‘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.