A favorite of nameko mushroom grower Tadashi Suzuki!
Jumbo Nameko mushrooms sautéed in butter
- 20g butter
- 1/3 tsp salt
- Lemon (to taste)
- 200g nameko mushrooms
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1
Cut the hard tips from the mushrooms. Use a damp cloth to gently wipe off any dirt or debris. Do not rinse them in water.
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2
Arrange them on a mesh net (the kind used for grilling fish) and broil them under high heat.
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3
Melt the butter in a pan. Once it starts foaming, add the salt and remove from heat.
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4
Pile the broiled mushrooms on a plate, pour the butter sauce over them, and enjoy (you can also add a squeeze of lemon if you like).
When you’re grilling nameko mushrooms, it’s best to use midsize ones or larger. Jumbo nameko work best, as they’re less slimy--which makes them easier to work with-- and have a delightfully firm texture.
The secret to this recipe is cooking the mushrooms all the way through without charring them. You can also try seasoning them with rock salt, mountain salt, or herb seasonings--test out several options and see what you like best! Once they’re broiled, pour the butter sauce on them while they’re still hot. The rich, mingling aromas of butter and nameko mushrooms are a delicious and satisfying addition to any dinner table!
The secret to this recipe is cooking the mushrooms all the way through without charring them. You can also try seasoning them with rock salt, mountain salt, or herb seasonings--test out several options and see what you like best! Once they’re broiled, pour the butter sauce on them while they’re still hot. The rich, mingling aromas of butter and nameko mushrooms are a delicious and satisfying addition to any dinner table!
nameko mushroom grower Suzuki
