In Appetizer/ Side Dish/ Vegetable/ Video

Sauteed Mushrooms with Soy Butter Sauce Recipe

There are a lot of kinds of mushrooms in Japanese cuisine, but here we have a dish using the three most easily accessible ones: Shiitake, Shimeji, and Enoiki (Enokitake).  This Sauteed Mushrooms with Soy Butter Sauce is a wonderful side dish to any kind of entree, even non-Japanese food.  And also this mushroom dish will bring the taste of fall to your table.

Shiitake are often seen at local supermarkets today.  The brown relatively flat mushrooms have a light but distinctive flavor so that you may need to get used to the taste if you have never had them before. Shimeji are a cluster of small mushrooms with white longer stems and light brown tops.  The taste is very mild and suitable for many dishes.  They are starting to appear at more stores, especially more gourmet markets. Enoki are long, white, and very skinny mushrooms with tiny heads.  They have a very interesting crunchy and chewy texture, and are often used in Nabemono dishes (Hot Pot).  Enoki is popular enough to be sold at any Asian markets.

Soy Butter Sauce is just a pretty name for simple staples: a mere combination of Soy Sauce and butter! This particular flavoring is used in a lot of modern and more western Japanese food from grilled corn to Ramen. Butter gives richness and deeper notes to a Soy Sauce-based sauce which could be too light sometimes.  Together with the juice from different kinds of mushrooms and a little kick from garlic, it tastes like a real sauce without much effort.

It is a very easy and quick dish.  If you want one more thing on your plate but don’t have much time, you can whip this up in a matter of 10 minutes.  Try it tonight!

Sauteed Mushrooms with Soy Butter Sauce Recipe


  • 10-12 Shiitake mushrooms
  • 1 package Shimeji mushrooms
  • 1 package (small) Enoki mushrooms
  • 1 clove garlic, minced
  • 1 tsp oil
  • 1 Tbsp butter
  • 1 Tbsp soy sauce
  • salt and pepper to taste
  • 1 green onion, chopped


  1. Cut off stems of Shiitake and cut into halves. Cut the bottom of Shimeji and separate into pieces by hand. Cut the bottom 1" of Enoki and separate into small bunches.
  2. Heat oil in a frying pan at high heat. Add garlic and mushrooms and stir-fry for a couple of minutes until softened. Add butter and soy sauce, then salt and pepper to taste. Stir for a few seconds and serve on a plate. Sprinkle chopped green onion.

Sauteed Mushrooms with Soy Butter Sauce

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