This sautéed mushrooms recipe with ponzu butter is an easy side dish or quick meal when paired with steamed white rice. This easy Asian mushrooms recipe is ready in less than 20 minutes. The recipe is very simple but packed with so much flavor. With just five ingredients, you can have a delicious and satisfying meal at home!
I love having these mushrooms over a simple bed of hot white rice. If you prefer to not have white rice, they would also be great paired with brown or multigrain rice. We have a quick and easy Instant Pot multigrain rice recipe linked here that doesn’t require presoaking! These mushrooms would also be a delicious addition to a roasted vegetable salad!
The caramelized mushrooms almost have a meaty flavor to them. They are just so satisfying that you can do without any additional protein to the meal. Sautéing the mushrooms in butter gives a richness that is so indulgent you forget you’re eating mushrooms!
This is also perfect to serve as a plant-based meal. You can basically use all the same ingredients. All you need to do is switch out the butter with a plant-based butter alternative. If you’re looking to do something lighter, you can also skip the butter all together and use a neutral oil, such as avocado oil. However, my favorite way to do this Asian mushroom recipe is to definitely go with the butter. ALWAYS GO WITH THE BUTTER!
I almost always have these sautéed mushrooms when we do Japanese BBQ at home. These mushrooms pair really well with grilled meat! The ponzu gives a refreshing much needed acidity to the overall salty and meaty meal. Serve with wasabi for dipping and super cold Japanese beer, and you are good to go!
The mixture of the king mushrooms with shiitake mushrooms gives a nice variety in texture and subtle flavor. I’ve also tried using this Asian mushrooms recipe with other Asian mushrooms such as enoki and shimeji mushrooms. Both types of mushrooms also turned out amazing with this ponzu butter.
However, you do want to make sure that if you are using different types of mushrooms to prep and cut them in similar sizes so that they all cook at the same rate. Also remember to adjust the cooking time when using smaller and thinner mushroom varieties, such as enoki and shimeji mushrooms.
What you need to make this recipe:
- King trumpet mushrooms
- Shiitake mushrooms
- Ponzu
- Butter
- Salt
How to make this sautéed mushrooms recipe:
- Clean and cut mushrooms into 1-2 inch pieces
- Melt 4 tablespoons of salted butter in large pan over low to medium heat
- Add in mushrooms to pan and cook for 15 to 20 minutes or until desired tenderness
- Add in one tablespoon of ponzu
- Add in a sprinkle of salt to taste. The amount of salt added will vary depending on whether you used salted or unsalted butter.
- Serve over bed of warm rice or as a side.
Looking for another quick Asian dish? Try my easy and delicious tofu and green bean stir fry!
Sautéed Mushrooms with Ponzu Butter
Ingredients
Mushrooms (recipe calls for 10 cups of chopped mushrooms total)
- King oyster mushrooms
- Shiitake mushrooms
Butter Ponzu Glaze
- 4 tbsp Salted butter
- 1 tbsp Ponzu
- Salt
Instructions
- Clean and cut mushrooms into 1-2 inch pieces
- Melt 4 tablespoons of salted butter in large pan over low to medium heat
- Add in mushrooms to pan and cook for 15 to 20 minutes or until desired tenderness
- Add in one tablespoon of ponzu
- Add in a sprinkle of salt to taste. The amount of salt added will vary depending on whether you used salted or unsalted butter.
- Serve over bed of warm rice or as a side.
James says
never thought to use ponzu with our mushrooms, this recipe was delicious!
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