Butter Shiitake Mushrooms
This butter shiitake mushrooms is a simple and quick dish to whip up whenever there’s not much time for either grocery shopping or cooking. Despite the minimal effort needed to cook this dish, the taste is definitely not compromised.
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This can be eaten on its own as an appetizer, as a side-dish to any meal, or as a topping for anything (baguette, pasta, risotto).
Other than the fresh shiitake mushrooms, the rest of the ingredients (pictured above) are pantry staples. You can use any favourite herbs – I usually use dried Italian seasoning, which is a handy blend of several aromatic herbs such as rosemary & thyme or dried parsley. For fresh herbs, my choice will be a sprig of rosemary and thyme, or chopped Italian parsley, or a small handful of basil leaves. You can also mix shiitake with other types of mushroom (my favourite will be baby oyster and button). The soy sauce can be substituted with any savoury sauce in the fridge (such as teriyaki) or 1/2 tsp garlic salt. This is a really flexible recipe which fits the cook’s access to ingredients and mood of the day.
First posted in 2007, updated in Jul 2017.
Butter Shiitake Mushrooms Recipe
You can use a mix of mushrooms (such as shiitake with baby oyster) or other mushrooms (such as button) for this recipe.
This recipe uses dried Italian seasoning (which is a blend of aromatics such as basil, oregano, rosemary, and thyme). You can use your favourite herbs for this recipe. If using fresh herbs, use a bit more than stated in the recipe as dried herbs tend to have a more concentrated aroma.
Ingredients:
- 150 grams fresh shiitake mushrooms
- 50 grams unsalted butter
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/4 onion cut to small pieces
- 2 garlic cloves finely chopped
- 1 tsp light soy sauce to taste
- garlic salt only if needed; to taste
- freshly cracked black pepper to taste
Directions:
- Prepare mushrooms. Discard mushroom stems. Wipe mushrooms caps with clean moist kitchen towel and slice thinly.
- Cook Mushrooms. Melt butter and olive oil in pan. Add Italian seasoning, shallots and garlic to the pan. Saute them until the garlic starts to turn light brown. Then add mushrooms and soy sauce. Stir fry until mushrooms are cooked and evenly coated in the butter. Season to taste with garlic salt and freshly cracked black pepper.