Japanese cuisine · Vegetable Dishes

Eringi no Butter Shoyu

King oyster mushrooms seared hard in butter, deglazed with soy sauce and finished with coarse pepper.

Ingredients · for 4 servings

• 500 g king oyster mushrooms
• 30 g butter
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 clove garlic
• 1 spring onion
• 1 tsp black pepper (coarsely crushed)
• 1 pinch salt

Instructions

1. Wipe the king oyster mushrooms dry, trim off the woody stem end and cut the mushrooms lengthwise into slices about 1 cm thick; finely chop the garlic.
2. Heat a large pan hard without any fat and dry-fry the mushroom slices in it for 3 min., until they release water and it evaporates again.
3. Add the butter and fry the mushrooms over medium-high heat for another 4–5 min., until both sides are deep golden and the edges turn crisp.
4. Scatter in the garlic and fry it for only 30 sec. so it turns fragrant without turning bitter.
5. Deglaze with the sake, let it bubble off briefly, then pour in the soy sauce and toss for 1 min. until it coats the mushrooms glossily.
6. Serve at once straight from the pan, sprinkled with coarsely crushed pepper, a pinch of salt and fine rings of spring onion.