Japanese Barbecue Mushrooms & Vegetables
Mushrooms are so versatile, they can go from simple to fancy and from an appetizer to a complete dish real quick. Mushrooms are a staple side in many restaurants and a favorite in many homes around the globe. We love mushrooms around here and i cook them regularly in a variety of forms like these stuffed balsamic mushrooms or our favorite creamy chicken mushroom soup.
All the satisfaction of a delicious light dish with none of the painstaking hours of cooking. Mushrooms, semi crunchy vegetables in a garlicky, semi sweet sauce that makes the bass flavor of this dish. Serve it with rice, pasta, potatoes or even on it’s own with garlicky crostinis on the side to dip into the delicious sauce. However you decide to serve this dish, i hope you love it as much as we loved ours.
Ingredients:
1lb Button Mushrooms (white or brown)
1 large Onion or 2cups chopped
1 large Bell pepper or 2 cups chopped
1/2 head of Broccoli or 3-4 cups of florets
1 clove of Garlic
1/2cup original Japanese BBQ sauce (Bachans)
1 stick Unsalted Butter
Instructions:
Prep all of the ingredients starting with cleaning the mushrooms and cutting them in half or quarter. (you can leave them whole if your mushrooms are small)
Chop the onion and bell pepper into big squares and broccoli into medium sized florets.
Heat up a pan on medium-high heat and add 1 whole stick of butter together with all of the mushrooms. Season with 1/2tsp of salt and fry until the water is all evaporated and they are golden brown.
Once the mushrooms are golden brown, add garlic and onions and fry for a minute or two then add bell pepper and broccoli with 1/2 cup of the original Japanese BBQ sauce. Stirring occasionally, cook everything together for about 5-7minutes or just until the vegetables are semi soft yet still have a crunch to them.
If you like the vegetables softer, cook a little longer but keep in mind the vegetables will continue to cook in the hot pan after you turn the heat off. If you prefer the vegetables more crunchy, take it off the heat sooner or as soon as the sauce comes to a simmer.
The mushrooms are perfectly paired with mashed potatoes with the sauce spooned right over it. My family loved it, i hope you’ll love it just as much.
This recipe would also pair well with steamed rice or cooked pasta, or with just a toasted slice of bread. Spooning the mushrooms over the crostini or dipping it straight into the sauce, Mmmmmh!
If you make this recipe, I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.
Japanese Barbecue Mushrooms & Vegetables
Ingredients
- 1 lb Mushrooms
- 1 large Onion
- 1 Bell Pepper
- 1 clove Garlic
- 1/2 head Broccoli (or 3-4 cups Florets)
- 1/2 cup Unsalted Butter (1stick)
- 1/2 cup Bachans original Japanese BBQ sauce
- 1/2` tsp Salt
Instructions
-
Prep all of the ingredients starting with cleaning the mushrooms and cutting them in half or quarter. (you can leave them whole if your mushrooms are small)
Chop the onion and bell pepper into big squares and broccoli into medium sized florets.
Heat up a pan on medium-high heat and add 1 whole stick of butter together with all of the mushrooms. Season with 1/2tsp of salt and fry until the water is all evaporated and they are golden brown.
Once the mushrooms are golden brown, add garlic and onions and fry for a minute or two then add bell pepper and broccoli with 1/2 cup of the original Japanese BBQ sauce. Stirring occasionally, cook everything together for about 5-7minutes or just until the vegetables are semi soft yet still have a crunch to them.
If you like the vegetables softer, cook a little longer but keep in mind the vegetables will continue to cook in the hot pan after you turn the heat off. If you prefer the vegetables more crunchy, take it off the heat sooner or as soon as the sauce comes to a simmer.
Enjoy!
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