This recipe has been a rotating favorite since first discovering it in my Japan Easy cookbook. These mushrooms come together in less than ten minutes and are irresistible, even to those who turn their nose to mushrooms – like my husband who beat me to the last bite. Perfectly sauteed mushrooms with tender bites of garlic in a velvety butter-soy sauce. I stray slightly from the recipe and finish with a touch of sugar for a caramelized surprise. I’ve eaten these accompanied with steamed dumplings, or our favorite, wrapped in Trader Joe’s scallion pancakes. Start by adding a pinch of sugar, tasting and adjusting as you prefer. You can finish these with a heavy sprinkle of chives and chili oil and sit back and wonder where these have been your whole life.
- 12 ounces mushrooms, sliced (like shitiake or baby bella)
- 4 cloves garlic, minced
- 3-4 tablespoons of butter
- 1 tablespoon of olive oil
- 3 tablespoons low sodium soy sauce or coconut aminos
- 1-2 teaspoons brown sugar
- salt and pepper as needed
- Optional: scallions, Sriracha
- Heat a small saute pan over medium heat and add the oil and mushrooms. Toss the mushrooms to coat in the oil, and after a minute add three tablespoons of butter.
- Cook until the mushrooms start to brown, about 2-3 minutes.
- Add the garlic and mix until coated in the butter and oil. Reduce the heat to medium-low and cook gently so the garlic does not burn, but slowly becomes tender with the mushrooms.
- After two minutes, add the soy sauce and increase the heat to medium. Add one teaspoon of brown sugar, and let the sauce thicken for 1-2 minutes.
- Taste and add salt, pepper, and more sugar as desired.
- Top with scallions or chives and sriracha for heat.
- I prefer shiitake, but any mushroom will do.
- I like to wrap this up in a Trader Joe's scallion pancake or serve alongside steamed dumplings.
