This is one of those dishes that I enjoyed very much in a restaurant and based on the recollection of my taste and ingredients, I try to recreate this at home. I’m sure many of you have done that before – do share what dishes you have liked so much that you re-created it at home. I would very much like to try them too 🙂
The dish came very close to what I remembered and I’m a happy woman. Soy sauce lent a hint of sweet saltiness and the butter used to flavour the succulent mushrooms gave it a good buttery depth that gets you wanting more and more of them. It’s such a versatile dish that you can eat it on its own, as sides with pasta, with steamed rice or serve as part of a tapas meal.
50g white mushrooms or button mushrooms, halved and remove stems
3 tbsp unsalted butter
2 cloves garlic, finely minced
1 tsp soy sauce
1/2 scallion, green parts only, sliced
Ground black pepper, to taste
Roasted white sesame seeds, to garnish
1. Melt butter on a pan on medium fire.
2. Once butter is melted, put the mushrooms onto the pan and slowly sauté them. Turn the fire down once the butter starts to bubble. Sauté the mushrooms for another 5 minutes.
3. Put soy sauce into the mushroom mixture and slowly simmer for another 3 more minutes or until the mushroom is cooked. Taste.
4. Pour the sliced scallions into the mushroom mixture and mix evenly.
5. Remove and serve on a bowl with ground black pepper and roasted white sesame seeds.
Notes: Avoid washing mushrooms. Just wipe each mushroom with a damp cloth. Mushrooms contain high level of water and will shrink when cooking.