepper to taste. Cook for another minute or 2. Serve immediately.
Minced garlic can be thrown in with the mushrooms. Don't put the garlic in before this, as it may become bitter.
Again, my quantities are a guess. It is good to just experiment. Enjoy!
When cooking for vegans, be sure to use vegan soy sauce and sherry. Some brands are processed with animal products.
This recipe was provided by Deryn Pilliod from Glenview.