Japanese Mushrooms and Vegetables Mélange with Garlic Butter and Soy Sauce

Japanese Mushrooms and Vegetables  Mélange with Garlic Butter and Soy Sauce

Preparation Time: 20 min (includes boiling time)
Cooking time: 15 min
Servings: 4

This flavorful and easy-to-make mushroom and vegetable mélange is cooked in garlic butter and soy sauce, wrapped in aluminum foil, and baked in a toaster oven. The mixture of various mushrooms and pre-boiled vegetables creates a delicious side dish or light meal.

Ingredients:

• 1 kg mixed mushrooms (such as enoki, eryngii, maitake, shiitake, shimeji)
• 200 g cabbage, roughly chopped
• 200 g fresh asparagus, trimmed and stalks peeled
• 2 tbsp butter, melted
• 2 tbsp soy sauce
• Garlic powder, to taste
• Black pepper, to taste
• Salt, to taste

Instructions:

1. Prepare the Vegetables:

   • Clean and trim the mushrooms as needed. Cut larger mushrooms like eryngii and shiitake into bite-sized pieces.
   • Roughly chop the cabbage.
   • Trim and peel the asparagus stalks.

2. Boil the Vegetables:

   • Bring a pot of water to a boil. Add the chopped cabbage and asparagus, and boil until tender, about 3-5 minutes.
   • Drain the vegetables and set aside.

3. Prepare the Aluminum Foil:

   • Cut a large piece of aluminum foil (enough to wrap the vegetables and mushrooms completely) and lay it flat on your baking dish.

4. Assemble the Mixture:

   • Place the boiled cabbage at the bottom of the aluminum foil in an even layer.
   • Arrange the mixed mushrooms and boiled asparagus on top of the cabbage.
   • In a small bowl, mix the melted butter, soy sauce, garlic powder, black pepper, and salt.
   • Drizzle the butter and soy sauce mixture evenly over the vegetables and mushrooms.

5. Wrap the Foil:

   • Fold the sides of the aluminum foil over the vegetables and mushrooms to create a sealed packet. Make sure it is tightly sealed to prevent steam from escaping.

6. Cook in the Toaster Oven:

   • Bake for 15 minutes in a toaster oven.

7. Serve:

   • Carefully remove the baking dish from the toaster oven (be cautious of the hot steam when opening).
   • Transfer the cooked mushrooms and vegetables to a serving dish and enjoy!

Notes:

• Mushroom Variety: Feel free to use any combination of mushrooms you prefer or have on hand.
• Vegetable Substitutions: You can substitute or add other vegetables like bell peppers, zucchini, or baby corn.
• Butter Alternatives: For a vegan version, replace butter with an olive oil.
• Serving Suggestions: This dish pairs well with steamed rice, noodles, or as a side to grilled meats.