1Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Slice them evenly. If using canned mushrooms, drain, rinse and pat dry. Place a dry frying pan over medium heat. Allow it to warm up for 30 seconds. Add the sliced mushrooms in a single layer.

2Cook undisturbed for 3-4 minutes. They will begin to release their natural moisture. Drizzle with soy sauce (use half the soy sauce if you have half the amount of mushrooms) and sprinkle the garlic powder, onion powder and thyme, if using.

3Stir well to coat the mushrooms. Cook for another 2-3 minutes, stirring occasionally, until the mushrooms are golden brown and slightly caramelized. Optional: pour the water in to deglaze. Mix and stir fry for another minute or so until all the moisture has evaporated and the mushrooms are no longer stuck to the pan.

4Remove from heat and serve immediately as a side dish, on toast, or in bowls.