Butter Garlic Shimeji Mushrooms are a quick and flavourful way to cook fresh shimeji mushrooms. In this recipe, shimeji mushrooms are sautéed with garlic, chilli flakes, butter and dark soy sauce, then finished with fresh lemon, sesame seeds and spring onions. The result is a savoury, buttery mushroom dish with a balance of umami, mild heat and acidity. Serve it as a side dish with rice, noodles or toast, or enjoy it on its own for a quick mushroom meal.

Prep Time: 15 minutes
Cook Time: 
Serves : 1-2

Ingredients

Shimeji Mushrooms - 2 cups
Oil - 1 tsp
Chilli Flakes - ½ tsp
Onion, finely chopped - ½ tsp
Garlic, finely chopped - 2 tsp
Dark Soy Sauce - 1 tsp
Butter, salted- 1 tbsp
Water - ¼ cup
Lemon, wedge - 1 pc
Sesame, unhulled - ½ tsp
Spring onion, Chopped - ¼ cup

Method

1. Heat some oil in a pan over medium heat. Add chilli flakes, finely chopped onion, and garlic. Sauté until the onions turn translucent and the garlic releases its aroma.

2. Add the Shimeji mushrooms to the pan and stir well, coating them with the aromatic mixture. Cook until the mushrooms soften and turn golden brown with a caramelized texture.

3. Season with a pinch of salt and pour dark soy sauce. Mix everything thoroughly. Add butter to the pan, letting it melt and blend with the mushrooms. Pour a small amount of water to deglaze the pan and create a light, flavourful sauce.

4. Squeeze fresh lemon juice over the mushrooms to give them a tangy twist. Garnish with sesame seeds and freshly chopped spring onions. Stir gently to combine.

5. Serve the Butter Garlic Shimeji hot, topped with green onions, and enjoy!