Shitake Mushrooms
Sautéed mushrooms are browned, seasoned, and gently simmered in an umami-rich soy and sake mixture. This flavorful side dish enhances any meal, adding a savory depth of flavor.
Ingredients
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1 pkg Shitake Mushrooms, fresh
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2 Tbsp Olive oil
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2 Tbsp Mirin
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1 Tbsp Soy Sauce
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1 pinch Salt, to taste
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1 pinch Black Pepper, to taste
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2 Tbsp Butter
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1 handful Chives, to garnish
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2 cloves Garlic, diced
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1 Tbsp Rice Vinegar
Directions
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In a large skillet, heat the oil over medium heat. Add the mushrooms. Let the mushrooms cook, without stirring, for 2 to 3 minutes. This will help them get a nice golden brown sear.
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Add garlic and butter, making sure not to burn.
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Add Soy Sauce, Mirin, and Rice vinegar. Cook until liquids have reduced by at least half. Add salt and pepper to taste and cook an additional minute. Garnish with diced chives.
Notes
6/15/2024 -
Don’t wash them, wipe them! Generally, when I cook with fresh produce, I wash it under cold running water before I use it. But not mushrooms! They soak up moisture like a sponge, so if you wash them, they become waterlogged. This means that they won’t brown as they cook. When it comes to sautéed mushrooms, browning = flavor. So, to help the mushrooms brown, wipe them clean with a damp paper towel.
6/15/2024 -
Don’t move the mushrooms for the first 2-3 minutes of cooking. When you first add the mushrooms to the hot pan, don’t move them for a couple of minutes. This way, they’ll get a nice golden brown sear, which will add rich flavor to the final dish.
6/15/2024 -
Stir only occasionally. Sautéed mushrooms are best when their edges are nicely browned, which results from consistent contact with the hot cast iron. If you stir too much, they’ll soften before they have a chance to take on color.