• prep: 0 hr
• cook: 1 hr
• total: 1 hr

servings:

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy. Featured in: The Sublime Combination Of Butter And Soy. 

• 2 cups minus 3 tablespoons whole milk
• 1 teaspoon salt, or to taste
• 1 ¾ cups polenta or cornmeal
• 4 tablespoons unsalted butter, or to taste
• 1 tablespoon grated Parmesan, or to taste
• ½ ounce dried porcini mushrooms
• 5 tablespoons cold unsalted butter, cut into pats, divided
• 1 clove garlic, peeled and minced
• 8 ounces fresh mushrooms, wild or cultivated, sliced thin
• 1 teaspoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon heavy cream
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper

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