Wild Mushrooms in Soy Beurre Blanc

Something magical happens when you combine soy and butter. Its luxuriously uncomplicated, and yet it and brings complexity to even the most simple of ingredients. Adding a splash of soy sauce to a traditional beurre blanc is the perfect way to try out this flavor combination in action. Top it all with some charred scallions and smoked sea salt, and you will thank me later! The butter sauce is very rich, so estimate a small serving per person. Enjoy as is, on top of canapes for a fantastic appetizer, or even over some simple steamed rice with a poached egg for an easy dinner.

Serves 4 as as side

  • 2 scallions
  • 2+ tbsp olive oil
  • Pinch of smoked sea salt 
  • 1.5 lbs oyster mushrooms (shiitake, maitake, chanterelles, or a mix, will work as well)
  • 2 cloves garlic, minced
  • ⅛ cup white wine vinegar
  • ¼ cup white wine
  • 1 tsp soy sauce
  • 1 tbsp heavy cream
  • 1 stick cold butter, cut into 2 tbs chunks (see note)*
  • Salt and pepper to taste

*Yes, this looks like A LOT of butter. I even tried to reduce it, but It failed. This is a slightly modified version of a classic beurre blanc, so the butter is needed to contrast the vinegar. Because the liquid ingredients are so small already, it’s hard to cut this recipe in half. That being said, the sauce is very rich, and you may not need all of it to top your mushrooms. You can try using less butter, just know that it will be very acidic. 

  1. Heat a large pan until hot. Add a light layer of olive oil, then the two scallions. 

2. Char the scallions for a minute or two on each side. When they are deeply browned, reduce the heat to low and let soften for another minute or two. 

3. Remove the scallions from the pan and let cool. Once cool, roughly chop them and sprinkle with a pinch of smoked sea salt. Set aside. 

4. Using your hands, separate your oyster mushrooms into manageable pieces. Heat your pan over medium, and add enough oil to coat. 

5. Working in batches, brown the mushrooms on both sides. Make sure not to crowd the mushrooms, as they won’t brown. This could take 3-4 batches, depending on how big your pan is. You may need to add more oil throughout the process. Once your mushrooms are browned, remove from the pan and set aside. 

6. In a small saucepan, combine the white wine vinegar, white wine, and soy sauce over medium-low heat. Simmer until reduced by half, about 4-5 minutes. 

7. While your sauce simmers, reheat your large pan, add some oil, and saute the minced garlic until browned. Return all the mushrooms to the pan and saute until the mushrooms are fully cooked through, but not mushy. Season lightly with salt and pepper. 

8. When your sauce is reduced, set the heat to very low. Add the cream and half of the butter, stirring constantly until combined. Add the rest of the butter, stirring constantly. Remove from heat. 

9. On a plate, pour the sauce over the mushrooms (you may not need all of the sauce, it’s very rich!). Top with the charred scallions. Finish with another pinch of smoked salt.