A couple weeks ago in Maui, my husband and I went to Morimoto restaurant at the Andaz Wailea hotel. While I don’t recommend this restaurant for vegetarians, there’s one dish they served that I can’t get off my mind: Brown butter white soy matsutake mushrooms. They were the epitome of umami. The combination of brown butter and soy was incredible. This is my attempt to recreate those flavors.
Note: I used trumpet mushrooms since I couldn’t find matsutake mushrooms at my local Whole Foods. But if I were to do this again, I’d use white button or cremini mushrooms instead. I think the texture holds up a bit better. You could even add other veggies to this, like asparagus or broccoli.
Also, I didn’t have white soy sauce, which you can order from Amazon, but the regular soy sauce worked just fine.
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons low sodium soy sauce
- 1 tablespoon minced scallions plus more for garnish
- 1 tablespoon neutral cooking oil
- 1 pound (16 ounces) matsutake or cremini mushrooms
- Salt and pepper to taste
- In a small saucepan, heat butter over medium low heat until it starts to brown. Remove from heat. Whisk in soy sauce and minced scallions. Set aside.
- In a medium saucepan, heat oil over medium low heat for 1 minute. Add garlic and cook for 2 minutes.
- Add mushrooms and cook for 5-6 min or until just tender.
- Add butter-soy sauce to the mushrooms and cook for 2 more min. Season with salt and pepper to taste.
- Garnish with more scallions and serve mushrooms immediately, either on their own as an appetizer or over rice.
Note: If you let your mushrooms cool too much, you may find that your butter starts to solidify again. Try to avoid this by eating more this dish right away. But if it happens, just reheat your dish.