The Dynamic Duo: Butter and Soy Sauce

The Dynamic Duo: Butter and Soy Sauce


A few years ago I interviewed the chef Jean-Georges Vongerichten for a story and he mentioned something to me as an aside, that one of his favorite flavor combinations was butter and soy sauce. That stuck with me -- because there's something so incredibly beguiling about this bi-cultural marriage of velvety, rich butter and intense, savory soy sauce. It's a one-two punch that works fantastically with so many ingredients: all manner of mushrooms, asparagus, broccoli, zucchini, shrimp, scallops, flounder fillets and more. First sauté the ingredient in butter, and when it's just cooked through, drizzle in soy sauce. Cook a little more and it's done. This is exactly how the oyster mushrooms in the photo above were prepared, using about 1/2 pound of mushrooms, 1 tablespoon butter and 1 or so teaspoons of soy sauce (adjust to your own taste). Prepared this way, they impart this unbelievable mushroom-butter-soy sauce flavor and fragrance, ah, so wonderful...

Posted by Harris Salat in Sauteing | Permalink | Comments (2) | Email | Print

Comments (2)

This looks yummy, I love mushrooms and need to try this recipe next time and it is so simple!
Ah..I've been cooking my mushroom this way good to know someone else found it to be good too. I do add garlic or thyme depending on the mood and availability. Thank you for the blog...I love reading it. poppy

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