- 4 tablespoons butter more if needed
- 2 three-inch-diameter matsutakes cut julienne strips
- 1 head cabbage cored, and cut into 8 wedges
- 2 tablespoons water
Melt 1 tablespoon of the butter in a sauté pan or skillet and add the matsutake strips. Be sure to coat the strips with butter. If not well coated, add more butter. Cover and cook over low heat, stirring occasionally, until golden brown. This should take about 20 to 30 minutes.
While this is cooking, melt 3 tablespoons of the butter with the water in another sauté pan or skillet and add the cabbage. Cover and simmer over low heat for about 15 minutes.
Serve the cabbage topped with the matsutake strips.
This recipe yields 4 to 5 side dish servings.