Fresh shitake mushrooms are far different from regular varieties and are my favourite type to cook with. Flavour wise, they are rich, buttery, meaty and a little smoky. They are never dirty or gritty, and have a much firmer texture when cooked (having less water content than other mushrooms).
This recipe for wasabi and soy butter shitake mushrooms is addictive. The wasabi adds a much needed horseradish like heat, the soy, some salt, while the butter, we all know is perfect with mushrooms.
Try these mushrooms served on toast, boiled rice, noodles or my favourite with pork cutlets.
60g unsalted butter, soften
2 tsp wasabi paste
¼ cup coriander leaves, roughly chopped
250g fresh shitake mushrooms, roughly chopped
1 whole garlic clove, peeled
1 birds eye chilli
1 tablespoon soy sauce
2 pan fried pork cutlets
1 bunch garlic chives, blanched
For the butter, place the softened butter, wasabi paste, coriander salt and pepper in a small food processor. Process until combined and set aside.
(You can make this butter ahead of time and roll it into a log wrapped in cling film. It will keep in the refrigerator for up to 1 week)
Meanwhile heat a large frypan over medium high heat. Without oil, add the mushrooms, whole garlic and chilli. Cook for 1-2 minutes, tossing until the mushrooms start to smell fragrant and catch on the bottom of the fry pan. Add the butter and turn the heat up to high.
Cook tossing for 2-3 minutes or until foaming. Add the soy sauce and toss.
Serve the mushrooms immediately with pork cutlets and garlic chives.