Traditional recipes

Mushrooms with Soy Butter Recipe

Mushrooms with Soy Butter Recipe


  • 10 tablespoons (1 1/4 stick) unsalted butter, room temperature
  • 3 tablespoons low-sodium soy sauce
  • Kosher salt and freshly ground black pepper
  • 2 pounds assorted fresh mushrooms (such as white button, crimini, oyster, hen of the woods, and stemmed shiitake), torn or cut into 1/4-inch slices
  • 1/4 cup extra-virgin olive oil

Recipe Preparation

  • Finely chop scallion to measure 1 Tbsp. Process butter and soy sauce in a food processor, scraping down sides frequently, until smooth and well blended. Transfer to a small bowl; stir in chopped scallion. Season soy-scallion butter with salt and pepper.

  • Place mushrooms in a large bowl. Thinly slice remaining scallions on a sharp diagonal. Set aside 1/4 cup scallions for garnish; add remaining scallions to mushrooms. Drizzle with oil, season with salt and pepper, and toss to coat.

  • Place two 18x12-inch sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mushrooms evenly on one half of each sheet; dot each with 4 Tbsp. soy-scallion butter. Fold foil over mixture and crimp 3 edges tightly to form a sealed packet. DO AHEAD: Packets can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

  • Preheat oven to 425°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Bake or grill packets until mushrooms are tender (carefully open 1 packet to check; steam will escape), about 15 minutes. Carefully cut open packets. Dot each with remaining soy-scallion butter. Garnish with sliced scallions.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 300 Fat (g) 28 Saturated Fat (g) 13 Cholesterol (mg) 50 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 290Reviews Section

Pan-roasted mushrooms with soy-garlic butter from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 48) by Tim Anderson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Cheese and Bell Pepper Filled Mushrooms

First thing first: make a butter sauce infused with garlic, soy sauce, and thyme powder and pour it over the mushrooms before baking them. In the meantime, prepare the filling with cream cheese and bell peppers. Fill up your cooked mushrooms with the cream cheese mixture and enjoy!

Grilled Miso Butter Portobello Mushrooms

I found a new love and it’s Grilled Miso Butter Portobello Mushrooms! I feel like so many of my friends as well as some of their kids have developed an allergy to wheat these days. Unlike other cuisines, like Italian which rely heavily on wheat based pastas, Asian cuisine is a fantastic alternative because most recipes are rice-based (rice, rice noodles, rice paper wrapper, etc.) or you can easily make a swap. I’m always creating new gluten-free recipes not only to help out my friends but for my catering business too.

I usually make a miso butter sauce for a udon noodle and mushroom dish that I love but I decided to make a gluten-free version as a marinade for grilled Portobello mushrooms and my dinner guests went bananas!! The birthday girl we were celebrating that night has Celiacs disease and she nearly cried over the Grilled Miso Butter Portobello Mushrooms — she was so happy!

In Asian cooking, one of the easiest swaps you can make is substituting regular brewed soy sauce with San-J Tamari. Many people don’t realize this, but regular brewed soy sauce is made with about 50% wheat and 50% soy beans. The reason I always reach for San-J Tamari is because it’s guaranteed gluten-free and made with 100% soy beans. Other brands of tamari may contain small amounts of wheat. Also, because San-J Tamari is brewed, it has a richer, milder, more complex taste than regular soy sauce. You can also add it to soups, gravies, sauces and casseroles. I also use San-J Tamari as a marinade and in stir-fry dishes and it’s great for a weeknight fried rice dish. Just throw in some chopped roast chicken from the night before, chilled white or brown rice, a few veggies, tamari and salt and pepper and you’re good to go. I recommend always having San-J Tamari on hand in your pantry whenever a recipe calls for soy sauce whether or not you’re avoiding gluten as the flavor is just superior (or as my son would say, “it’s just dope, mom.”) San-J Tamari is also Non-GMO Project verified, certified vegan, and kosher. When a recipe calls for dark soy sauce, you can add a little brown sugar or molasses to tamari.

Heat the butter in a sauce pan over medium heat until melted, add the garlic, shallot and green onion and saute for 30 seconds until fragrant.

Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir for 30 seconds.

Toss the mushrooms and marinate for 30 minutes.

Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

  • Drain the scallops from the remaining dripping using kitchen towel
  • Season the scallops with salt and pepper evenly

  • Heat up the skillet and swirl the butter to coating it well, allow the butter to foam up and recede
  • Watch carefully, after a few minutes, the milk solids will form and sink to the bottom.
  • Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared
  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too
  • Wrap the seared Hokkaido scallops with herbs brown butter in alumunium foil to keep it warm before serving it with Balsamic vinegar and mushrooms soy sauce reduction

How to make grilled garlic butter mushrooms

  1. Cut the mushrooms in half, put them in a bowl, pour some balsamic vinegar, soy sauce, and garlic over the top. Mix the mushrooms around then go pour yourself a glass of wine.
  2. Fire up the grill. Melt some butter and mix some garlic into it. Take a big sip of your wine.
  3. Skewer those mushrooms and put them on the grill. Finish your glass of wine.
  4. Take the mushrooms off the grill and drizzle them with the garlic butter. Pour yourself another glass of wine. You deserve it.

Your Sesame Garlic Miso Butter Mushrooms game plan:

→ Saute some button or crimini mushrooms until they're brown all over.

→ Mix some miso and garlic into softened butter.

→ Scoop that butter into the pan and let it melt its way over all the mushrooms. It'll even caramelize a little after a couple of minutes and get extra flavorful.

→ Drizzle a little sesame over top and dig in.

See how easy that was? Sesame Garlic Miso Butter Mushrooms for the win!

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Recipe: Easy 15-Minute Garlic Butter Mushrooms

The magical combination of butter and garlic never gets old, and it’s just the ticket when you want an easy mushroom side dish that goes with steak, chicken, or even fish. Meaty whole mushrooms mingle with gently browning butter, and some garlic and fresh thyme get tossed into the skillet at the end to deliciously perfume the browned beauties.

With just four ingredients and some salt and pepper, you can be diving into this fast and fancy side dish any night of the week in just about 15 minutes.

The Secret to Browned Mushrooms

There are two important tips to achieving beautifully browned mushrooms. The first is cooking over medium heat so that the butter browns and turns nutty without burning, and the second is leaving the mushrooms alone so that they brown nicely. Resist the urge to stir them — just let them brown on their own (it’ll take about five minutes on each side). Once the garlic and thyme go into the pan, stir to your heart’s content to make sure each mushroom is aromatic and tasty.

These mushrooms are wonderful with grilled or seared meats, or on the holiday table with a big roast. Don’t forget to pick up some crusty bread to soak up all those last drops of garlic butter.

Here are creative ways that you can tailor this garlic butter mushroom recipe to your mood and season.

Add herbs: Fresh or dried herbs add fantastic new flavors to the dish. Thyme, oregano, sage, and rosemary are hardy choices that give your sautéed mushrooms a wintery, comfort-food taste. For a summery taste, you can top the mushrooms with freshly chopped cilantro or chives before serving.

TIP: Chop the hardy fresh herbs and add them to the butter after the garlic. If using dried herbs, add them after the mushrooms are softened. Allow the herbs to cook for at least 5 minutes to release their flavors into the mushrooms.

Add white wine: You can add 1/4 cup of dry white wine to the garlic butter after the garlic has cooked for 1 minute in the butter. White wine brings new flavors from the grapes and a touch of acidity, which adds brightness to the mushrooms.

Add soy sauce: This is a great way to add umami to your mushrooms. Add a maximum of 1-2 teaspoon of light soy sauce to avoid overpowering the mushrooms.

TIP: If adding soy sauce, remember to adjust your salt accordingly (you may want to use unsalted butter or skip the extra salt).

Add grated cheese: Another way to add umami is to sprinkle grated Parmigiano-Reggiano, or another aged hard cheese packed with glutamates. Check out suggestions in the Creamy Pasta Sauce with Oyster Mushrooms for ideas on different cheeses you can add.

  • 2 tablespoons butter
  • 16 ounces mushrooms
  • 1 teaspoon fines herbes (or another herb blend)*
  • 1 clove garlic (finely minced)
  • 6 green onions (with about 3 inches of green, thinly sliced)
  • 1/3 cup dry white wine (or chicken broth or stock, low-sodium or salt-free)
  • Dash freshly ground black pepper
  • 1/2 teaspoon salt (or to taste)

Wash the mushrooms and trim the ends of the stems. Use a paper towel or soft mushroom brush to rub off any bits of dirt. Slice the mushrooms thinly.

In a saucepan over medium heat, melt the butter add sliced mushrooms and the herbs. Sauté, stirring frequently, for about 6 to 8 minutes or until mushrooms are tender and most of the released liquid has evaporated.

Add the green onions, wine or chicken broth, and a dash of freshly ground black pepper cook for about 5 minutes longer, or until there is very little liquid left in the pan. Taste and add salt, as needed.

Watch the video: Stir Fry Shimeji Mushroom with Herb. Fusion Food. Recipe #3 (November 2021).