by Michael Hoffman
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Photo by Michael Hoffman
Michael Hoffman's Notes:
Expand3.5 ounces bunashimeji mushrooms, separated into individual stalks Ask a question about this ingredient
2 tablespoons unsalted buter Ask a question about this ingredient
1/2 teaspoon soy sauce Ask a question about this ingredient
5-10 grinds of black pepper Ask a question about this ingredient
Melt butter in a small sauce pan over medium-low heat. Add the mushrooms and cook them gently, stirring frequently, until they are tender—3 to 5 minutes. (The idea is to fully cook the mushrooms without browning them or the butter.) Turn off the heat, and stir in the soy and the black pepper. Serve immediately with lemon wedges.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
