Pan-roasted mushrooms with soy-garlic butter

Pan-roasted mushrooms with soy-garlic butter

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

Mushrooms. Soy sauce. Garlic. Butter. Not much else to say really, other than that if those four things don’t ring your bells, then I’m not sure we can be friends.

I could go on and on about how not difficult this recipe is, but I don’t have mushroom

Ingredients

Quantity Ingredient
400-500g mushrooms, see note
1 tablespoon vegetable oil
100g butter
12 garlic cloves, peeled, bashed and roughly chopped
3 tablespoons soy sauce
pinch freshly ground black pepper
a few drops truffle oil, (optional)

Method

  1. Prepare your mushrooms into bite-sized pieces – for oyster, I just tear them up a bit; for button or chestnut, I cut them in half; for Portobello, I’d cut them into eighths.
  2. Heat the oil in a wide frying pan (skillet) over a medium-high heat and add the mushrooms. Try to cook them in a single layer so they all brown nicely, if you can (you may want to do this in batches). When the mushrooms have taken on a lovely colour and tenderised, remove them from the pan, lower the heat and add the butter and garlic. Cook the garlic gently – very gently – until it softens and caramelises. Add the soy sauce, then add the mushrooms back to the pan and stir everything together to warm through. Finish with the black pepper and truffle oil, if using.

Note

  • Any kind will do, really, but in this recipe I like oyster best
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