Japanese Mushrooms with Soy Sauce and Butter
To accompany the noodle salad with yuzu, we had K’s Japanese mushrooms with soy sauce and butter. As you already know by now, mushrooms go really well with soy sauce and butter. He’s made this before with just enoki mushrooms, but tonight, we added the shimeji mushrooms just because they were available at the market. You can use any variety of mushrooms.
Japanese Mushrooms with Soy Sauce and Butter
7 oz (200 grams) enoki
mushrooms
5 oz (150 grams) shimeji mushrooms
5 Tbsp soy sauce
3 Tbsp butter
scallions, sliced
1) Preheat oven to 400 degrees F.
2) Line baking sheet with
aluminum foil, fold sides, and form a basket.
3) Spread mushrooms on lined
baking sheet.
4) Pour soy sauce over
mushrooms.
5) Cut butter into pieces
and scatter on top of mushrooms.
6) Cover mushrooms with more
aluminum foil to form a packet.
7) Bake for 20 minutes.
8) Top with scallions.