Fresh Shiitake Mushroom Stir-Fry

I know it's not exactly mushroom season, but when I spotted these plump, palm-sized fresh shiitake mushrooms at my local market, I couldn't resist. Right next to them was a pile of vibrant snap peas, so those went into the basket too.

This stir-fry is as simple as it gets, but the flavor payoff is huge. I use cultured, unsalted butter here, which has a rich, cheesy flavor thanks to the cream being fermented before it's churned. That process increases the diacetyl—the compound behind the buttery flavor we all crave.

As the butter browns, it brings out the shiitake's nutty depth, while the soy sauce creates a savory glaze rich in umami. The snap peas bring a burst of sweetness and crunch, rounding out the dish in both flavor and texture. It's a perfect weeknight side dish, but it's satisfying enough to serve as a main course, all in under 10 minutes.

Serve it with steamed rice and fish for a Japanese-style meal, or pair it with roast pork or a grilled steak at your next cookout. You can also dress it up with a dash of shichimi togarashi, a few cracks of black pepper, or a squeeze of lemon to brighten things up.

If you can't find giant shiitakes, other large, meaty mushrooms like portobello, porcini, or king trumpet will work beautifully with the same technique.