Mushrooms with Soy-Garlic Butter

Mushrooms. Soy sauce. Garlic. Butter. What can I say? If these four ingredients aren’t your thing, I don’t think we could become good friends. Do these ingredients sound like music to your ears? Then this recipe from Tim Anderson’s JapanEasy will be one of your all-time favorites from now on.

Method

1. Cut the mushrooms into pieces that aren’t too large. I simply tear oyster mushrooms into pieces. I cut white and chestnut mushrooms in half and portobellos into eighths.

2. Heat the oil in a wide frying pan over medium-high heat and add the mushrooms. Make sure they lie next to each other in the pan rather than on top of one another, so they can all brown nicely. If necessary, fry them in batches.

3. Fry the mushrooms until beautifully brown and soft, transfer them to a plate, lower the heat and add the butter and garlic. Let the garlic slowly, very slowly, soften and caramelize. Add the soy sauce, return the mushrooms to the pan and heat them through, tossing them as they warm. Sprinkle with black pepper and, if you like, drizzle with a little truffle oil.

Title: JapanEasy
Author: Tim Anderson
Publisher: Spectrum
Price: €24,99
Publication date: 17 August