One thing I miss since leaving Japan is not ramen or sushi, but mushrooms. Japan is a mushroom kingdom, producing a wide variety of these little fungi at affordable prices. Back then, chestnut mushrooms were not as popular as here in the UK, while shimeji, shiitake, and eryngii (king oyster) took over the spotlight.
After moving to Europe, I seldom eat those wonderful fungi, as they are more costly than meat. But today is my lucky day — I found this pack of exotic mixed mushrooms on Ocado on discount! Once delivered, I swiftly prepped and sautéed it in melted butter, garlic and a little soy sauce, all in one pan. The texture is great and it tastes fabulous!
Mushroom: Wash or Not Wash?
Some people suggest not to washing mushrooms since they act like a sponge when soaking in water. Thus, it’s hard to get them brown in a short time. That’s true, actually.
But think about the process of wiping those slim and tiny fungi one by one. It’s painstaking! My approach: wash and squeeze gently. Cook longer to brown if required. If you only need them to be soft but not coloured, please wash. In my opinion, there is nothing wrong with it.
Other Mushroom Recipes
If you like mushroom, these recipes worth a look, too!
One Pan: Turkish Sautéed Mushrooms with Allspice and Sage
Porcini and Morel Pasta (Good Use of Italy Souvenir)
Easy Lemon Mushrooms, a Perfect Saucy Side Dish
Balsamic Mushrooms in Easy Steps
Simply Stuffed Cheesy Portobello Mushrooms (Vegetarian)
Rosa Thai Mushroom Salad in Vegan Nam Tok Sauce
Vegetarian Mushroom Stroganoff Spaghetti Without Sour Cream
10-min Easy Garlicky Enoki Mushroom Recipe
Mushroomy Spaghetti with Simple White Sauce
Butter Soy Sautéed Mushroom Medley Recipe
The simplest way to cook mixed mushrooms is all in one pan, simply sautéed, and season with salt, pepper, and soy sauce if you prefer. Herbs are welcomed. Squeeze in fresh lemon juice to lift up the dish.
Ingredients
Serves 2-3
- 250 g mixed mushrooms
- 150 g chestnut mushrooms
- 2 tbsp butter
- 3 cloves fat garlic, minced
- ¼ tsp salt
- black pepper
- 1 tsp soy sauce
- lemon juice
How to Make
- Slice the chestnut mushrooms and eryngii (king oyster) mushrooms into thick pieces. Leave the small ones as whole.
- Melt the butter in a pan over medium heat and stir in the garlic. Once fragrant, add all the mushrooms and stir occasionally. The mushrooms will release a noticeable amount of water.
- Once the water has reduced to your preference, season with salt, pepper, and soy sauce.
- Have a taste and adjust accordingly. Freshly squeeze in some lemon juice before serving.
