Three types of mushrooms create a delicious marinade that's perfectly balanced – not too sour! You'll definitely want to share this recipe with everyone you know! ♡
Ingredients
4 servings- King trumpet mushrooms3
- Shimeji mushrooms1/2 bag
- Enoki mushrooms1/2 bag
- Garlic1 clove
- Sake1 tbsp
- ★Vinegar4 tbsp
- ★Brown sugar1 tbsp
- ★Soy sauce2 tbsp
- ★Chicken bouillon powder1/2 tsp
- ★Salta pinch
- ★Black peppergenerous amount
Directions
75 min- 1
Trim the base of the king trumpet mushrooms, shimeji, and enoki mushrooms. Cut or separate them into bite-sized pieces. Crush the garlic clove with the side of a knife.
- 2
Heat 1 tbsp olive oil (not listed in ingredients) in a frying pan and sauté the garlic. Once fragrant, add the mushrooms and stir-fry over medium heat.
- 3
When the enoki becomes tender, add 1 tbsp sake and continue cooking until all mushrooms are soft. Add the ★ seasonings, bring to a gentle boil, then remove from heat.
- 4
Chill in the refrigerator for at least 1 hour. Garnish with sliced green onions or dried parsley before serving.
Tips
Using a variety of mushroom types creates a more interesting texture. For a bolder flavor, you can add red chili pepper (togarashi).
Nutrition
Per serving- Calories50 kcal
- Protein2.5 g
- Fat1.5 g
- Carbs5 g
- Sodium0.8 g
Three types of mushrooms create a delicious marinade that's perfectly balanced – not too sour! You'll definitely want to share this recipe with everyone you know! ♡
Ingredients
4 servings- King trumpet mushrooms3
- Shimeji mushrooms1/2 bag
- Enoki mushrooms1/2 bag
- Garlic1 clove
- Sake1 tbsp
- ★Vinegar4 tbsp
- ★Brown sugar1 tbsp
- ★Soy sauce2 tbsp
- ★Chicken bouillon powder1/2 tsp
- ★Salta pinch
- ★Black peppergenerous amount
Directions
75 min- 1
Trim the base of the king trumpet mushrooms, shimeji, and enoki mushrooms. Cut or separate them into bite-sized pieces. Crush the garlic clove with the side of a knife.
- 2
Heat 1 tbsp olive oil (not listed in ingredients) in a frying pan and sauté the garlic. Once fragrant, add the mushrooms and stir-fry over medium heat.
- 3
When the enoki becomes tender, add 1 tbsp sake and continue cooking until all mushrooms are soft. Add the ★ seasonings, bring to a gentle boil, then remove from heat.
- 4
Chill in the refrigerator for at least 1 hour. Garnish with sliced green onions or dried parsley before serving.
Nutrition
Per serving- Calories50 kcal
- Protein2.5 g
- Fat1.5 g
- Carbs5 g
- Sodium0.8 g
Tips
Using a variety of mushroom types creates a more interesting texture. For a bolder flavor, you can add red chili pepper (togarashi).