• Soy Butter Mushrooms


By Andrew Zimmern

This is the insanely craveable mushroom dish of your dreams! This is a technique that you can use with a lot of other vegetables—broccoli, Brussels sprouts, green beans, you name it. Your family is going to beg you to make this again.

Soy Butter Mushrooms


  • 4 cups mixed mushrooms
  • 1 stick salted butter
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons chopped scallion


Heat saute pan over medium-high heat and then add 4 tablespoons of the butter. Once it’s melted and foaming, add the larger/thicker mushrooms (such as portobellos and shiitakes) and brown on one side. Once the larger mushrooms are browned on one side, add the remaining more delicate varieties, such as oyster mushrooms or hon-shimeji. Cook for 3 to 4 minutes, then add the soy sauce, fish sauce, brown sugar and garlic chives or scallions. Allow to reduce slightly with all the liquids in the pan and then finish with the other half of the butter off the heat.

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