Soy Butter Shrooms

Recipe by Lace ZhangDifficulty: Easy


Prep Time


Cooking time



These are just classic, simple sautéd shrooms with tons of garlic, butter, and a touch of white wine for acidity. This time, with a touch of light soy like they do in Japan. Remember all their soy butter flavoured potato sticks and chips?! This just brings me back to all my Japan trips with friends, raiding their supermarket shelves and snacking 25/7. I digress.. If you want to double or triple the recipe, Don’t. Just kidding. But you do need to either get a larger pan, or do it in batches. You want the mushrooms to have enough space to SEAR well. That’s what gives it flavour, baby… As Sam says, NO BURN NO TASTE. 


  • 400g mushrooms

  • 1Tablespoon light soy

  • 40ml white wine (optional. See Notes)

  • 40g unsalted butter

  • EVOO, to taste

  • Salt, to taste

  • 1 to 2 shallots, minced

  • 5 garlic cloves, minced

  • Spring onions or green herbs you’ve got lying around


  • Heat a large saute pan over medium-high heat. Add in a couple tablespoons of oil. When everything is hot enough, toss in your mushrooms. Try not to touch them for the first minute or so.
  • Start tossing everything around over medium-high heat. Add a pinch of salt. You’ll know the mushrooms are done when they’ve shrunk considerably, and they take on a deeper colour, with patches of golden brown seared in spots.
  • At this point, add in a trickle more oil if needed. Add in your shallots. Let it soften slightly, about 40 to 50 seconds.
  • Add in your wine. If not using wine, just skin this step. Let the wine reduce until syrupy.
  • Then add in your minced garlic, light soy, and butter. Turn the heat down to low. Be careful not to burn the garlic.
  • Okay, at this point, you’re almost done. Just give it a good stir to make sure the butter melts completely and coats the shrooms. Taste and adjust for seasoning, adding more salt and black pepper if desired. Once you’re happy, toss in whatever green herbs you have on hand. I’m not about to go buy a stalk of parsley just for this, so I used leftover spring onions. I almost always have those around. (Hello, Asian!!)
  • Plate up and serve!

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




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