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Butter Shiitake Mushrooms

Butter Shitake 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 sauce

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.

Leave a Comment

15 Responses to “Butter Shiitake Mushrooms”

  1. didally — November 7, 2007 @ 10:27 pm

    I like how you do the step by step guide!! Can make them into card size with the rest of your recipes. =D


  2. Joyce — November 7, 2007 @ 10:36 pm

    Whoohoo! Keep it coming wiffygal! This looks superduper…what did u have it with?


  3. wiffy — November 14, 2007 @ 12:29 pm

    didally – keke, thanks… but me lazy to do for the rest ;p

    joyce – with my fave staple of coz, RICE!!!


  4. fera — July 4, 2008 @ 3:49 pm



  5. batcaves — November 20, 2008 @ 8:18 am

    I love mushrooms. I love this recipe. And I love you for sharing it. :up: :XO:


  6. wiffy — November 20, 2008 @ 9:56 am

    Thanks everyone for the comments

    batcave … glad you like it =)


  7. Corey — December 24, 2008 @ 7:16 am

    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.


  8. wiffy — December 24, 2008 @ 9:37 am

    Glad you like it Corey, thanks! =)


  9. markie — August 3, 2009 @ 10:43 am

    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???


    • wiffy replied: — August 11th, 2009 @ 9:45 am

      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.


  10. tig — June 21, 2010 @ 10:10 pm

    Great on toast :)