Japanese Shimeji with butter and soy sauce
Cooking: 10 min
200g shimeji mushrooms
30g of butter
3 tbsp of sake (rice wine)
2 tbsp of soy sauce
1 chive, chopped
Melt the butter without letting it brown.
Add mushrooms, sake and soy sauce.
Cover and cook slowly over low heat until mushrooms are tender.
Serve on a platter and garnish with the chives.