Butter Shiitake Mushrooms with Herbs
An easy and quick dish to whip up especially when there’s not much time. This recipe is fast and easy but the taste is definitely not compromised/
Ingredients(Serves 2)
50g butter
2 tbsp chopped fresh herbs like english parsley/basil (you can also use 2 tsp dried herbs)
1/4 onions, small pieces
1 tbsp chopped garlic
150g fresh shiitake mushrooms (stems removed, sliced)
1 teaspoon light soy sauceDirections
Melt butter in heated wok/pan. Sauté the herbs, onions and garlic in the melted butter till the garlic is lightly browned. Add mushrooms and light soy sauce. Stir fry till mushrooms are cooked and evenly coated in the butter. Sprinkle some grated black pepper and serve.
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{ 14 comments… read them below or add one }
I like how you do the step by step guide!! Can make them into card size with the rest of your recipes. =D
Whoohoo! Keep it coming wiffygal! This looks superduper…what did u have it with?
didally – keke, thanks… but me lazy to do for the rest ;p
joyce – with my fave staple of coz, RICE!!!
Sluuuurp!!!
I love mushrooms. I love this recipe. And I love you for sharing it. :up: :XO:
Thanks everyone for the comments
batcave … glad you like it =)
I just made this dish for a potluck, gave it a quick taste test, and wow, it’s good. Very simple, and very delicious. Sure to be a hit tonight.
Glad you like it Corey, thanks! =)
Thanks for the simple but tasty looking Shitake mushroom recipe.
For anyone who finds that they are burning the butter, you might try using half the amount of butter and then substituting olive oil for the other half, which should help keep the butter from burining.
Also kind of curious, but for a lot of mushrooms they say not to wash them, but instead to “brush” them, theory being that washing them dilutes the flavor. Is that the same rule for shitake mushrooms as well???
Hi markie, thanks for sharing your tip about how not to burn the butter.
I rinse all my mushrooms briskly with a kind of a sieve with large holes … I’m a little paranoid about not washing my mushrooms because our produce are not organic here, and I don’t know how they have been packed :D So far my mushrooms did not become slimy after rinsing, and I’ve read somewhere that the so-called ‘diluting’ of flavour is kind of negligible if not at all.
Great on toast :)
Hi, I love your recipes. Just wondering…. Can we use dried Shitake mushroom?
Dried Chinese mushrooms? Those are usually quite hard and more suitable for stewing/braising than for a quick stir-fry. And usually need to soak in water to soften before use. I personally think fresh shiitake mushrooms will be more suitable for this recipe :)
I made this, must have got it wrong, mine tasted of nothing.