Soya Shitake Mushrooms
- Selena Bean
- Sep 14
- 1 min read
Updated: Sep 19
These meaty little mushrooms, take a bit of cooking and adding the soya sauce elevates them to the next level. Coupled with a totally reduced splash of your homemade vegetable stock, they are a deeply flavoured accompaniment to many of our bean dishes.
Served with our Best Ever Soya Bean Patties, the Asian flavours complement each other and create a feeling of a meat meal, if that's what you're missing.
The recipe is simple but be patient and let the mushrooms cook adding more stock if necessary. they are worth the wait!
1
Mushroom Stalks
Clean mushrooms stalks can be reserved for stock
Notes
1
*Clean, remove stalks (see notes) and slice mushrooms
*Put in a pan with the garlic sprouts
*Add stock and simmer until the mushrooms are soft and the stock has mostly evaporated
2
*Add the soya sauce and toss the mushrooms to coat
*Allow to cook for a minute or two to absorb the sauce
*Serve immediately
Instructions
6 Shitake mushrooms
1 tbsp sliced garlic sprouts
2 tbsp vege stock
1tbsp Kikkoman soya sauce
Preparation
Soya Shitake Mushrooms
Chef, R&D, Photographer, Author
Selena Bean
An Asian slant on this Asian mushroom
Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0
Total Time
30 min
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