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 tabl 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 … Continue reading Sauteed Mushrooms with Soy Butter Sauce Recipe