Shimeji Mushrooms with Butter and Soy

By Michael Hoffman
March 4, 2010
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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

Serves: 2 as a side dish
Prep time: 5 min
Cook time: 10 min

  • 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.

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