These soy shiitake mushrooms come with a wasabi kick! A low carb and keto friendly Japanese-inspired side dish recipe.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
This Japanese-inspired dish only requires a few ingredients and has amazing flavor! Shiitake mushrooms are native to East Asia, and are prized for their rich and savory umami flavor. They're a good source of vitamin B5, copper (sounds strange, but it is one of the few metallic elements that is essential for maintaining normal metabolic processes and a healthy cardiovascular system!), selenium, and panthothenic acid.
Feel free to adapt the amount of wasabi paste used to suit your preferences (you can buy the paste from Amazon or next time you order some takeout sashimi – save some of the wasabi that they provide)!
How to Make Wasabi Soy Shiitake Mushrooms
- 3 tbs unsalted butter
- 1 tbs olive oil
- 7 oz (200g) shiitake mushrooms, sliced
- ¼ cup soy sauce (or tamari for gluten free)
- ½ tsp wasabi paste
- 1 small green onion, finely sliced
- Heat the butter and oil together in a skillet. Add the mushrooms and sauté for 10 minutes until cooked through.
- Whisk the soy sauce and wasabi together in a small bowl, then add to the mushrooms.
- Heat the sauce through then serve, garnished with the green onion.
4g net carbs per serving (quarter of the recipe)
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 133Total Fat 12gSaturated Fat 6gCholesterol 23mgSodium 816mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 2gProtein 3g