Sauteed Mushrooms with Tamari and Garlic
20.01.2020
I love to add this side dish in soups. But it is also lovely in (warm) salads or in a rice or quinoa dish. Enjoy!
Prep time
5 minutes
Cook time
7 minutes
Portion
1 bowl
Shelf life
2 days in an airtight container in the fridge
Supplies
Bowl
Ingredients
5 minutes
Cook time
7 minutes
Portion
1 bowl
Shelf life
2 days in an airtight container in the fridge
Supplies
Bowl
Ingredients
250 grams (2 cups) mushrooms
1 glove of garlic
1 tbsp olive oil, for baking
1 tbsp tamari
Method
Clean 250 g (2 cups) mushrooms with a brush and then cut into quarters. Pre-heat the frying pan to high heat and add 1 tbsp olive oil with the mushrooms. Stir. When the mushrooms are golden brown and no excess water, lower the heat to medium and press a clove of garlic squeeze into the pan and add 1 tbsp tamari. Cook and stir them until the mushroom absorbs the tamari and the garlic is golden brown and voila!
Clean 250 g (2 cups) mushrooms with a brush and then cut into quarters. Pre-heat the frying pan to high heat and add 1 tbsp olive oil with the mushrooms. Stir. When the mushrooms are golden brown and no excess water, lower the heat to medium and press a clove of garlic squeeze into the pan and add 1 tbsp tamari. Cook and stir them until the mushroom absorbs the tamari and the garlic is golden brown and voila!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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