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!

PCPrima | Posted 21:16 15 November 2011

Ah..I've been cooking my mushroom this way forever...so 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. poppyhttp://www.japanesefoodreport.com/cgi-bin/mt/mt-comments.cgi/captcha/1/DMAtQTDNEwb81NWevmssX9mh2KB5XU9hNeRCNFVU

poppy | Posted 14:42 18 December 2011

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