Japanese Shimeji with butter and soy sauce

  • Preparation: 10 min
  • Cooking: 10 min
  • Portions: 2


    200g shimeji mushrooms

    30g of butter

    3 tbsp of sake (rice wine)

    2 tbsp of soy sauce

    1 chive, chopped



 Melt the butter without letting it brown.

Add mushrooms, sake and soy sauce. Cover and cook slowly over low heat until mushrooms are tender.

Serve on a platter and garnish with the chives.