I am a huge fan of Bragg liquid aminos

For some reason, they taste, to me, the way that I always wanted soy sauce to taste.

A little bit salty, a little bit umami, and it’s a great thing to add onto meat dishes or soups.

It’s also very good for sauteing mushrooms, just saute the mushrooms in butter, throw in some braggs, and then once the mushrooms are cooked, pour in a little red wine to deglaze the pan, and then cook that down until the red wine has evaporated.

Makes the most delicious mushrooms I’ve ever had in my life.