This make-ahead recipe by Miyuki Kitamura is seriously the best — just quickly sauté some mushrooms and you're set for 5 days in the fridge or a whole month in the freezer! 🍄✨
Ingredients
4 servings- Mixed mushrooms (your choice)500-600g (4-5 packages)
- Salad oil1 tbsp
- ★Soy sauce1.5 tbsp
- ★Mirin1.5 tbsp
- ★Chicken bouillon powder1/2-1 tsp
- ★Rice vinegar2 tbsp
- ★Water (for adjustment as needed)2 tbsp
Directions
15 min- 1
Cut the mixed mushrooms (500-600g, 4-5 packages) into bite-sized pieces. Remove the stem ends from shiitake and separate into small florets; divide maitake into small clusters; cut enoki to match the size of the other mushrooms.
- 2
Heat 1 tbsp of salad oil in a frying pan over medium-high heat and sauté the mushrooms. Initially, let them cook without stirring until they brown, then flip and continue cooking.
- 3
Once the mushrooms have softened, add the ★ seasonings and quickly stir to combine.
- 4
Avoid overcooking as excess moisture will evaporate and the flavor will become too strong. Taste and remove from heat once the balance is right. If the flavor is too concentrated, adjust with water.
- 5
Allow the mushroom mixture to cool completely, transfer to a storage container, and refrigerate.
Tips
Do not wash the mushrooms before cooking to preserve their umami and enhance the aromatic, toasted flavor. A combination of shiitake, maitake, enoki, and shimeji mushrooms is recommended.
Nutrition
Per serving- Calories45 kcal
- Protein1.6 g
- Fat1.9 g
- Carbs5.5 g
- Sodium0.7 g
This make-ahead recipe by Miyuki Kitamura is seriously the best — just quickly sauté some mushrooms and you're set for 5 days in the fridge or a whole month in the freezer! 🍄✨
Ingredients
4 servings- Mixed mushrooms (your choice)500-600g (4-5 packages)
- Salad oil1 tbsp
- ★Soy sauce1.5 tbsp
- ★Mirin1.5 tbsp
- ★Chicken bouillon powder1/2-1 tsp
- ★Rice vinegar2 tbsp
- ★Water (for adjustment as needed)2 tbsp
Directions
15 min- 1
Cut the mixed mushrooms (500-600g, 4-5 packages) into bite-sized pieces. Remove the stem ends from shiitake and separate into small florets; divide maitake into small clusters; cut enoki to match the size of the other mushrooms.
- 2
Heat 1 tbsp of salad oil in a frying pan over medium-high heat and sauté the mushrooms. Initially, let them cook without stirring until they brown, then flip and continue cooking.
- 3
Once the mushrooms have softened, add the ★ seasonings and quickly stir to combine.
- 4
Avoid overcooking as excess moisture will evaporate and the flavor will become too strong. Taste and remove from heat once the balance is right. If the flavor is too concentrated, adjust with water.
- 5
Allow the mushroom mixture to cool completely, transfer to a storage container, and refrigerate.
Nutrition
Per serving- Calories45 kcal
- Protein1.6 g
- Fat1.9 g
- Carbs5.5 g
- Sodium0.7 g
Tips
Do not wash the mushrooms before cooking to preserve their umami and enhance the aromatic, toasted flavor. A combination of shiitake, maitake, enoki, and shimeji mushrooms is recommended.