Korean Butter-Grilled Mushrooms
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Made as a drinking snack, these mushrooms get nothing more than butter, garlic, a splash of soy sauce and some pepper.
Read more
Crowd them in the pan and they sit in their own water and end up tasting boiled, so a small pan means cooking in two batches.
Ingredients
Instructions
- 1
Slice 180g king oyster mushrooms and 150g button mushrooms into 0.5cm thick pieces.
Press them dry with paper towels so the surfaces sear instead of steaming and the pan does not fill with liquid.
- 2
Set the pan over medium-low heat and melt 20g butter.
Add 1 teaspoon minced garlic and cook for only about 30 seconds, stopping before it browns so the butter stays fragrant, not bitter.
- 3
Raise the heat to high and spread the mushrooms in a wide layer.
If the pan is crowded, cook them in two batches, because stacked mushrooms release liquid and lose their browned edges.
- 4
Leave the mushrooms untouched for the first minute so the bottom can brown.
Then toss and turn for about 3 more minutes until the moisture evaporates, the edges color, and the texture feels firm and chewy.
- 5
When the mushroom surfaces look browned and dry, pour 1 tablespoon soy sauce around the edge of the pan.
Toss quickly just before turning off the heat, coating the mushrooms with shine without reducing the soy sauce too far.
- 6
Sprinkle with 0.25 teaspoon black pepper and 1 tablespoon chopped chives.
Taste one piece to check that the soy coating is even, then plate immediately while the butter aroma is still warm and clear.
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