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Pan-roasted mushrooms with soy-garlic butter
Serves 4 as a side Starters and mains
Ingredients
- 400-500g mixed mushrooms, such as oyster, button, chestnut or portobello
- 1tbsp vegetable oil
- 100g butter
- 12 garlic cloves, peeled, bashed and roughly chopped
- 3tbsp soy sauce
- few drops truffle oil (optional)
Method
Cut the mushrooms into bite-sized pieces – for oyster, tear them up; for button or chestnut, cut in half; for portobello, cut into 8 pieces.
Heat the oil in a wide frying pan over a medium-high heat and add the mushrooms in a single layer so they brown evenly (you may want to do this in batches). Cook for 5 minutes until the mushrooms have taken on a lovely colour and tenderised. Remove from the pan and lower the heat .
Add the butter and garlic and cook gently until it softens and caramelises. Add the soy sauce, then return the mushrooms to the pan and stir everything together. Finish with a pinch of black pepper and truffle oil, if using.
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