- 13 to 15 minutes total
- Serves 2
This has been one of our favorite side dishes at 1751 Sea and Bar since its inception, mainly because it is so quick and the flavor is so rich and decadent. The quality of the mushrooms is key, but feel free to sub in your favorites. It makes a great accompaniment to any meat dish or on their own over rice, or just as is. Make sure to make extra because you’re gonna want to come back for more.” – J.D. Woodward, 1751 Sea and Bar
Photo by J.D. Woodward
Ingredients
- 1 maitake mushroom, quartered
- 3 king trumpet mushrooms, sliced
- 3 shiitake mushrooms, quartered
- 2 Tbsp grape seed oil (or any other high smoke point oil)
- 1 Tbsp finely chopped chives
- 1/4 cup soy sauce (or tamari for gluten free)
- 1/4 cup mirin
- 3 Tbsp unsalted butter
- black pepper, to taste
Directions
- In a smoking hot pan, add oil and mushrooms and sear to golden brown (be careful not to crowd the pan or the mushrooms will steam instead of brown).
- Once mushrooms are browned, add in the soy sauce and mirin and allow to reduce for 10 seconds (do not over reduce).
- Take the pan off the heat and add the butter, swirling the pan to thicken the sauce.
- Once the butter is incorporated, add the chives and black pepper. Serve immediately.
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