Mushroom Butter Saute
Making the most of meaty mushrooms.
10min
58kcal
197mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Chop stems of king oyster mushrooms into thin rounds and thinly slice up the caps. Remove the hard base from shimeji mushrooms and break apart. Remove stems from the shiitake mushrooms and cut into 3 equally thick slices.
-
Heat up a fry pan, add in the olive oil and butter, add in (1) and the chili pepper and saute over high heat. Add in the ponzu sauce and quickly saute all ingredients together.
Cooking Basics
King oyster mushrooms - cutting off the hard base
The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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