Introduction: [Collegiate Meals] Steve's Sugar Soy Sauce Mushroom Tops
This easy to make recipe comes from a family friend. Steve (and his Wife) are absolutely amazing cooks - especially when it comes to southern cuisine.
White "button" Mushrooms are decently priced (I paid $2 for a large carton with large mushrooms) and easy to prepare. Here's a tasty recipe you can make on a grill or even in an toaster oven ;)
These were served with my Three Way Salmon Steaks which for some reason never made it on the recent list because I started making that instructable weeks ago and just published (because I just got the pictures) :P
Why is this in the Valentine's Day group? It's part of my special valentine's day meal :)
Step 1: Ingredients
Brown Sugar (dark or light)
Step 2: Prep and Cook
Wash your mushrooms well. You may or may not know this, but mushrooms are grown in manure compost -- it's well pasteurized (so there's really no worry of getting sick), but we don't want to eat any of that - it's not very tasty :)
Oh, and you can wash in water ;) Mushrooms do not absorb much water as a rather popular myth states -- lightweight does not mean porous ;)
Pop off the stems to make little mushroom top bowls and allow the mushroom tops to dry (after all, water has no flavor).
Pour a small amount of soy sauce into a bowl and add about two tablespoons of brown sugar. Mix well. Add your mushrooms and pour more soy sauce over them -- stir well to coat every exposed area of the mushroom evenly.
Place the mushrooms top down on a foiled baking sheet. Spoon the remaining soy sauce glaze into the mushroom cavity until half full. Place in an oven preheated to 350F for about 20-30 minutes or until the mushrooms have release their juices and become soft.
Step 3: Serving and Eating
These mushrooms can be served hot or cold (but should not be stored in your fridge). Plate them top down without draining any of the juices.
These should be eaten in one bite with all of the juices. Don't worry, it's not all soy sauce and sugar -- the mushroom releases it's own liquid while cooking that adds a very unique flavor to the mix. Notice that most of the mushrooms are fuller than before ;)
These were served with my Three Way Salmon Steaks.