Ok, so “bruschetta” is just a posh way of saying “on toast”.  But I came up with this way of cooking mushrooms and thought I’d share it.


Mushrooms (I used portobellos).  As many as you want.

Garlic.  To taste (I used 3 cloves on a serving for 2).

Butter (about 5-10g per person).


And the secret ingredient – dark soy sauce.

Pan of shrooms.



Put a spoonful of oil in a frying pan and heat.  Not too much, it’s just to cook the garlic and stop the mushrooms sticking.  Add the garlic, and cook for a minute or so.  Do not allow the garlic to brown or clump.  Add the mushrooms well before this happens, and switch to a lower heat.

Cook for a while, stirring occasionally.  When the mushrooms give up their moisture and shrink a bit, add the butter and stir in.  Turn the heat up so the butter bubbles and foams around the mushrooms.  Stir to coat thoroughly.

When the butter has reduced a bit, shake the soy sauce liberally into the hot pan and stir.  Enjoy the smell (the first time you do this is amazing).  Turn the heat off and allow the pan to cool, still stirring.

Serve on whatever you like.  Om nom.

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