Sautéed Mushrooms with Soy Butter Sauce

Name: Sautéed Mushrooms with Soy Butter Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 shiitake mushrooms; 1 package shimeji mushrooms; 1 package enoki mushrooms; 1 clove garlic, minced; 1 tsp neutral oil; 1 tbsp butter; 1 tbsp soy sauce; salt and pepper; 1 green onion, chopped

Mixed Mushroom Stir-Fry with Garlic and Soy Butter

Three varieties of Japanese mushrooms hit the hot pan together, each bringing its own texture to the mix. A quick toss with garlic, butter, and soy sauce creates a rich coating that highlights the earthy mushroom flavors without masking them.

JapaneseAsianDinnerVegetarianQuick Meals

Prep10 min

Cook5 min

Total15 min

Servings4

Difficultyeasy

Ingredients

12 shiitake mushrooms
1 packageshimeji mushrooms
1 packageenoki mushrooms
1 clovegarlic, minced
1 tspneutral oil
1 tbspbutter
1 tbspsoy sauce
salt and pepper
1 green onion, chopped

Instructions

Remove shiitake stems and halve the caps. Trim the bottom inch from the shimeji cluster and gently separate the mushrooms by hand. Cut 1 inch from the enoki bottom and divide into small bunches about the width of your thumb.
Heat the oil in a large frying pan over high heat until it shimmers. Add the garlic and all the mushrooms at once. Stir-fry constantly for 2 minutes — the mushrooms will release their moisture and start to soften.
⏱ 2 min
Drop in the butter and soy sauce, letting the butter melt completely. Season with salt and pepper, then give everything a final stir to coat. Transfer to a serving plate immediately and scatter the green onion on top.