Fresh Shiitake Mushrooms Sautéed in Butter & Tamari (Soy Sauce)
These are a yummy treat; they make an excellent topping for steak, chicken, fish or even just plain rice. The mushrooms can be prepared in advance but do not cook them until the last minute - they are done in a flash.
2 servings
10 minutes - 5 minutes prep time
2 cups fresh shiitake mushrooms
1 tablespoon unsalted butter
1 teaspoon tamari or other good soy sauce
2 teaspoons minced parsley, chives or green onion
Check the mushrooms for dirt (they are usually very clean, since they grow on logs) and trim off the stems. If they are uneven in size you may wish to cut the larger ones in half, but it isn't really necessary.
Melt the butter in a heavy skillet over medium heat. Add the shiitakes, and stir them around quickly to coat them in the butter. Once they begin to sizzle, sprinkle them with the tamari. Continue cooking, stirring occasionally, for 2 or 3 minutes, until the mushrooms are browned and the tamari and butter absorbed. Serve at once, sprinkled with the parsley, chives or green onion.
2 servings
10 minutes - 5 minutes prep time
2 cups fresh shiitake mushrooms1 tablespoon unsalted butter
1 teaspoon tamari or other good soy sauce
2 teaspoons minced parsley, chives or green onion
Check the mushrooms for dirt (they are usually very clean, since they grow on logs) and trim off the stems. If they are uneven in size you may wish to cut the larger ones in half, but it isn't really necessary.
Melt the butter in a heavy skillet over medium heat. Add the shiitakes, and stir them around quickly to coat them in the butter. Once they begin to sizzle, sprinkle them with the tamari. Continue cooking, stirring occasionally, for 2 or 3 minutes, until the mushrooms are browned and the tamari and butter absorbed. Serve at once, sprinkled with the parsley, chives or green onion.
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