Mushrooms in Soy Sauce
Juicy, flavorful and irresistibly delicious! These golden mushrooms in soy sauce complement almost any meal and taste equally good hot or cold. Serve them as a side dish, appetizer or light standalone meal.
Updated : 08 September, 2026
Easy
About 30 min.
Ingredients
400 grams
Champignon
1
Onion
3
Garlic
4 tablespoon
Soy sauce
5 tablespoon
Vegetable oil
to taste
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose firm, closed-cap mushrooms, as they will remain especially juicy and flavorful. You can replace the parsley with fresh green onions or dill.
Step 2
Rinse the mushrooms briefly under running water and pat them dry. Trim about ⅛–¼ inch from the ends of the stems. Peel, rinse and dry the onion and garlic.
Step 3
Cut the mushrooms into slices approximately ¼ inch thick. Avoid slicing them too thinly, or they may become less juicy during cooking.
Step 4
Heat 3 tablespoons of vegetable oil in a frying pan and add the mushrooms. Cook over medium-high heat for approximately 10 minutes, stirring occasionally, until appetizingly golden. Adjust the cooking time according to your stove.
Step 5
Heat the remaining oil in a separate frying pan. Cut the onion into medium-sized cubes and cook until translucent.
Step 6
Add the cooked onion to the mushrooms and mix well.
Step 7
Pour in the soy sauce. If your soy sauce is particularly salty, reduce the amount to 2–3 tablespoons.
Step 8
Stir and continue cooking over high heat until almost all the soy sauce has evaporated.
Step 9
Finely chop the garlic with a knife or press it through a garlic press. Rinse, dry and finely chop the parsley. Add both to the pan, stir for a few seconds, then remove from the heat.
Step 10
Serve the mushrooms hot or cold as a standalone dish or as an accompaniment to other foods. They pair particularly well with boiled white asparagus.
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