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Mushrooms with Butter and Soy

Source of Recipe

From "See You On Sunday" by Sam Sifton


Recipe Introduction

"Butter and soy is a delicious combination. Try it on warm white rice, a steaming pile of greens, or an old laptop case—regardless, the taste is a sublime velvet of sweet and salty, along with a pop of umami, that fifth taste beyond sweet, sour, bitter, and salty. Serve these mushrooms beside any grilled or roasted meat or, having doubled the recipe, alone on polenta or rice."

List of Ingredients

â—¦ ½ ounce dried porcini mushrooms
â—¦ 5 tablespoons unsalted butter, cold, cut into pats
â—¦ 1 clove garlic, peeled and minced
â—¦ 8 to 12 ounces fresh mushrooms, wild or cultivated, thinly sliced
â—¦ 1 teaspoon fresh thyme leaves
â—¦ 1 tablespoon soy sauce
â—¦ 1 tablespoon heavy cream
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ Freshly ground black pepper


Recipe

Put the dried mushrooms in a small bowl and cover with about ½ cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms and pat dry, then chop roughly. Strain and reserve the mushroom stock.

Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has started to foam. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.

Add the fresh and reconstituted mushrooms and the thyme to the pan, and sauté for 3 to 4 minutes, turning until browned. Add about ¼ cup of the mushroom stock to deglaze the surface, using a spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons butter, whisking to combine, followed by the soy sauce, cream, and oil. Allow the mixture to cook until it thickens a little, then remove from the heat. Taste for seasoning, adding pepper to taste.

Serves 6