‘Sautéing’ mushrooms in soy sauce - a first for me

I think I might try this.

Sounds lovely and I’m not vegan! I’d love to learn some tasty veggie recipes. It’d be nice to have a few meat free days. I’ve tried but I do struggle to find anything I really like.

I suppose the salt in the soy sauce will make it tasty.

I very often have chopped onions, chunks of mushrooms, and perhaps a chopped sweet pepper or whatever is at hand (chopped kale is lovely ) lightly sautéed in a desert spoon of olive oil and soy sauce as an accompiment to a vegi burger or vegi sausages vegi pie or anything else that is hanging around my fridge
Its my favourite
I think I must eat mushrooms and onions every day I love both of them and you can add so much to them

Portobello mushrooms are lovely marinated in a mixture of soy sauce and balsamic vinegar.

A warning for grans who have high blood pressure - soy sauce is extremely high in salt.p

It was only a tablespoon of soy sauce to a lot of mushrooms, Esspee, and made any other seasoning unnecessary - except black pepper of course,

Might add that our Singaporean nieces, who pre COVID often stayed here for weekends/half terms from their boarding schools, would put soy sauce on just about everything. I was a mite startled when I first saw one of them putting it all over her fried eggs!

There is a lower salt version too these days made by Kikkoman. And if you want a stronger deeper shoyu flavour you could try a tamari instead - obviously as it’s even more umami you can use less of it.

The lower salt soy sauce is about 9% salt I think.
Logically though, if you use salt at all, 9% of a tablespoon of liquid isn’t even going to be half a teaspoon.

I could have soy sauce with everything. I probably shouldn’t, though!

I use soy sauce for mushrooms and noodles, usually add some garden peas as well, really tasty.Yes, there is a low salt soy sauce
Which tastes just as good.Your recipe sounds lovely Witzend.

I buy the low salt version and do the mushroom thing too but alternate with Worcester sauce especially for the big field mushrooms.

Veg and mushrooms in Balsamic vinegar is tasty too. Put large chunks of veg ( potatoes, sweet potatoes, carrots, red onion, peppers etc) in a roasting tin and cover with foil (no oil needed). Put in a hot oven until they’re nearly cooked (about 30 mins), then remove the foil, add some chopped mushrooms and sprinkle with Balsamic vinegar. Return to the oven for about 10 mins.

All this wonderful food is making me hungry!