Sauteed Mushrooms with Soy Butter Sauce Recipe ( きのこのバター醤油炒め )

Photo: Uncut Recipes

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A trifecta of Shiitake, Shimeji, and Enoki mushrooms, each lending their unique textures and flavors to a symphony of umami goodness. The shiitake mushrooms provide that classic earthy richness, shimeji mushrooms bring a delicate, nutty touch, while the enoki mushrooms add a delightful crunch to each bite.

Each mushroom is lovingly sauteed in garlic-infused oil until they're just the right amount of tender, and then tossed in a rich, velvety butter and soy sauce mixture. The result? A burst of East meets West flavors that will make your mouth water just thinking about it.

The recipe reaches its crescendo with a light sprinkle of chopped green onions for that extra fresh and vibrant kick, perfectly balancing the rich, savory sauce. And the best part? This dish comes together in minutes!

Don't let the simplicity of the ingredients fool you. The magic here is in the combination and the technique. The mushrooms, bathed in a blend of butter and soy sauce, elevate to an irresistible treat that's complex in its flavors and satisfying in its textures. This sauteed mushrooms recipe is perfect as a side dish to elevate any meal, or a stand-alone dish that shines on its own.

So, grab your pan and get ready to sauté. Let's create a simple yet flavor-packed dish that's guaranteed to impress! Your Sauteed Mushrooms with Soy Butter Sauce adventure starts now.

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INGREDIENTS:

Mushroom Selection: The combination of Shiitake, Shimeji, and Enoki mushrooms in this recipe is designed to provide a diversity of textures and flavors. When choosing these mushrooms, look for firm, fresh, and plump specimens without any signs of sliminess or mold. The shiitake should have an earthy aroma and the shimeji and enoki should have a subtle, pleasant fragrance. If you can't find all these types, feel free to substitute with other mushrooms like cremini, button, or portobello.

Soy Sauce Selection: Soy sauce is another essential flavor component. Opt for a high-quality, naturally brewed soy sauce for the best results. A good soy sauce should have a balance of umami, sweetness, and saltiness. If you're catering to a gluten-free diet, ensure that the soy sauce is gluten-free or consider using tamari as an alternative/

Given the delicate nature of mushrooms and the buttery texture of the sauce in this recipe, Kikkoman Soy Sauce is a great choice. It's balanced blend of sweetness, saltiness, and a touch of acidic vinegar flavor will harmonize well with the earthy tones of the mushrooms without overpowering them.

However, if you prefer a more unique flavor twist, you could also consider the Bluegrass Soy Sauce. Its additional molasses and fruity notes could add an interesting layer of complexity to the dish, offering a surprising flavor profile that pairs well with the mushrooms' earthiness and the butter's richness.

Ultimately, the choice is up to your personal taste preference and the flavor profile you wish to achieve with this dish. Remember to adjust the amount of additional salt to maintain balance, as both soy sauces can be quite salty.

MAIN STEPS:

Mushroom Selection and Preparation: Different mushrooms offer distinct flavors and textures, so select and prepare them carefully. Shiitake mushrooms provide an earthy taste and a meaty texture, but remember to remove their tough stems before halving them for more even cooking. The Shimeji mushrooms add a slightly nutty flavor, and it's best to remove their base and hand-pull them apart to achieve individual pieces. Enoki mushrooms bring a mild, slightly fruity flavor and a unique, noodle-like texture. Trim their bottoms and separate them into small groups of stems.

Sauteeing the Mushrooms: The high heat and fast stir-frying process used in this recipe serve to sear the mushrooms, thus maintaining their individual flavors while infusing them with garlic. Be careful not to overcook the mushrooms, as they should maintain some level of firmness and not become too soggy.

Butter and Soy Sauce Integration: The butter and soy sauce are key in this dish, creating a rich, savory sauce that coats the mushrooms. Keep a keen eye on the butter as it melts to prevent it from burning. Also, be mindful that soy sauce can vary in saltiness depending on the brand, so adjust your seasoning accordingly.

SERVED WITH:

Starter: Miso Soup (Japan): This traditional Japanese soup made with a dashi stock and miso paste, often contains seaweed and tofu. The lightness of the soup would be a great way to start the meal before the rich, savory mushrooms.

Side Dish: Gomae Spinach Salad (Japan): This cold spinach salad dressed with a sweet sesame sauce will add a nice contrast in flavor and temperature to the warm, umami-rich mushrooms.

Main Course: Teriyaki Chicken (Japan): The sweet and slightly tangy flavor of the teriyaki sauce works well with the umami of the soy butter sauce on the mushrooms, offering a harmony of flavors.

Main Course: Garlic Butter Shrimp (USA): The buttery garlic flavor complements the soy butter sauce mushrooms nicely and adds a protein to the dish.

Dessert: Matcha Ice Cream (Japan): A sweet, refreshing, and slightly bitter dessert that can help cleanse the palate after the rich main courses.

Drink: Sake (Japan): This traditional Japanese rice wine is often served with meals and its various styles can range from sweet to dry, providing an excellent counterbalance to the savory mushrooms.

ALTERNATIVES:

Soup: Miso Mushroom Soup (Japan): A warm, comforting soup that uses mushrooms, miso, and tofu, a combination that's common in many Japanese households. The umami-rich miso pairs wonderfully with the earthiness of the mushrooms.

Main: Mushroom Stir Fry (China): A dish where mushrooms are quickly stir-fried with a medley of other vegetables in soy sauce. This dish is a staple in many Chinese households and offers a lighter, vegetable-forward main course option.

Side: Garlic Butter Mushrooms (France): Mushrooms are sautéed in a decadent garlic butter sauce for this French side dish. Despite its simplicity, the flavors are indulgent and aromatic, an excellent complement to any main course.

