This recipe started off as the companion to a chunk of meat – something colourful on the plate. It turned out to be the star of the meal. I’ve since made it with a variety of proteins, and it always adds so much flavour to the overall dish.
Quick and simple to prepare, the combination of mushrooms, pak choi and shallots is brought to life with ginger, soy sauce, sesame oil and fresh lime. It’s proof that sometimes the side dish deserves all the attention.
Butter-Sautéed Mushrooms, Pak Choi & Shallots
Browned mushrooms, tender-crisp pak choi, and sweet shallots are sautéed in butter, then finished with fresh ginger, soy sauce, sesame oil, and lime for a simple side dish that's packed with flavour.
Ingredients
- 2 Tbsp butter
- 200 g brown mushrooms, sliced
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 packet baby pak choi (about 250–300 g), chopped
- 1–2 tsp soy sauce, or to taste
- ½ tsp sesame oil
- Juice of ½ lime
- Freshly ground black pepper
Instructions
Melt the butter in a large frying pan over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until they are well browned and most of their moisture has evaporated.
Stir in the sliced shallots and cook until softened and lightly caramelised.
Add the garlic and ginger and cook briefly, just until fragrant.
Pour in the soy sauce and sesame oil, stirring to coat the mushrooms and shallots.
Add the chopped baby pak choi and toss gently until the leaves have wilted and the stems are tender-crisp.
Remove the pan from the heat and stir through the lime juice.
Season with freshly ground black pepper to taste and serve immediately.
Notes
Nutritional Information (Per Serving — 2 servings)
Calories: ~165 kcal
Protein: ~5 g
Fat: ~12 g
Net Carbs: ~7 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
