Vegan Butter shoyu Maitake Mushrooms


Prep Time

5 minutes

Cook Time

5 minutes




  • 1 tbsp unsalted vegan butter
  • 80z maitake mushrooms, tear into pieces
  • 2 tsp soy sauce
  • Pinch of sea salt, adjust to taste
  • 2 oz daikon radish peeled and grated
  • Japanese shichimi pepper


  1. Heat up a frying pan at medium high heat. Add veganbutter. Once the butter is melted add maitakemushrooms. Cook for 3-5 minutes or so until themaitake has shrunk down and slightly caramelized.
  2. Reduce the heat to medium low. Add soy sauce give aquick stir. Add a pinch of sea salt to adjust the seasoning.
  3. Serve as is or with grated daikon radish and/or shichimi pepper.

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Vegan Butter shoyu Maitake Mushrooms