Rice Dish: Mushroom Fried Rice (Thailand): Taking inspiration from Thailand, this fried rice dish uses mushrooms and soy sauce, along with the addition of eggs, scallions, and possibly some chili for heat. It's a simple but filling meal that's bursting with flavor.

Stew: Mushroom and Tofu Hot Pot (Korea): A comforting, communal dish perfect for a chilly day. This Korean hot pot, or 'jeongol', features mushrooms and tofu simmered in a soy-based broth.

Sandwich: Mushroom Banh Mi (Vietnam): This Vietnamese sandwich traditionally uses a meat filling, but in this version, mushrooms cooked in a soy and butter sauce are used instead. Pickled vegetables and fresh herbs balance the rich flavors and create a satisfying sandwich.

HISTORY:

The pairing of ingredients from different parts of the world, namely East Asian soy and European butter with mushrooms, underscores the role of cultural intermingling in creating innovative and delectable dishes.

The story of this recipe begins with the mushroom itself, a ubiquitous ingredient across cultures. In Europe, mushrooms were frequently foraged in the wild, particularly in regions like France and Eastern Europe, and sautéed mushrooms became a common dish, often enhanced with local herbs and spices.

Butter, the second ingredient in this fusion recipe, has been an essential part of European cuisine for centuries. In France, it is almost unthinkable to sauté mushrooms without a generous helping of butter, and the technique spread across the continent.

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On the other side of the world, soy sauce, a condiment native to East Asia and particularly China, has a history of over 2000 years. It was traditionally brewed using soybeans, wheat, and salt through a lengthy fermentation process, resulting in a sauce rich in umami - the fifth basic taste that is often described as savory or meaty.

The Sauteed Mushrooms with Soy Butter Sauce recipe seems to have emerged out of the natural course of globalization, as people, ideas, and ingredients traveled across continents. The rich buttery taste of the sautéed mushrooms paired with the umami-rich depth of soy sauce creates a fusion of flavors that exemplify the best of both worlds.

TIPS:

Preparation of Mushrooms: Cleaning mushrooms properly is a crucial step. Use a damp paper towel or a soft brush to wipe each mushroom individually. Avoid soaking them in water as they can absorb it and become soggy.

Garlic Infusion: Consider using a garlic press or microplane to mince the garlic for a more intense flavor. If you want an even deeper garlic flavor, you could confit the garlic in oil at a low temperature until it is soft and golden before beginning the sauté process.

Soy Sauce: Use a good quality soy sauce, preferably naturally brewed. If you want to experiment, try using Tamari (gluten-free and with a richer flavor) or even a dash of dark soy sauce for a deeper color and slightly sweeter flavor.

Umami Boost: To enhance the umami flavor of this dish, add a splash of dry Sherry or Marsala wine just before the butter and soy sauce. Let it reduce for a minute before proceeding to the next step.

Presentation: Consider serving the mushrooms on a bed of lightly dressed greens like arugula or spinach. You could also top the dish with a sprinkling of toasted sesame seeds or finely chopped chives for additional flavor and presentation points.

Heat Control: Remember to control your heat during cooking. High heat is needed to get a good sear on the mushrooms, but once you add your butter and soy sauce, consider reducing the heat to medium to avoid burning the sauce.

Addition of Protein: For a more substantial dish, consider adding a protein like tofu or even sautéed shrimp.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Prep the Shiitake Mushrooms: Start by taking your Shiitake Mushrooms and removing the stems. Then, slice each mushroom in half or smaller pieces. This will create smaller, more manageable pieces that'll cook evenly. Set asiade.

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02 - Prep the Shimeji Mushrooms: For the Shimeji Mushrooms, cut off the base, then pull the mushrooms apart by hand. This is how you get individual mushroom pieces. Set asiade.

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03 - Prep the Enoki Mushrooms: For the Enoki Mushrooms, chop off the bottom 2.5cm (or about 1 inch). Then, just like the Shimeji, separate them into small groups of stems. Set asiade.

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04 - Chop the Garlic into small small pieces. Set asiade.

05 - Now, it's time to cook. Heat the Oil in a frying pan over high heat.

06 - Once the oil is hot, add your Garlic and all of the prepped Mushrooms to the pan. Stir-fry them for a couple of minutes, until they've softened. This process will infuse the mushrooms with a delightful garlicky flavor.

07 - Next, add Butter and Soy Sauce to the pan. Stir everything together, ensuring the mushrooms are well-coated in this rich and savory mixture.

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08 - Sprinkle in some Salt and Pepper to season your dish. Give everything a good stir to distribute the seasonings, and then you're ready to serve.

09 - Final Touch: For a burst of color and fresh flavor, garnish your dish with some chopped Green Onion.

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Notes:

Alternative Mushrooms: If you can't find shiitake, shimeji or enoki mushrooms, you can use any other types of mushrooms that you like or that are available in your local market.

Cooking time: The cooking time can vary depending on the heat of your stove and the type and size of your mushrooms. Make sure to keep an eye on the mushrooms as they cook to prevent them from burning or becoming too soft.

Alternative Cooking methods: If you don't have a frying pan, you can use a wok or a saucepan to cook the mushrooms. You can also grill or roast the mushrooms for a different flavor.

Storing: Sauteed mushrooms are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the mushrooms in a frying pan or microwave before serving.

Serving suggestion: You can serve the sauteed mushrooms with rice, pasta, or as a side dish for grilled meats or seafood. You can also add some chopped herbs or spices, such as thyme or red pepper flakes, for additional flavor.

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Written by: Uncut Recipes

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