What are Japanese Sautéed Mushrooms? It is a simple dish that you might see on the menu of your favorite Japanese restaurant. This method is fast and not difficult to prepare. What I like, is that it really promotes the flavor of the mushroom with a touch of umami flavor.
In this recipe, we sauté the mushrooms until golden brown. We finish with butter, sake and a little bit of soy sauce. A perfectly balanced side dish that pairs well with any meal. Hard to find a better a companion for a couple of really nice New York cut wagyu steaks. These steaks in particular, came from a local farm called Masami Cattle Ranch in Northern California.
Anyway, I found the mushrooms at Draeger’s Market. I admit that it was an impulse buy because I had actually gone there in search of something else. They do have a wonderful selection of high quality produce with some of the more esoteric items. The mushrooms they sell are organic with a selection of assorted packs. What really caught my eye was the pink oyster mushrooms. The vibrant color reminded me of live coral. The other two mushrooms were white and brown hon-shimeji. I really wanted the cinnamon colored nameko mushrooms, but I couldn’t resist the pink oysters.
Adding mushrooms to your diet is always a good thing. They are healthy, low in calories and low in fat. The trick is to get a nice caramelization which brings out all the natural flavors. Make sure that you cook over high heat and wait till the liquids from the mushrooms fully evaporate.
*Tasting Notes: I didn’t find any dirt in the mushrooms. If you have dirt, use a brush to clean. Avoid cleaning mushrooms with water. I trimmed a tiny bit of the bottom stems from the oyster mushrooms. Break mushrooms apart by hand before cooking.
COOKING THE MUSHROOMS
- Heat cooking oil in a medium sized sauté pan over medium high heat.
- Add the mushrooms and sauté till golden brown.
- Approximately 8-10 minutes. Season with salt and pepper.
- Add the butter. Once the butter is fully melted and incorporated, deglaze with sake.
- Cook for 30 seconds and reduce heat to medium low.
- Add the soy sauce and saute until most of the liquid is gone.
Garnish with some green onions and serve immediately. Enjoy!