Shimeji Mushrooms with Butter and Soy

June 26, 2021
4 Ratings
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2 as a side dish
Author Notes

This is a recreation of a dish I ate at Chaya, a Japanese restaurant in Pittsburgh, PA. Its preparation and ingredients are utterly simple, but its flavor is complex and multilayered. It's great as a side dish, but it would also make a fabulous sauce for a steak or a piece of meaty fish. Bunashimeji mushrooms—also known as beach mushrooms—can be found in Japanese markets and some well stocked supermarkets. —Michael Hoffman

What You'll Need
  • 3.5 ounces bunashimeji mushrooms, separated into individual stalks
  • 2 tablespoons unsalted buter
  • 1/2 teaspoon soy sauce
  • 5-10 grinds of black pepper
  • 2 small lemon wedges
  1. Melt butter in a small sauce pan over medium-low heat. Add the mushrooms and cook them gently, stirring frequently, until they are tender—3 to 5 minutes. (The idea is to fully cook the mushrooms without browning them or the butter.) Turn off the heat, and stir in the soy and the black pepper. Serve immediately with lemon wedges.

See what other Food52ers are saying.

  • Ryan Hamilton
    Ryan Hamilton
  • Michael Hoffman
    Michael Hoffman
  • Shansuz
  • forkasha
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7 Reviews

Shansuz February 14, 2022
Very yummy. I just discovered these cuties in the local Asian market. Found this recipe and this will now be on my weekly list. Buttery, delicate taste.
forkasha December 15, 2021
Making these tonight! Seems like it showcases these beautiful mushrooms perfectly! Thanks!
Happyvegan June 26, 2021
I veganized this with melt vegan butter and it is the most delicious mushroom recipe! In the end, you may have extra juice… toast a piece of bread and dunk it in the mushroom butter juice! It’s delicious!
JPG July 6, 2020
Meaty and wonderfully simple. Similar to something I once got at Del Posto when I was the sole vegetarian at a table getting a tasting menu. Very happy to be able to do this on my own.
Ryan H. February 19, 2013
So cool!
Michael H. February 19, 2013
Thanks, dude!
Michael H. February 19, 2013
Seriously: Thanks!