Browned Butter Soy Mushrooms & Mashed Potatoes

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Browned butter soy is one of my FAVORITE flavor combos. If you haven’t tried it yet, it’s time to GET! ON! IT!

This dynamic duo is the ultimate umami power couple. Browned butter alone is already a winner — it’s rich, deeply flavored, nutty, and fatty. Yaaaaaas. But as soon as you add in that soy sauce, BAM! Instant upgrade.

The soy provides caramelized sugars and saltiness that transforms that beautiful browned butter into an umami explosion. It’s a perfectly balanced, two-ingredient super sauce that you will want to eat by the spoonful.

Of course we won’t do that, because we’re not savages. But I’ve done you a solid here by mixing in some mushrooms.

Mushrooms are umami all-stars themselves, but more importantly, their smooth texture pairs so well with that silky coating of buttery goodness. They’re also like flavor sponges, soaking up whatever sauce they’re cooked in, which in this case just happens to be liquid gold.

Finally, serving these over something simple really allows the richness of the mushrooms to shine. I’m partial to simplified mashed potatoes but that’s just me. If you’d prefer ultra buttery and creamy mashed potatoes to go along with your also ultra buttery mushrooms, I won’t judge. You do you, bb! Just be sure you have a bed nearby to crash in when you’ve had your last bite.

The Recipe

Makes 2-3 main or 4-6 side servings

Ingredients

Browned butter soy mushrooms

1½ pounds of cremini or button mushrooms, cleaned and thinly sliced (🔥Wiped)

1 stick (8 tablespoons) unsalted butter, separated into 2 tbsps and 6 tbsps (🔥Balance)

2 tablespoons soy sauce (🔥Balance)

1 tablespoon all-purpose flour

⅓ cup water, or vegetable broth

1-2 scallions, green parts only, finely sliced

Mashed potatoes (🎩Simplified)

2½ pounds russet potatoes, peeled and washed

½ stick (4 tablespoons) unsalted butter, melted

1 cup milk

⅔ cup sour cream (optional)

½ teaspoon salt, plus more to taste

Instructions

Make mashed potatoes (🎩Simplified)

1. Bring a large pot of water to a boil. (While the water boils, you can make the browned butter soy and cook the mushrooms).

2. Boil the potatoes until they’re tender when pierced with a fork. Then drain and return the potatoes back to the pot.

3. Immediately mash the potatoes and pour in the melted butter and milk; stir to combine. Then add the sour cream, if using, and salt. Taste and add salt as needed. Cover with a lid to keep warm.

Make browned butter soy

1. In a large skillet over medium heat, melt 6 tablespoons of butter. Cook, stirring frequently, until the butter is lightly browned with small flecks of browned bits on the bottom; it should smell nutty. (🎩Up In Smoke)

2. Immediately add the soy sauce and stir, cooking for another 30-45 seconds. Transfer the browned butter soy into a small bowl and reserve for later.

Cook the mushrooms

1. In the same skillet over medium heat add the mushrooms, then cover with a lid.

2. Every 45 seconds or so, give the mushrooms a stir. As they cook, spoon as much of the liquid that is released into the same bowl as the browned butter soy.

3. Once the mushrooms are soft and barely release any more liquid, transfer them to a separate bowl.

Assemble the browned butter soy mushroom gravy

1. In the same skillet set over medium-high heat, melt the remaining 2 tablespoons of butter. Once melted, add the flour and cook for 1 minute, stirring frequently.

2. Add the browned butter soy mixture and the water or broth, then stir until fully mixed. Cook the gravy until it begins to thicken.

3. Add the mushrooms, then stir to combine. Cook for 1 more minute.

Garnish and serve

1. Serve the browned butter soy mushrooms over mashed potatoes. Sprinkle the sliced scallion greens on top right before serving.

Enjoy!

Hot Tips 🔥

• WIPED— Use a damp paper towel to wipe your mushrooms clean. Avoid washing them with water which will cause them to absorb more moisture and discolor.

• BALANCE — To avoid over-salting the mushrooms, I recommend using unsalted butter with regular soy sauce. If you only have salted (or sweet cream) butter, simply swap in low-sodium soy sauce instead. If you only have salted butter and regular soy, taste the final gravy and add water/broth as needed to dilute the salt.

Tricks 🎩

• SIMPLIFIED — These are super simple mashed potatoes that I think pair well with the rich mushrooms. But feel free to swap in your favorite mashed potatoes instead!

• UP IN SMOKE — The more you cook and brown the butter, the deeper the flavor. However, be sure to stop cooking if it turns into an amber color, otherwise you risk burning it which will ruin the sauce. If it’s smoking you’re SOL and must start again.