Japanese Mushrooms with Soy Sauce and Butter

Japanese Mushrooms with Soy Sauce and Butter

200 grams (7.05 oz) enoki mushrooms

150 grams (5.29 oz) shimeji (or brown beech) mushrooms

5 Tbsp soy sauce

3 Tbsp butter

scallions, sliced

1) Preheat oven to 400 degrees F.

2) Line baking sheet with aluminum foil, fold sides, and form a ‘basket’.

3) Spread mushrooms on lined baking sheet.

4) Pour soy sauce over mushrooms.

5) Cut butter into pieces and scatter on top of mushrooms.

6) Cover mushrooms with more aluminum foil to form a packet.

7) Bake for 20 minutes.

8) Top with scallions.