Posted by / Tuesday, January 7, 2014

Soy Simmered Mushrooms, Onions & Peppers

As a kid I was not a big mushroom fan. Not sure what the issue was — I just really did not care for them. I do not recall exactly when it happened but when dad took over the reigns and became chief fungi cooker, my mushroom world changed. I have adapted this recipe from his original form, but it still retains that same amazing flavor I remember as a child.

The soy sauce is the secret here and whenever I get a craving for mushrooms, this is the go-to dish. It is wonderful served as a vegetarian side or I like to grill a ribeye steak and cover it with the saltiness these mushrooms have to offer!

  • 1 pound of sliced button or baby bella mushrooms (really any thick meaty mushroom will do)
  • 1/2 of a large yellow onion, sliced
  • 1 red bell pepper, cut into strips
  • 2 cloves of garlic, minced
  • 1T of chili garlic sauce (love this stuff)
  • 3T butter
  • 1/2 cup of low sodium soy sauce 
  • Fresh ground pepper

Start by melting the butter in a medium sauce pan. Add the garlic, onions, and peppers and cook for about 10 minutes on medium heat.

Add the chili garlic sauce and mushrooms, stirring to combine. 

Add the soy and fresh ground pepper. This is the point where I cut it down and low n' slow is the key. Allow the mixture to simmer low for roughly 30-40 minutes, stirring occasionally until most of the soy is absorbed and the dish is ready to serve.

So if you are like me and really not a mushroom fan, give this quick and easy recipe a try and let me know if it helps win you over too!

E.A.T. local E.A.T. well

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  1. Cooking Mr. Willow a steak for his birthday dinner tomorrow. Now I know what is going on top - thanks!

    1. Well HaPpY BiRtHdAy Mr. Willow fellow Capricorn. Mine is Sunday the 12th!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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